Blackened Salmon Tacos
Blackened Salmon Tacos are an easy, 30-minute meal that you need in your life. Enjoy mini salmon patties on top of tortillas, along with a quick veggie mixture and toppings of your choice! So delicious, and your family is going to love them!
For other blackened recipes, be sure to try my latest Smoked Spatchcock Chicken (with blackened seasoning) and my Skillet Blackened Tilapia. I also highly recommend making up a large batch of my Homemade Blackened Seasoning for all the things you’re going to wanna make!
Best Salmon Tacos
There are just so many reasons to love these tacos. Let’s count the ways!
- QUICK TO MAKE. Yes, these are a 30-minute meal, friends. Just a few minutes to prep, a quick pulse in the food processor, and then some time to sauté the veggies and then the mini salmon patties. Perfect for busy weeknights!
- DELICIOUS. These are SO tasty, and the blackened seasoning adds so much extra flavor. You can skip the cayenne if you want to go for less spice! Buy some fresh tortillas and don’t forget all the toppings!
- NUTRIENT DENSE. We’ve got seafood and veggies, so YES, this is a fairly healthy meal. Try to use wild salmon if possible (instead of farmed).
Interested in some other tacos for Taco Tuesdays? Try some Pork Tacos with Pineapple Salsa or these delicious Easy Fish Tacos!
Ingredients Used:
Many of these ingredients are pantry staples. I recommend keeping some salmon in your freezer so it’s handy when you want to make these delicious tacos.
- Salmon – Try to use wild salmon if at all possible. The safe fishing practices used for capture, along with the wild, natural diet make them healthier for the palate and the environment.
- Bread Crumbs – I went with Panko bread crumbs to make the patties.
- Parmesan Cheese – You’ll need just a tablespoon of freshly grated parmesan cheese.
- Egg – One egg helps to bind the patties together.
- Blackened Seasoning – You can either make up a large batch of this seasoning or use the quantities listed below. You’ll need paprika, brown sugar, garlic powder, onion powder, salt, cumin, red pepper flakes, and cayenne pepper.
- Olive Oil – You’ll need some to cook the salmon patties and then a bit more for the veggie sauté. Feel free to use another type of oil, if desired (like canola or avocado).
- Veggies – A simple mixture of onion, bell pepper, and jalapeño.
- Tortillas – If you can get your hands on some fresh tortillas, do it!
- Other Toppings – There are so many choices for toppings! But a sprinkle of Cotija cheese, some avocado slices, and some spoonfuls of salsa are always good choices.
How to make Salmon Tacos:
This is such a quick meal, friends! Perfect for weekday cooking but special enough for entertaining friends and family. You’re going to want this on your meal rotation.
Step 1
Make blackened seasoning. Mix up the spices, including paprika, brown sugar, garlic powder, salt, onion powder, ground cumin, red pepper flakes, and cayenne pepper. If you aren’t super excited for spicy, then cut back on the red pepper flakes and cayenne pepper.
Step 2
Prep salmon. In a food processor, combine the salmon (without skin), the breadcrumbs, egg, and parmesan cheese. Pulse until the salmon resembles ground meat. This should only take 30 seconds or less.
Step 3
Prep patties. Use your hands to form the salmon into eight even-sized patties and place them on a clean plate. Add a liberal amount of blackened seasoning to both sides of the patties, using your fingers to press it into the salmon.
Step 4
Sauté veggies. Heat a cast iron skillet over medium-high heat. Add some olive oil and sauté veggies until slightly softened, approximately 3-4 minutes. Remove from pan.
Step 5
Cook salmon patties. Use the same pan and add a bit more olive oil. Cook salmon patties on medium-high heat until you get a nice dark crust on each side. This should only take a couple of minutes per side.
NOTE: Don’t crowd the pan when cooking the patties. I usually do four at a time but it will depend on the size of your skillet.
Step 6
Assemble tacos. Warm up some flour tortillas and layer the ingredients. Cut each salmon patty in half and layer one per taco. Add sautéed veggies, sliced avocado, Cotija cheese, and some salsa.
