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Slow Roasted Salmon Tacos with Pineapple Crema

  • Author: Sylvie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Main
  • Diet: Gluten Free


Slow roasted salmon in 20 minutes with tangy pineapple crema and guacamole is the kind of taco dinner you likely haven't had before.



Slow Roasted Salmon
1 tablespoon fresh cilantro, finely chopped
1 teaspoon chili flakes
1 teaspoon ground smoked paprika
1 heaped teaspoon ground cumin
1/2 teaspoon salt
1/4 cup olive oil
400 grams/14 ounces raw salmon steak
Pineapple Crema
1/2 cup fresh pineapple, peeled and rind removed
2 tablespoons sour cream
1 teaspoon sriracha
Pinch of salt
To Serve
Corn tortillas, warmed
Lime, halved
Finely sliced radish


  • Preheat the oven to 160C/320F.
  • Wipe the salmon steak to remove any remaining scales and remove any bones left in the flesh and place into an ovenproof dish.
  • Combine the cilantro, chili flakes, paprika, cumin, salt and olive oil in a small bowl.
  • Pour over the salmon and ensure the spiced oil mix is spread over the entire salmon.
  • Place in the oven until golden, approximately 20 minutes.
  • Meanwhile, blend the pineapple chunks and place in a sieve to strain the juice out.
  • Add the sour cream, sriracha and salt and whisk to combine until smooth. Set aside.
  • Prepare your tortillas and guacamole to your preference.
  • Remove the salmon and allow to stand at room temperature for 5 minutes before serving.
  • Take a forkful section of salmon and place in a tortilla, top with a spoon of guac, lay a piece or two of radish down and spoon over some of the crema. Add a little lime juice to your preference (I didn't think it was essential, but did stir a little through my guac).
  • Enjoy immediately.


Recipe by Roamingtaste