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Grilled Salmon Tacos with Pineapple Salsa

Updated: Dec 14, 2020



  1. 1.5 lbs. fresh wild-caught salmon skin removed

  2. 1/2 TSP garlic powder

  3. 1/2 TSP smoked paprika

  4. 1/2 TSP sea salt

  5. 1/4 TSP ground pepper

Pineapple Salsa:

  1. 1 pineapple cut into small pieces (about 3 cups)

  2. 1/2 cup diced red pepper

  3. 1/4 cup diced red onion

  4. 1/4 cup diced fresh cilantro

  5. juice of 1 lime

  6. pinch of salt

Chipotle Crema:

  1. 5.5 oz. plain greek yogurt

  2. 1 medium chipotle pepper in adobe sauce

  3. 1/4 TSP smoked paprika

  4. juice of 1 lime

  5. pinch of salt

  6. Tacos:

  7. 2 avocados sliced

  8. 10-12 lettuce cups I use butter lettuce


  1. In a food processor, add greek yogurt, chipotle pepper, 1/4 TSP smoked paprika, lime juice, and a pinch of salt. Blend until smooth. Set aside.

  2. In small bowl, add diced pineapple, red pepper, red onion, fresh cilantro, lime juice, and a pinch of salt. Gently toss to incorporate all the ingredients. set aside.

  3. Heat the grill to medium high heat.

  4. In a small bowl add garlic powder, 1/2 teaspoon smoked paprika, sea salt, and ground pepper. Stir together.

  5. Pat the salmon dry and season one side of the salmon, making sure to gently rub the mixture in.

  6. Place the salmon on the grill seasoned side down. Grill for 4-5 minutes, or until the salmon releases from the grill. The salmon will naturally release from the grill when it is done, don’t worry about sticking! Flip and cook the salmon another 4-5 minutes. Remove from the grill and gently fork the salmon apart into chunks.

  7. Serve the salmon on a lettuce cup, topped with pineapple salsa, avocado slices, and the chipotle cream.


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