Salmon Tostadas

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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!

415 CAL 42g CARBS 16g FAT 29g PROTEIN
1 Comment

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!

Mexican salmon tostadas with spice coated salmon on a corn tortilla with avocado and pineapple salsa.

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.

Tostadas with baked salmon, pineapple salsa, cilantro, red onion, and creamy avocado on yellow corn tortillas.

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.

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:

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!

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.

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.

Plate with salmon tostadas served with baked salmon, pineapple salsa, avocado, and fresh cilantro.
The Recipe
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Salmon Tostadas

415 CAL 42g CARBS 16g FAT 29g PROTEIN
1 Comment
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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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Preheat the oven to 425 degrees, In a small bowl, mix together the brown sugar, kosher salt, ancho chili powder, regular chili powder, garlic powder, onion powder, and black pepper.

Spice rub for salmon tostadas being stirred in a a small bowl.

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.

Salmon being coated with olive oil and spices on a baking sheet.

To make tostadas: Place the tortillas on a baking sheet or directly on the oven rack. Cook for about 4 minutes on each side until they are crispy. You can cook these at the same time as the salmon or make them while you prep the salmon.

Corn tortillas being bake into tostada shells on a baking sheet.

Pineapple salsa: Mix together the pineapple, jalapeno, red onion, cilantro, lime juice, salt, and pepper.

Pineapple, cilantro, red onion, cilantro, and lime juice being stirred in a bowl.

Assemble tostadas: Spread the tostadas with the mashed avocado. Top with flaked salmon (just gently break into pieces) and pineapple salsa.

Salmon tostadas with avocado and pineapple salsa on a white plate.
Nutritional Facts
Serving Size: 2 tostadas
Amount Per Serving
Calories 415
Calories from Fat 84
% Daily Value *
Total Fat 16g
Saturated Fat 3g
Monounsaturated Fat 6g
Polyunsaturated Fat 3g
Cholesterol 51mg
Sodium 684mg
Total Carbohydrate 42g
Dietary Fiber 8g
Sugars 12g
Protein 29g

* 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 Tostadas
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Angela Knight
June 29, 2023 - 07:20
Add a Rating:
Thank you for this lovely idea! It was a hit for dinner today, my family thoroughly enjoyed the twist on tostadas.
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