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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.
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
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I make the cabbage slaw in one of these glass prep bowls.
- This is the skillet I use, and I like this fish turner.
- A taco stand makes it easy to eat ’em!
How to make salmon tacos
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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.
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
- My go-to pairing is restaurant-style Homemade Guacamole and chips.
- For a salad, try my Black Bean Corn Avocado Salad with Rice. The bright dressing is so good!
- Cool down with a Frozen Margarita from scratch.
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.
More salmon recipes
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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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OMGEEEEEE. These are AH-MAZING!!! These are going into regular meal rotation. They’re that good!!
Thank you, JP!! I’m so glad you enjoyed them!
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.
Aww I’m thrilled to hear that, Ashley!! 😀 Thanks so much for your review!
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
That’s great!! 😀 Thanks so much for your review, Gustav!