Grocer to Table | Healthy Recipes

15 minute Salmon Tacos

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Quick and delicious, these salmon tacos are a perfect blend of savory and fresh. They are a fast yet gourmet option for a busy weeknight dinner. Packed with the rich flavors of perfectly cooked salmon and a burst of zesty toppings, they promise to satisfy your taste buds in just minutes.

Two salmon tacos on a gray plate.Pin
Salmon Tacos. Photo Credit: Binky’s Culinary Carnival.

Salmon tacos are one of the easier dinners you can whip up on a busy weeknight. Watch your whole family devour them in mere minutes. The best part is that you didn’t slave over a hot stove for hours.

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Why Should You Make Them?

  1. These tacos are incredibly easy. You can have dinner on the table in under 30 minutes.
  2. The whole family will love these tacos, topped with a spicy coleslaw; they are the perfect combination of crunchy with tender salmon.
  3. They are a healthy recipe for your family. Salmon is high in omega-3 fatty acids, which are part of a healthy diet.
  4. They are quite versatile. Choose your favorite toppings and mix and match.

What You Need

  • Salmon: Choose a Sockeye, King (Chinook) filet, or Atlantic salmon. When choosing the cut, choose one with white marbling. This is fat, and ultimately, the salmon will be more tender.
  • Oil: We prefer olive oil with this recipe, but you can substitute your favorite oil, as well.
  • Garlic Powder: If you have it, granulated garlic is great, too.
  • Onion Powder: You can use dehydrated onion flakes, too.
  • Chili Powder: You can use a chili powder blend, chipotle chili powder, or cayenne pepper.
  • Cumin: Probably the most important ingredient.
  • Oregano: Use Mexican oregano if you have it.
  • Salt and Pepper: Use kosher salt and coarse ground pepper for the best flavor.
  • Tortillas: Choose either corn or flour tortillas; we prefer corn.
  • Fish Slaw: A creamy, slaw that is a bit spicy pairs perfectly with these tacos.
Ingredients for salmon tacos.Pin
Photo Credit: Binky’s Culinary Carnival.

How to Make Them

Make the Spicy Coleslaw first. Then refrigerate.

Step One:

Add spices to a small bowl.

Spices added to a small bowl.Pin
Add spices to a small bowl. Photo Credit: Binky’s Culinary Carnival.

Step Two:

Mix well.

Spices mixed up.Pin
Mix well. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Coat the salmon on both sides with the spice mix.

Salmon coated with spices.Pin
Coat salmon with spice mix. Photo Credit: Binky’s Culinary Carnival.

Step Four:

Add olive oil to a cast iron pan and preheat it over medium-high heat.

Place the filet in when the pan is hot.

Coated Salmon in a cast iron pan.Pin
Sear over high heat. Photo Credit: Binky’s Culinary Carnival.

Step Five:

Flip the salmon and sear it on the second side until the internal temperature reaches 130°F, measured in the thickest part of the filet with an instant-read thermometer.

Salmon flipped over.Pin
Flip and sear the second side. Photo Credit: Binky’s Culinary Carnival.

Step Six:

Let the fish rest for about five minutes. Flake it up into bite-sized pieces with a fork.

Salmon broken into pieces with a fork.Pin
Break the meat with a fork. Photo Credit: Binky’s Culinary Carnival.

Heat your flour or corn tortillas. Build your tacos with the coleslaw and fish. Garnish with chopped cilantro, hot sauce, and a squeeze of fresh lime juice, if desired.

Need help warming your tortillas? See our comprehensive post for many ways to heat both flour and corn tortillas.

Variations

  • You can use this recipe to make fish tacos with tilapia, cod, or halibut, or choose your favorite fish.
  • Instead of using the spicy slaw, you can garnish the tacos with lettuce, tomatoes, avocados, and cheese.
  • Make an Asian-inspired taco by marinating the salmon in soy sauce, ginger, garlic, and honey. Top it with a cabbage slaw made with an oil-based vinaigrette. Sprinkle with sesame seeds and garnish with sliced cucumbers.
  • BBQ salmon tacos are great, just basted with your favorite BBQ sauce. Serve these with slaw and crispy fried onions.
  • Top these salmon tacos with mango or citrus-pineapple salsa for a different twist.
  • Mix smoked salmon with cream cheese, dill, and a touch of mustard. Serve these with sliced cucumber and red onion.

What to Serve with Them

Serve these delicious tacos with cotija or queso fresco cheese. Black beans or refried beans make a healthy side. They can even be served with Mexican rice.

How to Store Leftovers

Storage: Store leftovers in an airtight container for 3-4 days. Reheat the salmon in the microwave for 30 seconds, air fry the leftovers for about 2 minutes, or eat the salmon cold. It is still delicious cold. Leftover cold, the salmon is great in a salad or in a power bowl.

Freezing: Although the salmon can be frozen, it is not recommended. The texture of the fish will suffer.

What to Serve with Salmon Tacos

More Taco Recipes

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Salmon tacos in an oval bowl with lime wedges.Pin

Salmon Tacos

Quick and delicious, these salmon tacos are a perfect blend of savory and fresh. They are a fast yet gourmet option for a busy weeknight dinner. Packed with the rich flavors of perfectly cooked salmon and a burst of zesty toppings, they promise to satisfy your taste buds in just minutes.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 1 vote
Print Pin Rate
Course: entree, Main Course
Cuisine: Mexican
Prep Time: 2 minutes
Cook Time: 10 minutes
resting time: 5 minutes
Total Time: 17 minutes
Servings: 4 servings
Calories: 282kcal
Author: Beth Neels
Cost: $9

Ingredients

optional

  • spicy coleslaw see recipe in notes below

Instructions

  • Dry off salmon with paper towel.
    1 pounds salmon
  • Add spices to a small bowl.
    1 Teaspoon Chili powder, 1 Teaspoon garlic, granulated, 1 Teaspoon onion powder, 1 Teaspoon ground cumin, 1 Teaspoon Mexican oregano, ½ Teaspoon coarse kosher salt or sea salt, ½ Teaspoon Black Pepper
  • Mix well.
  • Coat the salmon on both sides with the spice mix.
  • Add olive oil to a cast iron pan and preheat it over medium-high heat.
    Place the filet in when the pan is hot.
    2 Teaspoons olive oil
  • Flip the salmon and sear it on the second side until the internal temperature reaches 130°F, measured in the thickest part of the filet.
  • Let the fish rest for about five minutes. Flake it up into bite-sized pieces with a fork.
  • Warm tortillas. Build your tacos with the coleslaw and fish. Garnish with chopped cilantro, hot sauce, and a squeeze of fresh lime juice, and spicy coleslaw, if desired.
    8 corn tortillas, lime wedges, spicy coleslaw
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Notes

The recipe for the spicy coleslaw is here.
See our guide on how to warm tortillas here.
Store leftover salmon in an airtight container in the refrigerator for three days. Leftovers can be frozen, but the texture will suffer.

Nutrition

Calories: 282kcal | Carbohydrates: 25g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 374mg | Potassium: 689mg | Fiber: 4g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 0.4mg | Calcium: 75mg | Iron: 2mg
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Originally published February 6, 2024.

Beth Neels

Author: Beth Neels

Title: Owner

Expertise: canning, game meat cooking, smoking

Bio:

Beth Neels is an entrepreneur, blogger, photographer, author, and recipe developer. She founded Binky’s Culinary Carnival in 2014, focusing on “Crafting delicious recipes with sustainable ingredients.” She has been featured in multiple online publications, including MSN, Reader’s Digest, Associated Press, and Parade.

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