I love salmon tacos, and this sweet, spicy, smoky reduction glaze is something I'm adding to regular rotation. If you find yourself without a personal-sized sample of strawberry chipotle jam, you can easily replicate the flavors, as you'll see noted in the recipe. —Holly Daws | Feast or Fallow
For the salmon:
6-8oz filet of salmon, wild-caught if possible
corn starch, organic + GMO free if possible
Preheat oven to 300 degrees. Pat salmon filet dry with paper towels. Combine corn starch, salt and sugar and rub into the dry salmon filet. Corn starch and sugar encourage browning and create a sticky surface for your glaze to adhere to. While this step isn't critical, it will help things turn out nicely.
In a small sauce pan over medium heat, whisk jam, minced chipotle pepper if using and soy sauce until the jam is loosened up. Reduce to low heat and whisk regularly until the sauce is fragrant and reduced, 3-5 minutes. Remove from heat and allow to cool. It will thicken up considerably and this is a good thing.
Heat butter over medium-high heat in a non-stick skillet (avoid cast-iron here... salmony smells will seep in and nobody wants that). Once butter is melted and just begins to brown, send salmon to the skillet, fleshy side down. Cook until the filet is nicely browned, about 5 minutes, then flip. Pour half the glaze overtop, and cook for an additional 2-3 minutes. Send your fish the preheated oven, transferring to an ovenproof pan if your skillet isn't oven safe. Cook for 10 minutes.
After removing salmon from the oven, let it rest for 5 minutes. This is perfect taco assembly time. Line up your tacos however you fancy. I prefer a smear of lime crema on the bottom of my tortilla, then black beans, then lettuce, then fish, then avocado, but let your personal taco intuition lead you.
Flake salmon apart with a fork, then gently toss the pieces with the remaining glaze. Distribute between tacos and eat!
Life-hack: use kabob sticks to hold your tacos in upright positions! One of dinner's biggest challenges, solved.