I’m always looking for new ways to incorporate more salmon into my diet. I usually just sear it, skin-side down, on a hot skillet and I’ll serve it with rice and a vegetable of some kind. That method is delicious especially because of the crispy skin, but salmon can be so versatile that I’m almost doing it a disservice by only preparing it that way all of the time. I’m a big fan of fish tacos but instead of frying the fish, I wanted to grill it (because of summer) and then the idea for these Salmon Al Pastor Tacos came into my mind and I hadn’t been able to shake it off since. These tacos are packed with so much flavor, so much so that you won’t even miss the traditional pork al pastor at all. Make these as soon as possible!

This is a great recipe for delicious salmon if you don’t want to make tacos. It would be great in burritos or bowls or even on a salad. It’s flavorful and so easy to make. I hope you’ll give it a try, and if you do, please let me know what you think below. As always, thank you so much for reading and following along.

Print Recipe

Salmon Al Pastor Tacos

Salmon Al Pastor Tacos are made with a homemade al pastor sauce and then grilled with pineapple chunks. It's a delicious mid-week meal!

Prep Time20

Cook Time24

Chilling Time3

Total Time3 44

Course: Main Course

Cuisine: Mexican

Keyword: Dinner, Salmon, Seafood, Tacos

Servings: 8

Author: Jonathan Melendez

Equipment

Blender
Grill or grill pan
Saucepan

Ingredients

10 guajillo peppers stemmed and seeded
2 chiles de árbol stemmed and seeded
2 lbs skinless salmon fillets
8 garlic cloves peeled
1/2 cup sour orange juice
20 ounces pineapple chunks drained (but liquid reserved)
2 tablespoons granulated sugar
3 tablespoons achiote paste
2 tablespoons Kosher salt
1/2 teaspoon coarse black pepper
2 small onions diced and divided
1/2 cup fresh cilantro leaves chopped
16 corn tortillas warmed
4 radishes thinly sliced
2 medium avocados sliced
2 limes cut into wedges
1/2 cup salsa for serving

Instructions

Place the guajillo chiles, chiles de árbol, and 2 cups of water in a saucepan. Set over moderate heat and bring to a boil. Cover, remove from the heat and let sit for 30 minutes. Transfer the chiles with the liquid to a blender along with garlic, sour orange juice, 2 tablespoons reserved pinepple juice, half of the pineapple chunks, sugar, achiote paste, salt, pepper and half of the onion. Blend until smooth, about 2 minutes.
Place the salmon in a shallow dish and then pour the marinade over it. Turn the fish over to ensure that it is fully coated and submerged. Cover with plastic wrap and chill in the fridge for at least 3 hours or up to 12.
In a small bowl, toss together the remaining diced onions along with the cilantro until evenly combined. Cover with plastic wrap and place in the fridge until ready to use.
Once the fish has marinated for your desired time, place a stovetop grill pan over medium-high heat. Grease with oil or cooking spray to prevent the fish from sticking. Once scorching hot, remove the salmon from the marinade, allowing any excess to drip off and place on the hot grill in a single layer. Cook for 8 to 10 minutes per side, depending on how thick your salmon fillets are. Transfer to a cutting board or platter and allow to rest for 10 minutes. Meanwhile, place the remaining pineapple chunks on the grill and cook for 2 to 4 minutes or until slightly charred.
Use a fork to break up the salmon fillets into large chunks. Toss together with the grilled pineapple chunks.
To assemble the tacos, fill the warmed tortillas with the salmon al pastor mixture. Top with the onion and cilantro mixture, sliced radish, avocado and salsa. Serve with lime wedges and enjoy!