Go Back
For Maple Glazed Salmon Smash Tacos, you will need: - 2 salmon fillets (about 6 oz each) - 1/4 cup pure maple syrup - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 tablespoon Dijon mustard - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1/2 teaspoon black pepper - 1/4 teaspoon salt - 8 small corn tortillas - 1 avocado, sliced - 1 cup shredded red cabbage - 1/2 cup chopped fresh cilantro - Lime wedges, for serving You can swap ingredients if needed. Try these options: - Use honey instead of maple syrup for a different sweet taste. - Replace soy sauce with coconut aminos for a soy-free option. - For a spicy kick, add some hot sauce to the glaze. - Use flour tortillas instead of corn if you prefer. - Any green can work instead of cilantro, like parsley or basil. Measuring ingredients correctly helps your dish shine. Here are some tips: - Use a liquid measuring cup for maple syrup to avoid sticking. - For dry ingredients, use a spoon to fill the measuring cup, then level it off. - Always check the weight if using fillets. Aim for 6 oz per fillet for even cooking. - Using a kitchen scale can help with precise measurements. - When slicing avocado, cut it in half, remove the pit, and make slices while in the skin. These tips will make your cooking easier and more fun! If you want to see the full recipe, check it out above. Start by preheating your oven to 375°F (190°C). This step is key to cooking the salmon just right. Next, take a baking sheet and line it with parchment paper. This helps with easy cleanup later. Now, place the salmon fillets on the sheet. The salmon should be skin-side down. In a medium bowl, combine the maple syrup, soy sauce, Dijon mustard, olive oil, garlic powder, black pepper, and salt. Whisk these together until the mix is smooth and well combined. This glaze gives the salmon a sweet and savory taste. Brush the salmon fillets generously with this glaze. Save a bit for later. While the salmon bakes for 12-15 minutes, warm the corn tortillas in a dry skillet. Heat them for about 30 seconds on each side. This step makes them soft and easy to fold. Once the salmon is done, let it rest for a minute. Then, using a fork, smash the salmon into large chunks. It should flake nicely. Now it’s time to build your tacos! Take a warm tortilla and add a portion of the smashed salmon. Top it with sliced avocado, shredded red cabbage, and a sprinkle of fresh cilantro. For a zesty kick, squeeze some lime juice over the top. Each bite will be packed with flavor. Make sure to check out the Full Recipe for more details! To cook salmon just right, aim for a nice flaky texture. Bake it at 375°F (190°C) for 12-15 minutes. The salmon should easily flake with a fork when done. Use a meat thermometer to check the internal temperature. It should be 145°F (63°C). If you like a crispy top, broil it for the last couple of minutes. This adds a nice brown color and a bit of crunch. To boost the taste of your tacos, think about adding fresh herbs and spices. Cilantro adds bright notes. You can also mix in lime zest for extra zing. If you prefer a spicy kick, try adding jalapeños. For a creamy touch, consider a drizzle of sour cream or yogurt. Each layer of flavor builds a more exciting taco experience. Presentation makes a big difference. To plate your tacos, stack them in a neat row on a large platter. Garnish with lime wedges and extra cilantro for a fresh look. You can arrange the avocado and cabbage on the side for color. This not only looks great but also makes it easy for guests to customize their tacos. For the full recipe, check out the detailed instructions. {{image_2}} If you want a change from salmon, try chicken or shrimp. Both cook well with the maple glaze. For chicken, use boneless thighs or breasts. For shrimp, choose large, peeled shrimp. Cook the chicken until it reaches 165°F or shrimp until they turn pink. These proteins add new textures and flavors to your tacos. For a gluten-free version, use tamari instead of soy sauce. You can also swap corn tortillas for lettuce wraps for a lighter option. If you want a vegan alternative, consider using tofu or tempeh. Marinate the tofu or tempeh in the same maple glaze. Bake or grill until crisp, then smash and assemble your tacos. Get creative with flavors! Instead of maple, try honey or agave for sweetness. You can also mix in different spices like smoked paprika or chili powder for a kick. Add fresh herbs like mint or basil for a unique twist. Swap out red cabbage for shredded carrots or radishes for added crunch. Each change adds a fun twist to your Maple Glazed Salmon Smash Tacos. For the complete recipe, check out the Full Recipe. Store your leftover tacos in an airtight container. This keeps them fresh. I recommend eating them within two days. If you have extra salmon, keep it in a separate container. This helps prevent the tortillas from getting soggy. To reheat the salmon, preheat your oven to 350°F (175°C). Place the salmon on a baking sheet. Heat for about 10 minutes or until warmed through. For the tortillas, warm them in a dry skillet for about 30 seconds on each side. This brings back their softness. You can freeze the salmon for later use. Wrap it tightly in plastic wrap, then place it in a freezer bag. It stays good for up to three months. Do not freeze the assembled tacos. The tortillas will get too mushy. When you’re ready to eat, thaw the salmon overnight in the fridge. Then, warm it up and assemble your tacos fresh. For the full recipe, check out the Maple Glazed Salmon Smash Tacos. You can tell when salmon is cooked by checking its color and texture. The fish should turn from a bright pink to a light, opaque color. Use a fork to gently flake the salmon. If it easily separates, it’s done! For safety, cook salmon to an internal temperature of 145°F (63°C). If you have a kitchen thermometer, this is a great tool to use. Yes, you can use different types of tortillas. Corn tortillas are great, but you can also try flour tortillas, whole wheat, or even lettuce wraps. Each type brings its own flavor and texture. If you want a gluten-free option, choose corn or lettuce wraps. Just remember to warm them before filling for the best taste. These tacos go well with many side dishes. Here are some tasty options: - Mexican rice: A flavorful and filling choice. - Black beans: They add protein and fiber. - Grilled vegetables: Zucchini and bell peppers are great grilled. - Fresh salsa: Adds a nice, bright flavor. - Chips and guacamole: These are always a crowd favorite. For the full recipe of Maple Glazed Salmon Smash Tacos, check out the detailed instructions above! This blog post covered how to make Maple Glazed Salmon Smash Tacos. We explored ingredients, substitutions, and measuring tips. You learned step-by-step how to prepare the salmon and make the maple glaze. I shared tips for cooking the salmon and ways to enhance flavors. In conclusion, these tacos can suit anyone's taste. With variations and options, you can adjust the recipe to fit your needs. Now, you have all the tools to make a delicious meal that everyone will enjoy. Have fun cooking!

