Grilled salmon tacos are a must-try for all Taco Tuesday enthusiasts. The salmon is grilled to perfection, flaked, and combined with crunchy slaw and creamy guacamole, resulting in an explosion of flavor you won’t be able to resist.

The Best Salmon Tacos — derrickriches.com

We adore these grilled salmon tacos to the point of obsession and discovered a great way to prepare them without the fillets falling apart. A cast-iron skillet is perfect for this recipe, as it simplifies the cooking process and adds a delectable crust to the fish. The Latin spices used to season the fish make it even more flavorful and exciting. We recommend using a 12″ cast-iron pan for this dish.

Ingredients for Salmon Tacos

Two salmon fillets, about 6 ounces each, with the skin left on
Onion powder
Salt and black pepper
Ancho chili powder
Cumin
Garlic powder
Cayenne pepper (optional)
Olive oil
Limes
12 white corn tortillas (or small flour tortillas)
1 1/2 cups Quick n’ Dirty Sandwich Slaw or Cole Slaw of Choice
Store-bought salsa
Guacamole (optional)
Cotija cheese
Cilantro

How to Make the Best Salmon Tacos:

Get a head start on assembling your salmon taco ingredients before cooking the salmon. Prepare slaw according to recipe directions. Cover the bowl, and place it into the refrigerator. We also recommend that you prepare the cotija, and optional guacamole (you can use either store-bought or use your favorite recipe), quarter the limes, and chop the cilantro.

Cast-Iron Salmon — Sabrina Baksh/derrickriches.com

Prepare your grill for high heat or 450 degrees F. If using a charcoal grill, light your coals in a charcoal chimney, and let them burn for 10 minutes until they are nice and hot. Remove your grates, spread the hot coals out, and set the grates back in place.
If you use a gas grill or pellet cooker, preheat your grill to 450 degrees F. We recommend alder wood pellets for fish.
Set your 12″ cast-iron pan onto the grill grates, and let it heat up for 10 minutes.
In a small bowl, combine onion powder, salt, ancho chili powder, cumin, garlic powder, black pepper, and cayenne (optional).
Season the flesh side of the salmon fillets.
Add oil to the cast-iron pan and heat for 1 minute or until you can detect a wisp of smoke.
Place salmon fillets into the pan, skin side down. Cook for 6-7 minutes, turn, and cook on the flesh side for 3 minutes.
Aim for an internal doneness temperature between 140-145 degrees F. Check for doneness with an instant-read thermometer in the thickest part of the salmon.
Flip back over, and drizzle with fresh lime juice. Use one 1 quartered piece of lime per fillet.
Remove pan from heat, and transfer salmon (skin-side down) onto a clean cutting board. Now it’s time to assemble your grilled salmon tacos.

Assembling the Tacos

Use a fork to flake the fish into bite-sized pieces. Discard the skin and any residual bones in the fillet (not common, but 1 or 2 might pop up).
Optional step: Wrap the tortillas in foil and place them onto the grill for 3-5 minutes, turning once. You can do this while the salmon is cooking.
Use two warm tortillas per taco. Consult the recipe image for guidance.
Stack tacos with slaw first, then salmon, guacamole (optional), and sprinkle on some cotija cheese, red onion, and cilantro.

Alternative Cooking Method:

Prepare your salmon tacos on the stovetop.

Set your burner for high heat.
Follow the instructions above by preheating your cast-iron pan, adding oil, and cooking the salmon like on the grill.

Ingredient Substitutions:

Salmon: Our Salmon Tacos will work with any fish like cod or halibut, but if you want a real change, try using scallops or jumbo shrimp. You can also substitute grilled chicken breast.
Ancho Chili Powder: Ancho Chilies have a smoky flavor, but you can substitute chili powder.
Cole Slaw: While we like our Quick and Dirty Sandwich Slaw for this salmon tacos recipe, any slaw (prepared to homemade) will do.
Cojita Cheese: Substitute with Feta or Queso Fresco.
Guacamole: Try thin avocado slices, edamame hummus, or extra salsa!

What to Serve with Grilled Salmon Tacos:

Did you like Salmon Tacos? Try these recipes too!

Grilled Salmon Tacos

The best salmon tacos you'll ever try, made right on the grill in a cast-iron pan. Absolutely delicious and easy to make!

5 from 1 vote

Print Pin

Course: Main Dish

Cuisine: American BBQ, Fusion

Keyword: cast-iron salmon, fish tacos, grilled salmon tacos, salmon tacos

Prep Time: 25

Cook Time: 10

Total Time: 35

Servings: servings

Calories: 556kcal

Ingredients

2 salmon fillets about 6 ounces each, with the skin left on
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ancho chili powder
1/4 teaspoon cumin powdered
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper optional
2 tablespoons olive oil
2 limes quartered
12 corn tortillas white corn
1 1/2 cups Quick n’ Dirty Sandwich Slaw
1/2 cup store-bought salsa of choice
Guacamole optional
1/2 cup Cotija cheese
1/2 cup cilantro roughly chopped

Instructions

Prepare slaw according to recipe direction. Cover the bowl, and place it into the refrigerator.
Prepare your grill for high heat or 450 degrees F. If using a charcoal grill, light your coals in a charcoal chimney, and let them burn for 10 minutes until they are nice and hot. Remove your grates, spread the hot coals out, and set the grates back in place.
If you use a gas grill or pellet cookers, preheat your grill to 450 degrees F. We recommend alder wood pellets for fish.
Set your 12″ cast-iron pan onto the grill grates, and let it heat up for 10 minutes
In a small bowl, combine onion powder, salt, ancho chili powder, cumin, garlic powder, black pepper, and cayenne (optional).
Season the flesh side of the salmon fillets.
Add oil to the cast-iron pan and heat for 1 minute, or until you can detect a wisp of smoke.
Place salmon fillets into the pan skin side down. Cook for 6-7 minutes, turn and cook on the flesh side for 3 minutes.
Aim for an internal doneness temperature between 140-145 degrees F.
Flip back over, and drizzle with fresh lime juice. Use one 1 quartered piece of lime per fillet.
Remove pan from heat, and transfer salmon (skin-side down) onto a clean cutting board.
Use a fork to flake the fish into bite-sized pieces. Discard the skin and any residual bones in the fillet (not common, but 1 or 2 might pop up).
Optional step: Wrap the tortillas in foil and place them onto the grill for 3-5 minutes, turning once. You can do this while the salmon is cooking.
Use two tortillas per taco. Consult recipe image for guidance.
Stack tacos with slaw first, some salmon, guacamole (optional), salsa, cotija cheese and cilantro. Serve with the remaining lime quarters.
Stovetop: Set your burner for high heat. Follow the instructions above by preheating your cast-iron pan, adding oil, and cooking the salmon the same way you would on the grill.