Blackened salmon tacos with mint crema and chicharrón

Blackened salmon tacos with mint crema and chicharrón

Hungry For That
Lauren Bamford

Chicharrón is the term for crispy pig skin that has been stewed down and deep-fried, but it can apply to fish, too. I have always loved getting the skin on salmon nice and crispy, but sometimes I overcook the fish. With this method you can get both exactly how you like them.


Quantity Ingredient
1 tablespoon salt
500g salmon fillet, skin left on
grapeseed oil, for deep-frying
25g butter, melted
4 Corn tortillas
100g red cabbage, shredded

Spice rub

Quantity Ingredient
1 teaspoon smoked paprika
2 teaspoons brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon allspice

Mint crema

Quantity Ingredient
60g plain yoghurt
60g whole egg mayonnaise
pinch salt
freshly ground black pepper
15g mint leaves, chopped
15g spring onions, chopped
1/4 lime, juiced


  1. Preheat the oven to 70°C.
  2. To make the fish chicharrón, combine the salt and 1 litre water in a saucepan and bring it to the boil. With a very sharp knife, carefully remove the skin from the salmon fillet. Cook the skin in the boiling water for 3–4 minutes. Remove, and lay it out flat on paper towel to drain. Once it has cooled down, gently scrape off any excess meat with a butter knife and discard. Pat dry any moisture then cut the skin into 4 equal-sized pieces. Transfer to a baking tray lined with baking paper and bake in the oven for 1½ hours (see recipe note).
  3. Meanwhile, make the mint crema. Combine all of the ingredients in a bowl and mix well.
  4. To finish the fish chicharrón, heat the oil in a small heavy-based saucepan to 180°C, or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Fry the dried skins until crispy, usually around 15–25 seconds. Remove the skins with a slotted spoon and season straight away with a pinch of sea salt. Set aside.
  5. Heat a cast-iron or heavy-based frying pan over high heat for 10–15 minutes so the surface is very hot.
  6. Meanwhile, mix together all of the spice rub ingredients. Cut the salmon into 4 equal-sized portions. Dip the salmon pieces in the melted butter then coat them with the spice rub.
  7. Cook the salmon in the searing hot pan for 1–2 minutes, or until a black crust forms. Flip the salmon, being sure to scrape all of the crust, too, and cook on the other side for another 1–2 minutes, or until blackened.
  8. Warm the tortillas in a non-stick frying pan over high heat for about 10 seconds each, or until they become soft and pliable.
  9. Scatter some red cabbage over each tortilla and top with a piece of blackened fish. Spoon over the mint crema and top with the fish chicharrón.


  • If it’s a hot day, you can dry the salmon skins in the sun for a few hours instead of using the oven.
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