These are the BEST Salmon Tacos! Juicy baked salmon is topped with a homemade fish taco sauce, optional pineapple salsa, and served with your choice of warm tortilla.
If you know me, then you know I love tacos. These salmon tacos are no exception! Perfectly seasoned, ultra juicy salmon stuffed into a warm tortilla and drizzled in a homemade fish taco sauce. HEAVENLY.
- Salmon – fresh or frozen salmon may be used. Whichever is used, you’ll need 4 (6 oz) filets. If using frozen, be sure to thaw according to package directions, then pat dry. Look for salmon that already has the bones removed. Salmon with or without skin can be used. Skin can help keep the salmon juicy as it cooks, but it won’t be eaten in this recipe.
- Oil – a little drizzle of extra virgin olive oil helps keep the salmon moist, provides healthy fats, and helps the spices adhere to the salmon.
- Spices: Paprika, Cumin, Chili Powder, Onion Powder, Garlic Powder, Salt, and Pepper – our homemade spice blend that adds a Mexican flair without overpowering the delicate flavor of the salmon. This spice mix is a little earthy, a little smoky, and a little sweet!
How to make
- Place salmon onto a silicone mat lined baking sheet, drizzle evenly with the oil, then sprinkle on the spices.
- Bake at 400 degrees F for 10-15 minutes or until cooked to your liking.
- Remove from the oven, flake the salmon into large chunks, then serve with your choice of tortillas and toppings!
Salmon taco toppings
The best part about salmon tacos? The toppings! Here are some suggestions:
- Pineapple Salsa (pictured)
- Fish Taco Sauce (pictured)
- Pico de Gallo
- Cilantro Lime Sauce
- Slaw from my Shrimp Tacos recipe!
- Use difference spices. For ease, use a packet of store-bought taco seasoning.
- Make it on the stove. Try my blackened salmon instead!
- Swap the tortillas. Flour tortillas are pictured, but corn tortillas, low-carb tortillas, or even hard-shell tacos would be great. Or ditch the tortillas all together and serve this as a salmon taco salad over a bed of lettuce, some sautéed fajita veggies, and a drizzle of chipotle ranch!
- Use another seafood. Try my shrimp tacos or baked fish tacos to mix it up!
- Make it spicy. Throw some cayenne pepper in the rub to really spice things up!
- Don’t over bake the salmon. According to the FDA, salmon should reach an internal temperature of 145 degrees F, but that may result in dry salmon. 125 to 130 degrees F is considered medium cooked salmon.
- Use a meat thermometer. This is the easiest and most accurate way to determine the temperature of the salmon.
- Don’t over flake the salmon. For these tacos, you want nice, big juicy chunks of salmon, so don’t go crazy with the forks!
- Warm the tortillas. Warm tortillas > cold tortillas. Follow the directions on the package.
- Don’t forget the sauce and salsa! The fish taco sauce is a nice, cool contrast to the smoky, hot salmon and the pineapple salsa adds fresh flavor and tons of texture!
What to serve with salmon tacos
Make these tacos a complete meal with some (or all!) of these appetizers and sides:
- Instant Pot Spanish Rice
- Easy Black Beans
- Instant Pot Mexican Corn Dip
- Chips with Salsa
- Chips with Queso
- Salad with Chili Lime Vinaigrette
- Easy Margaritas
How to store
Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
To enjoy again, thaw, if frozen, then heat on the stove or in the oven until warm.
Equipment for this recipe
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 (6 oz) filets salmon thawed if frozen (bones removed), then pat dry
- 1 tablespoon extra virgin olive oil
- Tortillas for serving (flour or corn)
- Pineapple Salsa for serving
- Fish Taco Sauce for serving
- Mix paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper in a small bowl, then set aside.
- Preheat oven to 400 degrees F and line a baking sheet with a silicone baking mat.
- Place salmon onto the prepared baking sheet, drizzle evenly with the oil, then sprinkle on the spices, patting them down to make sure they stick to the salmon.
- Bake in preheated oven for 10-15 minutes or until the salmon is cooked to your liking.*
- Remove from the oven, flake the salmon into large chunks with a fork, then taste and re-season, if necessary.
- Place the salmon chunks in a warm tortilla, top with pineapple salsa and fish taco sauce, then enjoy!
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*Note: Nutrition information is estimated and varies based on products used.