Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos

Recipe courtesy John Aspra Epicurean Cowboy

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Picture of Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos Recipe 1 Video | Photo: Epicurean Cowboy Spice Rubbed, Cedar Planked, Salmon Tacos Recipe
Rated 5 stars out of 5
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Total Time:
40 min
Prep
20 min
Cook
20 min
Yield:
24 tacos, 8 servings
Level:
Intermediate
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Ingredients

Spice Rub:

  • 3 to 4 cups golden brown sugar
  • 1/4 cup good quality dark roast coffee, coarsely ground
  • 1/2 cup seafood seasoning (recommended: Old Bay)
  • 1/4 cup ground turmeric
  • 1/4 cup curry powder
  • 1/4 cup ground cumin
  • 1/4 cup coarsely ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder

Ensalada for Tacos:

  • 1 bunch of fresh cilantro leaves; chopped (yields approximately 1 cup)
  • 1 bunch fresh flat leaf parsley; chopped (yields approximately 1 cup)
  • 1 bunch fresh green onion; chopped (yields approximately 1 cup)
  • 2 fresh pasilla chiles fire roasted, stemmed, seeded and chopped
  • 2 fresh Anaheim chiles fire roasted, skinned and chopped
  • 1/2 head fresh red cabbage, chiffonade
  • 1/2 head fresh green cabbage chiffonade
  • 2 serrano chiles, finely diced
  • 1 1/2 tablespoons fresh squeezed lime juice, about 1 1/2 tablespoons, optional
  • 6 pounds wild salmon fillet, boneless and skinless
  • 3 cedar grilling planks (soaked for 3 hours)
  • 4 dozen fresh corn tortillas (preferably homemade)
  • 1 pound Cotija cheese crumbled for topping tacos

Directions

Thoroughly mix all of the rub ingredients in a glass bowl and set aside. Cooks Note: Can be sealed in storage bag or jar for up to 1 week. This will make about 6 cups.

Combine all of the ensalada ingredients in a glass bowl and mix well. Set aside for tacos.

Cut the salmon fillet into 3 equal parts and arrange on the pre-soaked cedar planks. Cover the salmon liberally with the spice rub (approximately 1 cup per pound). It is ok if some spice rub falls onto the plank.

Heat the grill to high.

Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes. Remove the cover from the grill. If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugar should not be the dominating flavor.

Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes.

Add the fillets to a large bowl and set aside. In the meantime, toast the corn tortillas over the hot coals or on a preheated comal.

Add the ensalada to the bowl with the salmon and stir lightly to combine.

Using 2 overlapping toasted corn tortillas, scoop some of the salmon mixture onto the tortillas and top with some of the cheese. Repeat with the remaining tortillas and filling. For authentic Baja style service, use simple paper boats for serving vessels. The boats will allow the tacos to stand upright for better presentation.

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Newest Ratings and Reviews

Read all 20 reviews

  • on September 12, 2012

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    super tasty, sweet, salty and sour. And my 13 year old loved it, even saying in the begining: "Nooooo vegetables!!!!" he ate it all. I did put them on romaine lettuce instead of tortillas, and toasted tortilla strips so we dont get too full of so much starch... nd we eat more of the filling mixtures!

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  • on February 22, 2012

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    This recipe is great! Like others on the site I never even bothered to make the tacos. We just ate the salmon right off the planks. I saw the episode on Bobby Flay and it came out exactly the way it looked on tv. Did cut back on the curry a bit as we are not big fans. The leftover salmon was great cold the next day also.

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  • on February 19, 2012

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    This rub is amazing! I use it on salmon as a dry rub, cook it in the oven or on grill on cedar papers, absolutely delicious! You can modify the rub based on what you have it the cabinet and it still turns out fabulous. This is my new favorite way to eat salmon. Yum!

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