I love a taco night that feels a little more special without much extra effort, and these easy salmon tacos are just that! I pan-sear salmon with a simple chili-spiced rub, then tuck it into warm tortillas with crunchy mango slaw.
Thes salmon tacos come together very easily in just 25 minutes or less. They pack such a great balance of bold flavors with a refreshing, sweet contrast from the slaw.
Quick Look at the Recipe
- Prep Time: 15 minutes, Cook Time: 10 minutes
- Total Time: 25 minutes
- Method: Pan-seared
- Main Ingredients: Salmon, spices, flour tortillas, slaw
- Flavor Profile: Savory with bold flavors, tender salmon
- Ideal for: Easy weeknight dinners, taco night
Ingredient Notes
- Salmon filets: Use thick center-cut salmon filets, if possible. If the salmon is frozen, thaw in the fridge overnight before using.
- Dry rub for salmon: Chili powder, cumin, garlic powder, dried oregano, salt and pepper create a simple but flavorful dry rub. This is one of my favorite homemade fish taco rub seasonings.
- For the mango slaw: Cabbage, mango, herbs, jalapenos, honey, limes, and chili lime seasoning.
- Taco tortillas: I use flour taco tortillas because I personally prefer them for seafood tacos, but corn tortillas work perfectly well too.
- Limes for extra acidity, and radishes for a crunchy pop of color.
As always, ingredient quantities can be found in the recipe card down below.
Substitutions and Variations
- Atlantic salmon is most commonly found at the grocery store, but if you can find it, sockeye salmon is wonderful too.
- For a shortcut, use a pre-packaged coleslaw mix.
- Other toppings: Also try these salmon tacos with my easy coleslaw recipe or this Mexican coleslaw. For something even more special, my pineapple salsa is great!
How to Make Salmon Fish Tacos
- Season salmon: Portion the salmon into three equal portions. This makes the thicker pieces easier to handle. Season with olive oil and rub with chili powder, cumin, garlic powder, oregano, salt and pepper.
- Sear salmon: In a large skillet over medium heat, heat olive oil. Once hot, place the salmon flesh-side down first. Cook for about 4-5 minutes on one side until a crust forms, then flip and continue cooking for another 3 minutes or so.
- Make the mango slaw: Combine all the mango slaw ingredients in a bowl and set aside.
- Assemble tacos: Flake the cooked salmon to break it into medium-sized pieces. Fill each warm tortilla with the salmon and top with the slaw. Garnish with sliced radishes and serve with plenty of lime wedges, and dig in!
Tips for Success
- How to easily warm up the tortillas: I like warming them up over open flame (on a gas stove) for a few seconds to get charred edges. However, you can also microwave them for 30-40 seconds with a damp paper towel on top.
- Use thick salmon filets. They’re easier to cook without drying out and hold up well when flaked into the salmon tacos. Cut into portions for easier handling and for faster cooking.
- Cooking the salmon flesh side down first allows for the generously seasoned side to form a nice crust with direct heat contact.
- How to prevent salmon from sticking to the pan: Wait until the pan is hot before adding the salmon. Add a good layer of oil. Don’t try to flip the salmon early, it should release easily when a crust forms.
Multiple Ways to Cook Salmon
Pan-searing: For thick salmon fillets, cook for about 4-5 minutes on the first side, then another 3 minutes on the other side. Cooking time will vary depending on the thickness, so I’d recommend using a thermometer.
Can I grill the salmon? Absolutely. Grill for about 4 to 5 minutes per side.
Can I bake the salmon? Yes! Bake at 400°F for about 10-12 minutes. For a more golden brown color, finish it under the broiler during the last 2-3 minutes.
Can I cook salmon in the air fryer? Yes! Season the salmon, then air fry at 390°F for about 8-10 minutes, or until cooked through.
Kitchen Tip: The easiest way to avoid overcooking salmon is to use an instant-read thermometer. For medium, aim for 135°F. for medium-well, aim for about 140°F.
