Salmon Tacos

Yumna Jawad

Published Apr 30, 2025

5 from 1 vote

These salmon tacos have a homemade blackened seasoning that's incredibly flavorful. This fish goes perfectly with creamy slaw and avocado!

Jump to Recipe ▼Pin
Prep Time 15 minutes
Servings 4 servings
Comments
1

This post may contain affiliate links. Please read our disclosure policy.

6 assembled salmon tacos with fish taco slaw and diced avocado tight on a long platter with lime wedges.
Save this recipe!
Type your email & I’ll send it to you!

Jump to Section

My Salmon Tacos Are So Good!

We love taco night at my house. (My kids actually beg for taco night every week!)

We’ve been making these salmon tacos lately to add to our taco night repertoire of beef tacos, chicken tacos, and shrimp tacos. I think the best part about these salmon tacos is the blackened seasoning. The spices brown and get crispy in the skillet and add so much flavor. And if you’re making salmon tacos, you absolutely must serve them with my easy, one-bowl fish taco slaw.

Salmon Taco Ingredients

Ingredients for recipe: salmon fillets, oil and seasonings.
  • Spices: You’ll need smoked paprika, garlic powder, onion powder, thyme, salt, and pepper for the blackened seasoning.
  • Salmon fillets: Fresh or frozen fish is fine! If your fish is frozen, thaw it overnight in the fridge.
  • Oil: Olive oil or a high-heat cooking oil, like avocado, works.
  • For serving: Tortillas, slaw, avocado, and lime wedges!

How to Make Salmon Tacos

Patting salmon fillet dry with paper towel.
Step 1: Pat the salmon dry and drizzle the oil on top.
After coating fish in oil and seasoning.
Step 2: In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Sprinkle the seasoning all over the fish.
Seasoned salmon in a skillet before cooking.
Step 3: Heat a large skillet. Add the salmon.
After flipping fish and cooking through with some fish flaked away.
Step 4: Cook until the salmon’s exterior is blackened and the inside flakes easily with a fork.
Tortillas in a dry skillet.
Step 5: Heat the tortillas in a dry skillet.
After flipping to show slight char.
Step 6: Let the tortillas cook on both sides until they’re warmed and slightly charred. Flake the salmon into large chunks and divide among the tortillas. Top with slaw and avocado, and serve with lime wedges.
Salmon tacos recipe.
Save Pin Print

Salmon Taco Recipes

Author: Yumna Jawad
5 from 1 vote
These salmon tacos have a homemade blackened seasoning that's incredibly flavorful. This fish goes great with creamy slaw and avocado!
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Servings4 servings
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!

Ingredients
  

  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 (6-ounce) salmon fillets skin removed
  • 2 tablespoons olive oil
  • 8 small corn or flour tortillas for serving
  • Fish taco slaw for serving, recipe here
  • 1 avocado chopped, for serving
  • Lime wedges for serving

Instructions

  • In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.
  • Pat the salmon fillets dry with a paper towel. Drizzle the olive oil on top and sprinkle the seasoning over. Rub each fillet with the olive oil and seasoning until well coated.
  • Heat a large skillet (cast iron preferred) over medium-high heat. Add the salmon and cook for about 3-4 minutes per side, or until the exterior is blackened and the inside flakes easily with a fork.
  • Heat tortillas in a dry skillet or directly over a flame for a few seconds per side until warm and slightly charred.
  • Flake the salmon into large chunks and divide among the tortillas. Top with the fish taco slaw and avocado, and serve with lime wedges.

Equipment

  • 10" Cast Iron Skillet

Notes

The nutrition label includes corn tortillas but does not include optional toppings. 
Storage: Kept in an airtight container in the fridge, the cooked fish will last about 2 days. I recommend storing the fish, slaw, and tortillas separately and warming the fish and tortillas up and assembling the tacos when you’re ready to eat.

Nutrition

Serving: 2tacos, Calories: 427kcal, Carbohydrates: 25g, Protein: 37g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Cholesterol: 94mg, Sodium: 391mg, Potassium: 990mg, Fiber: 4g, Sugar: 1g, Vitamin A: 956IU, Vitamin C: 1mg, Calcium: 72mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

If you try this Salmon Tacos recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.

Recipe Variations

Recipe Tips

  1. Make sure to remove the salmon’s skin before cooking. This way, the fish will cook faster and be easier to flake and serve! You can buy skin-off salmon, too.
  2. Pat the fish dry. Removing any extra water will help the fish brown!
  3. Use your hands to rub in the seasoning. You want to make sure the blackened seasoning coats and sticks to the salmon. The best way to do this is to use your hands to rub the oil and spices onto the fish!
  4. Don’t skip warming the tortillas. Tortillas taste totally different when they’re warmed up. You can put the warmed tortillas in a dish towel to keep them hot while you cook the rest!
Two assembled, open faced salmon tacos on a small plate with platter nearby.

Serving Ideas

Two assembled, open faced salmon tacos on a small plate with platter nearby.

More Taco Recipes:

5 from 1 vote

Rate and comment

Recipe Rating




Comments