Salmon Tacos

Packed with bold and spicy Caribbean flavors, these Jerk Salmon Tacos with Kiwi Pomegranate Salsa are a sure Summer crowd pleaser! Tender jerk-marinated salmon is layered onto tortillas, then topped with juicy salsa, jalapeño goat cheese crumbles, cilantro, and fresh limes in this unique and delicious taco recipe! 

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At the beginning of last year, I moved to Dallas, Texas and since then I’ve eaten more tacos than you’d probably imagine possible. I’ve even been on a few food-coma inducing taco crawls! I just can’t seem to get enough fresh tortillas stuffed with beef brisket, blackened shrimp, or even just eggs and cheese. And if you can get your hands on some of these Texan tacos, you’ll know exactly what I mean.

Don’t fret though, delicious tacos are never too far away! In fact, I’ve got a recipe for y’all today that gives even the best Tex-Mex taco a run for its money. Jerk Salmon Tacos with Kiwi Pomegranate Salsa are spicy, sweet, tender, crunchy, creamy, and chock-full of explosive flavor. Each bite of this recipe is tender, juicy, and packed with nutrient dense ingredients the whole family will love! 

Ingredients

The star of this show is unquestionably the Kiwi Pomegranate Salsa; it’s bright, fruity, zesty, and absolutely beautiful. I love the way the juicy, acidic nature of this salsa cuts through the heat of the jerk seasoning and offers up multiple bursts of sharp flavor. Not only is this salsa tasty on tacos, you can also serve it up on its own with tortilla chips! 

Here’s what you’ll need to make it: 

Kiwi- Kiwis have a sweet, refreshing, and slightly acidic flavor that plays surprisingly well with savory food. These tart bites cut through heat and introduce a vibrant burst of color. 

Pomegranate- Sour, sweet, earthy, and aromatic, pomegranate seeds are an incredible addition to any salsa or even guacamole! The added crunch layers a fun, unique texture as well. 

Avocado- What’s salsa without a little avocado? It’s creamy, dreamy, and all around delicious! 

Roasted Corn- I wanted to add a bit of smokiness to this salsa, so I threw in a bit of roasted corn. It’s sweet and slightly savory: a perfect balance. 

Green Chiles- If you ask me, peppers are a must in any salsa. Diced green chiles are robust and extremely flavorful. I chose to go the HOT route with this one but definitely stick with your own personal preference! 

Orange Juice and Zest- Citrus naturally prevents oxidation, which means your salsa stays fresher for longer. The floral nature of oranges compliments the other fruit in this salsa and brightens up the mixture. 

Olive Oil- Oil adds fat and decadence to this salsa. Avocado oil would work well here too! 

Salt and Pepper- Even salsa needs seasoning! Before serving, give it a taste and add salt and pepper as needed. 

How to Make Salmon Tacos

Sure, there’s a lot of ingredients in this recipe but most of them just get tossed into a bowl and mixed together. In reality, these tacos come together quickly and super easily! 

• MARINATE THE SALMON & MAKE THE SALSA-  To kick things off, pat dry the salmon and mix together the jerk rub in a small bowl. Place the salmon, skin side down, in a Tupperware container and evenly distribute the marinade over each fillet. If you’re short on time, you can totally get away with a 30 minute marinade but I’d recommend giving it at least 2 hours. As the salmon soaks up all that spiced-citrus goodness, go ahead and mix up the salsa! It can wait in the fridge (covered) while everything else comes together. 
• BROIL THE FILLETS- When you’re ready to cook the salmon, set the oven to a low broil and move the oven racks to the highest setting. Cook the salmon right under the broiler for 4-8 minutes. Look for a dark-brown, caramelized exterior and a soft, flaky interior. If you press a finger into the top of the fillet the salmon should give way and flake very easily. 
• ASSEMBLE & SERVE- It’s taco time! Heat up the tortillas, chop up the cilantro, crumble the goat cheese, and slice the lime wedges. Assemble your taco by layering half of a salmon fillet onto the tortilla followed by a couple heaping tablespoons of salsa and lots of fresh, zesty toppings! 

Leftover Salmon Storage

For the Salmon: 

Leftover salmon should be refrigerated within 2 hours of having been cooked. Store your leftovers in an airtight container where it will keep for up to 3 days. 

Tip: It’s best to reheat salmon in the oven! To do so, preheat the oven to 275 degrees and place the fish on a parchment paper-lined baking sheet. Heat for 10-15 minutes, or until the internal temperature reaches 130 degrees.

For the Salsa: 

Because this salsa contains avocado, which oxidizes very quickly, it won’t keep for very long. Store any leftovers in an airtight container in the refrigerator for 1-2 days. Watch out for brown spots on the avocado or milky-colored liquid at the bottom of the bowl. 

My Best Taco Recipes

 Love this recipe? Check out a few more of my tastiest taco recipes: 

• Birria Tacos
• 30-Minute Taco Soup
• Jerk Shrimp Tacos