These easy Blackened Salmon Tacos are packed with smoky spice, bright lime, and creamy avocado salsa, all tucked into warm corn tortillas for the ultimate weeknight dinner. They come together in under 30 minutes and bring that fresh, coastal flavor I can never get enough of, whether it’s taco night with friends or a quick family meal at home.
These tacos are so ready for Taco Tuesday! Switch up your taco game by also trying our Korean Beef Tacos (Bulgogi) , Smoky Chicken Tinga Tacos , Grilled Pork Tacos al Pastor , or these Baja Fish Tacos !
I’m a little obsessed with fish tacos and order them any chance I get. My Baja Fish Tacos are always a hit with the family, but these blackened salmon tacos have become a long-time reader favorite, and one of ours too! The salmon is flaky and rich, coated in smoky spices, and topped with a bright avocado salsa that’s fresh and creamy without feeling heavy.
I love to char the tortillas right on the stove for that authentic, food-truck feel. The whole meal comes together in under 30 minutes, which makes it just as perfect for busy weeknights as it is for taco night with friends. Salmon has always been my go-to fish, and this recipe is one of the reasons why.
Why you’ll love this family favorite recipe!
- The smoky blackened seasoning adds incredible depth of flavor while keeping the salmon tender and flaky every time.
- Salmon is not only delicious but also packed with protein and omega-3s, which makes these tacos a meal I feel great about serving my family at least once a week!
- This recipe shows you how to make blackened salmon tacos in 3 ways on the stove , grill , or in the oven , so you can enjoy them any time of year.
Ingredients Needed
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Salmon – I like using Coho salmon fillets with the skin on for their rich flavor and beautiful deep color. The better the quality of the fish, the better these tacos taste.
- Spice Rub – A simple homemade mix of chipotle chili powder, ancho chili powder, paprika, salt, cumin, onion and garlic powders, coriander, oregano, and black pepper. If you don’t have chipotle or ancho, regular chili powder works fine. Add a pinch of cayenne for extra heat.
- Tortillas – You can’t go wrong with soft flour tortillas, but my Homemade Corn Tortillas are always my favorite.
- Avocado Salsa – Fresh avocados, red onion, jalapeño, cilantro, garlic, and lime juice come together for a creamy, zesty topping that makes these tacos shine.
- Lettuce – Chopped romaine adds crunch and freshness, but a quick Asian Slaw would also be fantastic for a twist.
How to Make Salmon Tacos
Season and cook the salmon.
- Prep the salmon. Thaw the salmon in the fridge if frozen, then pat dry with paper towels. Mix together the spice rub and sprinkle it evenly over the flesh side of each fillet.
- Choose your cooking method. You can cook the salmon on the stove top, grill, or in the oven — whichever works best for you.
On the Stove Top
This method is quick and easy, perfect for year-round cooking. You don’t get the smoky grill flavor, but it’s convenient and always reliable for busy nights.
- Heat a drizzle of oil in a large skillet over medium heat.
- Place the salmon fillets flesh side down and cook for 3 to 4 minutes per side, until the skin is crispy and the salmon flakes easily with a fork.
- This method is quick and easy for indoor cooking and gives beautifully blackened salmon any time of year.
On the grill.
Adds amazing smoky flavor and lets you char the tortillas at the same time. Great for backyard cookouts, though it takes a little extra effort to heat the grill.
- Preheat the grill to medium-high and lightly oil the grates.
- Place the salmon fillets flesh side down and grill for about 3 minutes per side, until the skin is crispy and the salmon is opaque throughout.
- The grill adds a smoky, charred flavor and you can warm the tortillas right alongside the salmon.
In the oven.
The easiest, most hands-off option. Perfect for weeknights when you want minimal cleanup and consistent, evenly cooked salmon every time.
- Preheat oven to 450°F and line a baking sheet with foil sprayed lightly with cooking spray.
- Bake salmon for 12 to 15 minutes, until cooked through and flaky.
- This method is mess-free and perfect for an easy weeknight dinner.
Make the Avocado Salsa
- Chop the avocado. Dice the avocado while it’s still in the skin for easy prep.
- Scoop the avocado. Transfer the diced pieces into a medium bowl.
- Add the mix-ins. Stir in the chopped red onion, cilantro, jalapeño, garlic, fresh lime juice, salt, and pepper.
- Toss gently. Combine just until mixed without mashing the avocado. Cover and chill while cooking the blackened salmon for your tacos.
