These summer salmon tacos are smoky, sweet and finished with a grilled corn and poblano salsa. Bright, crisp and incredibly flavorful — they’re perfect on a warm evening with an icy margarita or chilled wine.
A fresh, seasonal dinner: summer salmon tacos.
I love a simple meal that feels special for the season. We eat seasonally in our house, and these tacos are one of those summer-only meals I look forward to — the kind you eat on the patio as the sun sets, with a breeze and a cold drink.
The combination here really screams summer: flaky salmon with a smoky-sweet spice rub, bright grilled corn, roasted poblano peppers and creamy avocado. It’s light, satisfying and full of texture.
Summer salmon tacos — here we come!
I use the same spice mix I use for cedar plank salmon: brown sugar, smoked paprika, garlic powder, salt and pepper. It gives the fish a smoky, sweet and savory profile that works beautifully for tacos.
Cook the salmon however is easiest for you — roast, grill or sear. In hot weather I prefer the grill, but roasting at 400°F or a quick skillet sear both work well. The key is not to overcook the salmon so it stays buttery and flaky.
What elevates these tacos is the corn-poblano salsa. Grill (or use raw, sweet corn sliced from the cob) and char poblano peppers, then combine with cilantro, lime juice and diced avocado. The result is bright, crunchy and a perfect contrast to the salmon’s richness.
The salsa adds texture and a fresh bite that balances the tender fish.
I also top the tacos with pickled onions for tang and color — I use them on everything. Finally, a generous sprinkle of cotija cheese adds creamy, salty tang that finishes the tacos perfectly.
This meal is simple to assemble and is one of my favorite summer dinners.
Summer Salmon Tacos
Summer Salmon Tacos
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Ingredients
Corn Poblano Salsa
- 3 ears corn
- 2 poblano peppers
- ½ cup chopped fresh cilantro
- 1 to 2 limes, freshly juiced
- kosher salt and pepper
- 1 avocado, chopped
Salmon Tacos
- 1 ½ pounds fresh salmon
- 3 tablespoons brown sugar
- 2 teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 to 12 corn or flour tortillas (4-inch preferred)
- pickled onions, for topping
- cotija cheese, for topping
- lime wedges for serving
Instructions
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Start with the salsa if you plan to grill the corn and poblanos.
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Heat the grill to high. Place the ears of corn and the poblano peppers directly on the grill. Grill the corn until bright yellow with char marks and the poblanos until the skin is well charred. Remove the corn and the peppers. Place the peppers in a resealable bag for 10–20 minutes to steam, which makes peeling easier.
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Cut the corn from the cobs into a bowl. Peel the charred skins from the poblanos, chop them and add to the corn. Mix in cilantro, a pinch of salt and pepper, and the juice of 1–2 limes to taste. Stir in the chopped avocado just before serving so it stays fresh.
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For the salmon, combine brown sugar, smoked paprika, garlic powder, salt and pepper. Rub the mixture evenly over the salmon.
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To roast: place the salmon on a baking sheet and roast at 400°F (200°C) for 12–15 minutes, until just opaque and flakey.
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To grill: cook over medium-high heat with the lid closed for 10–12 minutes. I usually don’t flip the salmon to avoid it breaking apart. Cook until opaque and it flakes easily with a fork.
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Assemble tacos by placing flaked salmon on warmed tortillas. Top with corn-poblano salsa, pickled onions and cotija cheese. Squeeze lime over the top and serve immediately.
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Love eating color this way!