Salmon Tacos with Green Shiso Salsa

I have prepared tacos featuring grilled salmon complemented by a vibrant green shiso salsa. Shiso, also known as perilla leaf, is a cherished herb in Japanese cuisine, renowned for its grassy, slightly spicy flavor and numerous health benefits. Rich in beta-carotene, vitamins C and E, and calcium, shiso is considered an anti-aging herb, with its unique compound, perillaldehyde, believed to aid digestion and soothe the stomach.

In Japan, fresh shiso leaves are abundant during the summer months. As a child, I recall enjoying shiso almost daily—sometimes as a simple garnish, other times finely chopped and incorporated into dishes. Its flavor always provided a refreshing sensation on hot days.

The salsa in this recipe combines juicy tomatoes, sweet summer corn, and fragrant shiso, creating a beautiful balance of flavors. I use lemon instead of lime in this dish because its bright acidity pairs better with shiso and brings harmony to the overall flavor. These tacos are light yet satisfying, and a perfect way to bring together Japanese and Latin inspirations on one plate. Whether you're hosting a gathering or just want something bright and nourishing, I hope you’ll enjoy these shiso-infused tacos as much as I do. This recipe was originally featured in Japanese Naturopathy Magazine.

salmon tacos with green shiso salsa

shiso leaf

Ingredients:

<Serves: 6 tacos>

For serving:

6 corn tortillas, warmed

Lemon wedges, for garnish

Hot sauce (optional)d

Grilled salmon:

1 lb (450g) Alaska Salmon

Sea salt and black pepper, to taste

2-3 tbsp olive oil or more if needed

2 tbsp Japanese soy sauce (or tamari shoyu for gluten-free)

1 tbsp sake or dry white wine

Green shiso salsa sauce:

1 large tomato, diced

1 cup corn, boiled or steamed, kernels cut off the cob

1/2 red onion, diced

Sea salt and pepper

5 shiso leaves, cut into stripes

1 tbsp fresh lemon juice

1 Jalapeno, seeded minced if you like hot and spicy.

Instructions:

1. Season the salmon with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Place the salmon skin-side up and sear for 4–6 minutes. Flip the salmon, then add soy sauce and sake. Cover with a lid and cook for another few minutes, until the salmon is golden and cooked through. Remove from heat, cool slightly, then flake into bite-sized pieces.

2. Boil or steam the corn, then remove the kernels from the cob. In a small bowl, combine diced red onion with a pinch of salt and allow it to sit for 10–15 minutes to reduce its sharpness. In a medium bowl, mix the diced tomato, corn, red onion, lemon juice, salt, pepper, and half of the shiso strips. Stir gently and let the salsa rest for a few minutes to allow the flavors to blend.

3. Warm the tortillas. To serve, spoon the flaked salmon into each tortilla, top with the shiso salsa, and garnish with remaining shiso strips and lemon juice. Add hot sauce if desired for a spicy kick.

Posted on September 23rd, 2019