Salmon Tacos with Corn Salsa

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Get ready to take your classic fish tacos to the next level with these mouth-watering Salmon Tacos! Made with blackened salmon and a flavorful corn salsa packed into warm tortillas, this easy healthy recipe makes the perfect addition to taco night.

408 CAL 47g CARBS 13g FAT 30g PROTEIN 5
1 Comment

If you’ve never had Salmon Tacos then you are seriously missing out. When it comes to fish tacos, white fish variations like cod and tilapia tend to be the most common choices but I am here to tell you it's time to make tacos with salmon! 

As much as I love classic fish tacos and blackened fish tacos, there is something seriously delicious happens when you add salmon to your tacos. It is just so good!

This salmon tacos recipe features flaky baked blackened salmon and a simple corn salsa made with fresh cilantro and lime juice. Everything is prepared to flaky perfection and stuffed into a warm corn tortilla for the ultimate fish tacos of your dreams.

Considering salmon is one of the most common types of fish you can find at the grocery store, you should definitely give this recipe a try. It’s a major hit in my house and a great way to eat more fish. These Salmon Tostadas and Cilantro Lime Salmon should also be added to the list. 

I love serving up these tacos for dinner on weeknights (Taco Tuesday, anyone?) and turning my kitchen table into a full-blown taco buffet. I’m talking about all the fixings—salsa, guacamole, shredded cheese, black beans, and jalapeno peppers. When we are having a crowd, I usually make a batch of these Grilled Chicken Tacos as well.

You can mix and match your favorite toppings and even offer both crunchy taco shells and soft tacos to cover all your bases. If you’re a taco lover, you have got to try this recipe!

Baked salmon tacos with corn salsa, mango, avocado, and limes in flour tortillas.

Ingredients for Salmon Tacos

Let’s talk about some of the key ingredients you’re going to need to make these delicious and healthy salmon tacos.

  • Salmon: Loaded with plenty of healthy omega-3 fatty acids, salmon is an incredible source of lean protein. Fresh or frozen fish both work fine, just make sure to thaw it completely if using frozen. Use a whole filet or individual salmon fillets.
  • Corn: This serves as the base of our flavorful corn salsa. Fresh works best, but canned or frozen corn work great in a pinch or if corn isn’t in season.
  • Red onion: These add a beautiful pop of color to our salsa, as well as a sharp bite that perfectly balances out the naturally sweet corn.
  • Poblano pepper: These delicious peppers are ultra-popular in Mexican cuisine and are slightly less spicy than jalapeno peppers. If you want more of a kick, feel free to swap for jalapenos. For the opposite effect, swap for bell peppers.
  • Seasoning blend: You can use any seasoning blend you like to season your salmon for this taco recipe. Some of my top picks include my Blackening Seasoning, Taco Seasoning, and Cajun Seasoning. However, you can also use a store-bought blend if you want. For a homemade option, combine chili powder, garlic powder, onion powder, cumin, brown sugar, kosher salt, pepper, and a pinch of cayenne pepper.
  • Brown sugar: A little goes a long way here. Brown sugar adds some sweetness to the spice rub and caramelizes under the heat, giving the fish a beautiful crust.
  • Lime juice: Lime juice enhances the flavors of the ingredients and brightens up the whole dish. Add lime zest for even more lime flavor.
  • Cilantro: Fresh herbs like cilantro add tons of tasty, herbaceous flavor to any taco dish. If you don’t like cilantro, try swapping for fresh parsley or chives.
  • Fruit: This is optional, but I love adding some diced mangos, pineapples, or avocados to my salsa to enhance the delicious flavors even further. This pineapple salsa or mango salsa would be delicious.

How to Know When Salmon is Done

Want to learn how to cook salmon to perfection? It can be a little tricky at first, but it’s a lot easier if you have a reliable food thermometer. I bought mine years ago and it’s become a serious lifesaver on more occasions than I can count.

The thickest part of the salmon should be 145°F for it to be cooked to perfection. If you don’t have a thermometer at hand, just try flaking it with a fork. If the salmon looks light pink and opaque in appearance and easily flakes with a fork, then it should be done.

Spice rubbed salmon tacos in a tray with flour tortillas, limes, avocado, corn salsa, and mango.

