Sort ingredients
leekottner
QR Code
Listen
Pdf
Stir one 2" piece ginger, peeled, finely grated, 2 garlic cloves, finely grated, 2 tsp. New Mexico or Kashmiri chile powder, 1 tsp. ground coriander, 1 tsp. ground cumin, 2 Tbsp. fresh lime juice, 1 Tbsp. grapeseed or vegetable oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to create a paste.
Add one 1½-lb. skinless, boneless salmon fillet, cut into 2" pieces to rub and toss until evenly coated. Let salmon marinate at room temperature 15 minutes.
Meanwhile, toss ½ small red onion, finely chopped, 2 serrano chiles, finely chopped, 2 cups chopped pineapple, ½ cup chopped cilantro, and remaining 2 Tbsp. lime juice in a medium bowl to combine; season with kosher salt. Set pineapple salsa aside.
Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Add marinated salmon and reduce heat to medium. Cook, undisturbed, until opaque all the way through and a browned crust forms underneath, about 5 minutes.
Turn salmon and cook until second side is browned and flesh easily flakes with a fork, about 3 minutes.
Transfer salmon to a plate and flake into large pieces with a fork; squeeze a couple of lime wedges over.
Serve cooked salmon with pineapple salsa, cilantro leaves, warm corn tortillas, and more lime wedges to build tacos.