This easy baked salmon tacos recipe is fresh, full of flavor, and ready in under 30 minutes! The cilantro lime sauce is bright and creamy and complements the tender fish.
Try my Easy Blackened Shrimp Tacos, Fish Tacos, or Easy Shrimp Tacos next.
Why you’ll love it
It doesn’t get much easier than placing a foil-lined baking sheet of salmon in the oven to make these quick, flavorful fish tacos. Baked salmon is a clean alternative to frying, producing flaky, tender fish and minimal cleanup. These tacos are simple to prepare and ideal for busy weeknights.
They’re a lighter option for taco night and packed with flavor from a simple pantry taco seasoning blend. Top with avocado, shredded lettuce, and an extra squeeze of lime for a bright, satisfying meal.
What you’ll need
- Tortillas – use corn or flour, depending on preference
- Salmon – oven-baked salmon is filling, nutritious, and cooks quickly
- Olive oil – prevents sticking, locks in moisture, and helps the fish brown
- Seasoning – garlic powder, chili powder, ground cumin, and salt & pepper for a balanced taco flavor
- Sauce – a cooling cilantro-lime sauce made with Greek yogurt, lime juice, garlic, and fresh cilantro
- Toppings – avocado chunks, shredded iceberg lettuce, and lime wedges are classic choices
Pro tip
Pre-shredded iceberg lettuce from a bag makes assembly faster and saves prep time.
How to make baked salmon tacos
This section provides an overview with step-by-step photos. Full ingredients and detailed instructions are in the recipe card below.
Preheat the oven and line a baking sheet with foil. Place the salmon on the sheet and drizzle with olive oil. Season the fillet with garlic powder, chili powder, ground cumin, and salt & pepper. Bake until the fish flakes easily with a fork. While the salmon cooks, combine the sauce ingredients in a prep bowl.
Taste the sauce and adjust seasoning. Prep the avocado and lettuce. Once the salmon is cooked through, flake it into bite-sized pieces with a fork. Assemble the tacos, drizzle with the creamy cilantro-lime sauce, add toppings, and serve immediately with lime wedges.
Tools for this recipe
Simple kitchen tools make this recipe easy: a baking sheet, foil, a sharp knife, and a small bowl for the sauce.
- Sheet pan lined with foil for easy cleanup
- Mixing bowl and spoon for the sauce
- A fork to flake the cooked salmon
- Skillet or small torch for warming tortillas, if desired
Substitutions and variations
- Adjust seasonings to taste — use a premade salmon or taco seasoning if you prefer.
- Swap shredded iceberg for a zesty jalapeño slaw for added crunch and heat.
- Air fryer option: Make a foil “boat” for easy cleanup and cook skin-side down. For a 1″ thick piece, cook about 13 minutes at 375°F without preheating.
What to serve with baked salmon tacos
- Start with homemade guacamole and chips for an appetizer.
- Pair tacos with a fresh salad like avocado-corn salad or a black bean and corn salad for a heartier meal.
Leftovers and storage
- Store leftover salmon in an airtight container in the refrigerator for 2–3 days.
- Freezing is not recommended for the assembled tacos or the sauce.
More Mexican-inspired recipes
- Creamy Taco Soup
- Taco Salad
- Creamy Chicken Enchiladas
- Fish Taco Sauce
- Blackened Fish Tacos
If you made these quick salmon tacos, please leave a star rating and review below. Tag me on Instagram so I can see your photos!
Baked Salmon Tacos
Print Recipe
Ingredients
- 8-10 medium tortillas corn or flour
- 1/2 pound fresh salmon
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cumin
- Salt & pepper to taste
Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon lime juice or to taste
- 1 clove garlic minced
- 1-2 tablespoons fresh cilantro or to taste, chopped
Toppings:
- 1 avocado diced
- Iceberg lettuce shredded, to taste
- Lime wedges to taste
Instructions
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Preheat your oven to 375°F (190°C). Move the rack to the middle position and line a baking sheet with foil.
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Place the salmon on the baking sheet and coat it with olive oil. Sprinkle with garlic powder, chili powder, ground cumin, and salt & pepper. Bake 10–15 minutes, or until the salmon flakes easily with a fork.
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Meanwhile, combine the sauce ingredients in a medium bowl and season with a pinch of salt and pepper. Taste and adjust as needed. Prepare the avocado and shred the lettuce.
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When the salmon is done, use a fork to break it into bite-size pieces. Warm tortillas if desired, assemble tacos, top with sauce and toppings, and serve with extra lime.
Notes
- If serving 4 or more, buy a larger fillet—this recipe doubles easily.
- Warm flour tortillas in the oven by wrapping them in foil and heating while you preheat the oven. Warm corn tortillas in a skillet or carefully over a gas flame.
Nutrition
,
Carbohydrates: 19g
,
Protein: 11g
, Fat: 9 g
Nutrition information is automatically calculated and should be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is appreciated; copying and pasting full recipes without authorization is prohibited.
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This recipe was originally published on January 17, 2017. It has been updated with new photos and clearer instructions but remains the same great recipe!