Name: Salmon Tacos With Pineapple-Chile Salsa
Yield: 4 servings
Ingredients: 1 2" piece ginger, peeled, finely grated; 2 garlic cloves, finely grated; 2 tsp. New Mexico or Kashmiri chile powder; 1 tsp. ground coriander; 1 tsp. ground cumin; 4 Tbsp. fresh lime juice, divided; 3 Tbsp. grapeseed or vegetable oil, divided; 1 ½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; 1 1½-lb. skinless, boneless salmon fillet, cut into 2" pieces; ½ small red onion, finely chopped; 2 serrano chiles, finely chopped; 2 cups chopped pineapple (from about ½ medium pineapple); ½ cup chopped cilantro, plus leaves for serving; Lime wedges and toasted corn tortillas (for serving)

Salmon Tacos With PineappleChile Salsa recipe

Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Sophie Strangio

The ginger-garlic paste that gives this salmon a caramelized coating was directly inspired by Chai Pani chef Meherwan Irani, who uses the South Asian staple as the batter for his crispy masala fish. You can also use it as a marinade for chicken or a base rub for braised meats or add a spoonful to a mirepoix.

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What you’ll need

Large Nonstick Skillet
$50 At Amazon
Mini Tongs
$20 At Williams-Sonoma
Microplane Grater
$17 At Amazon
Citrus Juicer
$20 $15 At Amazon

Recipe information

Yield
4 servings

Ingredients

1 2" piece ginger, peeled, finely grated

2 garlic cloves, finely grated

2 tsp. New Mexico or Kashmiri chile powder

1 tsp. ground coriander

1 tsp. ground cumin

4 Tbsp. fresh lime juice, divided

3 Tbsp. grapeseed or vegetable oil, divided

1 ½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

1 1½-lb. skinless, boneless salmon fillet, cut into 2" pieces

½ small red onion, finely chopped

2 serrano chiles, finely chopped

2 cups chopped pineapple (from about ½ medium pineapple)

½ cup chopped cilantro, plus leaves for serving

Lime wedges and toasted corn tortillas (for serving)

Preparation

Step 1
Stir together ginger, garlic, chile powder, coriander, cumin, 2 Tbsp. lime juice, 1 Tbsp. oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to create a paste. Add salmon to bowl and toss until evenly coated. Let salmon sit at room temperature 15 minutes to marinate.
Step 2
Meanwhile, mix red onion, chiles, pineapple, ½ cup cilantro, and remaining 2 Tbsp. lime juice in a medium bowl to combine; season with salt. Set pineapple-chile salsa aside.
Step 3
Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Add salmon and reduce heat to medium. Cook, undisturbed, until opaque all the way through and a browned crust forms underneath, about 5 minutes. Turn over and cook until second side is browned and flesh easily flakes with a fork, about 3 minutes. Transfer salmon to a plate and flake into large pieces with a fork; squeeze a couple of lime wedges over.
Step 4
Serve salmon with pineapple salsa, cilantro, tortillas, and more lime wedges to build tacos.

TagsDinner Main Quick Easy Healthyish Gluten Free Dairy Free Nut Free Taco Pineapple Fruit Salmon Fish Seafood Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

43 Salmon Dinner Ideas for Slammin’ Weeknight Meals
Like salmon rice bowls in a coconut broth, tamarind-glazed air-fryer salmon, phyllo-wrapped salmon “strudel,” and more.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes

See Related Recipes and Cooking Tips

43 Salmon Dinner Ideas for Slammin’ Weeknight Meals