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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
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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


  • 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


  • 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.


Photo by: Sabrina Baksh


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