Salmon Tacos With Pineapple Salsa Recipe

Step 1

Stir one 2″ piece ginger, peeled, finely grated, 2 garlic cloves, finely grated, 2 tsp. New Mexico or Kashmiri chile powder, 1 tsp. ground coriander, 1 tsp. ground cumin, 2 Tbsp. fresh lime juice, 1 Tbsp. grapeseed or vegetable oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to create a paste. Add one 1½-lb. skinless, boneless salmon fillet, cut into 2″ pieces to rub and toss until evenly coated. Let salmon marinate at room temperature 15 minutes.

Step 2

Meanwhile, toss ½ small red onion, finely chopped, 2 serrano chiles, finely chopped, 2 cups chopped pineapple, ½ cup chopped cilantro, and remaining 2 Tbsp. lime juice in a medium bowl to combine; season with kosher salt. Set pineapple salsa aside.

Step 3

Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Add marinated salmon and reduce heat to medium. Cook, undisturbed, until opaque all the way through and a browned crust forms underneath, about 5 minutes. Turn salmon and cook until second side is browned and flesh easily flakes with a fork, about 3 minutes. Transfer salmon to a plate and flake into large pieces with a fork; squeeze a couple of lime wedges over.

Step 4

Serve cooked salmon with pineapple salsa, cilantro leaves, warm corn tortillas, and more lime wedges to build tacos.

Editor’s note: If your vision of the best fish tacos involves fillets of cod with sour cream, we’ve got you covered. Meanwhile, check out our favorite weeknight taco recipes, including ones with Mexican chorizo, chipotle cauliflower, and rutabaga with queso fresco.