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Let's Make Salmon Tostadas
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These restaurant worthy Salmon Tostadas are so easy to make! Cripsy baked tortillas with spicy salmon, avocado, and pineapple salsa.
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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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Let's Watch Salmon Tostadas
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Step 1 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.
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Step 2 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.
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Step 3 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.
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Step 4 Pineapple salsa: Mix together the pineapple, jalapeno, red onion, cilantro, lime juice, salt, and pepper.
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Step 5 Assemble tostadas: Spread the tostadas with the mashed avocado. Top with flaked salmon (just gently break into pieces) and pineapple salsa.
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