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Salmon Tacos

Updated: Sep 2, 2018


This dish is the perfect depiction of how to take your left overs and create a beautiful new dish. It's a versatile dish as well, can be eaten for brunch, lunch, or dinner. The night before me and Bear obviously had salmon because this a salmon taco dish. I've never eaten a salmon taco, I barely eat fish tacos, and to top all of that, I didn't even start eating salmon until a couple years ago. It was Taco Tuesday and I for sure didn't feel like going to the grocery, spending money or wasting the food in the house. I also did not want us to repeat eating just plain old salmon again. So I made these.

Let's get it!


1 salmon fillet (Atlantic)

1 mango

1 lime

1/2 tomato

1/2 green bell pepper

1/3 red onion

fresh cilantro

micro greens

edible flowers


1 pack of whole wheat tortillas

For the salmon:

If you don't have one already made, rinse the salmon then pat it dry then season. Preheat your over to 350. Heat your skillet to medium high heat, add some grape-seed or veggie or canola oil (about 2-3 TBS), once it begins to smoke, lay the filet away from you into the skillet skin side down. After you check both sides of the salmon and its cooked about half way, turn the salmon on its side and sear it. Place the pan in the preheated oven for about 10 minutes and it's done. Once it's cooled, roughly chop the salmon up and set aside in a bowl.

For the salsa:

Peel & dice the mango. Roughly chop the red onion, bell pepper & tomato the season with salt & pepper. Cut the lime in half and squeeze the lime juice on top of all the ingredients and mix together.

Assemble the tacos and top them with lettuce, edible flowers, and micro greens. This recipe is super easy as are any tacos, so you'll be fine, just make them!

With Love & Food,

-Chef Morghan

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