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:
Jerk Salmon Tacos with Kiwi Pomegranate Salsa
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Jerk Salmon
- 2 garlic cloves minced
- 1 habanero or jalapeno pepper cored, seeded or minced
- 1 tbsp orange juice
- 1 tbsp lime juice
- 1 tbsp light brown sugar
- 1 1/2 tsp soy sauce
- 1 tsp lime zest
- 1 tsp orange zest
- 1 tsp extra virgin olive oil
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 4 salmon filets 5-6 ounce size each
For the Kiwi Salsa
- 4 kiwis peeled, cored and diced
- 1/2 avocado diced
- 1/4 cup pomegranate seeds
- 1/4 cup frozen or fresh roasted corn defrosted if frozen
- 1 tbsp diced green chiles mild or hot
- 1 tbsp fresh cilantro chopped
- 1 tbsp orange juice
- 1 tsp orange zest
- 1 tsp extra virgin olive oil
- salt and pepper to taste
To assemble
- 16 corn tortillas
- fresh cilantro, chopped
- goat cheese crumbles optional (we used jalapeno flavored)
- lime wedges
Instructions
For the Jerk Salmon
- Mix all the ingredients, except the salmon, together in a medium bowl.
- Pat dry the salmon filets with paper towels. Place them skin side down in a large resealable container.
- Pour the mixture over the top of the salmon and spread evenly.
- Cover and refrigerate the salmon for at least 2 hours, but up to 8.
- When ready to cook, remove the salmon from the fridge and allow it to come to room temperature (about 30-45 minutes) then preheat the oven to a low broil and position a wrack at the highest point in the oven (closest to the broiler).
- Transfer the salmon to a parchment paper lined baking sheet. Place the baking sheet under the broiler then watch closely and carefully as it cooks. After about 3 minutes of broiling, begin checking for doneness. Broil until the salmon flakes apart when you touch it gently, 4 to 8 minutes.
- Remove from the oven and allow to cool for 5 minutes.
For the Kiwi Salsa
- In a medium bowl, combine all of the salsa ingredients and toss to combine.
- Cover and refrigerate until ready to serve.
For Assembly
- If desired, warm up your tortillas on a large cast iron skillet over high heat. About 30 seconds on each side should do. Alternatively, tortillas can be heated over open fire or on a baking sheet in the oven at a low temperature.
- Assemble each taco by layering the meat from half a filet of salmon, a heaping tablespoon or two of salsa, freshly chopped cilantro, and a pretty nice serving of jalapeño goat cheese crumbles onto each tortilla.
- Squeeze fresh lime juice over the top and serve!
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Hi Jocelyn, I have a question. Is it possible to used canned Salmon in this recipe?
Amazing! So flavorful! So easy to make.
Enjoyed these for dinner tonight and they did not disappoint! Quite possibly the best way to enjoy salmon and tacos! Delish!
Wow. I love tacos and have tried many varieties, but never salmon. These are definitely going on my dinner menu for next week. That kiwi salsa is calling my name!
Love all the ingredients, can’t wait to try this! It looks so delicious and easy!
Those tacos look simply stunning! I will be trying them soon.
These tacos are so good. Will definitely make them again!