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Smoky Chipotle Honey Salmon Tacos

Tender grilled salmon is coated in a rich, smoky-sweet glaze and topped with a vibrant tropical fruit salsa in charred corn tortillas for a gourmet weeknight dinner.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salmon and Glaze
  • 1.5 lbs Salmon fillets wild-caught preferred, cut into 4 uniform pieces
  • 0.25 cup Pure Honey quality artisanal
  • 1 tbsp Olive Oil
  • 2 tsp Chipotle Powder fresh and aromatic
  • 1 tsp Adobo Sauce optional, from a can of chipotles
  • 1 tsp Salt divided use
  • 0.5 tsp Black Pepper
  • 2 Limes one for glaze, one for serving
Salsa and Assembly
  • 1 large Mango or Pineapple ripe and juicy, diced into small cubes
  • 0.5 large Red Onion finely minced
  • 0.5 cup Fresh Cilantro roughly chopped
  • 1 large Lime for salsa
  • 0.5 tsp Salt for salsa
  • 8 Corn Tortillas lightly charred

Equipment

  • Grill pan or grill
  • Mixing bowls
  • Measuring spoons and cups
  • Pastry brush for glaze

Method
 

  1. Pat salmon fillets completely dry with paper towels. Season lightly with 0.5 tsp salt and black pepper.
  2. In a small bowl, whisk together the honey, chipotle powder, olive oil, adobo sauce (if using), and the juice of one lime to make the glaze.
  3. Prepare the salsa: in a separate bowl, combine the diced mango (or pineapple), minced red onion, and chopped cilantro. Add the juice of the second lime and season with 0.5 tsp salt. Stir well and set aside to let flavors meld.
  4. Preheat your grill (or a heavy grill pan on the stovetop) to medium-high heat. Lightly oil the grates.
  5. Place the salmon fillets on the hot grill. Cook for 4-5 minutes undisturbed to get good sear marks. Flip carefully.
  6. Immediately brush the smoky chipotle honey glaze generously over the cooked side of each fillet. Cook for another 3-4 minutes, or until the fish is flaky and cooked to your liking. Do not overcook.
  7. While the fish rests for a few minutes, quickly char your corn tortillas over a low flame for 15-20 seconds per side until they are warm and have char spots.
  8. Assembly: Flake the glazed salmon into large chunks. Take a charred tortilla, add a portion of the salmon, and top generously with the mango-pineapple salsa. Repeat until all 8 tacos are made. Serve immediately with extra lime wedges and cilantro garnish.

Notes

Wild-caught salmon has a better flavor. The adobo sauce adds authentic depth; highly recommend it. Charring the tortillas is key to the flavor.