A few years back my wife and I were in the San Juans. While in Friday Harbor, we went to the DownRiggers restaurant for lunch. They had a fish taco special that day and I decided to give it a try. When the meal came, it had 2 tacos loaded with all fresh goodies and topped with a huge piece of salmon fillet that appeared to be blackened. The tacos and salmon were awesome and I even had to share with my wife. After the meal we asked the waitress how they prepared the salmon. She said their blackened salmon was her favorite salmon, and she would have the cooks make it for her all the time. And she gave us the recipe!
It is super simple to make, and it is so good that we have not cooked salmon any other way since learning about Taco Salmon. I now take all my salmon and cut steaks only and prepare the steaks as Taco Salmon. We have never eaten it on tacos again, only as blackened salmon as a main dish.
Here is all there is to it. Get an envelope of ground beef taco seasoning (Shilling, Lawry, etc.). We buy the large container at Costco since we use so much of it. Completely coat the salmon with the seasoning either by sprinkling it on till completely coated, or speading the seasoning on a plate and pressing both sides of the meat into the seasoning. Don't worry about overdoing the seasoning, as much as will stick to the meat is the correct amount. It will be spicy and flavorful, but not hot like cajun, so the more the better for me. Fry in olive oil over medium heat. The details about how to keep from overcooking fish are up to you, I just know how it looks and feels when it is perfectly cooked and moist but not dried out.
You can put it on the BBQ as well, but use a foil boat with some oil. I tried it on the BBQ straight on the grill and it doesn't work out. There is something magic about the oil moistening the seasoning, speading it into the salmon, and crusting over as it gets done.
I know it might sound weird, and I have gotten some funny looks from friends that I have given the Taco Salmon secret, but everyone needs to try it once. Like I said, I have not had salmon any other way in the last 3 years (although I may be getting close to adding a little variety in the future).
All credit for this wonderful tasting and easy recipe goes to DownRiggers in Friday Harbor. Drop by and see them if you get a chance.