Grilled Salmon Tacos With Poblano, Corn and Chili Lime Butter

Grilled_Salmon_Tacos

Grilled Salmon Tacos With Poblano, Corn and Chili Lime Butter

A perfect summer meal, grilled salmon tacos with grilled poblano peppers, corn, and a chili-lime butter sauce is the answer to what’s for dinner!  Perfect for Taco Tuesday or any night of the week when you want to enjoy a simple, but delicious meal that comes together in under 20 minutes. 

It’s so hot outside, skip heating the oven or the stove and heat the grill instead!

Take advantage of sales on salmon, butter, avocados, and corn at Safeway to make these delicious grilled salmon tacos for dinner this week. 

Salmon is incredibly nutritious.  Not only is it a great source of protein, it’s rich in omega 3 fatty acids which have been shown to reduce inflammation, lower blood pressure, and decrease risk factors for disease.  Additionally, salmon is an excellent source of several B vitamins, which are needed for energy production, controlling inflammation, and protecting heart and brain health.

Salmon has a delicious flavor and can be prepared in many different ways.  We eat salmon at least once a week, so I love creating new recipes for salmon to share with you and that my family will enjoy. 

This recipe can be prepared 100% on the grill, so there is no need to heat the oven or the stovetop when it’s in the 90’s outside!

Ingredients in Salmon Tacos

  • 1.5 lbs. salmon
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 pepper
  • Poblano pepper, seeded and thinly sliced
  • Red onion, thinly sliced
  • 2 ears of corn, husks removed
  • tortillas, taco size
  • avocado, sliced

Chili Lime Butter

  • 4 tablespoons salted butter
  • 1 teaspoon lime zest
  • 1 teaspoon lime juice
  • 1 teaspoon chili powder

Don’t skip the chili-lime butter – it adds an amazing depth of flavor to the tacos.  You can use plant butter if you are watching your fat intake.  You’ll only drizzle a teaspoon on each taco. 

 

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Add these items to your Safeway shopping list for grocery delivery or pickuphere or by clicking the buy now button below. 

buy now button

 

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How to Make Grilled Salmon Tacos

Preheat the grill to medium-high heat around 350° F. 

Combine seasonings in a small bowl including chipotle chili powder, chili powder, smoked paprika, brown sugar, oregano, garlic powder, salt, and pepper.  Stir well to combine. 

Brush the salmon with olive oil then sprinkle 3/4 of the seasoning mix onto the salmon, gently rubbing it in with your fingers. 

Slice the pepper and red onion and place on a sheet of foil. Drizzle with olive oil and the remaining seasoning mix.  Toss to coat. 

Place the veggies on the grill and cook for about 10-12 minutes, turning frequently until cooked through and slightly charred.   The corn may be placed directly on the grill and does not require foil.  Turn the corn often to char all sides. 

Place the salmon on the grill, flesh side down first, and cook for 6 to 8 minutes on the first side and another 2 to 3 minutes on the skin side until the salmon reaches 140° and is done.  

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While the salmon and veggies are grilling,  you can prepare the chili-lime butter in a small saucepan.  Melt the butter, add the lime juice, lime zest, and chili powder.  Stir well to incorporate, then remove from the heat to let it cool slightly. 

Remove the salmon and the veggies from the grill when cooked and set aside.   Let the salmon rest for a few minutes, then flake the salmon to prepare for the tacos. 

Cut the corn kernels off the cob and place them into a medium bowl along with the grilled poblano and onion slices. 

Meanwhile, grill the tortillas for 1-2 minutes on each side, just to warm through. 

Assemble the tacos by layering salmon with the grilled veggies, a drizzle of chili-lime butter, and sliced avocados. 

Enjoy. 

 

What Temperature Is Grilled Salmon Done?

How to tell when grilled salmon is done. Grilled fish is cooked when it is 145°F, but food will continue to cook once you’ve pulled it from the grill or oven. To ensure your fish isn’t overcooked, transfer it from the grill when it is 130° – 135° F, then let it rest for a few minutes before serving.

 

Grilled_Salmon_Tacos

Grilled Salmon Tacos

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Course: Main Course
Cuisine: Mexican
Keyword: Grilled Salmon Tacos
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories:
Author: Eva Fry

Ingredients

  • 1.5 lbs. salmon
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 pepper
  • Poblano pepper seeded and thinly sliced
  • Red Onion thinly sliced
  • 2 ears of corn husks removed
  • tortillas taco size
  • avocado sliced

Chili Lime Butter

  • 4 tablespoons salted butter
  • 1 teaspoon lime zest
  • 1 teaspoon lime juice
  • 1 teaspoon chili powder

Instructions

  • Preheat the grill to high heat around 400° F.
  • Combine seasonings in a small bowl including chipotle chili powder, chili powder, smoked paprika, oregano, garlic powder, salt, and pepper.  Stir well to combine.
  • Brush the salmon with olive oil then sprinkle 3/4 of the seasoning mix onto the salmon, gently rubbing it in with your fingers.
  • Slice the pepper and red onion and place on a sheet of foil. Drizzle with olive oil and the remaining seasoning mix.  Toss to coat.
  • Place the veggies on the grill and cook for about 10-12 minutes, turning frequently until cooked through and slightly charred.   The corn may be placed directly on the grill and does not require foil.  Turn the corn often to char all sides.
  • Place the salmon on the grill, flesh side down first, and cook for 6 to 8 minutes on the first side and another 2 to 3 minutes on the skin side until the salmon reaches 140° and is done.
  • While the salmon and veggies are grilling,  you can prepare the chili-lime butter in a small saucepan.  Melt the butter, add the lime juice, lime zest, and chili powder.  Stir well to incorporate, then remove from the heat to let it cool slightly.
  • Remove the salmon and the veggies from the grill when cooked and set aside.   Let the salmon rest for a few minutes, then flake the salmon to prepare for the tacos.
  • Cut the corn kernels off the cob and place into a medium bowl along with the grilled poblano and onion slices.
  • Meanwhile, grill the tortillas for 1-2 minutes on each side, just to warm through.
  • Assemble the tacos by layering salmon with the grilled veggies, a drizzle of chili-lime butter, and sliced avocados.
  • Enjoy.

Additional Salmon Recipes

I probably have more salmon recipes on this blog than any other protein, since it’s my favorite protein.  Here are a few of my favorite salmon recipes. 

Grilled Mediterranean Salmon

Blackened Salmon With Fresh Peach Salsa

Marinated Grilled Salmon Topped With Mango Salsa

Blueberry and Salmon Quinoa Bowl

Kale Salad With Salmon, Avocado, Almonds & Apricots

Cast Iron Tuscan Salmon with Creamy Garlic, Spinach & Sun-dried Tomato Sauce

Salmon Tacos With Chipotle Mayo Slaw and Pickled Onions

Roasted Salmon with Greek Lemon Spinach Orzo With Feta Recipe

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