Recipe FAQs
Yes! Frozen mango works well. Thaw it completely and pat it dry with paper towels before adding it to the slaw. Otherwise, it’ll make the coleslaw watery.
Make sure the skillet and oil are hot before adding the salmon, then let it cook undisturbed for several minutes before trying to flip it. If you try to move it too early, the salmon is more likely to stick or break apart.
Yes. Skin-on salmon works well, and you can remove the skin after cooking before flaking the salmon for the tacos.
Make Ahead and Storage
- Make ahead: Portion and season the salmon shortly 1 day before cooking.
- Storage: Store leftover cooked salmon and mango coleslaw separately in airtight containers in the refrigerator. For the best texture, assemble these tacos just before serving.
- Reheating: Gently reheat the salmon in a skillet over medium-low heat or in the microwave until warmed through. Avoid overheating, which can dry out the salmon.
What to Serve with Salmon Tacos
Potatoes: Try my Roasted Potato Wedges! Or sweet potato fries – I buy them from the freezer section and crisp them up in the air fryer.
Rice: A simple serving of Mexican Rice or Garlic Butter Rice would be great alongside these salmon tacos.
Sauce: In addition to the mango slaw, serve with my easy avocado crema, pico de gallo, or just a good simple guacamole.
Salsas: Try it with my amazing caramelized pineapple salsa!
More Salmon Dinners
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Easy Salmon Tacos (with Mango Slaw)
Equipment
- 12-inch cast iron skillet or non-stick
Ingredients
For the salmon and seasoning:
- 1 ½ pounds salmon - thick center-cut
- 2-3 tablespoons olive oil - plus more for the pan
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
For serving:
- Mango Slaw
- 8 small taco flour tortillas - or corn tortillas
- Sliced radishes - for garnish
- Limes - for serving
Instructions
- Season the salmon: Cut the salmon into 3 equal portions. Drizzle with 2-3 tablespoons olive oil, then season evenly with the chili powder, cumin, garlic powder, oregano, salt, and black pepper. Rub the seasoning all over the salmon evenly.
- Cook the salmon: Heat a few generous drizzles of oil in a large skillet over medium heat. Once hot, cook the salmon, flesh-side down first, for 4-5 minutes. Flip and cook for another 3 minutes, or until cooked through and it flakes easily with a fork. Transfer to a plate and let it rest for 10 minutes. Then, flake into medium-sized pieces.
- Make the mango coleslaw: Meanwhile, prepare the mango coleslaw according to the recipe provided above.
- Warm the tortillas: Warm the tortillas directly over a gas flame for a few seconds per side until lightly charred. Alternatively, stack them on a plate slightly overlapping, cover with a damp paper towel, and microwave for 30-40 seconds until warm and pliable.
- Assemble the tacos: Fill each tortilla with salmon and mango coleslaw. Top with sliced radishes and serve with lime wedges for squeezing over the tacos. Enjoy!
Notes
- Other cooking methods for salmon:
- Air fry at 390°F for 8-10 minutes
- Bake at 400°F for 10-12 minutes (broil during the last 2 minutes)
- Grill over medium-high heat for 4-5 minutes per side.
- Salmon internal temperature: Cook to 130°F for medium-rare, 135°F for medium, 140°F for medium-well.
- How to prevent salmon from sticking to the pan: Ensure both the pan and oil are fully heated. Don’t try to flip the salmon early, it should release easily when a crust forms.
- Storage: Store cooked salmon and coleslaw in separate airtight containers in the fridge. Assemble right before eating to prevent soggy tacos.
- Reheating: Reheat salmon gently over medium-low heat in a skillet or briefly in the microwave to avoid drying it out.
- Salmon: If frozen, fully thaw first. Atlantic salmon is most commonly used, but sockeye salmon is wonderful too.
- Seasoning: Use the chili-cumin rub or any fish seasoning.
- Tortillas: Flour or corn, or any kind you’d like.
- Slaw shortcut: Sub store-bought pre-packaged coleslaw mix.
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