BBQ Salmon and Kimchi Tacos
Spice up your weekly routine with these BBQ salmon and kimchi tacos. These tacos pack so much flavor you’ll be blown away. This 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.
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 smell and spicy flavor but tastes so delicious. It’s loaded with gut healthy probiotics making this a great addition to the tacos.
For this BBQ salmon and kimchi tacos recipe, is 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 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 also like using Scottish salmon, but you can use any type. As a salmon substitute, try using tofu, chicken or even BBQ shrimp. All would work great with this recipe.
BBQ Salmon and Kimchi Tacos
- 1 lb. salmon , deboned
- 1 jar kimchi , Nasoya brand linked above
- Salt and pepper to season the salmon
- ¼ cup Sweet Baby Ray’s BBQ sauce , traditional flavor
- 1 avocado sliced
- 1 lime cut into wedges
- red onion sliced thin , a few slices per taco
- ¼ cup fresh cut scallions, as garnish
- 4 flour tortillas , or you can use any tortilla you enjoy most
- 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 some of your sliced avocado and sliced red onion.
- Break off a piece of the BBQ salmon and place it on the tortilla.
- Add a spoonful of the kimchi and finish the taco with scallions and lime wedges.
- Serve warm and enjoy.