Chile-Dusted Wild Alaskan Salmon Taco with Creamy Mushroom Sauce

by Kelly on April 24, 2012

Happy Taco Tuesday! I’m happy to bring you yet another recipe featuring wild Alaska seafood. If you’re just joining me, I’m participating in a fish taco contest among bloggers as put on by the Alaska Seafood Marketing Institute.  We’ve been tasked with completely in a range of tasks.  So far I tried making battered fish tacos with my Aloha-Inspired Fish Tacos with Ginger Slaw, Caramelized Pineapple, and Macadamia Nuts and grilled fish tacos with my Grilled Wild Alaskan Black Cod Tacos with Pineapple-Bacon Relish.

This time our challenge was to make a salmon taco, which intrigued me because it is generally not a fish I associate with Mexican food.  I’ve always appreciated how well salmon pairs with mushrooms, like in Pan-Roasted Salmon with Shiitake Mushrooms.  Because of that, I thought they might make a delicious pair for this taco.

Since so far I’ve fried and grilled fish, I decided to cook it simply in a skillet this time.  I dusted my fish with a mixture of salt, chipotle chile powder, and epazote.  You could substitute standard chile powder but I love how the chipotle adds a nice smokiness.  Epazote is an herb common in Mexican cooking.  It pairs well with fish and seafood so it only seemed appropriate to use it in this recipe.  It’s flavor is very distinctive and unique, but you could certainly substitute oregano.  However if you’d like to go for the real deal, look for it in Latin or Hispanic grocery stores or in specialty spice providers.

And with the salmon I served a creamy mushroom sauce.  I sauté shallots and cremini mushrooms before stirring in creamy sour cream and more chipotle  chili powder.

Paired together in a flour tortilla, with a bit of micro greens for crunch, they make for a fantastic taco.  The richness of the sauce echos the full flavor of the salmon, with the chipotle providing lovely smokiness and heat.  I’m thinking this was a great trial run for Cinco de Mayo and that perhaps a second batch is coming.

Chile-Dusted Wild Alaskan Salmon Taco with Creamy Mushroom Sauce
Serves 4


-1/4 teaspoon kosher salt
-1 teaspoon chipotle chile powder, divided (divided, ½ for rub ½ for sauce)
-1/4 teaspoon dried epazote
-3/4 lb Coho salmon, cubed
-Cooking spray
-1 tablespoon butter
-1 medium shallot, diced
-8 ounces cremini mushrooms
-1/2 cup low fat sour cream
-4 flour tortillas
-Micro greens, for serving


Stir together the kosher salt, chipotle chile pepper, and epazote. Sprinkle over your cubed salmon on both sides.

Spray a skillet with cooking spray; heat over medium high heat. Add salmon and cook on the first side until golden (about 3 minutes). Flip and cook until fish is just cooked through and flakes easily, about 1 minute more. Remove fish to a plate and cover with foil to keep warm.

In another pan, melt the butter over medium heat. Add the shallots and saute until translucent. Add in the mushrooms and continue sautéing until the mushrooms have released their juices and darkened. Stir in the sour cream and remaining chipotle chile powder and allow to bubble for five minutes.

To assemble the taco, divide the mushroom sauce among the four tortillas. Top each with cubed salmon and microgreens. Serve immediately.

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{ 8 comments… read them below or add one }

shannon April 24, 2012 at 6:00 pm

i still need to try the salmon-mushroom combo! these are certainly a winner 🙂


Vicki Bensinger April 24, 2012 at 7:33 pm

Kelly I love fish tacos and your version with salmon sounds delicious. Great post.


Kelly April 25, 2012 at 10:54 am

Thanks Vicki! I appreciate your comment. Thanks for taking the time to stop by.


Bee April 24, 2012 at 11:13 pm

I wasn’t a huge fan of the fish tacos I made because the whitefish was not my fave–but I LOVE salmon. I could totally do these!


Kelly April 25, 2012 at 10:57 am

Bee – I’m very similar. I far and away prefer salmon and shellfish to white fish so I love that I’ve come to the realization that while salmon isn’t traditionally associated with south of the border cuisine, it does make absolutely fantastic tacos. That said, I would recommend trying sable fish/black cod if you can find it. I used it in another fish taco post and I think it might be my new favorite white fish. It’s higher in omega 3’s than most white fish (at least from my research) so it has that richer mouthfeel and taste you get from Salmon.


Kerstin April 29, 2012 at 12:31 am

Yum, I would totally order this in a restaurant – looks great! Good luck in the contest 🙂


The Duo Dishes May 1, 2012 at 3:56 pm

You put together two ingredients for a taco that most people would not have thought about. Great idea with the savory mushrooms!


Kelly May 4, 2012 at 3:55 pm

Aw thanks. I’ve been admiring your creations as well. Your battered taco looked fantastic and I was salivating with the two on your most recent post! Who doesn’t love coconut shrimp.


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