Smoked Salmon Tacos

Smoked Salmon Tacos

Total Time: 5 hours, 30 - 45 minutes

Prep Time: 15 minutes

Cook Time: 5 ½ hours

Servings: 4 - 6 People

Suitable For: Summer afternoon cocktail party

There’s nothing more exotic than a little smoky fish flavour on a warm summer’s evening. So, pull out that smoker, pour a glass of chilled wine and get ready for an unforgettable taste sensation. Megamaster’s salmon taco recipe is one you’ll keep coming back to.


300g Norwegian salmon

10g fresh dill

Megamaster Oak or Cherry wood chips

10ml mirin

taco shells

tomato salsa

cream cheese


  1. Set up your smoker to approximately 110°C.
  2. Chop the dill and generously rub onto the salmon.
  3. Set the salmon onto wax paper (top and bottom), skin side down. Put into the smoker for 1.5 hours.
  4. Soak your Megamaster Oak or Cherry Wood Chips in water and add it to your smoker for am extra smokey flavour.
  5. Put into the smoker for 1.5 hours.
  6. Reset the salmon for at least 4 hours in a cool dry place, so that the natural oils enhance the smokey flavour in the salmon.
  7. Pull the flesh apart from the skin and add into lightly toasted tacos. Top with salsa and splash with mirin.


Tip 01 Tip 01

Chef Pro Tip: 110°C is the perfect smoking temperature - low and slow. (Check every 30 minutes, bearing in mind that every time you open the lid, you lose heat.)

Tip 02 Tip 02

Get to know your local fish market monger or deli. Ask them questions about where the fish comes from and how it was caught.

Tip 03 Tip 03

You can use our Megamaster Oak or Cherry Wood Chips for smoking.