Recipe Tips and Ideas

These tacos are so versatile and easy to make that you can have it a dozen times and still find fun new ways to change it up. While it’s pretty easy to get creative with the ingredients you have at home, I’ve got plenty of ideas I can share too. Here are some of my top recipe tips and ideas for the best salmon tacos:

  • Corn or flour tortillas. Corn tortillas for the win! Not only are they the most authentic, but they’re also more nutritious and naturally gluten-free. Check out my Oven Baked Taco Shells for a crunchy taco shell that can hold plenty of fillings without falling apart.
  • Play around with your toppings. These salmon tacos are fantastic vessels for all your favorite toppings. Top them with some salsa, guacamole, fresh avocado or avocado crema, coleslaw, black beans, or anything else you want. There’s no wrong answer!
  • Tzatziki Twist. Give these tacos some Greek flair by serving them with a dollop of tzatziki sauce, fresh dill, and chopped parsley.
  • Extra spicy. To create extra spicy salmon tacos, swap in some ancho or chipotle chili powder. Pair with pickled onions, habanero hot sauce, and avocado for a seriously tasty meal!
  • Fish Taco Bowls: Use the salmon to make tasty fish taco bowls with rice or quinoa as the base.

Frequently Asked Questions

Here are the answers to some of the most frequently asked questions about this salmon tacos recipe:

This generally depends on you and your preferred fish-to-fillings ratio but I typically find that one pound of fish is enough to serve four people. If you’re unsure, I would always recommend making more than you think you need. You can always enjoy the leftovers the next day!

When we have taco night at my house, we usually just serve a buffet-style taco bar so everyone can fill up their tortillas with their toppings of choice. If you want some quick and easy side dish ideas to go along with your taco toppings, some of my favorites include brown rice, Mexican Cauliflower Rice, Refried Beans, and a simple side salad.

Leftover cooked salmon will stay fresh in the fridge for up to 3-4 days and works great as a healthy protein option to add to grain bowls, salads, and wraps for lunches and dinners. You could even flake the salmon apart with a fork and add some Greek yogurt to make salmon patties on the stove!

Hand picking up a blackened salmon taco with avocado and corn salsa.
The Recipe
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Salmon Tacos with Corn Salsa

408 CAL 47g CARBS 13g FAT 30g PROTEIN 5
1 Comment
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  • 1 lb. wild salmon (or farm raised)
  • 1 tbsp olive oil
  • 1 tbsp brown sugar (or honey, optional)
  • 1 tbsp blackening seasoning (pr taco seasoning or Cajun seasoning)
  • 2 cups corn
  • 1/4 red onion, diced
  • 1/4 cup poblano pepper, diced
  • 2 tbsp lime juice
  • 1/4 cup cilantro
  • Salt and pepper
  • 1 cup mango, diced (or avocado or pineapple, optional)
  • 8 corn tortillas

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Preheat the oven to 425 degrees. Stir together the olive oil, brown sugar, and blackening seasoning (or another seasoning blend). For a simple option, just use chili powder.

Blackening seasoning and olive oil being stirred in a small bowl.

Cover a baking sheet with foil. Place the salmon on the foil and brush the salmon with the olive oil and spice mixture. Roast for 12-15 minutes until the salmon is cooked through and flaky. The exact cooking time will depend on the thickness of the salmon. Grilling option: Place the salmon on foil or skin-side down on an oiled, preheated grill. Cook over medium-high heat for 10-15 minutes until flaky.

Salmon being brushed with blackening seasoning spice rub on a foil lined baking sheet.

While the salmon cooks, make the corn salsa by combining the corn, red onion, poblano pepper, lime juice, cilantro, salt, and pepper. Add mango, pineapple, or avocado if desired.

Corn, mango, red onion, cilantro, and lime juice being stirred in a white bowl.

Break the salmon into pieces and serve on warmed corn tortillas with corn salsa and any other additional toppings.

Salmon tacos on a tray with corn salsa.
Nutritional Facts
Serving Size: 2 tacos
Amount Per Serving
Calories 408
Calories from Fat 53
% Daily Value *
Total Fat 13g
Saturated Fat 3g
Monounsaturated Fat 3g
Polyunsaturated Fat 2g
Cholesterol 51mg
Sodium 98mg
Total Carbohydrate 47g
Dietary Fiber 6g
Sugars 15g
Protein 30g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
1 Comment
On Salmon Tacos with Corn Salsa
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May 10, 2022 - 03:37
Add a Rating:
I used the chili powder option. My fish was so fresh it didn't need much seasoning. Recipe is very easy! The corn salsa goes so well I just needed to tell you :) how happy everyone was.
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