Baked Salmon Tacos

Baked Salmon Tacos are light, flavorful, and SO easy to make! With perfectly seasoned flaky salmon, crunchy cabbage slaw, and all your favorite toppings, these tacos are a fresh take on taco night that the whole family will love.

Love More Recipes? Try My Ground Beef Tacos or this  Bang Bang Shrimp Tacos next.

Why You’ll Love This Recipe

Fresh, flavorful, and filled with tender, flaky salmon tucked into warm tortillas. They’re easy to make and perfect for weeknight dinners when you want something light but satisfying. Topped with your favorite slaw or sauce, these tacos bring bright, delicious flavor to every bite.

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Ingredient List

For the Salmon:

• 1½–2 pounds salmon fillets, skin removed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Salt and black pepper, to taste
• Juice of ½ lime (optional, but recommended!)

For the Cabbage Slaw:

• 2 cups shredded red cabbage (or mix with green cabbage)
• 1 small carrot, shredded (optional)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

For Serving:

• 8 small corn or flour tortillas
• Sliced avocado
• Lime wedges
• Optional toppings: pico de gallo, sliced radishes, sour cream or Greek yogurt, hot sauce

Why These Ingredients Work

Salmon: Rich in omega-3 fatty acids and protein, salmon stays moist and tender when baked. Removing the skin helps the seasonings penetrate better and makes flaking easier.

Spice Blend: The combination of chili powder, cumin, and paprika creates a warm, smoky flavor profile that complements the richness of the salmon without overpowering it. Garlic and onion powder add depth.

Fresh Lime Juice: This is KEY! The acidity brightens the fish and cuts through the richness, plus it adds that essential Mexican-inspired zing.

Red Cabbage Slaw: The crunch is everything here. Red cabbage holds up better than lettuce and adds gorgeous color. The lime-dressed slaw provides textural contrast and freshness that balances the salmon beautifully.

Cilantro: Love it or hate it, cilantro adds authentic flavor. If you’re in the “tastes like soap” camp, just leave it out!

Tortillas: Corn tortillas are traditional and gluten-free, while flour tortillas are softer and easier for kids. Your choice!

Essential Tools and Equipment

• Baking sheet
• Parchment paper or aluminum foil
• Paper towels (for drying salmon)
• Medium mixing bowl
• Whisk or fork
• Dry skillet or oven (for warming tortillas)
• Fork (for flaking salmon)

How To Make Baked Salmon Tacos

Step 1: Prepare the Salmon

Preheat your oven to 400°F (200°C). Pat the salmon fillets completely dry with paper towels—this helps the seasonings stick and prevents steam while baking. Place the salmon on a baking sheet lined with parchment paper or lightly greased foil.

Step 2: Season the Salmon

Drizzle the olive oil over the salmon fillets. In a small bowl, you can mix your spices together, or just sprinkle them directly: chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Use your hands to gently rub the seasonings into the fish so every bite is flavorful. Squeeze that lime juice over the top if using—I always do!

Step 3: Bake the Salmon

Pop the baking sheet into your preheated oven and bake for 12–15 minutes. You’ll know it’s done when the salmon flakes easily with a fork and has turned opaque throughout. Don’t overbake or it’ll dry out! Remove from the oven and let it cool for a couple minutes, then use a fork to flake the salmon into bite-sized pieces.

Step 4: Make the Cabbage Slaw

While the salmon bakes, make your slaw. In a medium bowl, toss together the shredded cabbage, shredded carrot (if using), and chopped cilantro. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the cabbage mixture and toss everything together until well coated. Set aside to let those flavors mingle.

Step 5: Warm the Tortillas

Nobody wants a cold, stiff tortilla! Heat your tortillas in a dry skillet over medium heat for about 30 seconds per side until they’re warm and pliable. You can also wrap them in foil and warm them in the oven for 3–4 minutes. This step makes all the difference!

Step 6: Assemble the Tacos

Now for the fun part! Place a generous portion of the flaked salmon in the center of each warmed tortilla. Top with a big scoop of that crunchy cabbage slaw. Then add your favorite toppings—I love creamy avocado slices, a spoonful of pico de gallo, and a drizzle of Greek yogurt.

Serve with lime wedges on the side for squeezing fresh juice over the top right before you take that first amazing bite!

You Must Know

Don’t skip drying the salmon! Patting it dry with paper towels ensures the seasonings stick and the salmon bakes (not steams). This is crucial for getting that beautiful flaky texture.

Check for doneness at 12 minutes. Salmon can go from perfectly cooked to dry really quickly. Start checking at the 12-minute mark, especially if your fillets are on the thinner side.

Personal Secret: I always make extra slaw and keep it in the fridge for up to 3 days. It gets even better as it sits, and I’ll use it on sandwiches, as a side dish, or just snack on it straight from the bowl!

