By Alaska Seafood Marketing Institute

Salmon and Egg Breakfast Tacos





Avocado oil for the baking sheet

1 pound wild Alaska salmon fillet

1 tbsp olive oil

½ tsp salt

¼ tsp fresh-ground black pepper

1 lemon, sliced

1 tsp ancho chili powder (optional)

8 (5- to 6-inch) corn tortillas

1 tbsp butter or ghee

6 large eggs, lightly beaten in a bowl with a pinch of salt


Optional Toppings


1 lime, cut into quarters

1 medium avocado, pitted, sliced, and scooped

1 medium ripe tomato, chopped or sliced

¼ cup chopped red onion

¼ cup chopped fresh cilantro

½ cup crumbled queso fresco

Jalapeno slices




Step 1: Prepare and bake the salmon

Preheat the oven to 325ºF. Line a rimmed baking sheet with foil and brush or spray with avocado oil. Place the salmon fillet on the baking sheet. Brush all over with the olive oil and sprinkle with salt, pepper and chili powder (if using). Top with lemon slices. Roast for 15- to 18 minutes, or until the fish is cooked through and opaque.


Step 2: Break up the salmon

Remove salmon from the oven and rest for a few minutes. With a large spoon, break the salmon into large chunks, leaving the skin behind. At this point, the salmon can be served immediately while warm, or you can cool, store, and serve the tacos another day.


Step 3: Meanwhile, warm the tortillas

Turn a gas burner to medium-low. When the burner grate is hot, place a tortilla directly on the grate for about 20 seconds, or until it starts to puff slightly. With tongs, turn it over and let it heat for a few more seconds on the other side. A little charring at the edges adds flavor. Remove and tuck them inside a tea towel or cloth napkin to keep them hot.


Alternatively: Set a dry skillet over medium heat and heat until hot. Lay one tortilla at a time on the hot pan, warm and cover as above.


Step 4: Scramble the eggs

In a skillet over medium-low heat, melt the butter or ghee. Add the eggs and whisk in small circles, moving constantly, all around the bottom of the pan. Do not stop stirring. The eggs will begin to thicken fairly quickly and then mysteriously thin out. Don’t panic; they will begin to thicken again. If you see the eggs at the bottom of the pan begin to cook faster than the rest, move the pan off the heat. Keep stirring in small circles until the cooked eggs in the bottom of the pan are incorporated. Return the pan to the heat. Continue to cook, moving the pan on and off the heat as needed, until the eggs scramble into soft, small curds. (This only takes a minute or two.) When the eggs are almost fully cooked, but still a little wet, take the pan off the heat and stir just until they are cooked enough for your liking.


Step 5: Assemble the tacos and serve

In each folded tortilla, place a few chunks of salmon and squeeze a few drops of lime juice over them. Add a spoonful of eggs. Top with whatever toppings you like and serve immediately.