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This recipe for the grilled Alaska coho salmon tacos was created in partnership with Alaska Seafood. I received compensation to facilitate my review, but all opinions are my own.
We love wild-caught Alaska salmon and enjoy it often at home but now we got to try delicious grilled Alaska coho salmon, what a delight! Very impressed with the delicate flavor and the firmness of this Alaska salmon species. Due to its characteristics, Alaska coho salmon is perfect for grilling and roasting. And goes nicely with Mexican flavors, which resulted in the yummiest grilled Alaska coho salmon tacos that I have ever made.
Meet the Alaska coho salmon!
The color of the Alaska coho salmon is bright orange-red, this fish is high in oil and is the second largest of the five Alaska salmon species. It can weight up to 12 pounds and measure 25-35 inches in length. Fresh wild Alaska coho salmon is available mid-June through late October and can be found frozen year-round. You can learn more about Alaska salmon at wildalaskaseafood.com. Get inspired with a variety of recipe ideas, cooking techniques and several tips on how to achieve the best Alaska salmon dish.
The Alaska coho salmon that I found in my market was frozen and I followed the tips on the Wild Alaska Seafood site. Cooking this salmon fish was very easy and I didn’t have to thaw completely. Just rinsed the Alaska coho salmon fillets with cold water to remove the icy glaze. Then I prepared a Mexican style black sauce marinade with soy and chipotle sauce, freshly squeezed lime juice, oregano, cumin, black pepper, and garlic. Poured the marinade and soaked the Alaska coho salmon fillets in the dressing. Kept inside the fridge covered for 15 minutes to let the marinade intensify the flavors. Then I grilled the Alaska coho salmon fillets on a hot skillet at around 400 degrees Fahrenheit. Making sure to turn only once and resting before slicing for tacos.
Enjoy a taco feast and celebrate Wild Alaska Salmon Day on August 10th!
Tacos are always paired with different garnishes to provide additional textures to the bite. Thus I prepared pickled beets and a homemade tomato serrano pepper salsa in the molcajete for a traditional Mexican taco feast. In my opinion, a taco party is in order to celebrate Wild Alaska Salmon Day on August 10th. Watch the video below with the step by step recipe details.
The grilled Alaska coho salmon tacos are a perfect excuse to serve a dish that is not only special but full of flavor and ready in less than 20 minutes. Cooking with Alaska seafood is easy, nutritious and delicious. You can find Alaska salmon at your local grocer either fresh or frozen. There are 5 different species of wild Alaska salmon to look for: king, sockeye, coho, keta, and pink. I have tried them all and each species has its beauty and amazing flavors.
Always “Ask for Alaska”
I invite you to search for Alaska seafood in your area and verify the ultimate Alaska salmon guide to learn about nutritional values, harvesting methods, and sustainable practices. I am a big fan of learning from where the food I serve to my family comes from. Having a complete guide with all the details and resources is important to understand why we need to always “Ask for Alaska” to the fishmonger, at the seafood counter and when dining out to ensure you’re enjoying the best, most sustainable seafood in the world. Everyone that knows seafood understands that wild caught is best and Alaska is the world’s premier source of wild salmon.
Enjoy Alaska seafood delicious flavors and nutritional benefits in your next meal. For recipe ideas visit wildalaskaseafood.com and follow along on social media on Facebook , Twitter , Pinterest, and Instagram . Join the conversation using #AskForAlaska.
Grilled Alaska Coho Salmon Tacos
- 2 Alaska coho salmon fillets frozen or fresh
- 1/4 cup soy sauce can use low sodium
- 1 tablespoon chipotle sauce
- 1 lime juiced
- 1 tablespoon latino spice mix garlic, oregano, cumin, black pepper
- 16 corn tortillas
- 1 cup pickled beets
- 1 avocado sliced
- 1/2 cup cilantro leaves
- 1 cup homemade tomato serrano salsa
- If you are using frozen Alaska coho salmon fillets remove from the package and rinse with cold water to remove the icy coat.
- Prepare the Mexican black sauce mixing the soy and chipotle sauce with the lime juice and the Latin spice mix.
- Add the marinade to the Alaska coho salmon fillets and soak them well. Marinade cover inside the fridge for 15 minutes.
- Grill the fillets on a stovetop grilling skillet at a temperature of 400 degrees Fahrenheit. Cook on both sides but turn just once to avoid overcooking and dryness.
- Let the grilled Alaska coho salmon rest few minutes before cutting. Prepare the tacos with warm corn tortillas and garnish with avocado, pickled beets, and tomato serrano pepper salsa prepared in the molcajete.
- Cooking with Alaska seafood is easy, nutritious and delicious.
- Alaska seafood is sold fresh and frozen year round.
- Always “Ask for Alaska” to your fishmonger, at the seafood counter and when dining out to ensure you’re enjoying the best, most sustainable seafood in the world.