Grilled Salmon Tacos with Jalapeño Tartar Sauce
Hello, summer! These Grilled Salmon Tacos with Jalapeño Tartar Sauce are bright, flavorful, and ideal for warm-weather gatherings. Tender grilled salmon, a smoky-sweet spice rub, charred corn, and a tangy jalapeño tartar sauce come together to make tacos that are easy to assemble and truly memorable.
The jalapeño tartar sauce is creamy with a fresh herb lift, while the salmon is seasoned with a coconut sugar and chipotle rub that caramelizes on the grill. Finish each taco with a crisp lime slaw and sweet grilled corn kernels for texture and brightness. This recipe works great for entertaining because the prep can be split: one person handles the salmon on the grill while another prepares the sauce, slaw, and toppings. Serve with rice, beans, or your favorite sides for a full fiesta.
Ingredients
- Plain Greek yogurt
- Extra virgin olive oil
- Garlic cloves
- Fresh cilantro
- Fresh dill
- Jalapeño peppers
- Distilled white vinegar
- Onion powder
- Kosher salt
- Freshly ground black pepper
- Drained capers
- Center-cut salmon fillets
- Coconut sugar
- Chipotle chile powder
- Garlic powder
- Dried oregano
- Corn on the cob
- Shredded red cabbage
- Fresh lime juice
- Tortillas
- Avocado
- Lime wedges
Step-by-step
Step one: Make the jalapeño tartar sauce
In a food processor or blender, combine the plain Greek yogurt, extra virgin olive oil, garlic, chopped cilantro, chopped dill, seeded and roughly chopped jalapeño, distilled white vinegar, onion powder, kosher salt, and freshly ground black pepper. Blend until the mixture is smooth and creamy. Fold in the drained, chopped capers and refrigerate the sauce until ready to serve. The sauce keeps well and can be made ahead.
Step two: Season the salmon
Pat the salmon fillets dry and place them on a baking sheet. Drizzle the salmon with olive oil and brush to coat evenly. In a small bowl, mix the coconut sugar, chipotle chile powder, garlic powder, dried oregano, kosher salt, and black pepper. Sprinkle the rub over the salmon and gently press it in to form an even crust.
Step three: Preheat the grill
When you’re ready to cook, preheat the grill to medium-high heat (about 400°F). Allow the grill to come up to temperature for 10–15 minutes so the grates get hot and you get a nice sear on the salmon.
Step four: Grill the salmon and corn
Place the salmon on the grill skin-side down. Put the husked corn directly on the grates beside the fish. Cover and grill until the salmon reaches about 130°F for medium, approximately 20–25 minutes depending on thickness. Turn the corn halfway through cooking so it chars evenly. Remove both from the grill when done and let them rest briefly.
Step five: Let the salmon and corn rest
Allow the salmon to rest for 8–10 minutes after grilling; this helps the juices redistribute. Let the corn cool slightly before cutting the kernels from the cob.
Step six: Make the slaw
In a medium bowl, toss the finely shredded red cabbage with fresh lime juice and a pinch of kosher salt. Let the slaw sit for a few minutes to soften and absorb the citrus—this adds brightness and a light crunch to the tacos.
Step seven: Flake the salmon
Using a fork, gently flake the salmon into large pieces, discarding the skin if preferred. Carefully remove the grilled corn kernels from the cobs with a sharp knife.
Step eight: Assemble the tacos
Warm your tortillas and layer each with a portion of flaked salmon, a handful of lime slaw, a spoonful of charred corn, and slices of avocado. Drizzle with jalapeño tartar sauce, sprinkle with chopped cilantro, and finish with a squeeze of lime. Serve immediately while warm.
Recipe FAQs
You can prepare the jalapeño tartar sauce up to one week in advance and keep it refrigerated in an airtight container. The slaw can be made a few hours ahead, but assemble the tacos just before serving for the best texture.
For a gas stovetop, heat the burner to low and warm each tortilla briefly—about 30–45 seconds per side—then stack and wrap in a clean towel to steam and stay warm. For an electric stovetop or skillet, dry-toast each tortilla over medium heat for about 20–30 seconds per side.
Yes. If you don’t have outdoor grilling access, bake the salmon in a preheated oven at 400°F for 20–25 minutes until it reaches your desired doneness. You can char the corn in a skillet or broil it briefly to develop some color.
Recipe Details
Servings: 6
Main ingredients you’ll need: center-cut salmon fillets (about 2 lb), plain Greek yogurt, jalapeño, coconut sugar, chipotle chile powder, corn on the cob, red cabbage, tortillas, avocado, and limes.
Nutrition (per serving, approximate)
Calories: 428 kcal · Carbohydrates: 51 g · Protein: 10 g · Fat: 22 g · Sodium: 1230 mg · Fiber: 7 g · Sugar: 9 g
Nutrition information is automatically calculated and should be used as an estimate.
If you’re looking to elevate your summer grilling, these Grilled Salmon Tacos with Jalapeño Tartar Sauce are a winner—full of balanced flavors and easy to scale for a crowd. Try them at your next cookout and enjoy the bright, smoky combination.
More taco recipe ideas
Try seared chicken tacos with street corn salsa, grilled fish tacos with citrus slaw and green sauce, or chipotle sesame adobo steak tacos for more crowd-pleasing options.
Grilled Salmon Tacos with Jalapeño Tartar Sauce
Servings: 6
Ingredients (condensed)
- 1/2 cup plain Greek yogurt
- 2 tbsp extra virgin olive oil (plus 1 tbsp for salmon)
- 2 garlic cloves
- 1/4 cup chopped cilantro
- 1/4 cup chopped dill
- 1 jalapeño, seeded
- 1 tsp distilled white vinegar
- 1 tsp onion powder
- 1/4 tsp kosher salt + additional to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp drained capers, chopped
- 2 lb center-cut salmon fillets
- 2 tsp coconut sugar
- 1 tsp chipotle chile powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 4 ears corn, husked
- 2 cups shredded red cabbage
- 2 tbsp fresh lime juice
- 12 warmed tortillas
- 1 avocado, thinly sliced
- 1 lime, cut into wedges
Instructions (overview)
- Blend yogurt, oil, garlic, herbs, jalapeño, vinegar, onion powder, salt, and pepper until smooth; stir in capers and chill.
- Pat salmon dry, brush with oil, and rub with coconut sugar, chipotle, garlic powder, oregano, salt, and pepper.
- Preheat grill to medium-high (about 400°F). Grill salmon skin-side down and corn on the grates until salmon reaches 130°F (20–25 minutes) and corn is charred; rest 10 minutes.
- Toss shredded cabbage with lime juice and salt for the slaw.
- Flake salmon, cut corn from the cobs, warm tortillas, and assemble tacos with slaw, corn, avocado, cilantro, and a drizzle of jalapeño tartar sauce.
Photography by Eat Love Eats.