Assemble the tacos.
- Char the tortillas on the stove or grill. Break the salmon into large flakes and layer it onto the tortillas with romaine lettuce, avocado salsa, red onion, and cilantro.
- Finish with a squeeze of fresh lime juice and enjoy.
If you’ve got a large piece of salmon instead of fillets, there’s no need to cut it first. Just cook it whole (grilled, seared, or baked) and once it’s done, it’ll flake apart perfectly with a fork. No knife required.
A good sauce makes fish tacos even better. I love the creamy avocado salsa in this recipe, but you can also whip up a smooth avocado salsa , instead. Or try the white taco sauce from my Baja Fish Tacos recipe – it’s fantastic with salmon too.
Salmon tacos are amazing with just avocado salsa, crisp romaine, and a squeeze of lime, but they’re even better when you mix and match a few extra toppings. Try grilled corn cut from the cob (or canned corn for an easier option), a scoop of Restaurant-Style Salsa , Corn Salsa , or fruitier options like Pineapple Salsa and Mango Salsa . Add Pico de Gallo , crumbled Cotija cheese, extra cilantro, lime wedges, diced mango, or sliced green onions for even more color and flavor.
If you’ve got leftovers, keep the salmon separate from the tortillas and toppings in an airtight container in the fridge for up to 3 days. Reheat gently before serving. I don’t recommend freezing cooked salmon – it’s best enjoyed fresh.
What to Serve with Salmon Tacos
If you want to round out your meal with something extra, here are a few of our favorite sides that pair perfectly with salmon tacos:
- Mexican Rice
- Refried Beans
- Mexican Street Corn
- Crunchy slaw
- Cafe Rio Black Beans & Cilantro Lime Rice
- Fried Plantains
- Frijoles Charros (Charros Beans)
Tips for Success
- This homemade spice rub creates a flavorful crust that enhances the salmon without overpowering it. Be generous for the best flavor.
- Dice the avocado instead of mashing it so the salsa stays chunky and fresh.
- Make the avocado salsa first and keep it covered in the fridge while cooking the salmon so it’s ready to go.
- Let the cooked salmon rest for a few minutes before flaking it apart. This keeps it juicy and helps it hold together better in the tacos.
More Salmon Recipes You’ll Love
- Garam Masala Salmon
- One Pot Salmon & Creamy Orzo Pasta
- Smoked Salmon Scrambled Eggs
- Smoked Salmon Chowder
- Miso Salmon
- 15 Minute Pan Seared Salmon
Fish & Seafood
Brown Sugar Soy Sauce Salmon
Fish & Seafood
Hot Smoked Salmon
Fish & Seafood
Baked Salmon with Mango Salsa
Did you make this recipe?
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Salmon Tacos
Ingredients123
Salmon
- ▢ 4 (6-ounce) salmon filets
- ▢ 1 teaspoon chipotle chili powder
- ▢ 1 teaspoon ancho chili powder
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon kosher salt
- ▢ ¾ teaspoon ground cumin
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon ground coriander
- ▢ ¼ teaspoon dried oregano
- ▢ ¼ teaspoon black pepper
- ▢ 2 Tablespoons vegetable oil
Tacos
- ▢ 8 corn or flour tortillas
- ▢ 2 cups romaine lettuce, shredded
- ▢ ¼ cup chopped red onion
- ▢ 2 Tablespoons chopped cilantro
- ▢ 1 lime, cut into wedges
Avocado Salsa
- ▢ 2 medium ripe avocados, diced
- ▢ ⅓ cup chopped red onion
- ▢ 3 Tablespoons chopped cilantro
- ▢ 1 jalapeno, seeds and membranes removed, diced
- ▢ 1 garlic clove, minced
- ▢ Juice of 1 lime
- ▢ Salt and pepper, to taste
Instructions
Salmon
- Arrange the salmon on a plate or cutting board. In a small bowl, combine chipotle chili powder, ancho chili powder, paprika, salt, cumin, onion powder, garlic, ground coriander, oregano, and black pepper. Sprinkle each salmon fillet generously with the spice rub on the flesh side only.
- In a large cast iron skillet or heavy-bottomed pan over medium heat, heat 2 tablespoons of oil. When the oil is hot, add the salmon flesh side down. Cook for about 3 minutes per side until skin is crispy and the salmon is cooked through and flakes easily with a fork. The salmon should be opaque throughout.
- Transfer the cooked salmon to a plate and use a fork to break the salmon into large chunks.
