Pan Glazed Honey Salmon Tacos with Peach Salsa
easy pan glazed salmon tacos with a delectable peach salsa!
Peaches and salmon?
My husband is not a fan of salmon. So of course he said peaches and salmon? But he loved it and also loves our teriyaki salmon bites which will be in the newsletter in October!
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. I wanted to get this recipe to you while there are still late season peaches at the market!
A restaurant in Napa Valley, C Casa in Oxbow Market, has a dedicated gluten-free kitchen serving this kind of Mexican food: tacos, where each bite makes you want more! It’s a must-go-to restaurant if you visit the San Francisco Bay Area. Gf and non-gf eaters LOVE this restaurant. It’s right on the Napa River with gorgeous views.
The first time I ate at C Casa, I realized I could order anything, as it’s ALL gluten-free! I went a little crazy with my order, and everything was SO GOOD! Being gluten-free, I usually interrogate the waiter. Ordering off a menu like a non gf person was such a treat. The wait staff was so knowledgeable about the menu.
Onward to the recipe, after all, that’s why you’re here!
This salmon taco recipe was so good! My kids loved the salmon with the delicious salsa! - Tiffany B.
Pan Glazed Honey Garlic Salmon Tacos with Peach Salsa
by: Sherie Friedlander
Prep Time: 25 Minutes, Active Cooking Time 10 minutes
Makes: 8 Tacos (OCHO TACO!!)
Ingredients:
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)
 ¼ cup red onion, minced (or more)
 1 tablespoon balsamic vinegar
 1/4 teaspoon each, salt and cracked black pepper
 ¼ 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!
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!
This looks awesome! I’m going to make it this weekend-I will keep you posted.