Salmon Tostadas are made with flaky salmon, bright pineapple salsa, and creamy avocado, all stacked on top of a perfectly crispy tostada shell. Serve alongside some rice and beans for the ultimate weeknight dinner!
Living in Southern California, loving Mexican food is pretty much a personality trait. With that being said, I guess my obsession with all things tostada-related isn’t too surprising.
As much as I love a good taco, sometimes the taco’s open-face crunchy cousin (aka the tostada) is my preferred vehicle for getting all my favorite toppings into my belly as quickly and as easily as possible. And now, say hello to my favorite Salmon Tostadas.
These easy Salmon Tostadas are made with a mouth-watering combination of flaky baked salmon, tropical pineapple salsa, and creamy avocado, all served on a crispy baked corn tortilla.
It’s bold, flavorful, and can be made in under 20 minutes. One of the best things about these delicious tostadas with salmon is that you can customize them with any toppings you like. Switch up the salsa, add some chilies, or pack in the protein with some beans.
Whether you’re looking for a fun way to switch things up on your next Taco Tuesday or hosting a dinner party for friends, this Salmon Tostadas recipe is bound to become an instant hit in your home. Best of all, the leftover salmon and salsa both taste amazing in Tex Mex-inspired salads!
What You’ll Need
Let’s break down the key ingredients you’ll need to whip up these crave-worthy salmon tostadas:
- Salmon: Fresh or frozen salmon filets both work fine, so use whichever you have available to you. Feel free to swap out for another flaky fish if needed.
- Spice rub: I’ve used a simple spice blend of ancho chili powder, chili powder, garlic and onion powder, salt, pepper, oregano, and brown sugar. This delicious homemade spice rub adds a ton of great flavor to the salmon!
- Tortillas: Transform your corn tortillas into the crunchiest tostada shells by using my Homemade Tostada Shell recipe. It’s perfectly crispy and easy to make!
- Avocados. Mashed avocados pair brilliantly with the salmon and pineapple salsa. You can mash your own or buy a store-bought guacamole to use instead.
- Pineapple. Fresh pineapple serves as the base of our pineapple salsa and adds a delicious flavor and sweetness to the dish. You can also use peaches or mango as the base of the salsa instead if preferred.
- Cilantro. Fresh cilantro adds a tremendous amount of flavor into this dish and is a staple in Mexican cuisine. Not a fan? Swap it out for parsley or leave out the herbs altogether.
- Jalapeno. Make sure to remove the seeds if you aren’t a fan of heat or leave them in for a bit of a kick.
- Lime juice. Not only does some lime juice brighten up the salsa and give it a tangy flavor, but it also slows the oxidation process, keeping the salsa fresher for longer.
How to Assemble The Best Salmon Tostadas
If you’ve been with me for a while, you probably know that I love experimenting around with all sorts of variations when it comes to my food. That being said, it’s super important to understand the basics before you can start getting crazy with the fun stuff!
I’ve come to realize that the perfect tostada is all about the layers and how you construct them. So here’s a step-by-step guide to assembling the tostada of your dreams.
- Prep your tortillas. The key to making the best tostadas is starting off with a perfectly crispy tortilla. While you can buy tostada shells, I’ve found that the best way to ensure perfection is by making your own tostada shells in the oven with corn tortillas.
- Spread that crema. Okay, it’s not just about crema for this layer. Sour cream, melted cheese, refried beans—the possibilities are endless. For us, it’s going to be our avocado mash or guacamole, whichever you’re going with.
- Add your star. This is where your protein comes in. Whether you’ve got chorizo, grilled chicken like this pollo asado, or baked salmon like in this recipe, add it at this point.
- Top it off with salsa. Let the salsa sit on top of all our previous layers and sink into all the nooks and crannies. If pineapple salsa isn’t your thing, try this simple Pico de Gallo instead.
Salmon Tostada Topping Ideas
There are so many options when it comes to tostadas. Here are some of the best toppings to try! Every time you make them you can try out a different combination of toppings.
- Use beans instead of creamy avocado
- Shredded cabbage or lettuce
- Diced tomatoes
- Chopped red onion
- Chopped cilantro
- Sliced jalapenos
- Mango black bean salsa
- Red or green salsa
- Pico de gallo
- Queso fresco
- Pickled red onions
- Hot sauce
- Yogurt sauce
- Sour cream or crema
- Mexican coleslaw
Recipe Ideas and Variations
Tostadas are one of the most versatile foods around! Here are some easy ways to switch up this recipe and make it your own.
- Switch up the fish: Instead of salmon, use the blackened fish in these blackened fish tacos or some spicy shrimp from these easy shrimp tacos.
- Use beans: Instead of making these with avocado, use more traditional refried beans or the black beans from these easy Bean Tostadas.
- Add slaw: Top the salmon tostadas with creamy Mexican coleslaw for more crunch and color.
- Make them spicy: To make the salmon spicier, double the amount of chili powder in the rub. Or add a spicy salsa or sauce like this creamy chipotle sauce.
Frequently Asked Questions
Here are the answers to some of the most frequently asked questions about this salmon tostada recipe:
Can I fry my corn tortillas instead?
Of course! Many people choose to deep fry tortillas over the stove. I like to bake them instead to cut back on all the added oil and have found that baked tostada shells are just as crunchy and delicious. It’s all about personal preference!
What can I serve with these salmon tostadas?
You could easily serve this dish on its own as a complete meal. However, if you’re serving a crowd or want something more satisfying, you have plenty of options. Some of my top picks include brown rice, green salad, refried beans, and grilled vegetables.
What should I do with leftovers?
You can save the leftover salmon, salsa, and avocado to enjoy on salads or in wraps. Make sure to store them in separate airtight containers in the fridge for best results. To keep the avocado from browning too quickly, try squeezing some fresh lime juice over it before storing in the fridge.
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- 1 lb wild salmon (or farmed)
- 2 tsp brown sugar (optional)
- 1 tsp kosher salt
- 1/2 tsp ancho chili powder
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp black pepper
- 2 tsp olive oil
- 1 cup avocado (mashed with salt and pepper, or guacamole, more if needed)
- 8 corn tortillas
- 2 cups pineapple
- 1 jalapeno, diced (more to taste)
- 1/4 cup red onion, diced
- 1/4 cup cilantro, diced
- 1 lime, juice (more if needed)
- Salt and pepper
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Brush the salmon with olive oil. Sprinkle with the spice mixture and rub to cover the salmon with the spice rub. Place the salmon on a baking sheet covered with foil. Bake for 8-10 minutes for thinner fillets, 12-16 minutes for medium thick fillets, and 18-22 minutes for thick fillets. Salmon is ready when it reaches about 145 degrees.
* 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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