Blackened Salmon Tacos made with a delicious & easy to make homemade rub. Top them with corn salsa, cilantro lime ranch crema & queso fresco to give them an extra amazing flavor!
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Easy Salmon Tacos
Growing up in Mexico….
I had every imaginable kind of taco on a weekly basis; pork, beef, chicken, manta ray, shrimp, white fish, etc. All except salmon tacos. I don’t know why it took me so long but I think the discovery happened on one of my visits to Rubios a long time ago.
From there I had to master my own Salmon Tacos recipe and I got this gem of a recipe! The hubby said these are his favorite tacos for me to make on Taco Tuesday! But….don’t wait until Taco Tuesday to make them. Make them today, tomorrow…. make them stat!! You’ll thank me later ☺️
These tacos are simple but so good. The salmon gets coated in a smoky, slightly spicy seasoning, then cooked in a hot skillet until the edges get a little dark and the inside stays tender and flaky. Break it into chunks, pile it into warm corn tortillas, and finish with cilantro lime ranch, corn salsa, and a squeeze of lime.
Provecho! ♥️ xo, Ana
**This post was originally published on Aug 2012. It has been re-published to be more helpful.
**This post was originally published on Aug 2012. It has been re-published to be more helpful.
Ingredients
- The Salmon: This recipe calls for 1 pound of salmon. If it’s one large filet from the grocery store, just slice it into smaller proportions for even & faster cooking time.
- The oil: Canola, avocado or grapeseed oil.
- For the seasoning you’ll need:
- All-purpose flour
- Chili powder
- Paprika
- Brown sugar
- Onion powder
- Garlic powder
- Ground cumin
- Cayenne pepper optional
- Kosher or sea salt and freshly ground black pepper
- Corn tortillas for the tacos
The toppings
Every taco must have amazing toppings! It’s all about layering the flavors and these toppings will take your Blackened Salmon Tacos to an epic level!
- This Cilantro Lime Ranch Crema (must!)
- This Mexican Corn Salsa (must!)
- Queso Fresco or any light cheese (optional)
- Drizzle with lime juice (never miss this one)
- Hot Sauce like cholula (optional but highly recommended)
- Shredded cabbage (optional) or this Slaw With Mango
How To Make Salmon Tacos
- In a small bowl, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.
- Rub the salmon fillets with one tablespoon of oil then rub the spice mixture on all sides of the salmon. If using salmon with skin on, no need to add rub to it since it’ll be discarded.
- Place coated salmon in preheated skillet and cook 4-5 minutes. If the salmon has skin, place skin side up first.
- Turn and cook for another 4 minutes or so until the outside is lightly blackened and center of fillet is cooked through and opaque.
- Once the salmon is cooked through, transfer to a plate or bowl and shred the salmon into chunks with two forks. – Make sure to not shred it too much. Otherwise it may look minced!
“The minute you start cooking the salmon, your house will smell amazing! All of your neighbors will wonder “what’s for dinner tonight” ?.”
ana
Ana’s Recipe Tips
- I used to cook this salmon with olive oil but recently switched to avocado oil since it’s better for high-heat cooking. While it is not bad for you to cook at high-heat with olive oil, I do not like the taste of the flavor it creates. Avocado oil or vegetable oil are a much better option in my opinion.
- Make sure your oil is really hot, before adding the salmon, to the point of smoking.
- Maseca: This helps thicken the soup and gives it a slightly earthy flavor. It blends best if you whisk it into the broth while it’s still warm.
Serving Suggestions
These Salmon Tacos are good on their own but these side dishes go perfectly together:
- Arroz Primavera,
- Espagueti Verde,
- Rajas Con Crema,
- Calabacitas
- or the good ol’ Mexican Red Rice.
- Check out Sides For Fish Tacos post!
Well, this is for now my friends! I hope you enjoy making these amazing Salmon Tacos! It’s a crowd pleaser and a recipe that is easily multiplied. Buen Provecho!
