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Overhead view of three salmon tacos on a plate with lime wedges around it.
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5 from 2 votes

Salmon Tacos

Made in less than 20 minutes, these Salmon Tacos are perfect for a busy weeknight! They’re fresh, healthy, and so easy to make. Made with baked salmon and topped with homemade salsa, then served on warm corn tortillas, these tacos will be a hit with your family.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 405kcal
Author: Justin Coit


  • Sheet Pan


For the Tacos:

  • 1 lb salmon filet
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Corn tortillas

For the Salsa:

  • 1 large avocado
  • ½ onion diced
  • ¼ cup fresh cilantro chopped
  • 1 lime juiced


  • Preheat oven to 400 F and line a baking sheet with parchment paper. Spray the paper with a light coat of cooking spray.
  • Add the salmon to the sheet pan. Brush or spray the salmon with a light coat of olive oil.
  • In a small mixing bowl, whisk together the chili powder, garlic powder, salt, and pepper. Sprinkle the seasoning on the salmon.
  • Bake the salmon until the internal temperature reaches 135 F or until the fish easily flakes when poked with a fork. For a salmon filet that is an inch thick, it will take around 11 minutes.
  • While the salmon is baking, make the salsa: combine all of the salsa ingredients in a small mixing bowl and mix to combine.
  • Once the salmon has finished baking and has cooled, shred with a fork. Add the salmon into each tortilla and add salsa on top. Serve immediately.



  • The easiest way to tell if the salmon is ready is by using an instant-read thermometer. If you do not have a thermometer, use a fork to press into the thickest part of the salmon gently. If the salmon flakes apart easily, it’s ready to come out of the oven. 
  • Be careful not to overcook the salmon, as it’ll make it dry.
  • Warming the tortillas before serving helps make them more pliable, so they don’t rip. It also makes them tastier! I like to warm mine by placing each tortilla directly on a gas burner for a few seconds per side, turning them with tongs. If you do not have a gas stove, you can warm the tortillas up in a skillet.
  • You can easily double or triple the recipe to feed a crowd by adding additional salmon fillets to the sheet pan.
  • Make sure to pat dry the salmon before adding the oil and seasoning. Patting it dry helps the oil and season adhere better to the salmon.


Calories: 405kcal | Carbohydrates: 32g | Protein: 27g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 62mg | Sodium: 402mg | Potassium: 988mg | Fiber: 8g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 2mg