Salmon Tacos with Citrus Brown Butter
Recipe GLPR58f2dbde4c2ba8
Succulent salmon fillets brushed with honey and topped with a silky citrus brown butter sauce, then baked until tender and flaky. Shredded and served in soft tortillas with fresh toppings like avocado, corn, lettuce, tomatoes, and red onion. A bright, elegant main course with warm, nutty, and citrusy flavors.
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Ingredients
1.5 pounds fresh salmon fillets, patted dry
¼ cup honey
½ teaspoon salt
½ teaspoon black pepper
7 tablespoons unsalted butter, chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
¼ teaspoon garlic powder
Diced avocado
Sweet corn kernels
Shredded lettuce
Chopped tomatoes
Diced red onion
Soft tortillas for serving
Directions
Preheat your oven to 400°F. Line a baking pan with foil for easy cleanup.
Pat the salmon fillets completely dry with paper towels. Brush each fillet generously with honey, then season both sides evenly with salt and pepper.
Place the salmon fillets skin-side down on the prepared foil-lined pan and set aside.
In a light-colored saucepan, melt the chopped butter over medium heat, stirring frequently. Watch carefully as the butter melts and begins to foam. Continue stirring constantly as the milk solids gradually turn golden brown and release a rich, nutty aroma—this takes 3 to 5 minutes.
Once the butter reaches a deep golden color, immediately remove the pan from heat and pour the brown butter into a heatproof bowl to stop the cooking process.
Allow the brown butter to cool for 1 to 2 minutes, then stir in the lemon juice, lime juice, orange juice, garlic powder, honey, salt, and pepper until well combined.
Pour the citrus brown butter sauce evenly over the salmon fillets.
Bake the salmon at 400°F for 12 minutes. Then turn the oven to low broil and broil for 2 to 3 minutes, watching carefully, until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F).
Remove the pan from the oven and carefully shred the salmon into bite-sized pieces using two forks.
Assemble the tacos by dividing the shredded salmon among the tortillas. Top each taco with avocado, corn, lettuce, tomatoes, and red onion. Drizzle generously with the remaining citrus brown butter sauce and serve immediately.
