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.