My absolute favorite salmon recipe is salmon tacos. I know, I know, use valuable salmon for tacos? But, I’m telling you it’s the best. Since we catch up to 50 salmon a year for our house, I’ve tried a lot, and I mean a lot, of different salmon recipes over time. I especially like smoking salmon. You can read how to smoke or can your own salmon here or how to build your own smoker to do so here. This salmon marinade for tacos though is my favorite way to bake salmon and is my go-to recipe. The salmon can also marinate in the fridge for a couple of days if needs be and you can eat the salmon on a salad or by itself. So, you don’t have to eat the marinaded salmon on tacos but, I highly recommend it. This recipe is quick, versatile, easy, and my whole family loves it. I hope you do too.
Salmon Marinade
Ingredients
- 3 Tbl oil
- 1 canned chipotle pepper in adobo sauce diced
- 2 tsp adobo sauce
- 1 tsp cumin
- 1 Tbl garlic diced
- 1/4 cup cilantro cut fine
- 3 Tbl honey or 1/8 cup brown sugar
- 1 Juice of fresh lime plus zest
- 1 salmon fillet
Instructions
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Mix all the ingrediants together and pour into a casserole dish.
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Place the salmon fillets, flesh side down (if using honey) and flesh side up (if using brown sugar), into the casserole dish with the mixture. The honey is more runny than the brown sugar and you'll want to soak the meat into the marinade, which is why you place it flesh side down.
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Let the salmon brine for at least four hours in the fridge.
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Take the salmon out of the fridge and let it come to room temperature before cooking.
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Cook uncovered at 225° F for 45 minutes or until the flesh flakes off with a fork.
I’m always on the lookout for new salmon recipes. So, now that I’ve shared my favorite salmon recipe, what’s yours?
Nice recipe April