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Scott Linquist’s Cured Salmon Tacos With Citrus Cabbage Slaw

Scott Linquist’s Cured Salmon Tacos With Citrus Cabbage Slaw

Meal Type


Cooking Time

Less than 1 hour (after curing the salmon)


Up to 12 tacos


Taco Ingredients

  • 2 lbs. Oshēn Salmon filet, skin removed and cured (see cure recipe and procedure)

  • ¼ cup vegetable oil

  • 12 tortillas (corn or flour)

  • 1 qt. citrus cabbage slaw (see recipe below)

  • 24 lime wedges

  • 12 radishes cut in half

  • 24 slices of avocado

Tequila Cure Mix Ingredients

  • 1 cup kosher salt

  • 1 cup granulated sugar

  • 6 garlic cloves, roughly chopped

  • 2 jalapenos, stems removed and roughly chopped

  • 1 cup cilantro, washed with leaves and stems roughly chopped

  • ½ cup fresh squeezed lime juice

  • 1 cup tequila blanco

Citrus Cabbage Slaw Ingredients

  • 2 cups green cabbage, finely shaved

  • ½ cup red onion, sliced thin (julienne)

  • 2 plum tomatoes cut in half, seeds removed and sliced into thin strips

  • ½ cup orange segments

  • ½ cup cilantro leaves chopped (chiffonade)

  • 1 or 2 serrano peppers sliced into thin rings

  • ¼ cup lime juice (fresh)

  • ¼ cup orange juice (fresh)

  • ¼ cup grapefruit juice (fresh)

  • ¼ cup extra virgin olive oil

  • 2 tbsp. honey

  • ½ tsp. salt


Refresh your summer spread with award-winning chef Scott Linquist’s recipe for Cured Salmon Tacos With Citrus Cabbage Slaw. This dish is perfect on its own or as an appetizer for your next barbecue with family and friends.

Never cured fish before? Don’t let that intimidate you — the process is easier than you think! Place the listed curing ingredients (except the tequila) into a medium-sized mixing bowl and stir until well combined. In a flat bottom dish or sheet pan, place half of the cure mixture to cover the bottom. Then, place the salmon filet on top of the cure mixture, and sprinkle the remaining cure mixture over the top. Cover with plastic wrap and put the salmon in the refrigerator for 4 to 6 hours. Once ready, remove salmon from the cure, rinse thoroughly with cold water, and slice the salmon into small pieces for grilling.

Toward the end, once the ingredients are prepped (including the grilled salmon), set all of the food in individual bowls on a central table or buffet area, making it easy for your guests to pick and choose to make their own tacos.

Looking to try more of chef Scott Linquist's recipes? Check out his Cured Salmon Tartare With Sliced Avocado and Tomatillo Salsa Fresca Recipe and Salmon With Oaxacan Yellow Mole Recipe to add some flare to your next meal prep!


Scott Linquist’s Cured Salmon Tacos With Citrus Cabbage Slaw

Step 1

In a medium-sized bowl, mix all cabbage slaw ingredients together. Refrigerate for at least 1 hour before eating.

Step 2

Toss salmon pieces in the vegetable oil to coat. Heat barbecue grill until very hot (or use a heavy bottom skillet to sear the salmon pieces).

Step 3

Grill each piece of fish for about 2 minutes on each side, so it retains a moist pink center.

Step 4

Heat a skillet over medium heat. Then add tortillas, flipping them until hot.

Step 5

Slice avocados, cut radishes in half, and cut limes into wedges. Place aside in bowls.

Step 6

To plate each taco, put 1 tequila-cured grilled cured salmon filet on each tortilla, top with two tablespoons of slaw, and two slices of avocado served with lime and radishes on the side.


About Scott Linquist

Chef Scott's culinary journey began with a move from California to Hyde Park NY to attend the Culinary Institute of America which is recognized as one of the best schools in the world for chefs. Upon graduation chef Scott traversed the nation to work in the best cities with some of the best Chefs including Andre Soltner at Lutece and Alfred Portale at Gotham Bar and Grill in NYC and others.

For 10 years Scott worked with Stephen Hanson and the New York City-based restaurant group BR Guest as their Corporate Executive Chef and Partner. During his time with BR Guest, Linquist and Hanson created, developed, and stewarded the growth of the incredibly popular restaurant brand Dos Caminos through its expansion to seven locations within New York City, Las Vegas, Ft. Lauderdale, and Atlantic City. Linquist added the title of the author with the release of Mod Mex: Cooking Vibrant Fiesta Flavors at Home in 2007.

In 2014 chef Scott, joined hospitality veterans and partners Alan Drummond and Sven Vogtland to create the taco shop and speakeasy concept, COYO Taco. After opening their doors in Miami’s trending art hub Wynwood, COYO Taco has expanded to 10 locations with 4 in South Florida and 5 international locations including two in Lisbon Portugal, and one in Paris, France.

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