Fish, Salmon, Seafood

Broiled Salmon Taco Bowl + Jalapeño-Cilantro Sauce

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Broiled Salmon Taco Bowl + Jalapeño-Cilantro Sauce

Serves 4  | Prep Time: 15 minutes | Cook Time: 15 minutes

Made back in 2022. Always a nice salmon dish to have on hand.


  • 1 tablespoon ancho chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • Kosher salt
  • 2 pounds salmon (preferably wild)
  • 3 ears of corn, shucked
  • 1/2 head red cabbage, sliced
  • 2 tablespoons apple cider vinegar ACV (apple cider vinegar)
  • 1/2 cup cilantro
  • To serve: cooked steamed rice and limes

For the jalapeño-cilantro sauce

3 whole jalapeños, roughly chopped
1 tablespoon (15ml) aji amarillo paste
1 cup (including stems) cilantro
2 medium cloves garlic
1/2 ripe avocado
1/4 cup (60g) plain/whole greek yogurt
2 teaspoons (5ml) fresh squeezed lime juice
1 teaspoon (5ml) white vinegar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper to taste 

Chef Tips

Have your vegetables prepped and ready as you’ll start cooking those while the fish is cooking.


Step 1 (for the salmon)

Preheat broiler with the rack on the upper third of the oven. Mix together ancho chili powder, cumin and garlic powder. Season salmon with salt and the ancho chili mixture. Place on a parchment lined sheet tray and broil for about 5-6 minutes. The meat will have a wonderful bronze color when done.

Step 2

Heat a dutch oven or cast iron pan over medium high heat. Sauté the corn in a tablespoon or two of olive oil; about 2 minutes. Season with salt. Place in to a bowl and set aside. Do the same with the cabbage; after the cabbage is tender add the ACV and season with salt. Combine with the corn and toss in the cilantro.


Step 3 (for the sauce) 

Combine the jalapeños, aji amarijjo, cilantro, garlic, avocado, sour cream, lime juice and white vinegar in the jar of a blender (a handheld stick blender will work great too). Blend until smooth. Turn the blender back on and slowly drizzle in the olive oil. Season to taste with salt and pepper. Transfer to a sealed container and place in the refrigerator until ready to use. 

Step 4

Spoon some rice into some bowls along with some corn mixture. Flake off some of the salmon and place on top. Spoon on a big spoonful of the sauce and some lime on the side.