These salmon tacos are fresh, flavorful, and perfect for an easy weeknight dinner. Tender, seasoned salmon is paired with a bright pineapple salsa and served in warm tortillas for the perfect balance of sweet and savory. If you’re looking for easy salmon tacos that feel a little elevated but come together quickly, this is the best way to do it.
Why You’ll Love This Recipe
- Fresh, vibrant flavors with sweet and savory contrast
- Quick and easy—perfect for taco Tuesday or busy nights
- A lighter twist on classic fish tacos
- Made with simple ingredients and pantry spices like garlic powder and chili powder
- Customizable with your favorite toppings like sour cream, hot sauce, or avocado crema
- A fun, fresh addition to your go-to salmon recipes. For more salmon try our crowd-favorite pesto crusted salmon or our Mediterranean salmon sheet pan dinner recipe.
Ingredient Notes
This salmon tacos recipe uses simple ingredients with a few easy swaps.
- Salmon - Use fresh or frozen and thawed salmon fillets. Wild-caught salmon is a great option for flavor. Pat dry with paper towels before seasoning for the best texture when cooking salmon.
- Spice blend - A mix of brown sugar, smoked paprika, garlic powder, onion powder, and chili powder creates a flavorful crust.
- Pineapple salsa - Fresh pineapple adds sweetness, while lime juice and red onions balance the flavor. Alternatively try our corn mango salsa if you're not a fan of pineapple.
- Tortillas - Use corn tortillas or flour tortillas depending on preference.
See the recipe card below for a complete list of ingredients and measurements for the best salmon tacos for taco night.
Recipe Tips & Variations
- Pat the salmon dry - Use paper towels to remove excess moisture so the seasoning sticks better.
- Don’t overcook - Salmon cooks quickly—use an instant read thermometer to check for doneness at 145°F.
- Let it rest - Allow the salmon to rest for a few minutes after baking so it stays tender and flakes easily.
- Try a different cooking method - This also works well as air fryer salmon or cooked in a nonstick pan or large skillet over medium-high heat.
- Make it spicy - Add chipotle peppers or a drizzle of adobo sauce for extra heat.
- Add toppings - Finish with lime wedges, green onions, or a drizzle of avocado crema.
- Change the texture - Break the salmon into bite-sized pieces or leave in larger flakes depending on preference.
- Add cabbage slaw or a creamy slaw for extra crunch and texture.
How to Make Salmon Tacos With Pineapple Avocado Salsa
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Pat the salmon dry with paper towels and place it on the prepared baking sheet, skin side down.
In a small bowl, mix together the oil, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, and salt.
Step 2: Rub the mixture evenly over the flesh and sides of the salmon.
Step 3: Bake for 10–12 minutes, or until the salmon flakes easily with a fork or reaches 145°F using an instant read thermometer.
Let the salmon rest for a few minutes, then break into pieces.
Step 4: While the salmon cooks, make the pineapple salsa. In a medium bowl, combine the pineapple, red onion, cilantro, lime juice, jalapeño, red bell pepper, and salt.
Step 5: Mix and adjust seasoning as needed.
Warm the tortillas using your preferred method:
Heat in a dry cast iron skillet or non-stick skillet over medium heat for 30–60 seconds per side
Or wrap in a damp paper towel and microwave for 2–3 minutes
Step 6: Assemble the tacos by adding salmon to the tortillas and topping with pineapple salsa and any additional toppings.
Salmon Tacos With Pineapple Salsa FAQs
Store leftover salmon and salsa separately in an airtight container in the refrigerator for up to 3–4 days. Reheat the salmon gently in the microwave or in a skillet over medium heat until warmed through. Avoid overcooking to keep it tender. You can also use tortilla chips to finish up any leftover salsa.
Yes these salmon tacos with pineapple avocado salsa are dairy free and gluten free with the use of corn tortillas.
Other Taco Recipes
If you make this salmon taco recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Salmon Tacos With Pineapple Salsa
Ingredients
For the salmon
- 1 ½ pounds salmon
- 1 tablespoon avocado or olive oil
- 1 tablespoon brown sugar
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
For the pineapple salsa
- 2 cups diced pineapple
- ⅓ cup diced red onion
- 3 tablespoons minced cilantro
- 2 tablespoons lime juice
- ½ jalapeño, seeded and diced
- 1 small red bell pepper, diced
- ¼ teaspoon kosher salt
For the tacos
- 8 corn or flour tortillas
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Pat the salmon dry with paper towels and place it on the prepared baking sheet, skin side down.
- In a small bowl, mix together the oil, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, and salt. Rub the mixture evenly over the entire flesh of the salmon.
- Bake for 10–12 minutes, or until the salmon flakes easily with a fork or reaches 145°F using an instant read thermometer.
- While the salmon cooks, make the pineapple salsa. In a medium bowl, combine the pineapple, red onion, cilantro, lime juice, jalapeño, red bell pepper, and salt. Mix and adjust seasoning as needed.
- Warm the tortillas using your preferred method: Heat in a dry cast iron skillet or non-stick skillet over medium heat for 30–60 seconds per sideOr wrap in a damp paper towel and microwave for 2–3 minutes
- Let the salmon rest for a few minutes, then break into pieces.
- Assemble the tacos by adding salmon to the tortillas and topping with pineapple salsa and any additional toppings.
Notes
-
Save time/prep ahead:
- Prep the salsa ahead - Make the pineapple salsa a few hours in advance for even better flavor.
- Mix the seasoning early - Combine spices ahead of time for quick assembly.
- Use pre-cut pineapple - Save time with pre-cut fruit from the grocery store.
- Cook salmon fresh - For best texture, cook the salmon just before serving.
- These salmon tacos with pineapple avocado salsa are dairy free and gluten free with the use of corn tortillas.
- The recipe can be found on My Fitness Pal by searching "BWB Salmon Tacos." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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