Takis is literally mana from heaven, and this Takis Crusted Salmon will have your dinner guests on their knees praying for more.
Tips / Suggestions
- You can add a little seafood seasoning to the salmon (before the Takis) if you want, although I didn’t because the Takis are so strong.
- I prefer to cook salmon to 125 degrees F internal for farm raised. If it’s wild caught I would go to 120 degrees F internal. Either way, cook to your desired doneness.
- If you don’t have a small torch of some kind to char the planks, just soak them in water for 1 hour, and then place them over the grill, flipping until you get a good char on both sides.
- It’s much easier to use the planks as a serving dish. Sometimes I run into issues when trying to remove from the plank and place on a plate, as it can fall apart or stick to the wood.
Takis Crusted Salmon
Servings
6
servingsPrep time
30
minutesCooking time
20
minutesCalorieskcal
Delicious cedar planked salmon with a Takis Fuego crust and topped with a tasty cilantro sauce. The flavor and spice hits just right.
Ingredients
1 1 whole salmon filet (skin on)
1 cup 1 Takis Fuego
- Cilantro Sauce
1/2 cup 1/2 mayonnaise
1/2 1/2 small onion
1 tbsp 1 minced garlic
1 handful 1 cilantro
1 tsp 1 salt
1 tsp 1 cracked black pepper
1 1 lime, juiced
Directions
- Take the Takis, add to a blender, and blend till crushed.
- Take 1 or 2 cedar planks (depending on how large they are) and torch both sides until they are charred. Take the salmon filet and cut into equal portions. Place each portion on the charred cedar plank(s). Coat the salmon with the Takis.
- Add all of the sauce ingredients to a blender and blend till creamy. Add the sauce to a squeeze bottle.
- Heat your grill to 400 degrees F. Add the planked salmon to the grill and cook for roughly 20 minutes, or until the internal temperature of the salmon reaches 125 degrees F.
- Remove the salmon from the grill, top with the cilantro sauce, and dig in.
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