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!
This recipe was created in 2012 and it has been updated with new photos and a few additional notes.
Growing up in Mexico….
- This Cilantro Lime Ranch Crema
- This Mexican Corn Salsa
- Queso Fresco or any light cheese
- Drizzle with lime juice (never miss this one!)
- Hot Sauce
- Shredded cabbage
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?Print
- 1 lb wild salmon
- 3 tablespoons avocado oil, divided
- 2 tablespoons all-purpose flour
- 2 1/2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon packed brown sugar
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 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 avocado oil.
- Add the remaining of the 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 the salmon still has the skin on, place non-skin side down first.