Blackened Wild Salmon Tacos
Serves: 6-8
  • 1¾ pounds center-cut fresh wild salmon fillet (this can also be in multiple fillets), pinbones removed*
  • Unrefined avocado oil or cold-pressed extra-virgin olive oil
  • 1½ teaspoons ground cumin
  • 1½ teaspoons chili powder
  • 2 teaspoons maple sugar or brown sugar
  • 1 teaspoon ground coffee, decaf is fine
  • 1 teaspoon sea salt
  • freshly ground black pepper to taste
  • Tortillas or lettuce leaves
  • Shredded cabbage, avocado slices or guacamole, pickled onions or radishes, fresh lime wedges
  1. Preheat a grill to medium heat or 400 degrees. Make sure the grates are very clean. Or preheat a cast iron skillet.
  2. Drizzle a little oil on both sides of the salmon.
  3. In a small bowl, mix together all the spices, sugar, coffee, salt and pepper to taste. Sprinkle the fleshy side of the salmon with the spice mixture and press lightly so the spices stick.
  4. Brush the grill with some oil or drizzle a teaspoon of oil in the skillet. Grill/sear the salmon skin side down for 3-4 minutes. Turn over and cook skin-side up until still rare in the center, but starting to flake. For salmon that is 1-inch thick, it will take about 8 minutes total. Remember that it will continue to cook off the heat. So if the salmon is not quite done, but both sides are blackened, let it rest on a platter until the fish “flakes” when you poke it with the tip of a knife.
  5. Break up into big chunks and serve with desired accompaniments.
Recipe by Pamela Salzman at