Salmon Tacos

Salmon Tacos are just the thing to switch up your boring dinner routine. Grilled salmon with hot honey served up on tortillas with creamy coleslaw and peach salsa is guaranteed to please.

When I am having trouble deciding what to cook, tacos are my go-to dinner. Grilled salmon makes amazing tacos for a quick and easy dinner for busy weeknights.

Ingredients Needed For Salmon Tacos

• Hot Honey: Honey, Peach Preserves, Chili Flakes, Granulated Garlic, Apple Cider Vinegar
• Salmon: Olive Oil, Grill Seasoning, Salmon Fillet
• Taco Shells: Corn Tortillas or Flour Tortillas
• Homemade Coleslaw
• Peach Salsa or Pico de Gallo

Step By Step Directions for Salmon Tacos Recipe

1. Make the hot honey by combining honey, peach preserves, chili flakes and garlic in a small saucepan. Cook over low heat stirring occasionally just until heated through, do not boil the mixture. Stir in apple cider vinegar, mixing well. Strain if desired and place into a heat proof jar and set aside.

2. Season salmon with olive oil and grill seasoning.
3. Cook salmon on a 300° grill or grill pan on the stove top, skin side down.
4. If grilling, close the grill lid and brush with hot honey after about 10 minutes. Continue cooking until salmon reaches 135°.
5. Remove from grill to a platter, resting about 10 minutes.

6. Heat tortillas while the salmon rests.
7. Pull the salmon with forks into chunks, removing bones.

8. Serve grilled salmon on warmed tortillas with creamy coleslaw and peach salsa.

Recipe Notes for Grilled Salmon Tacos

• Storage: Store leftover salmon in an airtight container in the refrigerator up to 3 days. Store coleslaw and salsa in separate airtight containers.
• Reheat: Salmon can be reheated in a skillet lightly coated with olive oil or butter and cooked over low heat, stirring occasionally until heated through.
• Meal Prep: Salmon Tacos makes a great meal prep option. The salmon can be grilled ahead and the coleslaw and peach salsa is easy to prep and have on hand for a healthy dinner option that is ready to heat and eat.

More Taco Recipes You Will Love

• Grilled Fish Tacos
• Smoked Paddlefish Tacos
• Grilled Shrimp Tacos
• Mexican Fiesta Menu – for more taco night inspiration

We also love this easy Maple Mustard Salmon for a lighter meal that the whole family will love.

Try these Salmon Tacos made with smoky grilled salmon that is drizzled with hot honey for a new spin on taco night. The flavors are amazing and you will love how quick this recipe comes together!

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Flipboard, Instagram and Facebook!

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Salmon Tacos

Salmon Tacos are just the thing to switch up your boring dinner routine. Grilled salmon with hot honey served up on tortillas with creamy coleslaw and peach salsa is guaranteed to please.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Seafood

Cuisine: American

Keyword: fish tacos, meal prep, salmon

Servings: 4

Calories: 441kcal

Author: Milisa

Ingredients

• ½ cup honey
• 1 tablespoon peach preserves optional
• 1 ½ teaspoons chili flakes double it for more heat
• 1 tablespoon apple cider vinegar
• 1 salmon fillet
• 1 tablespoon olive oil
• 2 tablespoons grill seasoning We are using Out Grilling SPG
• 12 corn tortillas or flour tortillas
• 2 cups coleslaw
• 1 cup peach salsa

Instructions

• Make the hot honey by combining honey, peach preserves, chili flakes and garlic in a small saucepan. Cook over low heat stirring occasionally just until heated through, do not boil the mixture. Stir in apple cider vinegar, mixing well. Strain if desired and place into a heat proof jar and set aside.
• Season salmon with olive oil and grill seasoning.
• Cook salmon on a 300° grill or grill pan on the stove top, skin side down.
• If grilling, close the grill lid and brush with hot honey after about 10 minutes. Continue cooking until salmon reaches 135°.
• Remove from grill to a platter, resting about 10 minutes.
• Heat tortillas while the salmon rests.
• Pull the salmon with forks into chunks, removing bones.
• Serve grilled salmon on warmed tortillas with creamy coleslaw and peach salsa.

Notes

• Storage: Store leftover salmon in an airtight container in the refrigerator up to 3 days. Store coleslaw and salsa in separate airtight containers.
• Reheat: Salmon can be reheated in a skillet lightly coated with olive oil or butter and cooked over low heat, stirring occasionally until heated through.

Nutrition

Serving: 3g | Calories: 441kcal | Carbohydrates: 81g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 503mg | Potassium: 637mg | Fiber: 8g | Sugar: 42g | Vitamin A: 640IU | Vitamin C: 15mg | Calcium: 127mg | Iron: 3mg