Recipe: Grilled salmon tacos

Vancouver Community College Instructor Dave Ryan shares his recipe for salmon tacos. Ryan will be preparing Organic Chinook Tacos at the Surrey Firefighters Ignite a Dream fundraiser.

Grilled Salmon


-Fillet of salmon – cut in finger size pieces (¾” x 4”)
-Marinade: soya sauce, Worcestershire sauce, salt and pepper


Brush salmon pieces with equal parts soya sauce and Worcestershire sauce and season with salt and pepper. Marinate for 30 mins.

Mango Salsa


-¾ cup pineapple, diced fine
-1 mango, diced fine
-¼ bunch cilantro, chopped coarse
-¼ red pepper, diced fine
-1 green onion, chopped fine
-1 lime, juiced
-salt and pepper to taste

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Mix in all ingredients in a bowl gently. Use extra lime juice if mangoes are really sweet.



-¼ white cabbage, shaved thin
-1 carrot, julienne
-Soft flour tortillas (6”)


Grill fish or pan-fry until firm to the touch. Place in centre of soft shell tortilla with cabbage, carrot mix and a spoon of mango salsa.

Serve immediately.

Makes 12 to 16 Tacos

More Global BC recipes are available here.