Grilled Sockeye Salmon Tacos with Chimichurri and Pickled Onions

Ingredients

For the Grilled Salmon:

• 1½ pounds sockeye salmon fillet, skin on
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 8 corn or flour tortillas

For the Taco Slaw:

• 2 cups shredded cabbage and carrot (pre-shredded coleslaw mix works great)
• ½ cup fresh cilantro, chopped
• 2 tablespoons mayonnaise (homemade or store-bought)
• 2 tablespoons Mexican crema (or sour cream)
• Pinch of kosher salt
• Freshly cracked black pepper, to taste
• ½ teaspoon ground cumin
• Juice of 1 lime

For the Chimichurri Sauce:

• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 3 cloves garlic, peeled
• 5 tablespoons extra virgin olive oil
• ½ cup fresh cilantro
• ¼ cup fresh parsley
• Kosher salt, to taste
• Black pepper, to taste

For Assembly:

• Pickled red onions (see note)
• Fresh cilantro, for garnish
• Extra Mexican crema, for drizzling

Instructions

1. Prep and Season the Salmon Pat the salmon fillet completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let it sit at room temperature while you preheat your grill, about 10 minutes.
2. Make the Chimichurri Sauce Add the red wine vinegar, dried oregano, peeled garlic cloves, extra virgin olive oil, fresh cilantro, and fresh parsley to a food processor. Season with a generous pinch of salt and black pepper. Pulse until everything is finely chopped and well combined but still has a bit of texture, not completely smooth. Taste and adjust seasoning with more salt, pepper, or vinegar if needed. Transfer to a bowl and set aside. The flavors will continue to develop as it sits.
3. Make the Taco Slaw In a medium bowl, combine the shredded cabbage and carrot, chopped cilantro, mayonnaise, Mexican crema, a pinch of salt, freshly cracked black pepper, and cumin. Squeeze the juice of one lime over everything. Toss well until all the vegetables are evenly coated in the creamy dressing. Taste and adjust seasoning. Cover and refrigerate until ready to use.
4. Grill the Salmon Preheat your grill to medium-high heat and oil the grates well to prevent sticking. Place the salmon skin-side down on the grill. Close the lid and grill for 7-8 minutes without moving it. The skin will get crispy and help prevent the salmon from sticking. Carefully flip the salmon using a wide spatula and grill for another 7-8 minutes on the second side until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F. Remove from the grill and let rest for 2-3 minutes.
5. Remove the Skin and Flake Once the salmon has rested, use a fork to gently lift and peel away the skin (it should come off easily). Discard the skin. Use the fork to break the salmon into large, chunky flakes. Set aside and keep warm.
6. Warm the Tortillas While the salmon rests, warm your tortillas using your preferred method (see FAQ above). Keep them wrapped in a clean kitchen towel to stay warm and soft.
7. Build the Tacos Lay out your warm tortillas. Add a generous portion of flaked grilled salmon to each tortilla. Top with a big scoop of the creamy taco slaw. Add a generous amount of pickled red onions. Drizzle the bright green chimichurri sauce over everything. Sprinkle with fresh cilantro leaves. Finish with an extra drizzle of Mexican crema for richness.
8. Serve and Enjoy Serve the tacos immediately while everything is fresh and the salmon is still warm. Have extra chimichurri, crema, and lime wedges on the side for people to add more as they like!
   
   Recipe Note: For the pickled onions, thinly slice one red onion and quick-pickle it in a mixture of ½ cup vinegar (white or apple cider), ½ cup water, 1 tablespoon sugar, and 1 teaspoon salt. Heat until the sugar dissolves, pour over the onions, and let sit for at least 30 minutes. They'll keep in the fridge for up to 2 weeks!