Print Recipe:
Blackened Salmon Tacos
Equipment
- Non stick skillet
Ingredients
- 1 lb Salmon
- 3 Tbsp canola or avocado oil - divided
- 2 Tbsp all-purpose flour
- 2 1/2 tsp chili powder
- 1 tsp paprika
- 1 tsp packed brown sugar
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper - optional
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- corn tortillas
Instructions
- In a small bowl, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.
- In a non-stick skillet over medium-high heat 2 tbsp of canola or avocado oil.
- Add the remaining 1 tablespoon of oil on the salmon fillets and rub the spice mixture on both sides of the salmon.
- Place coated salmon in preheated skillet and cook 4-5 minutes per side until outside is lightly blackened and center of fillet is cooked through and opaque. Note: If using salmon with skin on, place the non-skin side on first on the skillet.
- Once it's cooked through, shred the salmon into chunks with a fork. You can do this on the skillet or on a separate bowl.
- Serve hot on warm corn tortillas and top with Cilantro Lime Ranch, Corn Salsa, and lime juice. Enjoy!!!
Notes
- If the salmon still has the skin on, place non-skin side down first.
- This recipe calls for 1 pound of salmon. If it’s one large filet from the grocery store, just slice it into smaller proportions for even & faster cooking time.
- Calories do not include tortilla or toppings
Your Private Notes
Nutrition
Mariscos recipes to try
I just made these salmon tacos for dinner and they were delicious! I topped mine with the fish taco slaw and there were zero leftovers. I will definitely be making these again!
These blackened salmon tacos came out so quick and packed with bold, smoky salmon and fresh toppings. Great for a fast dinner—I’ll definitely make them again!
These blackened salmon tacos are bold and fresh. It’s such a fun mix of flavors and textures, and the fact it comes together in about 20 minutes makes it even better for an easy, feel-good meal!
I love the combination of flavor and healthy ingredients in this one. So good.
This blacked salmon tacos is so yummy. My salmon lover son approved it. thanks for sharing.
Made this salmon tacos tonight and they were a hit! The toppings were the perfect companion for layers of flavor. Can’t wait to make them again!
These are some of the best seafood tacos, Thank you for sharing Ana!!!
<3 Loves
Thank you so much Brenda!! I’m so happy you like this Salmon Tacos! They’re my favorites too!
Wow. I’m super picky and these tacos were phenomenal, as was the cilantro lime ranch crema (Just used store bought salsa). Super tasty and easy to make. Next time, I’ll use your salsa recipe as I’m sure it’ll be a great too. Thank you so much for sharing!
I made these salmon tacos for dinner last night and they were incredible! Easy to make and so full of flavor!
These are some of the best fish tacos I’ve ever had! The blackened finish on the salmon really makes it great.
So easy to make and so yummy! I especially enjoyed all the bright fresh flavors of the toppings.
Oooh, these salmon tacos look so good topped with the corn salsa. Such an amazing meal packed with flavor.
Dang, like so delicious! That was the most flaky, moist, and flavorful blackened salmon tacos I’ve ever had. Thank you!
Looks Delicious!!!!
These Tacos are the best I have ever tried!!!
I’m so glad you liked them Brenda! And so easy to make! It’s the best part too 🙂 Stay well!
I like my salmon more on the dry side and crispy. This blackened recipe does the trick and the blend of flavors with the crema and salsa is perfect!
I’m so happy you love this recipe! It’s definitely one of my favorites too. Enjoy!
Looks delicious! Can’t wait to try these soon!
I hope you do Rachel! They’re so good!
These look amazing! I don’t know if I’ll be brave enough to try warming the tortillas on the gas stove but we’ll see 🙂
Is not that bad.. you can do it! Just grab the edge quickly and flip! lol! Let me know how it goes 🙂
Thanks so much Ashley! You’ll love them!
These are incredibly good!
Who knew Mexican food can be healthy too!
Those look delicious!
Thanks so much Everardo!