Smoked Salmon Tacos
A taste of the Last Frontier featuring Alaska's prized wild salmon, traditionally smoked over alder wood. Flaky, rich salmon is paired with cool dill crema, briny capers, and quick-pickled red onions for an elegant taco that celebrates the pristine waters of Alaska.
Equipment Needed
Instructions
Quick pickle the onions: Place thinly sliced red onion in a small bowl and pour red wine vinegar over them. Add a pinch of salt and sugar. Let sit for at least 20 minutes while you prepare the other components.
Make the dill crema: In a medium bowl, whisk together sour cream, mayonnaise, chopped dill, lemon juice, lemon zest, salt, and white pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to use.
Prepare the salmon: Remove the smoked salmon from packaging and gently flake it into large chunks with a fork. Drizzle with lemon juice. Keep the pieces relatively large for better texture in the tacos.
Warm the salmon (optional): If you prefer warm tacos, gently warm the salmon in a skillet over low heat for 2-3 minutes. Be careful not to dry it out. The salmon can also be served at room temperature.
Warm the tortillas: Heat a dry comal or skillet over medium heat. Warm each tortilla for 20-30 seconds per side until pliable. Keep warm wrapped in a clean kitchen towel.
Layer the base: Spread a generous spoonful of dill crema on each warm tortilla. Add a small handful of baby arugula to create a bed for the salmon.
Add the salmon: Place generous portions of flaked smoked salmon on each tortilla. The salmon is the star, so be generous with your portions.
Top and garnish: Drain the pickled onions and distribute among the tacos. Scatter capers over each taco, drizzle with additional dill crema, and garnish with fresh dill fronds.
Serve immediately: Serve tacos right away with lemon wedges on the side. These are best enjoyed fresh while the textures contrast nicely.
💡 Pro Tips & Variations
- Choose Alaska wild salmon: Look for wild-caught Alaska sockeye or king salmon for the best flavor and texture. The rich, deep-red flesh of sockeye is particularly stunning.
- Alder wood smoking: If you smoke your own salmon, alder wood is the traditional Alaska choice. It gives a mild, slightly sweet smoke that complements the fish without overpowering it.
- Hot vs. cold smoked: This recipe uses hot-smoked salmon which is flaky and fully cooked. Cold-smoked (lox-style) salmon can be used too but has a different, silkier texture.
- Add cream cheese: For an extra indulgent version, spread a thin layer of cream cheese on the tortilla before adding the dill crema.
- Cucumber addition: Thin cucumber slices add a refreshing crunch that pairs wonderfully with the rich salmon.
- Make it a salad: All these same ingredients work beautifully as a composed salad if you prefer to skip the tortillas.