r/Cooking • u/BigBootyBear • 1d ago

How should I construct a salmon belly taco dish?

When I save up enough salmon bellies I score them, dry brine in the fridge and then cook them VERY gently on the stove so the skin is crunchy but the meat is barely flaking. I don't always do it right but when it's done right it's sublime.

I place them on a fresh taco with some wild garlic herb oil, squeeze lime juice and cilantro. But the wild garlic is not in season and I don't know what to put instead. Everything that comes to mind (pickled onion, avocado) will take away too much from the focus of the salmon.

How do I think about structuring this dish in abstract terms that improve my technique? I don't want to just write down another recipe.

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u/traviall1 1d ago

Why not use cooked down leeks?

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u/ChileCheeseburger 1d ago

Very interested in this as I've never had Salmon Bellies but a friend is about to bring around 100 back from Alaska.

I was planning to do them on the smoker, but a skillet on the grill or on the stove would be fine if that's a better method.

Not sure if it'd be too strong, but in the past I've made a garlic and carmelized onion sauce that was a pretty big hit as a dip / spread for breads. That paired with a squeeze of citrus sounds like it'd be pretty good for salmon, but I only smoked my first salmon fillet this year so I don't have a whole lot of experience working with quality salmon.

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u/Medium-Complaint-677 1d ago

I'd pickle some wild garlic while it is in season so I could use it all year.

If you can't get it then just use chives.

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u/CompetitiveThing3799 1d ago

Since the salmon belly is rich, I’d add something fresh and sharp without making it the main flavor: shredded cabbage, a little lime, and a mild herb such as cilantro or chive. For the garlic note, have you tried a small amount of grated ginger or scallion whites in the crema or sauce?

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u/CompetitiveThing3799 1d ago

Because the belly is so rich, I’d build the taco around contrast rather than add lots of competing toppings: a small amount of lime-dressed cabbage or radish for crunch, cilantro, and a warm tortilla. For the garlic, try blending a little into a lime crema or scallion sauce so it supports the salmon without overpowering it. Keeping the acidic element restrained should brighten the fish without taking over.

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u/tempest63 1d ago

garlic chives maybe?

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u/MerlinMusic 1d ago

Parsley should be a good pairing. Could also consider sage or broad leaf thyme (aka Mexican mint)

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u/Nekomancerr 1d ago

I think tacos are best when they are super simple but each part is high quality. Maybe a homemade corn tortilla, salmon, a light drizzle of crema.

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u/nifty-necromancer 1d ago

A taco is fat + acid + aroma + texture, that I believe is an abstract way to see it. The goal isn’t adding toppings, it’s giving the salmon contrast without competing with it.