Blackened Salmon Tacos With Fruit Salsa
Blackened salmon tacos are topped with peach salsa. The sweet and smoky flavors in the salsa pair nicely with the seasoned salmon. This easy recipe comes together in under 30 minutes.
Looking for more taco recipes? Try my jerk shrimp tacos with pineapple salsa, fish tacos with mango salsa, or sautéed baja shrimp tacos with slaw.
Ingredient Notes
- Salmon – skin removed. Either buy the fillet skinless or have the butcher remove it for you if you aren’t comfortable doing it yourself. Farm raised salmon, also called Atlantic salmon, or wild caught salmon will both work.
- Olive oil
- Blackening seasoning – a combination of smoked paprika, garlic powder, onion powder, kosher salt, black pepper, dried oregano, dried thyme, pinch of cayenne pepper.
- Warm tortillas – either corn or flour tortillas.
- Smoky peach salsa – adds a smoky, sweet, savory flavor with a hint of spice.
- Chipotle lime mayo – this is optional, but it has a couple of the same ingredients as the salsa so it pairs nicely with the salsa and salmon.
How to Make Salmon Tacos: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Season salmon. In a medium bowl, add cubed salmon, 1 tablespoon of olive, and blackened seasoning. Toss to evenly coat.
- Cook salmon. Cook salmon in a warm skillet with olive oil until cooked through.
- Assemble tacos. Add a smear of sauce to the warm tortillas, top with a couple pieces of cooked salmon and top with peach salsa. Enjoy!
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this blackened salmon tacos recipe using what you already have? Here are some ideas…
- Not peach season? – use a different salsa such as pineapple salsa (in my Hawaiian bbq chicken), roasted chili corn salsa, mango corn salsa, or sub another in-season fruit in place of the peaches.
- Make it gluten-free – use corn tortillas.
- Make it plant based – sub a block of extra firm tofu in place of the salmon.
Helpful Tips
- Cooking wild salmon vs farm raised. Wild sockeye salmon is usually thinner than farm-raised or Atlantic salmon, so plan to cook farm-raised salmon longer and wild salmon shorter to avoid overcooking it. Details are in the recipe card.
- Short on time? Use store bought blackening seasoning (sometimes also labeled blackened seasoning).
More Salmon Recipes
Did you try these blackened salmon tacos? If so, please leave a comment & a star rating below. Thank you!
Blackened Salmon Tacos With Fruit Salsa
Blackened salmon tacos are topped with peach salsa. The sweet and smoky flavors in the salsa pair nicely with the seasoned salmon. This easy recipe comes together in under 30 minutes. Not peach season? Find salsa substitutions in the blog post.
Ingredients
Salmon Tacos
- 1 pound salmon fillet skin removed and cut into 1-inch cubes
- 1 tablespoon olive oil plus more for cooking the salmon
- 1 ½ tablespoons blackening seasoning either store bought or homemade, recipe below in notes
- warm corn tortillas or flour tortillas
- smoky peach salsa
- ½ batch chipotle lime mayo optional, but recommended
Instructions
- Season salmon. In a medium bowl, add cubed salmon, 1 tablespoon of olive, and blackened seasoning. Toss to evenly coat.
- Cook salmon. Heat a large skillet over medium heat with olive oil. Once hot, arrange the seasoned salmon cubes in a single layer. If using farm raised salmon, cook on one side for 4 minutes, flip over and cook another 2-3 minutes, depending on preference of doneness and thickness of salmon. If using wild caught salmon, cook on one side for 2 minutes, flip over and cook another 1-2 minutes, or longer depending on the thickness of your fillet to avoid overcooking it.
- Assemble tacos. Add a smear of chipotle lime mayo (if using) to the warm tortillas, top with a couple pieces of cooked salmon, and top with peach salsa. Enjoy!
Notes
Blackening seasoning recipe: 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon dried thyme, ¼ teaspoon dried oregano, pinch cayenne pepper
See the blog post for helpful tips and a make it your way section with substitutions & variations.