Blackened Salmon Tacos with Peach Salsa
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Craving a fresh and flavorful meal on the fly? This easy salmon taco recipe combines seasoned blackened salmon, a jazzy peach salsa, and warm corn tortillas for a vibrant, delicious dinner that’s ready in under 20 minutes!
Love tacos? Me too! Here are a few of my favorites: Easy Chorizo Tacos. Family Favorite Steak Tacos! and Fall Favorite Pumpkin Mushroom Tacos
These salmon tacos are as simple as they are mouthwatering! The bold flavors of blackened salmon pair beautifully with a refreshing peach salsa, adding a sweet and spicy twist that’s perfect for any season. With just a handful of wholesome seasonal ingredients, this recipe is quick, healthy, and guaranteed to impress both family and guests. Whether you’re looking for an easy weeknight meal or a fun dish to share, these salmon tacos are the perfect pick!
You’re Gonna Love This Quick & Simple Recipe
You’ll love these Blackened Salmon Tacos with Peach Salsa because they check all the boxes—
- Quick and Easy: Ready in under 20 minutes, with minimal prep and easy clean-up.
- Bold, Vibrant Flavors: The perfect balance of spicy and sweet.
- Nutritious: Packed with Omega-3 fatty acids, protein, and fresh seasonal ingredients (colors = phytonutrients).
- Crowd Pleaser: Who doesn’t love tacos? They’re a fun, crowd-pleasing meal that’s perfect for any occasion!
BONUS – Have you been looking for a recipe for leftover salmon? This is the PERFECT recipe!
Let’s Get Cooking!
Ingredients and Helpful Substitution Tips
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Veggies – Keeping it simple with shredded red cabbage!
- Omega 3 Superstar -Wild Salmon – I prefer wild caught over farm-raised, and the majority of the time I am using frozen wild salmon which has yet to disappoint. I order most of my seafood from Vital Choice.
- Flavor Boosters – The peach salsa takes this simple recipe over the top – You’ll need fresh peaches, jalapeno, red onion, fresh cilantro, lime and avocado
- Blackening Seasoning – The salmon is coated in blackening seasoning which is typically a blend of paprika, onion powder, garlic powder, cayenne, black pepper and oregano. You can easily sub this homemade cajun seasoning (very similar blend) or try this homemade taco seasoning!
Subs + Additions
- Red cabbage: Green cabbage can easily work in its place
- Salmon: Tuna, Sea bass, Halibut, Cod, Shrimp, and Scallops, all are great options! If you don’t like seafood, chicken will work too! Also, steak would be delicious.
- Peaches: If peaches are out of season, feel free to substitute with mango, pineapple, nectarines or plum for a delicious twist. Or, if you’re just not feeling peachy, try this fun alternative: Spicy avocado and mango salad
- Additions: shredded carrots or thinly sliced red bell pepper would work well
Tools
- A baking sheet
- A small bowl
- A knife
- A cutting board
- Cast iron skillet
Tips and Expert Instructions:
Step One: The Salmon
- Preheat your oven to 425°
- Place your salmon fillets on a baking sheet, coat the salmon in olive oil, and season with your blackening spice (or chili powder)
- Roast for 10-12 minutes.
- The rule of thumb for roasting your salmon is 4-6 minutes per 1/2 inch thickness.
Step Two: Peach Salsa
- Dice up your peaches, avocado, jalapeno, and red onion.
- Add your diced produce to a small bowl and gently stir them together.
- Slice your lime and add the juice to your salsa along with the sea salt.
- Time for a taste test!
- add more salt if needed.
Step Three: Toast your tortillas
- Throw your tortillas in a cast iron skillet over medium-high heat for about 15 to 30-ish seconds on each side. (No, you don’t need to add oil or water). If you can smell them toasting and see some browned spots, you’ve done it right.
Step Four: Put the tacos together!
- Remove the salmon from the oven and use a fork to flake the fish (be sure to watch for and remove any bones)
- Divide the flaked salmon between your toasted tortillas.
- Top with salsa, and add any finishing touches that you desire. Personally, I like to add some additional sliced jalapenos, shredded cabbage, another squeeze of lime and some cilantro.
- Enjoy!
Storage Tips
- STORAGE – Store the salmon and salsa individually in sealed containers in the fridge for up to 3 days.
- REHEATING – Reheat the salmon in the microwave or skillet, warm up some new tortillas and add the cold salsa on top.
For similar tasty dishes, check out my healthy Super Bowl recipes and July recipes roundups!
If you’ve tried this recipe, don’t forget to rate and comment!
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Blackened Salmon Tacos with Peach Salsa
Ingredients
- 1 lb. salmon
- 1 tbsp olive oil
- 2 tsp blackening seasoning alternatively you can use chili powder
- 12 corn tortilla
PEACH SALSA
- 2 peaches diced
- 1 avocado diced
- 1 jalapeno 1/2 finely diced – reserve half for topping
- 1 lime juiced
- 2 tbsp red onion finely chopped
- 1/4 tsp sea salt
TOPPINGS
- 1 cup red cabbage shredded
- fresh cilantro
- fresh sliced jalapeno optional
Instructions
- Preheat oven to 425°
- Place salmon filets on a baking sheet. Coat in olive oil and season with blackening spice (or chili powder). Roast for 10-12 minutes (4-6 minutes per 1/2 inch of thickness is the best formula)
PEACH SALSA
- Dice peaches, avocado, jalapeno, and red onion. Add to a small bowl and gently stir together, add lime juice and salt. Taste for seasoning, add more salt if needed.
PUT THE TACOS TOGETHER!
- Flake the salmon and divide between tortillas. Top with salsa, additional sliced jalapeno and shredded cabbage.
- Squeeze extra lime juice on top, add cilantro if desired and enjoy!
Notes
Nutrition
FAQ
Corn tortillas are a favorite for fish tacos and are naturally gluten-free. Of course, not everyone is a fan of corn tortillas, so almond flour tortillas or other alternatives may be used based on your preference and dietary needs.
Absolutely. If you prefer to air-fry the salmon while you dice up your salsa, go for it.
I have used the blackening spice blend from Vital Choice and “Frontier Co-Op”. You can also make your own blend or use this homemade cajun seasoning blend or this homemade taco seasoning blend.
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