Maple Glazed Salmon Smash Tacos

Elevate your taco night with these delicious Maple Glazed Salmon Smash Tacos! Featuring tender salmon coated in a sweet and tangy maple glaze, these tacos are a delightful blend of flavors. Topped with creamy avocado, crunchy cabbage, and fresh cilantro, they're perfect for a quick weeknight dinner or a fun gathering. Ready in just 30 minutes, click through to uncover this easy and tasty recipe that will impress your friends and family!
Print Recipe Pin Recipe

Ingredients
  

2 salmon fillets (about 6 oz each)

1/4 cup pure maple syrup

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon Dijon mustard

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon salt

8 small corn tortillas

1 avocado, sliced

1 cup shredded red cabbage

1/2 cup chopped fresh cilantro

Lime wedges, for serving

Instructions
 

Prepare the Salmon: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

    Make the Glaze: In a bowl, whisk together the maple syrup, soy sauce, Dijon mustard, olive oil, garlic powder, black pepper, and salt until well combined.

      Glaze the Salmon: Place the salmon fillets on the prepared baking sheet and brush generously with the maple glaze mixture. Save a bit of the glaze for later.

        Bake the Salmon: Bake the salmon in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork. Halfway through baking, brush the fillets with the remaining glaze for extra flavor.

          Prepare the Tortillas: While the salmon is baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

            Smash the Salmon: Once the salmon is cooked, remove it from the oven and let it rest for a minute. Then, using a fork, gently smash the salmon into large pieces.

              Assemble the Tacos: On each tortilla, place a portion of the smashed salmon. Top with sliced avocado, shredded red cabbage, and a sprinkle of fresh cilantro.

                Serve with Lime: Squeeze fresh lime juice over each taco before serving for a zesty finish.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4 (2 tacos each)

                    - Presentation Tips: Arrange the tacos on a platter and garnish with lime wedges and additional cilantro for a vibrant touch. Enjoy!