The Best Salmon Tacos

The best salmon tacos you’ll ever try made right on the grill in a cast-iron pan. Delicious and easy to make too! If you’re anything like us, you can appreciate a well-made fish taco. We adore them to the point of obsession. We will admit that we prefer the fish grilled rather than fried. For that reason, we’ve come up with a great way to cook fish on the grill without risking the fillets breaking apart during the process. The cast-iron skillet helps streamline the process and produces a delicious crust on the fish. Our best salmon tacos are seasoned with Latin-inspired spices, and the flavor is amazing! For this recipe, we recommend using a 12″ cast-iron pan. 

The Best Salmon Tacos
Sabrina Baksh/derrickriches.com

Ingredients for Salmon Tacos

  • 2 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 corn tortillas (white corn)
  • 1 1/2 cups Quick n’ Dirty Sandwich Slaw
  • 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 direction. 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

How to make it:

  • 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
  • Cooking the Salmon:
  • 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. 
The Best Salmon Tacos
Sabrina Baksh/derrickriches.com

Assembling the Salmon Tacos:

  • Use two tortillas per taco. Consult recipe image for guidance.
  • Stack tacos with slaw first, some salmon, guacamole (optional), cotija cheese, and cilantro.

Alternative Cooking Method:

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. 

Did you like our best salmon tacos? Try these salmon recipes too!

The Best Salmon Tacos

The Best 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 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 3 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.

Notes

Photo by: Sabrina Baksh

Nutrition

Calories: 556kcal | Carbohydrates: 53g | Protein: 33g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 85mg | Sodium: 772mg | Potassium: 849mg | Fiber: 8g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 14mg | Calcium: 244mg | Iron: 3mg
The Best Salmon TacosThe Best Salmon Tacos