glazed salmon taco
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Taco Tuesday: Glazed Salmon Tacos

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For this addition of Taco Tuesday, I am bringing my first set of fish tacos!! While I am not a huge fan of salmon, I loved the flavor of these Glazed Salmon Tacos. The glaze is a spicy-sweet mixture that really helps to offset the fishiness of the salmon.

Fish tacos can really add an interesting dimension to tacos mainly because of the texture. A flaky fish like salmon makes for a nice light taco that can be perfect in the summer months. On the other side of the spectrum are fried fish tacos. These are great as they add a really nice crunchy textural element to the taco which you don’t get as easily from other protein options. Personally, I generally prefer the crispy kind because of the texture.

Glazed salmon
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I do love the glaze on these tacos though. It is another one of Rob’s sauce creations (he is really good at creating flavor combinations) using a lot of classic Mexican flavors. Rob infused the sauce with serrano pepper, orange, and tequila. The end result is a perfectly balanced and could be used on just about any kind of meat.

We topped the tacos with an avocado-mango salsa to really bring home the freshness. This is a really bright salsa option that compliments the glaze flavors, the fatty fish, and adds a little more bite. Similar to the glaze, you could easily use this salsa with almost anything, but I love the combination of mango and fish.

Glazed Salmon Tacos

A grilled salmon taco glazed with a spicy-sweet glaze that can make a fish lover out of anyone.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Fish, fish taco, mexican, salmon, salsa, taco, taco tuesday, tortilla
Servings: 4 People


  • 4 Salmon Steaks
  • 1 Head Purple Cabbage shaved
  • 1 Avocado cut into strips
  • 1/2 Red Onion finely diced
  • 1 Serrano Pepper finely diced
  • 2 Limes zested and juiced
  • 6 oz Orange Marmalade
  • 2 Tsp Cilantro minced
  • 2 oz Tequila
  • 1 oz Agave Nectar
  • 2 Garlic Cloves crushed
  • Avocado Oil for the grill
  • Corn Tortillas warmed
  • Cotija Cheese crumbled
  • Sat & Pepper



  • Combine the mango, half the serrano, the zest and juice from one of the limes, half the cilantro, the red onion, and avocado in a bowl.
  • Stir together so that the avocado is broken into smaller chunks.


  • Combine the marmalade, tequila, agave, garlic, half a limes worth of juice, half the cilantro, and half the serrano in a small sauce pan.
  • Bring to a boil over medium heat and then reduce to a simmer for about 20 minutes.


  • Heat a grill or grill pan (over high heat) so that it is very hot. Apply a light coating of avocado oil or other high smoke point oil.
  • Salt and pepper the salmon and place it on the grill pan meat side down.
  • Cook 3-4 minutes so that a crust forms.
  • Flip the salmon over to the skin side, cook an additional 3 minutes.
  • Brush the glaze on the top side and flip back over for 1 minute. Remove the skin from the back.
  • Brush the glaze on to back side, flip, and cook for another 1 minute.
  • Flake the salmon into chunks and place on warm tortillas.
  • Top with the salsa, cabbage, and cotija cheese.

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