Salmon tacos grilled on a cedar plank for a smoky finish and topped with a bright avocado mango salsa. A perfect barbecue meal. This post was sponsored by Santa Rita Wines. Thank you for supporting the brands I love and keeping the CND Kitchen running!
For years I avoided the grill, then after a storm knocked out power for a week, I grilled every day and finally got comfortable with it. Now I can’t wait for summer grilling, starting with these cedar-grilled salmon tacos topped with a fresh avocado mango salsa.
Summer entertaining is one of my favorite things—good friends, cold drinks, and great food. These salmon tacos pair beautifully with Santa Rita 120 wines. The salmon is light and flaky but still meaty and full of umami, which makes it versatile with both the red and white from the Santa Rita 120 range.
If you worry you can’t grill because you live in an apartment or are traveling, consider a portable grill. I replaced my old charcoal grill with a compact portable model that works perfectly for a small barbecue—great for balconies, porches, or the beach. They’re economical and make it easy to enjoy grilled salmon tacos and a chilled glass of Santa Rita 120 wine all summer long.
I created a seasoning blend for the salmon that’s borderline addictive. It’s flavorful rather than overwhelmingly spicy, and the cooling avocado mango salsa balances the spices nicely. My secret is Badia Complete Seasoning: I use Badia’s dried garlic and onion often, and this mix was a great find. I also grill the fish on a soaked cedar plank for a subtle smoky note—make sure the plank is untreated. Many fishmongers and stores carry them.
For these tacos I make simple corn tortillas from masa harina. Before you think it’s too much work, they’re surprisingly easy—three ingredients and about thirty minutes resting time. A tortilla press helps but isn’t required. If you’ve cooked with masa before, you may already have what you need. Serve the tacos with Mexican street corn or another favorite side for a full summer spread.
Recipe Card
Salmon Tacos with Avocado Mango Salsa
Pin Recipe
Ingredients
Corn Tortillas
- 1 ½ cups masa harina
- ¼ teaspoon salt
- 1 cup water
Grilled Salmon
- 1 tablespoon packed brown sugar
- 2 teaspoons Badia Complete Seasoning
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1 ½ teaspoons red pepper flakes
- 1 teaspoon oregano
- 1 lb salmon filet
Avocado Mango Salsa
- 1 mango, diced
- 1 medium avocado, diced
- ½ red onion, finely diced
- 1 lime, juiced
- ½ lemon, juiced
- Salt and pepper to taste
Taco Toppings
- 2–3 radishes, cut in matchsticks
- Fresh cilantro, chopped
- Cojita cheese
Instructions
- Soak a cedar plank in water overnight or at least 1 hour. Prepare your grill (charcoal or propane) and get it hot.
- Mix masa harina, salt, and water until a dough forms. Cover tightly and let rest at least 30 minutes.
- Combine the salmon seasoning ingredients in a small bowl. Rub one-third of the mix onto the cedar plank, place the salmon on the plank, and rub the remaining seasoning over the fish.
- Grill covered for about 13–18 minutes, until the salmon flakes easily but isn’t dry. Remove from heat and let rest a minute before flaking.
- While the salmon cooks, make the salsa: dice mango and avocado, finely chop the onion, squeeze lime and lemon over everything, add salt and pepper, and toss gently to combine.
- Divide the tortilla dough into 8 balls, roll into thin circles about 6–8 inches across, and cook on a hot grill or skillet 1–2 minutes per side.
- Assemble tacos with flaked salmon and avocado mango salsa. Top with radishes, cilantro, and cotija cheese. Serve with chilled Santa Rita 120 wine.
Nutrition
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