Pro Tips & Cooking Hacks

• Remove the skin yourself: If your salmon comes with skin on, simply slide a sharp knife between the flesh and skin while holding the skin taut. It peels right off!
• Use frozen salmon: Totally fine! Just thaw it completely in the fridge overnight and pat it REALLY dry before seasoning.
• Make it spicier: Add cayenne pepper to the spice blend or drizzle with chipotle mayo or hot sauce.
• Batch cook the salmon: Double the salmon recipe and use leftovers for salads, bowls, or meal prep throughout the week.
• Toast your spices: For extra flavor, toast the cumin and chili powder in a dry skillet for 30 seconds before using. The aroma is incredible!

Flavor Variations / Suggestions

Tropical Twist: Add diced mango or pineapple to the slaw for a sweet-and-savory vibe. A little coconut flakes on top? Chef’s kiss!

Mediterranean Style: Swap the Mexican spices for oregano, dill, and lemon. Top with cucumber, tomatoes, feta, and tzatziki sauce.

Spicy Kick: Mix sriracha or chipotle in adobo into Greek yogurt or sour cream for a creamy-spicy sauce.

Asian-Inspired: Use sesame oil in the slaw, add edamame and sesame seeds, and drizzle with a little soy-ginger sauce.

Blackened Salmon: Increase the spices and cook the salmon in a hot cast-iron skillet for a blackened crust (then finish in the oven if needed).

Make-Ahead Options

Prep the Salmon: Season the salmon up to 4 hours ahead, cover it tightly, and refrigerate. When you’re ready, just pop it in the oven.

Make the Slaw: The cabbage slaw can be made up to 1 day ahead. Store it in an airtight container in the fridge. It actually gets better as the flavors develop!

Cook and Store: Bake the salmon ahead of time and store the flaked fish in the fridge for up to 2 days. Reheat gently or serve cold—both work!

Freezing: Cooked, flaked salmon freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently before using.

Recipe Notes & Baker’s Tips

• If you prefer your salmon in larger chunks rather than flaked, you can cut the baked fillets into taco-sized pieces instead.
• The lime juice on the salmon before baking is optional, but I find it adds a wonderful brightness that makes the fish taste even fresher.
• Red cabbage adds beautiful color, but green cabbage or a coleslaw mix works just as well.
• These tacos are naturally gluten-free if you use corn tortillas!

Serving Suggestions

Serve these Baked Salmon Tacos with:

• Mexican rice or cilantro-lime rice for a heartier meal
• Black beans or refried beans on the side
• Tortilla chips and guacamole as an appetizer
• Fresh fruit salad with mango, watermelon, and lime
• A cold Mexican beer or sparkling lime water to wash it all down

These tacos are perfect for casual weeknight dinners, Taco Tuesday celebrations, or even summer gatherings. They’re light enough for warm weather but satisfying enough to fill everyone up!

How to Store Your Baked Salmon Tacos

Cooked Salmon: Store flaked, cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy cold in your tacos.

Cabbage Slaw: Keep the slaw separate in an airtight container in the fridge for up to 3 days. It stays crispy and fresh!

Assembled Tacos: I don’t recommend storing fully assembled tacos, as the tortillas will get soggy. Store components separately and assemble fresh when ready to eat.

Freezing: Freeze cooked, flaked salmon in a freezer-safe container for up to 2 months. Thaw overnight in the fridge. The slaw doesn’t freeze well, so make it fresh.

Reheating: Warm refrigerated salmon in the microwave for 30–45 seconds or in a skillet over low heat until just heated through. Don’t overheat or it’ll dry out!

Allergy Information

Contains: Fish (salmon), and potentially gluten if using flour tortillas.

Dairy-Free: This recipe is naturally dairy-free! Just skip the sour cream or use dairy-free Greek yogurt or cashew cream as a topping.

Gluten-Free: Use corn tortillas instead of flour tortillas to keep these tacos gluten-free.

Nut-Free: This recipe is nut-free as written.

Egg-Free: No eggs used!

Substitutions: If you have a fish allergy, you can use the same preparation method with chicken breast or shrimp.

Questions I Get Asked A Lot

Can I use salmon with the skin on?

You can, but I recommend removing it first! The skin doesn’t crisp up in the oven and can make flaking the salmon messier. It peels off easily with a sharp knife before or after cooking.

My salmon turned out dry. What happened?

Salmon can dry out quickly if overbaked. Check it at the 12-minute mark and remember that it continues cooking slightly after you remove it from the oven. Thicker fillets need the full 15 minutes, but thinner pieces might be done sooner.

Can I make these tacos with canned salmon?

Absolutely! Drain canned salmon well, remove any bones and skin, and toss it with the spice mixture. You can warm it gently in a skillet or even use it straight from the can. It won’t have the same texture as fresh baked salmon, but it’s a convenient shortcut.

What’s the best way to warm tortillas without drying them out?

Wrap them in a damp paper towel and microwave for 20–30 seconds, or wrap in foil and warm in the oven. For the stovetop, heat them in a dry skillet and keep them wrapped in a clean kitchen towel as you work to trap steam and keep them soft.

Can I use a different type of fish?

Yes! Cod, tilapia, mahi-mahi, or halibut all work beautifully with this same method. Cooking times may vary slightly depending on thickness, so keep an eye on them.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what toppings you used and how your family loved these Baked Salmon Tacos. Did you try any of the flavor variations?