Flakey marinated salmon wrapped in a corn tortilla and topped with fresh salsa and cilantro avocado sauce make this salmon tacos recipe the best you’ll ever try!
Why this recipe works
Our salmon tacos might take a little extra work to prep, but absolutely nothing beats well marinated salmon and freshly prepared ingredients to top with! There are certainly ways to make this into a 30-minute, easy salmon tacos recipe, like using store-bought ingredients or skipping the marinade, but I promise the small amount of extra legwork is worth it to make, hands down, the best salmon tacos you’ve ever bitten into.
We’ll begin with a simple marinade that can be quick or prepped ahead of time, followed by freshly chopped salsa and creamy avocado sauce. There’s really no arguing the flavor you get here. Wrap everything in a toasted corn tortilla, and it’s game over for all the tacos you’ve made in the past.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SALMON – To prepare ahead and save time, you can marinate the salmon the night before. Or, if you’re in a pinch, it’ll need at least half an hour to marinate, which can be done while you prep the other ingredients. I always try to choose sustainably caught Norwegian organic salmon when I can find it. It’s the most buttery, velvety, incredible salmon that makes such a difference. Alternatively, you can use wild caught which is leaner and stronger in flavor.
SALSA – The salsa is really simple, it’s a mixture of tomatoes, cilantro, red onion, fresh lime and lemon juice, and salt and pepper. Nothing beats fresh. It would also be great with my salsa fresca recipe, which is fairly similar but includes a nice taste of garlic.
AVOCADO SAUCE – A combo of avocado, plain Greek yogurt, fresh lime juice, and cilantro adds a surprising amount of flavor to these tacos. Instead of Greek yogurt, you can substitute with sour cream. This sauce really ties the tacos together. I would highly suggest whipping it up!
CILANTRO – This recipe is heavy on the cilantro. If you aren’t a fan, you can substitute with parsley and still have great flavor!
TORTILLAS – I prefer corn tortillas, as they tend to hold up better and I’m partial to their flavor. They are excellent when warmed in a skillet before you add the toppings. Feel free to substitute with flour tortillas or even hardshell if that’s your preference!
How to Make Salmon Tacos
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Stir the olive oil, lemon, and lime juices together and coat the salmon with the marinade. Top the fillets with the slices of lemon and lime and then sprinkle with cilantro. Put the 2 tablespoons of butter on top of the fillets. Marinate the salmon fillets for at least half an hour or more. You can also marinade overnight in the refrigerator.
- Preheat oven to 350 degrees F. Bake salmon for 25-30 minutes (30 minutes always works for me). While the salmon is cooking you can prepare the avocado sauce, fresh salsa, and any other toppings.
- For the avocado sauce, in a food processor, combine the avocado, Greek yogurt, cilantro, lime juice, salt and pepper. Process until smooth and then transfer to a bowl.
TIP – You can also spread it with a spoon OR transfer it to a condiment container to make it easier to apply to the tacos.
- For the salsa, combine the diced tomato, chopped onion, chopped cilantro, and the spritz of lemon and lime. Add salt and pepper to taste.
- When the salmon is done, take it out and allow it to cool for at least 5 minutes before dividing into the corn tortillas. Serve with the shredded lettuce and/or red cabbage, fresh salsa, avocado sauce, shredded mexican cheese and/or queso fresco. Enjoy!
Frequently Asked Questions & Expert Tips
Of course, though, you’ll need to thaw it before cooking. Our recipe calls for a quick salmon marinade, which will not penetrate if your salmon is frozen. Even if you decide to skip the marinade and add a quick seasoning blend to the salmon, you’ll want it to be thawed and patted dry so that it’s able to stick.
You can prep the salsa and the avocado sauce ahead time, but the cooked salmon is truly best when eaten right away. You can marinate your salmon the night before you plan on cooking it to get any extra work out of the way. Then cook and assemble the tacos when ready to enjoy. Realistically, you can use this recipe as meal prep throughout the week, but just know that cooked salmon tends to dry out a bit as it chills in the fridge, especially when flaked or chunked for tacos.
It’s best to store leftovers unassembled and individually in separate containers if possible. Keep it in the fridge for up to 3 days. Reheat chunked salmon covered in a skillet with a splash of water to help rehydrate.
Ways to Cook Salmon for Tacos
There are tons of ways to prep your salmon for tacos. All of these methods below are just as great, without needing to turn on the oven.
- Poached Salmon
- Smoked Salmon
- Grilled Salmon
- Instant Pot Salmon
- Pan Seared Salmon
- Air Fryer Salmon
- Sous Vide Salmon
You can prepare your salmon however you want for tacos. Each method has it’s own flair!
