Name: The Best Salmon Tacos
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
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)

The best salmon tacos you’ll ever try are 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.

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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 fantastic! For this recipe, we recommend using a 12″ cast-iron pan.

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 corn tortillas (white corn)
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.
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.

Assembling the Salmon Tacos:

Use two warm tortillas per taco. Consult the 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.

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 any chili powder.
Cole Slaw: While we like our Quick and Dirty Sandwich Slaw for this recipe, any slaw (prepared to homemade) will do.
Cojita Cheese: Substitute with Feta or Queso Fresco.
Guacamole: Try thin avocado slices.

What to Serve with Salmon Tacos:

Did you like our Best Salmon Tacos? Try these salmon recipes too!

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: 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.