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This easy baked salmon tacos recipe is fresh, full of flavor, and ready in under 30 minutes! The cilantro lime sauce is bright and creamy and complements the tender fish.
Try my Salmon Tacos with a zesty slaw, Fish Tacos, or Easy Shrimp Tacos next.
Why you’ll love it
It doesn’t get much easier than shoving a foil-lined baking sheet with salmon in the oven to make these really quick fish tacos! It’s a great alternative to messy frying, and the salmon comes out perfectly flaky. These tacos couldn’t be simpler, and cleanup is so easy.
These baked salmon tacos are a terrific lighter option on taco night, and they’ve got tons of flavor from my simple pantry taco seasoning blend. Top these babies off with avocado and shredded lettuce, and they’re one of my favorite ways to enjoy both salmon and tacos!
What you’ll need
- Tortillas – you can use either corn or flour
- Salmon – oven baked salmon is filling and nutritious
- Olive oil – it prevents sticking, locks in moisture, and ensures it’s nicely browned
- Seasoning – we’re using garlic powder, chili powder (most varieties are mild), ground cumin, and salt & pepper
- Sauce – the cooling sauce has Greek yogurt, lime juice, garlic, and cilantro
- Toppings – I love avocado chunks and lots of iceberg lettuce along with another squeeze of a lime wedge!
Pro tip
You can often buy pre-shredded iceberg lettuce in a bag at the grocery store to make it even easier and more convenient.
How to make baked salmon tacos
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven, and line your baking sheet with foil. Add the salmon, then coat it in oil. Sprinkle it with the homemade taco seasoning. Bake until it flakes with a fork. Meanwhile, add the sauce ingredients to a prep bowl.
Combine well, and taste and adjust. Prep the avocado and iceberg lettuce. When the salmon is cooked through, use a fork to make it into bite-sized pieces. Assemble the tacos, top with the creamy sauce, and enjoy.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Store leftover lime in this cute lime saver and cilantro in this herb keeper for freshness.
- I love this taco stand so that they don’t fall over.
- Here’s my trusty sheet pan for baking.
Substitutions and variations
- Adjust the seasonings to suit your tastes. You could use salmon seasoning or whatever you’ve got in your pantry!
- Instead of iceberg lettuce, try my zesty Jalapeno Slaw.
- Air fryer instructions: I make a foil “boat” for easy cleanup and place the salmon in skin-side down. For a piece that’s about 1″ thick, I cook it for 13 minutes at 375F and just put it in without first preheating the air fryer.
What to serve with baked salmon tacos
- I like going all out for taco night, so I start the meal with my Best Homemade Guacamole and chips along with a tasty Frozen Margarita.
- Pair these salmon tacos with a fresh salad like my Avocado Corn Salad or Black Bean Corn Avocado Salad with Rice.
Leftovers and storage
- If you have any leftovers of the salmon, store it in an airtight container in the fridge for 2-3 days.
- I wouldn’t recommend freezing any component of this recipe.
More Mexican-inspired recipes
If you made these really quick salmon tacos, please leave me a star rating and review below! You can also tag me on Instagram so that I can see your photos.
Baked Salmon Tacos
Ingredients
- 8-10 medium tortillas corn or flour
- 1/2 pound fresh salmon
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cumin
- Salt & pepper to taste
Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon lime juice or to taste
- 1 clove garlic minced
- 1-2 tablespoons fresh cilantro or to taste, chopped
Toppings:
- 1 avocado diced
- Iceberg lettuce shredded, to taste
- Lime wedges to taste
Instructions
- Preheat your oven to 375F. Move the rack to the middle position. Line a baking sheet with foil.
- Place the salmon on the baking sheet and coat it with the olive oil. Sprinkle it with the garlic powder, chili powder, ground cumin, and some salt & pepper. Bake for 10-15 minutes or until it flakes easily with a fork.
- Meanwhile, combine the sauce ingredients in a medium bowl and add in a bit of salt & pepper. Taste and adjust if needed. Prepare the avocado and lettuce.
- When the salmon is done, roughly cut it into bite-size pieces using a fork. Assemble your tacos immediately. Serve with extra lime if desired.
Notes
- If you’re feeding 4+ people, I suggest buying a larger piece of salmon – this recipe is easy to double!
- You can warm flour tortillas in the oven. Just wrap them in foil and pop them in the oven at the same time as you’re preheating it. Warm corn tortillas in a skillet or directly on the flame of a gas stove (carefully!).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on January 17, 2017. It’s been updated with new photos and better instructions but is the same great recipe!
Sounds delicious. I love your recipes and have all your cookbooks.
I thought these were pretty darn good, and as a native Texan, tacos are basically life. We made the recipe exactly, but next time I’ll add pico de gallo to the taco, as we felt we needed a bit of acidity that the lime didn’t quite provide to the dish. We really loved the sauce and the seasoning combination was great! I definitely second the “heat the tortillas” comment, it makes them much easier to work with. We have a tortilla warmer that we use after heating them on the stovetop, but a clean towel or thick napkin works just as well to keep the heat in. I served these tacos with black beans and it was a perfect pairing – everything tasted so bright and clean. We’ll definitely make this again and are already talking about ways we can adapt the recipe with other proteins. Shrimp would be fantastic in this recipe!
I’m so glad they passed the test, Sarah! I love pico de gallo… that would be an excellent addition. And thanks for the taco warming tip.
I was looking up salmon taco recipes and so many of them were complicated. Yours was super easy, and as slow as I am in the kitchen, I actually could get the sauce and the lettuce done while the salmon was cooking. (I didn’t have cilantro, and our avocado had turned, so we left those out, sadly.)
The big “pro tip” from your recipe, though, was to wrap the tortillas in foil and put them in the oven too. Who knew? Usually, we would dry fry them a couple at a time (me), or microwave them (my dear husband). Your way is MUCH better. Thanks!
I’m so happy you enjoyed the recipe, Ellen! Yeah, I discovered that method a few years ago and I was so happy when I did haha. So much easier than warming them individually.
This is a great recipe. I don’t get too excited about iceberg lettuce so we subbed mexican variety micro-greens. Fantastic!
So glad you liked it! Thanks, Lauren!