Salmon is a favorite on the grill; it’s sturdy enough to be managed on a grill rack and develops a mellow, yet robust, almost caramelized flavor in the dry heat. Paired with a spicy crema and charred cabbage, it makes a wonderful filling for tacos. Make the crema ahead and this dish comes together quickly. If you don’t have any Chile Lime Rub on hand, you can simply season the salmon with salt and pepper instead.
For the spicy crema:
- 1 cup (8 oz./250 g) mayonnaise
- 1/2 cup (4 oz./125 g) sour cream
- 1 serrano or jalapeño chile, stemmed and coarsely chopped
- 1/2 cup (1/2 oz./15 g) fresh cilantro leaves and tender stems, coarsely chopped
- 1 Tbs. ground cumin
- 1/2 tsp. smoked paprika
- Juice of 1 lime
- Kosher salt and freshly ground black pepper
For the salmon and slaw:
- Canola oil for brushing
- 2 1/2 lb. (1.25 kg) center-cut skin-on salmon fillet
- Olive oil for brushing
- Williams Sonoma Chile Lime Rub for sprinkling
- Kosher salt and freshly ground pepper
- Lime wedges
- 1/2 head purple cabbage, cut into 1-inch (2.5-cm) wedges with stem intact
- 1/2 head green cabbage, cut into 1-inch (2.5-cm) wedges with stem intact
- 1/4 cup (1/3 oz./10 g) chopped fresh cilantro
- 1/4 cup (1 oz./30 g) chopped green onions, white and light green portions
- Juice of 1 lime
- Warmed corn or flour tortillas
- Fresh cilantro sprigs
- Thinly sliced radish
- Thinly sliced serrano or jalapeño chile
- Lime wedges
To make the spicy crema, combine the mayonnaise, sour cream, chile, cilantro, cumin, paprika and lime juice in a food processor and process until smooth. Season to taste with salt and pepper, transfer to a bowl, cover and refrigerate until ready to serve.
Prepare a medium-hot fire in a grill (about 375°F/190°C), or preheat a grill pan over medium-high heat. Brush the grill grates or grill pan with canola oil.
Rub the salmon on both sides lightly with olive oil, then season generously with Chile Lime Rub. In a bowl, toss the cabbage wedges lightly with a drizzle of olive oil and season with salt and pepper.
Place the salmon, skin side down, on the grill and arrange the cabbage around it. Cook for 10 minutes, then, using a spatula, carefully flip the fish and turn the cabbage over. Continue cooking the cabbage until tender and charred, about 2 minutes more, then return it to the bowl. Continue cooking the salmon until it reaches your desired doneness, about 7 minutes more for medium. Using 2 large spatulas, carefully transfer the salmon to a plate. Remove the skin from the salmon and discard; break the flesh up into large bite-size pieces. Flip the cabbage and continue to cook until very tender and charred, about 2 more minutes, then return to the bowl. Set aside.
Continue cooking the salmon until it reaches the desired doneness, about 7 minutes longer for medium. Using 2 large spatulas, carefully transfer salmon to a plate. Use a fish spatula to break up into pieces and remove from skin. Squeeze with lime. Cover with foil to keep warm.
Slice the cabbage into thin strips, removing any tough stem pieces, then toss with cilantro, scallions, lime juice and kosher salt, to taste. Set aside.
Place the tortillas on the grill or grill pan and grill until just charred and warmed through, about 1-2 minutes per side.
To assemble: dollop a generous amount of crema on a grilled tortilla, then top with salmon, cabbage slaw, cilantro, radish, and chili. Serves 6.