Summer Salmon Tacos with Grilled Corn and Poblano Peppers.
These summer salmon tacos are smoky and sweet and topped with a grilled corn poblano pepper salsa. So flavorful, crisp and refreshing! Perfect on a warm summer evening with an icy margarita.
Summer salmon tacos are here for a refreshing dinner tonight!
There is nothing I love more than a perfect summer dinner. We eat very seasonally in our house, and I love having some incredible meals in rotation each season that are special – just for that specific season.
While I could make salmon tacos all year round, this combo tastes especially SUMMERY and special. When I think of this dish, I think of us sitting on the patio and eating it as the sun goes down – a slight breeze is blowing and maybe even some chilled white wine or a margarita is involved.
This meal is so fresh and light and incredibly satisfying at the same time.
Summer salmon tacos here we come!
I use the same seasonings here as I do for my cedar plank salmon – because that recipe is out of this world. The spices give it a smoky, sweet and savory flavor that is just absolutely incredible. We really love it, and I knew using it for tacos would be fabulous.
Once your salmon is seasoned, you can truly cook this in the way that is easiest for you. Roasting it is probably the way I tend to cook it the most, but now that it’s a billion degrees outside, I’ve been throwing it on the grill.
You can also just sear it in the skillet!
The secret is to never overcook the salmon – it’s the best when it’s buttery and flaky and almost melts in your mouth.
What takes this dish over the top for me is the salsa. I love to use a mix of grilled or fresh corn (even sliced right off the cob, uncooked, it’s so crisp and sweet!), roasted or grilled poblano peppers and avocado. Again, we have that savory and sweet combo, with a refreshing crunch that just screams summer. It’s perfect!
It also adds a great bite – a little crunch – to the otherwise buttery salmon.
Then! I also add some pickled onions. If I could throw pickled onions on everything, I would. Sure, because anything hot pink is amazing but also because they add the perfect tangy bite to all things – salads, tacos, pizza, chicken – everything.
Finally, a heavy handed sprinkle of cotija cheese. This absolutely MAKES tacos for me. It’s creamy and tangy and a little bit goes a long way.
There’s not a meal that’s lovelier than this!
Summer Salmon Tacos
Summer Salmon Tacos
corn poblano salsa
- 3 ears corn
- 2 poblano peppers
- ½ cup chopped fresh cilantro
- 1 to 2 limes, freshly juiced
- kosher salt and pepper
- 1 avocado, chopped
- 1 ½ pounds fresh salmon
- 3 tablespoons brown sugar
- 2 teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 to 12 corn or flour tortillas, for serving (I use the 4-inch ones)
- pickled onions, for topping
- cotija cheese, for topping
- lime wedges for serving
- As a note, I like to start with the salsa if I’m going to grill the corn and the poblano peppers!
- Heat the grill to the highest setting. Once hot, throw the ears of corn directly on the grill. Throw the poblano peppers right on the grill too. There is no right or wrong way here - I grill the corn until it’s bright yellow and has a few char marks. I grill the peppers until they are charred. Remove the corn from the grill. Remove the peppers and place them in a resealable bag for 10 to 20 minutes. This helps the peppers steam and soften.
- Slice the corn off the cob and place it in a bowl. Once the peppers have steamed in the bag, remove the charred skin and chop them. Throw them in the bowl with the corn. Add in the cilantro, a bit pinch of salt and pepper and the juice of 1 to 2 limes (depending on how much lime juice you like!). I toss in the avocado at the end right before serving.
- To make the salmon, stir together the brown sugar, paprika, garlic, salt and pepper. Sprinkle it all over the salmon.
- To roast the salmon: place it on a baking sheet and roast at 400 degrees for 12 to 15 minutes, until just opaque and it flakes with a fork.
- To grill the salmon: grill over medium-high heat with the lid closed for 10 to 12 minutes. I do not flip the salmon as I find it sometimes falls apart. I just grill with the lid closed until opaque and it flakes with a fork.
- Assemble the tacos by add some of the flaked salmon to the tortillas. Top with the corn salsa, some pickled onions and cotija cheese. Spritz with lime and serve!
Love eating color this way!