Take taco night up a notch with these Salmon Tacos. Spiced salmon is nestled into corn tortillas with creamy slaw, luscious avocado and tangy pickled onions.

Salmon tacos on a parchment-lined rimmed baking pan.

Quick and easy Salmon Fish Tacos

Looking for a new take on taco night? These simple salmon tacos are a delicious departure from the ordinary, but not really that much more work than the classic beef and cheese tacos we all know and love.

Salmon fish tacos are easy enough for a quick weeknight meal, but upscale enough to host a weekend fiesta.

Why you will love this Salmon Tacos Recipe

  • Since salmon is rich in omega-3 fatty acids and protein, this is about the most healthy twist on taco night you can make!
  • With steps that you can do while other steps are happening (i.e. cooking the fish while the onions are pickling, making the slaw while the fish is cooking), this dinner comes together pretty quickly!
Ingredients on a white surface, including pink fish, tortillas, herbs, avocado, spices, onion, oil, cabbage and creamy sauce.

Salmon Taco Recipe ingredients

  • salmon – you’ll need 1 pound of salmon, and this can be either 1 large piece or several smaller fillets.
  • chili powder and cumin – the seasonings that will form a bit of a crust on the outside of the salmon and give it a super savory taco flavor.
  • cabbage – we’ll be making an easy slaw to add crunch and freshness to the tacos.
  • cilantro – LOTS of cilantro will add a bright flavor and vibrant color to the slaw. If you don’t love this herb as much as I do, you can add a bit less.
  • red onion – we’ll also be making a very quick pickled red onion garnish for these salmon tacos.
  • vinegar – I like the flavor of cider vinegar for pickled onions, but white vinegar or white wine vinegar also works.
  • sugar – for adding a touch of sweetness to the pickled onions.
  • salt and pepper – for seasoning and adding flavor to all components of the dish.
  • oil – you’ll need a bit for pan searing the salmon. I recommend canola or vegetable oil, since olive oil has a lower smoke point than what we need to get a good sear on the fish.
  • tortillas – I prefer corn tortillas for this salmon tacos recipe, but you can also use flour tortillas!
  • avocados – adds a creamy richness to this salmon taco recipe.
  • sauce – we’ll be using my homemade Fish Taco Sauce as a dressing for the slaw, as well as an additional drizzle garnish to finish the tacos.

How to make Salmon Tacos

A glass bowl filled with sliced red onions in a pickling mixture.

1. PICKLE ONIONS. Heat the vinegar, sugar, salt and water to boiling, then pour the mixture over the sliced onions in a bowl. Let this stand at room temperature while you prepare the rest of the ingredients.

A piece of raw pink fish on a plate, sprinkled with spices.

2. SEASON SALMON. Sprinkle the salmon with chili powder, cumin, salt and pepper.

A spice rubbed piece of salmon cooking in a black skillet.

3. SEAR SALMON. Heat oil in a large nonstick skillet, then transfer the salmon to the skillet, flesh side down. Let this cook, undisturbed, until the salmon flesh is deep golden brown.

Cooked salmon broken into chunks on a white plate.

4. OVEN TO FINISH. Flip the salmon so it is skin side down, then transfer it to the oven and continue cooking until the thickest part of the salmon reaches 145 degrees F. When the fish is finished cooking, use a spatula to remove and discard the skin, then break the salmon into large chunks.

A glass bowl filled with a colelsaw mixture.

5. SLAW. While the salmon is cooking, make the slaw by tossing together the cabbage, cilantro, half of the Fish Taco Sauce and some black pepper until well combined.

Salmon fish tacos on a parchment-lined rimmed baking pan.

6. ASSEMBLE. Divide the salmon among the tortillas, then top with the slaw, pickled onions (drain first), avocado and the rest of the Fish Taco Sauce for drizzling.

A closeup on a salmon taco recipe garnished with avocado and pickled onions.

Simple Salmon Tacos Recipe Home Chef Tips

  • Use the freshest salmon and produce available for the best flavor and texture for these salmon fish tacos.
  • It’s very hard to give an exact cooking time for the salmon, as each piece varies in thickness. Your salmon could take anywhere from 5 to 15 minutes in the oven to reach an internal temperature of 145 degrees F.
  • Invest in an instant read thermometer. This is the quickest, easiest and best way to check the internal temperature of your fish without cutting into it and letting all the juices run out.
Two salmon tacos on a black plate in front of a platter of several more tacos.