Serving Suggestions
Serve your salmon tacos with the fresh salsa and avocado sauce we included in the recipe card below, or you can always play around with your toppings! Shredded lettuce, red cabbage, mango salsa, sliced avocado, guacamole, and shredded Mexican cheese are all great options. Don’t forget to add a squeeze of lime on top!
Leftover salmon is excellent tossed into salads, pastas, and rice bowls. Enjoy!
More Taco Recipes
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Salmon Tacos
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Salmon & Marinade:
- 1.5 pounds salmon fillets 2 large or 4 small fillets
- 2 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice about half of a lemon
- 1 Tablespoon fresh lime juice about half of a lime
- ½ of a lemon sliced *optional
- ¼ of a lime sliced *optional
- ¼ cup cilantro chopped
- 2 Tablespoons unsalted butter
- Kosher salt I suggest ½ teaspoon and fresh cracked pepper to taste
Avocado Sauce:
- 1 ripe avocado peeled and pitted
- ½ cup Greek yogurt
- ¼ cup cilantro chopped
- 1 Tablespoon fresh lime juice from about half of a lime
- ¼ teaspoon salt or more to taste
- fresh cracked pepper to taste
Fresh Salsa:
- 2 cups ripe tomatoes diced
- 1 ½ cups red onion 1 medium onion, chopped
- ¼ cup cilantro chopped
- spritz of fresh lemon juice 1 lemon wedge
- spritz of fresh lime juice 1 lime wedge
- ½ teaspoon salt or to taste
- fresh cracked pepper to taste
For assembling the tacos:
- 24 soft corn tortillas small size. have extra just in case
- Cilantro chopped, optional as garnish
- Mexican cheese blend shredded, optional as garnish
- Queso Fresco grated, optional as garnish
Things You’ll Need
Before You Begin
- I prefer corn tortillas, as they tend to hold up better and i’m partial to their flavor. They are excellent when warmed in a skillet before you add the toppings. Feel free to substitute with flour tortillas or even hardshell if that’s your preference!
- To prepare ahead and save time, you can marinate the salmon the night before. Or, if you’re in a pinch, it’ll need at least half an hour to marinate which can be done while you prep the other ingredients.
Instructions
Preparing the Salmon
- Stir the olive oil, lemon, and lime juices together and coat the salmon with the marinade. Top the fillets with the slices of lemon and lime and then sprinkle with cilantro. Put the 2 tablespoons of butter on top of the fillets. Marinate the salmon fillets for at least half an hour or more. You can also marinade overnight in the refrigerator.2 Tablespoons olive oil, 2 Tablespoons fresh lemon juice, 1 Tablespoon fresh lime juice, 1/2 of a lemon sliced, 1/4 of a lime sliced, 1/4 cup cilantro, 2 Tablespoons unsalted butter, 1.5 pounds salmon fillets
- Preheat oven to 350 degrees F. Bake salmon for 25-30 minutes (30 minutes always works for me). While the salmon is cooking you can prepare the avocado sauce, fresh salsa, and any other toppings.
Avocado Sauce
- In a food processor, combine the avocado, Greek yogurt, cilantro, lime juice, salt and pepper. Process until smooth and then transfer to a bowl. Tip: You can also spread it with a spoon OR transfer it to a condiment container to make it easier to apply to the tacos.1 ripe avocado, 1/2 cup Greek yogurt, 1/4 cup cilantro, 1 Tablespoon fresh lime juice, 1/4 teaspoon salt, fresh cracked pepper
Fresh Salsa
- Combine the diced tomato, chopped onion, chopped cilantro, and the spritz of lemon and lime. Add salt and pepper to taste.2 cups ripe tomatoes, 1 1/2 cups red onion, 1/4 cup cilantro, spritz of fresh lemon juice, spritz of fresh lime juice
- When the salmon is done, take it out and allow it to cool for at least 5 minutes before dividing into the corn tortillas. Serve with the shredded lettuce and/or red cabbage, fresh salsa, avocado sauce, shredded mexican cheese and/or queso fresco. Enjoy!24 soft corn tortillas
Expert Tips & FAQs
- It’s best to store leftovers unassembled and individually in separate containers if possible. Keep it in the fridge for up to 3 days. Reheat chunked salmon covered in a skillet with a splash of water to help remoisten.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This salmon tacos recipe was contributed by Sara from Life’s Little Sweets.
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Rhonda Rodriguez says
I made this today and it was a hit. Love the sauce and the sauce to the tacos. My family love it all.