Smoked Salmon Fish Tacos with Dill-Yogurt Sauce and Pickled Cucumber

Name: Smoked Salmon Fish Tacos with Dill-Yogurt Sauce and Pickled Cucumber
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb skin-on salmon fillet; 2 tbsp kosher salt; 1 tsp freshly ground black pepper; 2 cups hardwood smoking chips (apple or alder), soaked 30 min; 1 cup plain Greek yogurt (2% or whole); 3 tbsp fresh dill, chopped; 2 tbsp fresh lemon juice; 1 medium English cucumber (thinly sliced); 0.25 cup rice vinegar; 8 pieces small corn tortillas

Hot-smoked salmon wrapped in warm corn tortillas, topped with a bright dill-yogurt sauce and quick-pickled cucumber for contrast. This smoky, tangy taco is an easy way to satisfy barbecue cravings with elegant seafood flavors.

0.0(0 reviews)

Prep: 30m · Cook: 60m · Total90 mins

DifficultyMedium

Serves4

AuthorJake

Smoked Salmon Fish Tacos with Dill-Yogurt Sauce and Pickled Cucumber

Jake's note

"These tacos balance pronounced smoke with a fresh, creamy dill sauce and crisp pickles — perfect for a casual dinner or entertaining. Home cooks will love how quickly the pickles and sauce come together while the smoker does the work."

Smoked Salmon Fish Tacos with Dill-Yogurt Sauce and Pickled Cucumber

Smoked Salmon Fish Tacos are an easy way to marry backyard barbecue techniques with the bright flavors of coastal cooking. Hot-smoking the salmon gives you a deeply savory, slightly sweet smoke note that each bite carries, while the dill-yogurt sauce keeps the profile fresh and cool. Quick-pickled cucumber introduces a crisp, acidic counterpoint that cuts through the fish's richness and keeps the mouthwatering geometry of texture—flaky fish, creamy sauce, crunchy pickle, soft charred tortilla.

What makes this version sing is deliberate restraint: a short dry-brine firms the flesh and seasons it through without masking the salmon; smoking to a safe 140°F yields moisture and flake rather than dryness; and using Greek yogurt with lemon and dill brightens where mayonnaise would weigh things down. It’s a terrific weekend project for people who like low-effort, high-impact cooking—perfect for summer dinners, casual entertaining, or a refined take on taco night when you want something lighter than beef but with the same comforting, hands-on fun.

Plan your timing

Enter your target meal time:

5:25 pm–5:40 pm→Dry-brine and season the salmon

5:40 pm–5:55 pm→Make dill-yogurt sauce and quick-pickle cucumber

5:55 pm–6:10 pm→Smoke the salmon

6:10 pm–6:25 pm→Warm tortillas and flake the salmon

6:25 pm–6:40 pm→Assemble the tacos

6:40 pm–6:55 pm→Storage and serving tips

Ingredients

Yield

Instructions

Dry-brine and season the salmon

Pat the salmon dry and check for pin bones, removing any with tweezers. Evenly sprinkle kosher salt and black pepper over the flesh and skin, then let rest uncovered in the refrigerator for 20–25 minutes to firm and lightly cure the surface.

For this step

1.5 lbskin-on salmon fillet
2 tbspkosher salt
1 tspfreshly ground black pepper

Make dill-yogurt sauce and quick-pickle cucumber

While the salmon rests, whisk Greek yogurt with chopped dill and lemon juice, seasoning to taste with a small pinch of salt and pepper until bright and smooth. For the cucumber, toss thin slices with rice vinegar and a pinch of salt and let sit 10–15 minutes to quick-pickle while you prepare the smoker.

For this step

1 cupplain Greek yogurt (2% or whole)
3 tbspfresh dill, chopped
2 tbspfresh lemon juice
1 mediumEnglish cucumber (thinly sliced)
0.25 cuprice vinegar

Make dill-yogurt sauce and quick-pickle cucumber

Smoke the salmon

Preheat your smoker to a steady 225°F (107°C) and add soaked wood chips according to manufacturer directions. Place the salmon skin-side down on a rack and smoke until the internal temperature reaches 140°F (60°C), about 45–60 minutes depending on thickness; the fish will flake easily but remain moist.

For this step

2 cupshardwood smoking chips (apple or alder), soaked 30 min

Warm tortillas and flake the salmon

Gently warm corn tortillas on a hot skillet or directly on the smoker grates for 20–30 seconds per side until pliable and slightly charred. Flake the smoked salmon into large pieces, keeping some bigger flakes for texture and mixing in a little of the lemony yogurt if desired to moisten.

