Easy Salmon Tacos! Salmon fillets are rubbed with a simple spice blend then pan seared until beautifully browned. From there salmon is flaked and served over warmed tortillas with a simple citrusy cabbage slaw. They are unbelievably delicious!
The Best Fish Tacos with Salmon
When you want a quick dinner that doesn’t skimp on flavor these salmon tacos are an excellent choice!
They are layered with an abundance of fresh Baja-style flavor.
You get that classic masa taste from the tortilla, the complexity of well seasoned salmon in the filling, vibrant lime and creamy richness from the taco slaw, and a highlight of herbaceous finish from the cilantro.
And I think you’ll appreciate the layering of a trio of textures – including a soft and chewy tortilla, buttery salmon, and crunchy cabbage.
It’s all the perfect blend and a dish fit for company!
Salmon Tacos Recipe Ingredients
- 1 1/4 lbs skinless salmon (about 1-inch thick), cut into 3 fillets
- Salt and black pepper
- 1 1/2 tsp chili powder
- 3/4 tsp ground cumin
- 1 Tbsp olive oil
- 10 (6-inch) corn tortillas, warmed3 cups (slightly packed) finely shredded cabbage or coleslaw mix
- 1/4 cup mayonnaise
- 1 tsp lime zest and 1 1/2 Tbsp lime juice
- 1 1/2 tsp honey
- 1/3 cup chopped cilantro
- 3/4 tsp minced garlic (1 small clove)
How to Make Salmon Tacos the Quick and Easy Way
- Heat olive oil in a 12-inch skillet over medium-high heat (tip: a heavy non-stick skillet works well or for more blackening use a cast iron skillet).
- Season salmon: Sprinkle both sides of salmon with a fair amount of salt and pepper and sprinkle both sides evenly with chili powder and cumin.
- Sear salmon in skillet about 3 to 4 minutes per side, or until just barely cooked through. Transfer to a cutting board.
- While salmon is cooking prepare the taco slaw. In a large mixing bowl toss together cabbage, mayonnaise, lime zest, lime juice, honey, cilantro and garlic. Season with salt and pepper to taste.
- Flake fish into bite size chunks (tip: I just use a knife and spoon a fork works too).
- Assemble tacos: Layer warmed tortillas with taco slaw, salmon and any desired toppings then serve right away.
Salmon Taco Toppings
I’ve listed toppings I like in the recipe but there are plenty of options. Here are a few ideas:
- Avocado
- Cilantro
- Fresh mango
- Fresh pineapple
- Fish taco slaw (as pictured)
- Queso fresco, Cotija, or Monterey Jack Cheese
- Mexican hot sauce
- Mexican crema
- Onion (white or red, or pickled)
Possible Substitutions
- Spicy heat: For spicy salmon fish tacos use chipotle powder in place of regular chili powder or add 1/2 tsp cayenne pepper.
- Smokey flavor: If you want a smokey hint to them use ancho chili powder in place of regular chili powder, also include 1/2 tsp smoked paprika.
- Cumin substitute: Coriander would also be good in place of cumin.
- Salmon substitute: You can use another type of fish in place of salmon such as cod.
- Time saver: To save time use a pre-chopped coleslaw mix instead of using fresh cabbage and chopping it yourself.
- Tortilla type: If you prefer flour tortillas you can use those instead of corn tortillas. Another option here is to make these mini size and use the 4.5-inch street taco tortillas.
- Healthier mayo swap: Plain Greek yogurt would work in place of mayonnaise for a lighter option.
What to Serve with Salmon Tacos
More Tempting Taco Recipes
Salmon Tacos
Salmon fillets are rubbed with a simple spice blend then pan seared until beautifully browned. From there salmon is flaked and served over warmed tortillas with a simple citrusy cabbage slaw. They are unbelievably delicious!
Servings: 5 (2 tacos per serving)
- 1 1/4 lbs skinless salmon (about 1-inch thick), cut into 3 fillets
- Salt and freshly ground black pepper
- 1 1/2 tsp chili powder*
- 3/4 tsp ground cumin
- 1 Tbsp olive oil
- 10 (6-inch) corn tortillas, warmed**
Taco slaw
- 3 cups (slightly packed) finely shredded cabbage or coleslaw mix
- 1/4 cup mayonnaise
- 1 tsp lime zest
- 1 1/2 Tbsp fresh lime juice
- 1 1/2 tsp honey
- 1/3 cup chopped cilantro
- 3/4 tsp minced garlic (1 small clove)
Optional Toppings
- Queso fresco or shredded moneterey jack cheese
- Fresh diced pineapple, mango, or avocado
- Diced red onion
-
Heat olive oil in a 12-inch skillet over medium-high heat (a heavy non-stick skillet works well or for more blackening use a cast iron skillet).
-
Sprinkle both sides of salmon with a fair amount of salt and pepper and sprinkle and rub both sides with chili powder and cumin.
-
Sear in skillet about 3 to 4 minutes per side, or until just barely cooked through. Transfer to a cutting board.
-
While salmon is cooking prepare the taco slaw. In a large mixing bowl toss together cabbage, mayonnaise, lime zest, lime juice, honey, cilantro and garlic. Season with salt and pepper to taste.
-
Flake cooked fish into bite size chunks (I just use a knife and spoon, a fork works too).
-
Layer warmed tortillas with taco slaw, salmon and any desired toppings then serve right away.
- *For a spicy salmon substitute regular chili powder with 1 1/2 tsp chipotle chili powder, or for a slightly smokey flavor you can use 1 1/2 tsp ancho chili powder in place of regular plus 1/2 tsp smoked paprika.
- **Here’s how I prefer to heat the tortillas: Preheat a 12-inch non-stick skillet over medium heat. Add about 1 Tbsp olive oil and tilt to coat pan. Add 3 tortillas at a time to pan (in a single layer) and swirl in oil (using tongs) then quickly turn and coat with a little oil. Let cook on each side until light golden brown spots appear. Transfer to paper towels to drain. Reduce burner temp as needed.
- Nutrition estimate is per 2 tacos, does not include optional toppings.
Nutrition Facts
Salmon Tacos
Amount Per Serving
Calories 414
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 66mg22%
Sodium 158mg7%
Potassium 679mg19%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 3g3%
Protein 23g46%
Vitamin A 251IU5%
Vitamin C 23mg28%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
