Broiled Salmon Tacos with Pico de Gallo

This easy salmon recipe asks your oven’s broiler to do all the work. Coated in a simple sauce and cooked quickly in the oven’s broiler, top these tacos off with a fresh pico de gallo for a fast and easy meal.

Ingredients:
    SALMON:
  • 1 (1½ pound) salmon filet
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons dark brown sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons sweet paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon stone-ground mustard
  • Chopped fresh flat-leaf parsley, for serving
    • PICCO DE GALLO:
  • ½ red onion, peeled and chopped into small dice
  • ½ bunch cilantro, leaves and stems, chopped roughly
  • 3 scallions, white and green parts, sliced thinly
  • 5 medium tomatoes, cored and chopped into small dice
  • 1 heaping tablespoon Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang)
  • 1 tablespoon kosher salt
  • Juice of 1 lime
Directions:
    BROILED SALMON
  • Turn the oven on broil with a rack in the center position. Place the salmon on a large rimmed sheet, skin side down.
  • In a small bowl, combine the olive oil, brown sugar, salt, paprika, garlic powder, onion powder, pepper, and mustard. Brush the sauce all over the salmon.
  • Broil until the salmon is crispy and flakes easily with a fork, about 10 to 12 minutes.
  • Sprinkle with parsley, if using.
  • Serve with warm corn tortillas, fresh lettuce, and picco de gallo.
    • PICO DE GALLO
  • In a large, nonreactive bowl, add all the ingredients and stir to combine. Adjust seasoning to taste. Serve with carne asada and grilled tortillas. Serve remainder with tortilla chips.
Time:
30 Minutes
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