For this step

8 piecessmall corn tortillas

Assemble the tacos

Spread a spoonful of dill-yogurt sauce on each warm tortilla, top with flaked smoked salmon and a few quick-pickled cucumber slices, then finish with extra dill or a squeeze of lemon. Serve immediately so the tortillas stay warm and the contrast between smoky fish and bright sauce remains vibrant.

Storage and serving tips

Leftover smoked salmon keeps tightly covered in the fridge for up to 3 days and is great tossed into salads or breakfast eggs. Refrigerate sauce and pickles separately for up to 4 days; rewarm tortillas briefly before serving to restore pliability.

Tips from the kitchen

Check for pin bones

Run your fingers along the fillet and remove any pin bones with tweezers before salting so the finished taco eats cleanly.

Dry-brine for firmness

Twenty to twenty-five minutes in the fridge firms the surface and seasons the fish without drawing out too much moisture; don’t over-brine or the texture tightens too much.

Control smoke intensity

Use fruit woods like apple or alder for a mild, complementary smoke and avoid heavy woods like mesquite that can overpower the salmon.

Internal-temperature target

Pull the salmon at 140°F (60°C) for moist, flakey results—it will continue to rest slightly and stay juicier than cooking to higher temps.

Warm tortillas the right way

Heat on a dry cast-iron or griddle until pliable with light char marks, or briefly over smoker grates; warm tortillas are less likely to tear and taste sweeter when charred.

Variations & substitutions

Smoked trout swap

Use a whole trout fillet in place of salmon for a slightly lighter, more delicate flavor; smoking time will be similar but check thickness for doneness.

Creamy avocado crema

Blend ripe avocado into the dill-yogurt sauce for a richer, silkier topping that pairs well if you want a heartier taco.

Vegan smoked tofu

Press and cold-smoke or pan-smoke extra-firm tofu, then flake and dress with the dill-yogurt sauce (use plant-based yogurt) for a vegan alternative with similar texture contrasts.

Spicy chipotle twist

Stir a teaspoon of adobo-style chipotle into the yogurt for a smoky heat that complements the wood-smoked salmon without hiding it.

Storage & make-ahead

Store leftover smoked salmon tightly wrapped or in an airtight container in the refrigerator for up to 3 days, and keep the dill-yogurt sauce and pickled cucumber in separate sealed containers for up to 4 days. Reheat salmon gently on low in a covered skillet or in a low oven (275°F/135°C) just until warmed through to avoid drying. Warm tortillas briefly before serving to restore pliability and avoid reheating the assembled tacos.

What to serve with it

Serve these tacos with a simple charred corn salad or a black bean and lime slaw for extra body and a pop of color. Offer lime wedges and extra fresh dill on the side, and pair with a crisp Sauvignon Blanc, Mexican lager, or a citrus-forward tequila cocktail to complement the salmon's smoke and the sauce's brightness. Plate on warmed tortillas and arrange pickles on top to preserve their crunch.

Frequently asked questions

Can I use cold-smoked salmon instead of hot-smoked?

Cold-smoked salmon is cured and smoked at low temperatures, so it remains silky and raw-feeling rather than flaky; it can be used but the texture and food-safety considerations differ, so you may want to serve it chilled rather than heating it.

How can I tell when the salmon is done?

Use an instant-read thermometer and aim for 140°F (60°C); visually the flesh should flake easily but still look moist, not chalky or dry.

Do I have to soak the wood chips?

Soaking chips slows their burn so they smoke longer, which is helpful for a 45–60 minute process; follow your smoker’s instructions as some setups work better with dry chips or chunks.

Can I make the sauce and pickles ahead?

Yes—both components hold well and actually marry flavors over time; keep them refrigerated in separate airtight containers and assemble the tacos just before serving.

My tortillas fall apart—how do I prevent that?

Warm corn tortillas until pliable and slightly charred to improve flexibility, consider stacking two per taco for extra support, or brush lightly with oil before warming to reduce tearing.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Dry-brine and season the salmon

skin-on salmon fillet1.5 lb
kosher salt2 tbsp
freshly ground black pepper1 tsp

Step 2: Make dill-yogurt sauce and quick-pickle cucumber

plain Greek yogurt (2% or whole)1 cup
fresh dill, chopped3 tbsp
fresh lemon juice2 tbsp
English cucumber (thinly sliced)1 medium
rice vinegar0.25 cup

Step 3: Smoke the salmon

hardwood smoking chips (apple or alder), soaked 30 min2 cups

Step 4: Warm tortillas and flake the salmon

small corn tortillas8 pieces

Nutrition Facts

Per serving: 1 taco

Calories703

Total Fat32.9g

Saturated Fat5.1g

Trans Fat0g

Polyunsaturated Fat8.2g

Monounsaturated Fat16.8g

Total Carbohydrates52.9g

Dietary Fiber13.9g

Total Sugars2.6g

Protein50.4g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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