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Wild Salmon Tacos with Roasted Corn and Chile Adobo Cream

Three wild salmon tacos on a plate with lime halves.
Salmon tacos with roasted corn and chile adobo cream are an easy, casual dinner that's perfect with grilled onions, peppers, and all your favorite fixin's. We hear they're terrific with anything from avocado to cabbage to cilantro.
Maggie Foard

Prep 15 mins
Cook 20 mins
Total 35 mins
Tex Mex
4 servings
694 kcal


For the chile adobo cream

  • 4 ounces chèvre or fromage blanc
  • 1/2 cup buttermilk (either low-fat or full-fat)
  • 2 to 3 tablespoons canned chipotle chiles in adobo sauce*

For the salmon tacos

  • 3 cups corn kernels cut fresh from the cob or frozen
  • 1/2 red onion diced
  • 1 red or orange bell pepper diced
  • 2 tablespoons olive oil divided
  • Salt and pepper to taste
  • 1 1/2 pounds wild salmon fillet
  • 8 small flour tortillas


  • Sliced avocado, cilantro, cucumber, crumbled cotija cheese, shredded cabbage, and cherry tomatoes (optional)


Make the chile adobo cream

  • You can adjust the heat on this sauce by adding a little more or a little less of the chiles and adobe.
  • Whisk together the chèvre or fromage, buttermilk, and chipotles in a bowl or in the blender. Pour into a small serving dish.

Make the salmon tacos

  • Heat a charcoal, gas, or stove top grill for the salmon.
  • Preheat oven to 400°F (200°C) for the corn. Toss the corn, onion, and bell pepper in 1 tablespoon of the olive oil. Season with salt and pepper. Roast the corn in an ovenproof dish for 20 to 25 minutes until the corn is lightly brown and fragrant.
  • While the corn is roasting, brush the salmon with the remaining olive oil and place it on the hot grill, about 5 minutes per side. Once the fish is off the grill, let it rest a few minutes, keeping it warm, wrapped in foil, until you're ready to assemble the salmon tacos.
  • Warm the tortillas briefly on the grill. Wrap in a kitchen towel to keep warm.
  • Place the fish, tacos, roasted corn, and desired garnishes on the table and let everyone assemble their own salmon tacos. Pass the chile adobo cream.


*What is the difference between chipotle and adobo?

A pretty common ingredient that adds a smoky, pleasant heat, chipotle peppers in adobo are a versatile pantry staple for adding a bit of Mexican flavor to whatever you're cooking. Chipotle peppers are dried and smoked jalpeños—a fairly mild pepper on its own. Adobo is a red sauce that's generally made from paprika, oregano, salt, vinegar, and garlic; it has an unmistakable zesty and tangy flavor. The addition of the chipotle peppers gives it a smoky and spicy kick that the sauce itself doesn't have.