Blackened Salmon Tacos

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! 

One blackened salmon taco placed on a gray plate topped with corn salsa

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!  Mr. B said these are his favorite tacos for me to make on Taco Tuesday!

Don’t wait until Taco Tuesday to make them. Make them today, tomorrow…. make them stat!! You’ll thank me later ☺️

Blackened Salmon Tacos on a white board with corn salsa on the side and crema in a small bowl

Ingredients

  • 1 lb  wild salmon 
  • 3 Tbsp canola or avocado oil
  • 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

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! 

Two pieces of salmon: one with the spice rub and one without.

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, don’t add rub to it (unless you plant to eat the skin too!)
Close up image of two slices of salmon filets with spice rub on top
  • 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.

The minute you start cooking the salmon, your house will smell amazing! All of your neighbors will wonder “what’s for dinner tonight” ?.

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.

What To Serve With

These Salmon Tacos are good on their own but these side dishes go perfectly together:

Two Salmon Tacos on a small white board with limes on the side

Cook’s note

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.

More Mariscos recipes to try

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!

One blackened salmon taco placed on a gray plate topped with corn salsa

Blackened Salmon Tacos

Servings 4 servings
Ana Frias
5 from 10 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
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! 

Equipment

  • Non stick skillet
4 servings

Ingredients
  

  • 1 lb  wild 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!!!

*Ana’s Notes:

  • If the salmon still has the skin on, place non-skin side down first. 
  • Calories do not include tortilla or toppings
 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Calories: 352kcal | Carbohydrates: 6g | Protein: 30g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 245mg | Potassium: 478mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Iron: 10mg

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

This recipe was created in 2012 and it has been updated with new photos and a few additional notes. 

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Recipe Rating




14 Comments

  1. 5 stars
    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!