- Char the tortillas on a gas stove top or grill, then fill each tortilla with salmon, lettuce, red onion, cilantro, and avocado salsa. Serve with a lime wedge.
Avocado Salsa
- In a large bowl, add the diced avocado, red onion, cilantro, jalapeno, garlic, and lime juice, gently stirring just to combine. Taste and season with salt and pepper as needed.
Notes
- Be generous with the spice rub to get that perfect blackened crust.
- Dice (don’t mash) the avocado so the salsa stays chunky and fresh.
- Make the salsa first and chill it while the salmon cooks.
On the grill:
- Preheat the grill to medium-high and lightly oil the grates.
- Place the salmon fillets flesh side down and grill for about 3 minutes per side, until the skin is crispy and the salmon is opaque throughout.
- The grill adds a smoky, charred flavor and you can warm the tortillas right alongside the salmon.
In the oven:
- Preheat oven to 450°F and line a baking sheet with foil sprayed lightly with cooking spray.
- Bake salmon for 12 to 15 minutes, until cooked through and flaky.
- This method is mess-free and perfect for an easy weeknight dinner.
Storage & Make Ahead
- Store: Keep leftover salmon separate from the tortillas and toppings in an airtight container in the fridge for up to 3 days.
- Freeze: Not recommended, as the salmon can dry out once reheated.
- Reheat: Warm gently in a skillet over low heat or in the microwave for 30-45 seconds.
- Make Ahead: You can prep the avocado salsa and spice rub a few hours ahead and refrigerate until ready to use.
Nutrition
Salmon Tacos
Ingredients
Salmon
- 4 (6-ounce) salmon filets
- 1 teaspoon chipotle chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ¾ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- 2 Tablespoons vegetable oil
Tacos
- 8 corn or flour tortillas
- 2 cups romaine lettuce, shredded
- ¼ cup chopped red onion
- 2 Tablespoons chopped cilantro
- 1 lime, cut into wedges
Avocado Salsa
- 2 medium ripe avocados, diced
- ⅓ cup chopped red onion
- 3 Tablespoons chopped cilantro
- 1 jalapeno, seeds and membranes removed, diced
- 1 garlic clove, minced
- Juice of 1 lime
- Salt and pepper, to taste
Instructions
Salmon
- Arrange the salmon on a plate or cutting board. In a small bowl, combine chipotle chili powder, ancho chili powder, paprika, salt, cumin, onion powder, garlic, ground coriander, oregano, and black pepper. Sprinkle each salmon fillet generously with the spice rub on the flesh side only.
- In a large cast iron skillet or heavy-bottomed pan over medium heat, heat 2 tablespoons of oil. When the oil is hot, add the salmon flesh side down. Cook for about 3 minutes per side until skin is crispy and the salmon is cooked through and flakes easily with a fork. The salmon should be opaque throughout.
- Transfer the cooked salmon to a plate and use a fork to break the salmon into large chunks.
- Char the tortillas on a gas stove top or grill, then fill each tortilla with salmon, lettuce, red onion, cilantro, and avocado salsa. Serve with a lime wedge.
Avocado Salsa
- In a large bowl, add the diced avocado, red onion, cilantro, jalapeno, garlic, and lime juice, gently stirring just to combine. Taste and season with salt and pepper as needed.
Notes
- Be generous with the spice rub to get that perfect blackened crust.
- Dice (don’t mash) the avocado so the salsa stays chunky and fresh.
- Make the salsa first and chill it while the salmon cooks.
On the grill:
- Preheat the grill to medium-high and lightly oil the grates.
- Place the salmon fillets flesh side down and grill for about 3 minutes per side, until the skin is crispy and the salmon is opaque throughout.
- The grill adds a smoky, charred flavor and you can warm the tortillas right alongside the salmon.
In the oven:
- Preheat oven to 450°F and line a baking sheet with foil sprayed lightly with cooking spray.
- Bake salmon for 12 to 15 minutes, until cooked through and flaky.
- This method is mess-free and perfect for an easy weeknight dinner.
Storage & Make Ahead
- Store: Keep leftover salmon separate from the tortillas and toppings in an airtight container in the fridge for up to 3 days.
- Freeze: Not recommended, as the salmon can dry out once reheated.
- Reheat: Warm gently in a skillet over low heat or in the microwave for 30-45 seconds.
- Make Ahead: You can prep the avocado salsa and spice rub a few hours ahead and refrigerate until ready to use.
Nutrition
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