Claire Corlett

Fish Food, Fish Tanks, and More
Grilled Wild Sockeye Salmon Fish Tacos

Grilled Wild Sockeye Salmon Fish Tacos


Whats up guys. It’s Ryan from the Grill Top Experience and
I’m making some salmon. I got some fresh caught wild salmon. It’s going to make some amazing tacos, coming
up. So to do this, I have my grill set up indirect
with the hot coals on one side and the salmon on the other and I’ve got it smoking with
a little bit of cherry and apricot wood. Mostly because that is what I had around,
but this will turn out great. OK, so I did a little bit of work before you
guys came along and I took these out of the package and put a little bit of salt and sugar. The exact amounts are going to be down in
the description below. That will get a bit of a dry brine going to
pull the salt into the meat so it will hold on the the water a bit better. Since this is wild caught, I’m not going to
get into the health specifics of whether or not wild or farmed is better. Everyone agrees that farmed has more fat than
wild and we have to be really careful not to over cook this. Now that it is ready to go on the grill, I
put just a little bit of pepper and chili powder on it to get it ready for these fish
tacos. It should be season to perfection. Let’s go ahead and get it on the grill. I took the juice of a lemon and an orange
and added a little bit of the zest and we are going to coat both filets of the fish
with this and that really lightens up the flavor. Now the grill is set up indirect with the
Slow N’ Sear on one side. We are shooting for a temperature of about
350 degrees for about 20 minutes with just a little bit of smoke. Not too much because we don’t want to over
power the delicate fish. OK so the barbeque purists out there are going
to say Ryan this is not grilling. That’s right, it’s more like baking because
we are doing it indirect, but you don’t get smoke when you do it in the oven at home. This is going to come out a lot better and
add a bit more flavor for it too. Now we are at about 130. We are shooting for 140 or fork tender. We are getting pretty close. Just another minute or two and we will be
there. The last step is to add some of the lemon
and orange juice, but you can also add it directly to the tacos when you are done. Now that it has come off the grill, you’ve
got to put it all together. What I’m going to do is cut off a little piece
of this salmon here on the end. Leaving the skin on the board. I’ve got a couple corn tortillas and you just
take that minus the skin and smack it right here in the middle of your taco and break
it up a little bit. That is going to look pretty good. Now I also made up some cole slaw. It’s basically some red cabbage and carrots
plus some vinegar and left in the fridge for about an hour. That is always good on top as well. Then to top it all off, I’m going to add some
mango salsa, which is absolutely fantastic. It’s essentially the same recipe as the salsa
I made last week, except I added some mango and cilantro to it. Now look at that. That looks absolutely fantastic. It’s ready to eat. Alright, it doesn’t matter if you are trying
to cut the calories or the doctor told you to eat light or it’s just too hot to eat anything
with a ton of meat in it. This salmon fish taco is going to hit the
spot every single time. If you want to see more videos like this hit
subscribe. If you like this one share it with your friends
so that way they can enjoy it too.

9 comments on “Grilled Wild Sockeye Salmon Fish Tacos

  1. Great video! I don’t think I have ever used salmon for a fish taco. After watching this, I surely will, and soon.

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