This post may contain affiliate links. Please read our disclosure policy.

This 30-minute salmon tacos recipe has tender pan-seared salmon and a zesty honey sriracha lime slaw! These tacos are quick and ideal for busy weeknights.

You may also like my Steak Tacos or Crockpot Ranch Chicken Tacos next.

salmon tacos with lime wedges

Why you’ll love it

These delicious salmon tacos have no fancy ingredients, but they sure have irresistible bold flavors! It’s a straightforward recipe, and pan frying the salmon takes no time at all. These tacos are perfect for salmon lovers and a tasty alternative to my Fish Tacos with cod.

Aside from the juicy and flaky salmon, my favorite part of these tacos is the slaw! Crisp cabbage is smothered in a taco sauce that has a little kick from the sriracha, cooling and creamy mayo, a kiss of lime juice, and a touch of sweetness from honey. Delicious.

What you’ll need

For the fish

  • Salmon – fresh salmon is the star of these tacos
  • Chili powder – to season the fish directly (along with salt & pepper). Most chili powders are mild, but some can have some heat.
  • Olive oil and butter – for pan frying the fish

For the slaw

  • Mayo and sour cream – the creamy base of the sauce. I like my tacos saucy, so there’s plenty of mayo!
  • Sriracha – for a bit of zing. Adjust the heat level as needed.
  • Honey – it adds a hint of sweetness and balances the flavors
  • Lime – fresh lime juice is a must-have for tacos for brightness
  • Salt – to bring out the flavors
  • Cabbage – finely shred cabbage, or you can use coleslaw mix
  • Scallions and cilantro – more fresh flavor and contrast

For serving

  • Tortillas – I like corn tortillas
  • Toppings – I keep it simple with avocado and lime wedges
ingredients for salmon tacos in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

How to make salmon tacos

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

making taco sauce in a prep bowl and adding cabbage to make a slaw

Take the salmon out of the fridge to warm up (no more than 20 minutes). In a prep bowl, add the slaw dressing ingredients. Combine until smooth. Add in the cabbage, scallions, and cilantro, then toss.

salmon in a skillet before and after cooking

Heat the oil and butter in a skillet. Add the seasoned salmon skin-side down. Flip halfway, and then cook through. Discard the skin if desired, then break up the salmon in the pan. Assemble the tacos, and enjoy.

Helpful tips

  • Cooking salmon isn’t difficult, and your eyes are actually the best way to gauge it! Watch it change from a vibrant shade of pink to a lighter pink as it cooks through.
  • If it’s sticking to the pan, just let it cook some more until it naturally releases.

Substitutions and variations

  • As with most taco recipes, this one is flexible. You could leave the cilantro out, for example, or swap the scallions with red onions or my Quick Pickled Red Onions. I chose a super simple taco seasoning of chili powder, but you can always swap it with your favorite salmon rub, and that’ll work just fine.
  • You can use flour tortillas instead of corn tortillas if you prefer.
  • Want to add some cheese? Try queso fresco or cotija.

What to serve with salmon tacos

Leftovers and storage

  • I recommend eating any leftovers within 2-3 days.
  • Reheat the salmon slowly over a low heat so that you don’t dry it out.
  • I would not recommend freezing any component of this recipe.
a hand holding a salmon taco

If you made these tacos with salmon, please leave a star rating and review below! I love hearing from readers. Tag me on Instagram if you made this or any other S&L recipe.

salmon tacos with lime wedges
5 from 2 votes

Salmon Tacos

This 30-minute salmon tacos recipe has tender pan-seared salmon and a zesty honey sriracha lime slaw! These tacos are quick and ideal for busy weeknights.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 8 tacos


  • 1 pound fresh salmon
  • 1 teaspoon chili powder
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter

For the slaw:

  • 3/4 cup mayo see note
  • 1/3 cup sour cream
  • 1-2 tablespoons sriracha sauce
  • 1/2 tablespoon honey
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 3 cups finely shredded cabbage or coleslaw mix
  • 1/3 cup chopped scallions
  • 1/2 cup roughly chopped fresh cilantro or to taste

For serving:

  • 8 medium corn tortillas
  • 1 large avocado chopped/sliced
  • Lime wedges


  • Take the salmon out of the fridge and let it warm up on the counter for 15-20 minutes prior to starting the recipe if possible.
  • Meanwhile, add the slaw dressing ingredients (mayo, sour cream, sriracha, honey, lime juice, salt) to a fairly large prep bowl and mix together until smooth, then add in the shredded cabbage, scallions, and cilantro. Toss until coated. Taste and adjust as needed.
  • Season the salmon with the chili powder and salt & pepper.
  • Add the olive oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon to the pan. Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip it over and cook for another 2-4 minutes or until it's cooked through (it'll take a little longer if your salmon is more than 1" thick, and less if thinner than 1" or skinless).
  • Break the salmon up into desired size pieces right in the skillet (peel off the skin first and discard it if you don't want to eat it). Serve with warmed tortillas, slaw, and avocado.


  • This recipe will make about 8 tacos with your typical medium-size corn tortillas, but it also depends on how much you top them. If you’re using mini “street size” corn tortillas, you’ll be able to make more. 
  • I deliberately added a lot of dressing to the slaw as I don’t like dry tacos. You probably could cut the mayo down to 1/2 cup if you’re someone who doesn’t like a lot of sauce, though.


Calories: 381kcal, Carbohydrates: 18g, Protein: 14g, Fat: 29g, Saturated Fat: 6g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 49mg, Sodium: 312mg, Potassium: 538mg, Fiber: 4g, Sugar: 3g, Vitamin A: 390IU, Vitamin C: 16mg, Calcium: 58mg, Iron: 1mg

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.

Leave a star rating and comment below!

Hi! Iā€™m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

5 from 2 votes

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Ashley says:

    5 stars
    The star of the show is the coleslaw. It had no business being that good. I will make this every time I make tacos. I keep telling my family about this recipe. This will easily be a staple.

    1. Natasha says:

      Aww I’m thrilled to hear that, Ashley!! šŸ˜€ Thanks so much for your review!

  2. Gustav Gudorf says:

    5 stars
    This recipe was so easy and absolutely delicious. We got a nice slab of salmon from Costco and used Guerrero white corn tortillas that were light and perfect for these

    1. Natasha says:

      That’s great!! šŸ˜€ Thanks so much for your review, Gustav!