Smoked Salmon Tacos with Tangy Apple Slaw
Texas BBQ meets fresh, smoky seafood in these tacos loaded with bold flavors. At Black’s Barbecue, smoke is at the heart of everything we do. And while Texas barbecue is all about beef, pork, and sausage, we love bringing BBQ flavors to unexpected places—like these smoked salmon tacos. Cured with brown sugar, salt, and Black’s BBQ signature spices, then slow-smoked over Texas Post Oak, this salmon is tender, smoky, and perfectly balanced with a tangy BBQ glaze. A crisp Granny Smith apple slaw adds a fresh, crunchy contrast, making every bite bold, flavorful, and unforgettable.
Ingredients
For the Salmon Cure
- 1 cup packed brown sugar
- ¼ cup Kosher salt
- 1 Tbsp granulated garlic
- 1 Tbsp smoked paprika
- 2 lbs salmon fillet, skin on (cut into four pieces)
For Smoking the Salmon
- 1 cup Texas Post Oak wood chips
- ½ cup Black's BBQ sauce
- 1 Tbsp water (to thin sauce slightly)
For the Tangy Apple Slaw
- ½ cup mayonnaise
- ¼ cup spicy brown mustard
- 2 tsp lemon juice
- ¼ tsp ground cumin
- 1 Granny Smith apple, finely chopped
- ½ cup finely chopped celery
- ½ cup shredded carrot
For Assembling the Tacos
- 12 flour tortillas
- 2 cups mesclun or baby arugula (for a fresh, peppery bite)
Instructions
To Cure the Salmon
- Make the cure: In a small bowl, mix brown sugar, kosher salt, garlic, and smoked paprika.
- Coat the salmon: Place the salmon fillets in a large zip-top bag and add the sugar-salt mixture. Seal and massage the bag gently to evenly coat.
- Refrigerate for 4-24 hours. (The longer it cures, the firmer the texture and deeper the flavor.
- Why this step matters: The cure draws out moisture, firms up the salmon, and adds depth of flavor
Set Up the Grill for Smoking
- Soak the wood chips in water for 15 minutes, then drain.
- Wrap the chips in heavy-duty foil, cutting 2 slits in the top to release smoke.
- For a charcoal grill: Light a chimney starter with ⅓ full of charcoal (about 2 quarts). When hot, spread the coals on one side for indirect heat. Place the wood chip packet on the coals, cover the grill, and open the vents.
- For a gas grill: Preheat the grill on high, place the wood chip packet on the primary burner, and reduce heat to medium once it starts smoking.
- Why Post Oak? This traditional Texas BBQ wood gives a mild, smooth smoke flavor that enhances the salmon without overpowering it.
Smoke the Salmon
- Prepare the salmon: Remove fillets from the bag, rinse under cold water, and pat dry.
- Brush with BBQ glaze: Mix Black’s BBQ Sauce with 1 tbsp water, warm slightly, and brush over salmon.
- Set up on a wire rack: Place the fillets skin-side down on a wire cooling rack and set it over the indirect heat zone (The wire rack prevents sticking and makes handling easier).
- Smoke at 250-275°F for about 30 minutes, or until the internal temp reaches 135°F.
- Why this step matters: Slow smoking allows the salmon to absorb smoke flavor while staying moist and flaky.
For the Tangy Apple Slaw
- In a medium bowl, whisk the mayonnaise, spicy brown mustard, lemon juice, and cumin.
- Add chopped apple, celery, and shredded carrot to the dressing and toss to coat.
- Why this step matters: The crisp, tangy slaw cuts through the rich, smoky salmon for the perfect flavor contrast.
To Assemble the Tacos
- Flake the salmon into bite-sized pieces and discard the skin.
- Warm the tortillas on a grill or skillet until soft and pliable.
- Add ⅓ cup smoked salmon per tortilla. Top with fresh mesclun or baby arugula. Add a spoonful of tangy apple slaw on top.
- Why this step matters: Each element brings balance—the smoky salmon, the peppery arugula, and the bright, crunchy slaw all work together.
Notes
Why this Recipe Works: Bold Flavor Contrast: Smoky, rich salmon meets a sweet, tangy, and crisp slaw. Texas BBQ Influence: Post Oak smoke + Black’s BBQ Sauce = pure Texas flavor. Easy Handling: The wire rack technique makes grilling fish foolproof.
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