Crispy Salmon Tacos

Tacos, and particularly these amazing crispy salmon ones, are one of my favourite meals to cook for family and friends for a special occasion. There’s something wonderfully informal and welcoming about sharing bowls of toppings, piles of wraps and jars of pickled onions, perhaps with a bottle of ice-cold rosé on the side for the grown-ups. Heavenly. Also, this sweetcorn salsa is a brilliant dish to serve alongside any BBQ meal, so do bookmark it for future reference.

Tip: If you don’t have a whole corn-on-the cob (or they are out of season) simply use a drained can of sweetcorn instead, and fry the kernels in a hot pan with a teaspoon of oil until a little coloured (about 4-5 minutes).

serves 4


For the crispy salmon
4 fillets salmon, about 480-500g in total
1 heaped tsp Cajun seasoning

For the sweetcorn salsa
1 sweetcorn cob
2 slices fresh or tinned pineapple
1 tomato, deseeded and chopped
2 spring onions, trimmed and finely sliced
½ bunch coriander, leaves only, chopped
½ red chilli, deseeded and finely chopped
juice of 1 lime
1 tbsp olive oil
salt (to taste)

To serve
pickled red onion
8 soft corn tacos (or other wraps of your choice)
2 little gem lettuce, shredded



Place a large, non-stick pan over a medium heat and leave to heat up.

Pat the salmon dry and sprinkle over the seasoning and press it into the flesh, but not the skin.

Place the salmon fillets into the pan, skin side down and cook for 8-9 minutes, until the skin is crispy and the flesh is nearly cooked through. Carefully flip the salmon and continue cooking for another minute or until the salmon is fully cooked.

Carefully peel away the salmon skin and cut into thin strips.

Next, heat a griddle pan over a med/high heat. Brush the corn with a little oil and place onto the hot pan. Cook, turning regularly until charred and cooked through, around 15 minutes. Place onto a board until cool enough to handle.

Place the pineapple slices onto the griddle and cook until golden and charred. Resist the urge to turn them too soon as it’ll stick to the pan, they’ll naturally release from the pan as they cook.

Once the corn has cooled, stand the cob on its end and use a sharp knife to carefully cut off the kernels. Dice the charred pineapple and put it into a mixing bowl, along with the corn.

Add the tomato, spring onion, coriander, chilli, lime juice and olive oil and give it a good mix. Have a taste and season with salt to your taste.

Lay the tacos (or other wraps) into a dry pan to heat through, or if you have a gas hob, lay them over the flame for a few seconds to char the edges.

To serve, layer the taco with shredded lettuce then flake over the salmon. Top with the sweetcorn salsa and pickled red onion then sprinkle over the crispy salmon skin.


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Griddle Pan | Le Creuset


Corn Tacos | Cool Chile


Non-stick Frying Pan | Green Pan


Paring Knife | Victorinox


Cajun Spice Mix | Spice Masters


Citrus Juicer


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