BBQ Salmon and Kimchi Tacos
Spice up your weekly routine with these BBQ salmon and kimchi tacos. This easy taco recipe packs so much flavor you’ll be blown away. This fish taco recipe comes together in under 30 minutes, making it perfect any night of the week. Plus, this is a great way to sneak some fish and cabbage into your family’s diet without them realizing.
About this fish tacos recipe
If you are new to kimchi, it is essentially cabbage and other vegetables that are fermented and seasoned with a variety of spices. Garlic, ginger, red chili pepper, and scallions are some of the traditional spices used during the fermenting process. Kimchi has a strong aroma and spicy flavor which tastes so delicious. It’s loaded with gut healthy probiotics making this a great addition to these easy fish tacos.
For this BBQ salmon and kimchi tacos recipe, I used Nasoya Brand Kimchi. It is the most authentic I have found so far. Fun fact, kimchi is the national dish of Korea and is used in a variety of ways. If you’ve never tried it, I highly recommend it.
For this fish taco recipe, I used Sweet Baby Ray’s BBQ sauce on the salmon. I think this BBQ sauce tastes so good with the spicy kimchi and onion. That said, you can use any BBQ sauce you like most. I’d suggest something that is slightly sweet.
About the salmon
I recommend using Scottish salmon for this recipe. Scottish salmon is fattier than sockeye salmon and has a milder flavor. Be sure to let the salmon rest at room temperature for 10-15 minutes before searing it. Also, be sure to remove all of the pin bones and pat it dry using a paper towel. Season the salmon with salt, pepper and olive oil right before you add it to the pan. You can leave the skin on when you cook it and remove it once the fish is done. Keeping the skin on during cooking, helps keep the salmon more moist and juicy. As a salmon substitute, try using tofu, chicken or even BBQ shrimp. All would work great with this easy taco recipe.
This recipe makes four BBQ salmon tacos. You’ll get about 4 ounces of salmon per taco. Please see below for nutritional information.
Store any leftovers in an airtight container in the refrigerator for two to three days. Reheat in the microwave until warmed through. Best if eaten the same day they’re made. Looking for more salmon recipes? Try my pan seared salmon with creamy spinach or my everything bagel and lox pizza. Both are easy to make and loaded with flavor.
BBQ Salmon and Kimchi Tacos
- 1 lb. salmon, deboned, skin on
- ¼ teaspoon salt, season the salmon
- ¼ teaspoon black pepper, season the salmon
- 1 tablespoon olive oil , for searing the salmon
- 1 cup kimchi, Nasoya brand linked above
- ¼ cup BBQ sauce, Sweet Baby Ray’s, traditional flavor
- 1 avocado, peeled, pitted and sliced
- 1 lime, cut into wedges
- ½ red onion, sliced thin, 2-3 slices per taco
- ¼ cup scallions, white and green parts, as garnish
- 4 flour tortillas, warmed in a pan
- 11-inch skillet
Prepare the salmon:
- Remove the salmon from the package. Make sure it is deboned.
- Pat the salmon dry using paper towel.
- Season the filet with salt and pepper. You can leave the skin on or remove it. Whatever you prefer. I left it on while cooking, then removed it once the salmon was done.
- Heat an 11-inch skillet over medium-high heat.
- Once the pan is hot, you’ll drizzle the salmon with olive oil right before you add it to the pan. Meat side down.
- Sear for 5-6 minutes before turning. If the salmon is getting too dark, reduce the heat. Once you flip the salmon, begin to brush on the BBQ sauce.
- Sear for another 5-6 minutes skin side down. Make sure you coat both sides with the BBQ sauce.
- Once the salmon is cooked, remove it from the heat and set it aside.
Assemble the tacos:
- Heat a flour tortilla on the stovetop.
- Add sliced avocado and sliced red onion.
- Break off a piece of the BBQ salmon and place it on the tortilla. About 4 ounces per taco
- Add the kimchi and finish the taco with scallions and lime wedges.