And there you have it. The best darn salmon tacos in the world! 😀
Are you more of a burger person? Try my Blackened Salmon Burger with Avocado Crema! It uses the same salmon ingredients but it’s on a bun piled high with toppings!
Side Dishes for Tacos:
I’m all about the sides, and I’ve got some delicious choices for taco night!
- Mexican Street Corn Salad – We make this one for most taco dishes. It’s so good on top of the tacos or bowls, but also delicious as a side.
- Cilantro Lime Rice – Make it in the instant pot (my favorite method) or stovetop.
- Easy Refried Beans – My recent obsession. These make an excellent chip dip as well!
- Green Chile Rice – Another fun spin on rice for tacos.
Topping Ideas:
I topped these tacos with salsa verde, but any of the toppings below would be delish! Because I believe it’s ALL ABOUT the salsas and dressings (and sides). It’s called FLAVOR!
- Homemade Salsa Verde – Recently updated just for YOU.
- Easy Homemade Salsa – A classic salsa made better with garden fresh tomatoes!
- Pico de Gallo – Simple to make all year long.
- Creamy Cilantro Lime Dressing – One of those dressings you never get tired of. It’s good on salads, bowls, tacos, burritos, and just anything Tex-Mex!
- Skinny Chipotle Ranch Dressing – A surprisingly light dressing that also works well as a dip. Perfect with our sweet potato fries, btw!
Recipe Tips:
- Make up a batch of my Homemade Blackened Seasoning and keep it handy for all the things. It will save you time in the long run.
- Prep the salmon patties in advance and store them in the refrigerator. They cook really fast so I occasionally just make the ones we’re going to eat right then.
- Making homemade salsa is very easy and fresh. But store-bought salsa is a good option if you are short on time.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Blackened Salmon Tacos
Ingredients
For the salmon:
- 20 oz. salmon – skin removed
- 1/2 cup panko bread crumbs
- 1 Tablespoon parmesan cheese – freshly shredded
- 1 large egg
For the blackened seasoning:
- 1 Tablespoon paprika
- 1 Tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon cayenne pepper – more or less, depending on your spice preferences
For the veggie saute:
- 1 Tablespoon olive oil
- 1/2 medium onion – sliced thin
- 1 medium bell pepper – any color, sliced thin
- 1 medium jalapeno – sliced thin
- kosher salt and freshly ground black pepper – to taste
For the remaining ingredients:
- 8 medium tortillas
- cotija cheese, sliced avocado, salsa – to serve
Instructions
- Make blackened seasoning. Mix up the spices, including paprika, brown sugar, garlic powder, salt, onion powder, ground cumin, red pepper flakes, and cayenne pepper. If you aren't super excited for spicy, then cut back on the red pepper flakes and cayenne pepper.
- Prep salmon. In a food processor, combine the salmon (without skin), the breadcrumbs, egg, and parmesan cheese. Pulse until the salmon resembles ground meat. This should only take 30 seconds or less.
- Prep patties. Use your hands to form the salmon into eight even-sized patties and place them on a clean plate. Add a liberal amount of blackened seasoning to both sides of the patties, using your fingers to press it into the salmon.
- Sauté veggies. Heat a cast iron skillet over medium-high heat. Add some olive oil and sauté veggies until slightly softened, approximately 3-4 minutes. Remove from pan.
- Cook salmon patties. Use the same pan and add a bit more olive oil. Cook salmon patties on medium-high heat until you get a nice dark crust on each side. This should only take a couple of minutes per side.NOTE: Don't crowd the pan when cooking the patties. I usually do four at a time but it will depend on the size of your skillet.
- Assemble tacos. Warm up some flour tortillas and layer the ingredients. Cut each salmon patty in half and layer one per taco. Add sautéed veggies, sliced avocado, Cotija cheese, and some salsa.
Notes
- Make up a batch of my Homemade Blackened Seasoning and keep it handy for all the things. It will save you time in the long run.
- Prep the salmon patties in advance and store in the refrigerator. They cook really fast so I occasionally just make the ones we’re going to eat right then.
- Making homemade salsa is very easy and fresh. But store-bought salsa is a good option if you are short on time.
It is so easy and quick…. yet so amazing. More please.