Crispy Salmon Tacos Recipe
Photo by Jen Rich
Serves 4

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).


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

Pre heat oven to 220/200fan and line a small baking tray with parchment paper.

Rub a little olive oil on the salmon, season and place skin side up on the baking tray. Cook for 15 minutes. If you like crispy skin, finish under a hot grill for 1-2 minutes, but keep a close eye on it.

While the fish is cooking, blanch the broad beans in boiling water for 5 minutes then refresh in ice cold water. Remove the grey skins and put in a bowl along with the rest of the salsa ingredients, stir gently and season to taste.

Serve with the fish and a drizzle of olive oil on top.

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