Taco Tuesday got even better with these 20-minute Blackened Salmon Tacos! Made with an easy homemade blacken seasoning and served with a crunchy Fish Taco Slaw on charred flour tortillas tortillas.
Fresh salmon fillets, homemade fish taco sauce, crunchy slaw, and warm tortillas make for the best fish tacos!
Perfect for any day of the week, this fish taco recipe will win the whole family over, every time.
Salmon Tacos Recipe
Kick off taco night with something new! Say goodbye to the same old taco recipes you’ve had on repeat for months and say hello to a heart-healthy salmon taco recipe.
These salmon tacos are easy to make, can be ready in less than 30 minutes, and are perfect for busy weeknights or casual weekend dinner parties.
What are you waiting for? Add some fresh salmon to your grocery list and make tacos this week!
Blacked Salmon Taco Ingredients
Seafood. These particular fish tacos are made with fresh salmon. So whether you use Atlantic salmon, sockeye salmon, wild salmon, or farm raised salmon, they will taste great!
Tortillas. You can’t make tacos without tortillas! I used flour tortillas, however, warm corn tortillas would taste just as amazing. You can also swap the tortilla with a lettuce wrap to make taco lettuce wraps.
Taco slaw. The crunchy taco slaw comes together with cole slaw mix, mayonnaise, sour cream, fresh lime juice (you can add lime zest too if you like), jalapeño, fresh cilantro, and a pinch of salt.
How to Make Blacked Salmon Tacos
1. Preheat the oven. Set the oven broiler on high and line a baking sheet with aluminum foil. Place the salmon skin side down on a lightly greased baking sheet.
2. Season the salmon. Combine paprika, chili powder, garlic powder, onion powder, brown sugar, cumin, and salt in a small mixing bowl. Use your hands to rub the seasoning mix over the salmon and make sure the salmon is fully covered. Give the top of the salmon a light spritz of olive oil.
Note: if your salmon is wet, you might need to blot it with paper towels.
3. Cook the salmon. After seasoning the salmon, place it on a rack about 6 inches from the broiler and cook for 8-10 minutes or until it has reached an internal temperature of 140° F and is cooked to your liking. When finished, allow it to cool for 5 minutes before using a fork to gently flake the salmon meat apart into large pieces.
4. Make the fish taco slaw. While the salmon is cooking, combine sour cream, mayonnaise, lime juice, and salt in a medium bowl.
Next, add in the cole slaw mix, diced jalapeño, and cilantro. Toss until the cabbage is fully coated with sour cream mixture.
5. Prepare the salmon tacos. To make your tacos, place the taco slaw on a tortilla, then add salmon and toppings. Repeat with remaining tacos. Salmon tacos can be served warm or at room temperature.
Tip: cooking salmon on the blackstone adds SO much flavor to fish tacos!
Is my salmon fully cooked?
Salmon is considered fully cooked when it reaches an internal temperature of 145 degrees F.
When salmon is cooked the color inside will be an opaque pinkish white color on the outside and translucent pink on the inside. It should flake apart easily with a fork.
Optional Fish Taco Toppings
Load up your tacos with savory flavors like fish taco sauce, avocado crema or sliced avocado, fresh cilantro, lime juice, jalapeño, red onion, cilantro, pico de gallo, and red pepper flakes, or cotija cheese.
What kind of fish is best for fish tacos?
When making fish tacos, you have a lot of choices on what type of fish to use. Typically flakey white fish works best like cod, mahi mahi, grouper, tilapia, or sea bass.
The perfect side dish to pair with fish tacos
What is Baja Sauce made of?
Baja sauce is made with peppers, lime juice, garlic powder, cilantro, parmesan cheese and seasonings blended with mayonnaise.
For a little spice, you might add chili powder or sriracha.
WANT TO TRY THIS BLACKENED SALMON TACO RECIPE?
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Blackened Salmon Tacos
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 lime, juice
- pinch of salt
- 2 cups cole slaw mix
- 1 large jalapeño, seeded and diced
- 1/4 cup cilantro, roughly chopped
- fish taco sauce
- avocado crema
- lime juice
- Set the oven broiler to high and line a baking sheet with aluminum foil. Place the salmon skin side down on a lightly greased baking sheet.
- Combine paprika, chili powder, garlic powder, onion powder, brown sugar, cumin, and salt in a small mixing bowl. Rub the mixture over the salmon, making sure it is fully coated. Give the top of the salmon a small spritz of olive oil.
- Place the salmon on a rack 6 inches from the broiler and cook for 8-10 minutes or until it has reached an internal temperature of 140° F and is cooked to your liking. When finished, allow it to cool for 5 minutes before using a fork to gently flake the salmon meat apart.
- To make your tacos, place the taco slaw on a tortilla, then add salmon and toppings. Repeat with remaining tacos.
- While the salmon is cooking, combine sour cream, mayonnaise, lime juice, and salt in a large mixing bowl.
- Next, mix in the cole slaw mix, diced jalapeño, and cilantro. Toss to combine, until cabbage is fully coated with sour cream mixture.
- Gas stove: turn the burner to medium-low heat and place the tortilla directly on the burner for 10-12 seconds. Use tongs to remove from heat.
- Electric stove: heat a cast iron pan on medium heat and place a tortilla in the pan for 30 seconds.