I’ve been obsessed with Costco’s salmon burgers for years. We typically just grill them on our little countertop grill, and then throw them between some slices of bread or on top of greens. Such a satisfying, protein-filled dinner, and EVERYONE in our family loves them. In the summertime, we frequently just grill the salmon burgers and serve them with garden-fresh sliced heirloom tomatoes and herbed mayonnaise. But today I’m sharing a very new-to-me recipe for salmon burger fish tacos. Joe and I just finished eating these for dinner, and WOW, we were blown away!

My sister in law was visiting recently, and we were chatting out some of our go-to meals. She mentioned salmon burger fish tacos, and my ears immediately perked up. A new way to prepare our family favorite? Yes, please. This is Isabel’s recipe, I get no credit. But I can tell you that if you like salmon, you will LOVE this recipe. Obviously, you don’t need to use salmon burgers. You could use fresh or frozen salmon filets. We simply keep our freezer stocked with the wild caught Alaskan salmon burgers from Costco, because they’re scrumptious and affordable, so we used the frozen burgers!

Here’s the recipe; please let me know if you try them! I’ll probably be trying a few more fish taco flavor combos using the salmon burgers as the base, so standby! What I love most about the recipe: it requires no special ingredients. Just combine a few pantry staples and a few minutes later, you have this delicious salmon upgrade.

Salmon [Burger] Fish Tacos

makes about 8 tacos

Ingredients

• 3 frozen salmon burgers
• a few tablespoons extra virgin olive oil
• 6 green onions, white & green parts sliced
• 1 15 oz can black beans, drained
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp chili powder
• salt & pepper, to taste
• 8 corn tortillas
• chive blossoms, baby kale leaves, etc., for topping

Directions

• Brown salmon burgers on skillet or countertop grill, then break into small pieces with fork and knife.
• Heat oil and sauté onions until fragrant.
• Add salmon pieces and drained black beans to skillet with onion.
• Stir in spices and sauté for about 5 minutes.
• Meanwhile, warm a skillet to medium heat. Add a drizzle of the olive oil and some flaky sea salt, then crisp corn tortillas.
• Top corn tortillas with salmon mixture, top with garnish of choice. I used baby kale leaves and chive blossoms.

Browse some of my other simple recipes!