Recipe by Sima Kazarnovsky

Salmon Taquitos

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Parve Parve
Easy Easy
8 Servings
50 Minutes

Essentially, this is salmon undercover. Baking salmon in a wrap with sauce and vegetables really makes for a different meal experience, especially for those who have already eaten salmon at the morning seudah. Also, it’s super fun to tell people you’re having taquitos.


Salmon Taquitos

  • 4 salmon fillets

  • olive oil, for drizzling

  • salt, to taste

  • pepper, to taste

  • granulated garlic, to taste

  • dried onion, to taste

  • dried parsley, to taste

  • 1/4 cup Gefen Mayonnaise

  • 2 tablespoons Manischewitz Honey

  • 2 tablespoons yellow mustard

  • 1 tablespoon lemon juice

  • 8 (6-in./15-cm.) flour wraps

  • 8 cherry tomatoes, thinly sliced

  • 8 Haddar Israeli Style Cucumbers in Brine or other Israeli pickles, thinly sliced

  • 8 radishes, thinly sliced

  • olive oil, for brushing

  • granulated garlic, for sprinkling


Prepare the Salmon Taquitos


Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).


Lay salmon on a baking sheet; drizzle with olive oil and season with spices. Bake for 23 minutes.


Meanwhile, in a medium bowl, mix mayonnaise, honey, mustard, lemon juice, salt, and pepper.


Remove salmon from oven (leaving the oven on), and shred fillets with two forks. Mix shredded salmon with half the sauce.


Lay out flour wraps. Divide the other half of the sauce between each wrap, and spread it down the middle of each one. Divide the shredded salmon between the tortillas. Top it with sliced tomatoes, pickles, and radishes.


Roll the wraps tightly like a roll of paper and place on a baking sheet. Brush the tops with olive oil and sprinkle with granulated garlic.


Bake for eight to 10 minutes until golden and crunchy. Before Shalosh Seudos, you can warm uncovered on the hot plate.


Prop and Food Styling by Goldie Stern
Photography by Felicia Perretti

Salmon Taquitos

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Ayelet Abramov
Ayelet Abramov
11 months ago