Salmon Taco variations

  • BLACKENED – Use our recipe for blackened salmon for Cajun-inspired tacos.
  • GRILLED – If you’re in the mood to grill, use our grilled sockeye salmon recipe here.
  • OVEN SALMON – Don’t feel like searing the salmon on the stovetop? No problem. Use our recipe for simple baked sockeye salmon to do it entirely in the oven.
  • MARINATED SALMON – Use our salmon marinade recipe before starting to give the salmon even more flavor.
  • AIR FRYER – Love your air fryer? Try these tacos with our air fryer salmon bites.
A platter filled with a simple salmon tacos recipe.

What to serve with a Salmon Taco

I love these salmon tacos with just the slaw, avocado and Fish Taco Sauce, but feel free to add extra toppings, like:

  • salsa
  • pico de gallo
  • pickled jalapenos
  • sliced radishes
  • cotija cheese or queso fresco

What to eat with salmon tacos?

Add some side dishes to turn these tacos into a complete meal:

A salmon tacos recipe on a parchment-lined rimmed baking pan.

How to store Salmon Fish Tacos

Salmon tacos are best eaten the day they are made, but you can store any leftover salmon and taco fixings in separate containers in the refrigerator for up to a day. Reheat the salmon in a 300 degree F oven until warmed through, then assemble fresh tacos when ready to eat.

A dinner scene featuring a salmon taco recipe with creamy sauce.
Salmon tacos on a parchment-lined rimmed baking pan.

Salmon Taco Recipe

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Take taco night up a notch with these Salmon Tacos. Spiced salmon is nestled into corn tortillas with creamy slaw, luscious avocado and tangy pickled onions.


  • 1/2 medium red onion, thinly sliced
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons granulated sugar
  • 1-1/2 teaspoons kosher salt, divided
  • 1 pound salmon fillet (either 1 large piece or a few smaller pieces)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground black pepper, divided
  • 1 tablespoon vegetable oil
  • 2 cups shredded green cabbage
  • 3/4 cup chopped cilantro
  • 1 batch Fish Taco Sauce, divided
  • 8 corn tortillas, warmed
  • 2 avocados, peeled, pitted and sliced


  1. Preheat oven to 400 degrees F. Place onion in medium bowl. In small saucepan, stir together vinegar, sugar, 1/2 teaspoon salt, and 1/4 cup water. Heat to boiling over medium high heat. Stir until sugar is fully dissolved, then pour vinegar mixture over onions and let stand at room temperature, stirring occasionally, as you continue recipe. 
  2. Sprinkle salmon with chili powder, cumin, 1/2 teaspoon black pepper and remaining 1 teaspoon salt.
  3. Heat oil in large oven-safe nonstick skillet over medium heat. Transfer salmon, flesh side down, to skillet. Cook 3 to 4 minutes, undisturbed, until salmon flesh is deep golden brown.
  4. Flip salmon so it is skin side down, then transfer pan to oven and continue cooking salmon until it reaches an internal temperature of 145 degrees F. How long this takes will depend on the thickness of your salmon piece(s); the salmon could take anywhere from 5 to 15 minutes in the oven to reach temperature. 
  5. Meanwhile, add cabbage, cilantro, 1/2 cup Fish Taco Sauce, and remaining 1/2 teaspoon ground black pepper to large bowl and toss until well combined. 
  6. Drain onions and discard pickling liquid. 
  7. When fish is finished cooking, slip spatula between salmon skin and flesh to remove skin. Discard skin and break salmon into large chunks and arrange over tortillas. Top with cabbage mixture, pickled onions and avocado, and serve with remaining Fish Taco Sauce for drizzling.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 795Total Fat: 58gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 94mgSodium: 909mgCarbohydrates: 40gFiber: 12gSugar: 7gProtein: 32g

This website provides estimated nutrition information as a courtesy only. Nutrition information does not include any optional ingredients or toppings. You should calculate the nutrition information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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