Best Mesquite Marinated Salmon Tacos Recipes

MESQUITE-SMOKED SALMON

Mesquite-Smoked Salmon image

This wonderful salmon can be prepared in a smoker or barbeque and is outstanding served with my Recipe #232006. It's an elegant appetizer or first course but it can also be a lighter main entree also. I've used thick salmon filets instead of the whole fish. Originally from a July 1984 Bon Apetit magazine that featured A Glorious Feast for the Fourth of July. Marinating time is not included in prep time.

Provided by Leslie in Texas

Categories < 4 Hours

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup fresh cilantro, chopped
1/2 cup dry white wine
1/4 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup safflower oil
5 lbs salmon, cleaned, head and tail removed
1 quart mesquite wood chips, soaked in water to cover 30 minutes and drained
1 medium onion, halved
2 bay leaves
1 cup fresh cilantro leaves and stems
cilantro (garnish)
lemon slice (garnish)

Steps:

Combine chopped cilantro, wine, soy sauce and lemon juice in a small bowl.
Whisk in oil a little at a time.
Place fish in a nonaluminum pan.
Pour marinade over; refrigerate salmon 4 hours or overnight, turning occasionally.
Remove fish from marinade and place on rack 30 minutes to dry.
Pour marinade into smoker's water bath.
Spread mesquite chips on rack of gas or electric smoker.
Add onion and bay leaves to water bath and fill with water.
Fill fish cavity with 1 cup cilantro leaves and stems.
Oil smoker rack and set fish on rack.
Cover smoker;set heat on high.
Smoke salmon until fish is just opaque, about 1 hour.
Cool 15 minutes.
Discard skin and grey meat from fish.
Set fish on platter;surround with cilantro and lemon slices.
Serve at room temperature with Cilantro Sauce (Recipe #232006).
To smoke fish in a covered barbeque, prepare medium-low coals in barbeque grill. Push coals to sides.Place marinade,onion and bay leaves in 7x11-inch disposable aluminum pan. Place in center of coals and fill with water. Spread mesquite chips over coals. Oil grill rack. Set fish on rack, cover and smoke,turning once and cooking until opaque, about 1 1/2 hours.

Nutrition Facts : Calories 276.4, Fat 11.1, SaturatedFat 1.3, Cholesterol 98.2, Sodium 463.1, Carbohydrate 2, Fiber 0.2, Sugar 0.7, Protein 38.4

MESQUITE SALMON

Mesquite Salmon image

Mesquite wood chips give this fish dish a smoky flavor. If using a charcoal grill, add wood chips directly to the coals. If using a gas grill, wrap the chips in a foil pouch; poke several holes in the pouch and place it on the rock grate. -Jeri Kilpatrick, Hoodsport, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
2 tablespoons brown sugar
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups soaked mesquite wood chips
1 salmon fillet (1-1/2 pounds)

Steps:

In a small bowl, mix the first eight ingredients. Add wood chips to grill according to manufacturer's directions. , Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat 7 minutes. Spoon mayonnaise mixture over salmon. Grill, covered, 7-10 minutes longer or until fish just begins to flake easily with a fork.

Nutrition Facts : Calories 493 calories, Fat 38g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 386mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 29g protein.