The Best Pan Glazed Honey Salmon Tacos with Peach Salsa
This pan-seared salmon taco recipe with peach salsa is an unlikely combo that is so delicious it will surprise you! The salmon is pan-seared in a honey garlic marinade until it’s all caramelized and yummy! The peach salsa is fresh and bright, with peaches, onion, balsamic, and other flavors that enhance the salmon perfectly.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8 tacos 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean Diet
- Diet: Gluten Free
Ingredients
Units
Scale
- For the Salmon Bites
- 1 pound salmon filets (2 filets or one large piece)
- 2 tablespoons olive oil
- 8 gluten-free corn tortillas (store-bought)
- Marinade
- 1/4 cup honey
- 2 tablespoons gluten-free soy sauce
- 1 clove garlic, minced
- 1/4 teaspoon cracked black pepper
- Peach Salsa
- 2 cups peaches, diced, skin on
- 2 tablespoons fresh lime juice
- 1 tablespoon honey (or maple syrup)
- 1/4 cup red onion, minced (or more)
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon each, salt and cracked black pepper
- 1/4 cup cilantro, chopped (OPTIONAL- some people hate cilantro; if so, use sparingly or not at all)
Instructions
- Marinate the salmon by adding 1 pound of salmon- (2 filets), 1/4 cup of honey, 2 tablespoons gluten-free soy sauce, 1 clove of minced garlic, and 1/4 teaspoon of cracked black pepper to a shallow bowl. Stir together, then allow the salmon to rest for 20 minutes.
- Meanwhile, while the salmon is resting, prepare the peach salsa by adding 2 cups of peaches, diced, skin on,2 tablespoons fresh lime juice, 1 tablespoon honey (or maple syrup), ¼ cup red onion, minced, 1 tablespoon balsamic vinegar, 1/4 teaspoon each, salt and cracked black pepper, and ¼ cup cilantro chopped to a bowl mixing well. Set aside.
- Heat a cast iron skillet with olive oil over medium heat. First, add the marinated salmon flesh side down. Cook on each side for about 2-5 minutes (depending on how thick the salmon is, it will take closer to 5 minutes on each side if it’s a thick cut).
- Once cooked, pour in the rest of the marinade, and turn the heat off. Allow to rest on the ‘turned off but still hot burner’ for a few minutes, the sauce will thicken a bit.
- Take the salmon out of the pan and onto a plate. Using two forks, shred the fish apart.
- Heat the corn tortillas in a skillet over medium heat.
- Build the tacos, adding the salmon and peach salsa to the tortilla. You can also spoon some leftover marinade from the pan onto the tacos. Enjoy!
Notes
- How do I know when my salmon is done? – The color of the salmon changes from shiny pink or red to opaque pink. Temp at 145 degrees using a meat thermometer.
- Gluten-Free – Make sure you use gluten-free corn tortillas. Check the label.
- Not on a gluten free diet – Use your favorite flour or corn tortilla!
- Fish Substitutions– We love this exact recipe with halibut filets.
- Don’t have peaches – Use nectarines, pears or mangos!
- Don’t have Balsamic Vinegar – We also love Fig Vinegar! You can also substitute white wine vinegar.
- Storage – Store in an airtight container in the refrigerator for up to 4 days.
- Re-heat – Reheat in skillet on low.
- Serving Ideas – Instead of tacos, serve the salmon over rice or in a cha-cha bowl! It’s delish and my favorite way to enjoy this recipe!
- Kids don’t like the marinade – You can prepare some of the salmon in a separate pan without the soy garlic marinade. Serve them the seared salmon and tortillas with peaches and slices of avocado!
- Want more heat? – Add some red pepper flakes or hot sauce.
- Time for a Margarita or a mocktail!