How to Make Smoked Salmon Tacos on the SNS Kamado Grill

Freshly made salmon tacos with shredded cabbage, topped with BBQ sauce, and ready to serve, showcasing a delicious and vibrant meal.
 
 
 

In this step-by-step guide, we’ll walk you through how to make delicious smoked salmon tacos using the SNS Kamado Grill. Whether you're a taco enthusiast or a seafood lover, the combination of fresh ingredients and the beautiful smoky flavour of the salmon is bound to impress. Let’s get started! 

 

Step 1: Prepare the SNS Kamado Grill

 

Start by lighting your SNS Kamado Grill. You’ll want to bring the temperature up to about 300°F (149°C) for slow and even cooking. While waiting for the grill to heat up, you can prepare your salmon.

Person pouring lit charcoal from a chimney starter into an SNS Kamado grill, with sparks flying, preparing for a high-heat cook.

 

Step 2: Season the Salmon

 

Grab your favourite seafood rub. For this recipe, we're using Flaming Coals Greek Gyros Rub. Although it's traditionally used for Greek-style meats, it works perfectly as an all-purpose seasoning for seafood too. Generously coat your salmon with the rub to give it that rich, flavourful taste.

Person seasoning a fresh salmon fillet with Flaming Coals Gyros Rub, preparing it for a flavourful grilling session.

 

Step 3: Prepare the Grill for the Salmon

 

Instead of placing the salmon directly on the grill (which could cause it to break apart), use the stainless steel SNS dripping griddle pan. This will keep the salmon intact while it cooks and prevents it from falling through the grates.

Person placing a seasoned salmon fillet onto the grill inside an SNS Kamado, preparing it for smoking and slow cooking over charcoal.

 

Step 4: Add Smoking Wood for Extra Flavour

 

Once your Kamado Grill has reached the desired temperature, it's time to add some wood for that signature smoky taste. Peach wood is the choice here, adding a mild, fruity flavour. However, you can use any light fruit wood you prefer, like apple or cherry.

 

Step 5: Smoke the Salmon

 

Place the seasoned salmon on the griddle pan inside the smoker and let it cook for just over an hour at 300°F (149°C). You'll want to keep an eye on the colour as when it's done, the salmon should have a beautiful golden brown hue.

Person checking the internal temperature of a seasoned salmon fillet using a digital meat thermometer on the SNS Kamado, ensuring it reaches the perfect cook

 

Step 6: Check for Doneness

 

After around an hour, open the grill and check your salmon. Use a probe to check the internal temperature your target is 140°F (60°C), and anything around that range is perfect. In this case, ours reached 142°F, which is spot on!

 

Step 7: Prepare Taco Ingredients

 

While the salmon is resting, gather your taco ingredients. Keep it simple with:

  • Lettuce
  • Tomatoes
  • Salsa
  • Guacamole
  • Jalapeños (optional)
  • Shredded cheese (optional)
  • Feel free to customise your tacos with any of your favourite fillings!

 

Step 8: Warm Up the Taco Shells

 

For an extra crunch and a touch of smokiness, place your corn taco shells in the smoker for a few minutes. This small step adds a delightful flavour to the shells, elevating your taco game.

 

 

Step 9: Assemble the Tacos

 

Now that everything is ready, it's time to assemble your tacos! Flake the smoked salmon into bite-sized pieces and layer it into your warm taco shells. Add the fresh toppings like lettuce, tomato, guacamole, and salsa. The combinations are endless, so feel free to get creative!

Person happily assembling and garnishing smoked salmon tacos, smiling as they prepare a delicious and fresh meal.

 

Step 10: Enjoy!

 

Your smoked salmon tacos are now ready to eat! Be warned they’re deliciously messy but packed with flavour. Grab a napkin and dig in!

 

And that's how you make amazing smoked salmon tacos on the SNS Kamado Grill! For more BBQ recipes and tips, be sure to hit the subscribe button and leave a comment below. Happy grilling!

 

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Author Name

by: Rhiannon Peterson