Name: Blackened Salmon Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

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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!

In this post you’ll find:

Ingredients
The toppings
How To Make Salmon Tacos
What To Serve With
Cook's note
Print Recipe
💬 Reviews & Comments

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 ½ tsp chili powder
1 tsp paprika
1 tsp packed brown sugar
1 tsp onion powder
½ tsp garlic powder
½ tsp cumin
½ tsp cayenne pepper optional
½ tsp kosher salt
¼ 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!

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)

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" ?.

Blackened Salmon cooking on an iron skillet — Place salmon skin up first

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.

Shred the blackened salmon with two forks

A bowl with cooked salmon being shredded with two forks — Shred the blackened salmon with two forks

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.

Do you have a favorite type of oil for high-heat cooking?

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!

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