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Get ready for mess-free fish tacos! Salmon tocos have never been easier or tastier, mark my words. I am about to walk you through every step of the way so that your dinner is a total hit. Pro tip: don’t sleep on that pineapple salsa. It’s worth the cutting board quality time.

The Best Fish Tacos with Salmon
If you’ve ever made fish tacos, you know that the fish is usually fried, either in a pot of oil or on a skillet. Either way, there’s usually a lot of extra cooking fat and (more important to me) a MESS left behind. That’s why I love these so much. Get a nice big piece of salmon, dust it in this no-fail dry rub, and then BAKE the salmon by following our instructions.
Once the salmon is out of the oven, just use a fork to flake the fish into bite-sized pieces.
Load that tasty salmon into a toasted tortilla, top liberally with pineapple salsa, and enjoy!
Ingredients for Salmon Tacos
Below, you’ll find everything you’ll need to season and bake your salmon, make your delicious pineapple salsa, and assemble your ready-to-devour tacos.

For the Tacos
- 1 ½ pounds of salmon
- 1 tablespoon of extra-virgin olive oil
- 1 teaspoon of salt
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- ½ teaspoon of ancho chili powder
- ½ teaspoon of cumin
- ¼ teaspoon of black pepper
- Corn tortillas, for serving
- Pineapple salsa, for garnish (recipe below)
- Sliced jalapeno, for garnish
- Cilantro, for garnish
For the Pineapple Salsa
- 2 cups of pineapple, diced
- 1 large avocado, diced
- 2 tablespoons of lime juice (about 1 lime)
- ⅓ cup of fresh cilantro, roughly chopped
- ¼ of a red onion, diced
- 1 small jalapeño, seeds removed, diced (optional)
- ½ teaspoon of salt
Ingredient Modifications and Substitutions
These tacos are incredible as-is, but if you’re looking for some ways to mix them up, our best ideas are below.
- Use mango salsa – if pineapple isn’t your thing, try swapping the pineapple salsa for mango salsa! They’re both really delicious.
- Use steelhead trout – if you can’t find salmon, steelhead trout is a GREAT option.
- Skip the spice – to keep things mild, ditch both the jalapeno in the pineapple salsa and the one used for garnish.
How to Make Salmon Tacos
These salmon tacos are a breeze to whip up (the oven actually does most of the work for you!). Here’s how it’s done:






- Prep – preheat the oven to 400°F, and line a baking sheet with parchment paper.
- Season the salmon – add the salt, paprika, garlic powder, onion powder, ancho chili powder, cumin, and black pepper to a small bowl and mix to combine. Place the salmon on the parchment paper-lined sheet pan, brush the it with olive oil, and sprinkle the seasoning over the top of the olive oil.
- Bake – bake for 15 minutes or until easily flaked with a fork.
- Make the pineapple salsa – while the salmon is baking, add the chopped ingredients for the pineapple salsa to a bowl and mix to combine.
- Flake the salmon – after 15 minutes, remove the salmon from the oven and use a fork to flake the salmon into chunks.
- Assemble the tacos, serve, and enjoy – add the salmon to charred corn tortillas, and top with a scoop of pineapple salsa, sliced jalapeno, and cilantro. Enjoy!

Salmon Taco Toppings
The salmon taco topping possibilities are endless! Stick with recipe and use pineapple salsa, sliced jalapeno, and cilantro as garnish, or choose your own adventure! Some of our best (delicious) topping ideas:
- Cotija cheese
- Mexican Street Corn and Kale Slaw
- Mexican Coleslaw with Creamy Avocado Dressing
- Black Bean and Corn Salsa
- Paleo Cilantro Lime Cream Sauce
- Avocado Dressing
- Jalapeno Ranch Dressing
- Creamy Salsa Verde
- Paleo Salsa Verde
- Guacamole
What to Serve with Salmon Tacos
These salmon tacos are a delicious complete meal all on they’re own, but if you’re looking for a simple side, beans and/or rice would be really delicious. If you REALLY want to impress, this Mexican Corn Salad is my side dish recommendation!

Salmon Tacos FAQs
Salmon can absolutely be used for fish tacos! It may have a bit more of a distinct taste than a flaky white fish, but it’s a delicious option nonetheless.
Generally speaking, any salmon labeled as “wild-caught” is a good option. You’re more likely to find wild-caught Pacific salmon than wild-caught Atlantic salmon, but either option is great. To stay up-to-date on the BEST (healthiest, most sustainable, etc) fish selections on any given day, check out the _________.
While you can absolutely use previously frozen salmon for these fish tacos, you will want to make sure that it is completely thawed before seasoning and baking it.

Just for You
Seafood Recipes
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Ingredients
For the Tacos
- 1½ pounds salmon
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ancho chili powder
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- Corn tortillas for serving
- Pineapple salsa for serving (ingredients below)
- Sliced jalapeno for serving
- Cilantro for serving
For the Pineapple Salsa
- 2 cups pineapple diced
- 1 large avocado diced
- 2 tablespoons lime juice about 1 lime
- ⅓ cup fresh cilantro roughly chopped
- ¼ red onion diced
- 1 small jalapeno seeds removed, diced (optional)
- ½ teaspoon salt
Instructions
- Preheat the oven to 400°F, and line a baking sheet with parchment paper.
- Add the salt, paprika, garlic powder, onion powder, ancho chili powder, cumin, and black pepper to a small bowl and mix to combine. Place the salmon on the parchment paper-lined sheet pan, brush the it with olive oil, and sprinkle the seasoning over the top of the olive oil.
- Bake for 15 minutes or until easily flaked with a fork.
- While the salmon is baking, add the chopped ingredients for the pineapple salsa to a bowl and mix to combine.
- After 15 minutes, remove the salmon from the oven and use a fork to flake the salmon into chunks.
- Add the salmon to charred corn tortillas, and top with a scoop of pineapple salsa, sliced jalapeno, and cilantro. Enjoy!
Nutrition Information
Recipe Notes
- Use mango salsa – if pineapple isn’t your thing, try swapping the pineapple salsa for mango salsa! They’re both really delicious.
- Use steelhead trout – if you can’t find salmon, steelhead trout is a GREAT option.
- Skip the spice – to keep things mild, ditch both the jalapeno in the pineapple salsa and the one used for garnish.
Maurna Thornton says
Oooooh these are so good! I saw they were the June recipe of the month, and I got excited because I’ve made these several times and enjoy them tremendously each time. One of my favorite restaurants in town has a salmon with pineapple salsa that I crave, and this recipe gives me the opportunity to make something similar and easy at home!
Keep up the good work Cassy! I have all your books and subscribe to your newsletter and YouTube channel. You’ve really made my life easier.
Cat says
Loved this! Super easy and tasty. Will be making for summer bbqs.
Kelley says
These were delicious! The seasoning for the salmon was perfect in combination with the pineapple salsa. I left the jalapeño out, but will probably add next time.
Megan says
My husband and I loved this quick easy dinner! I made a cilantro rice to go with it and it was tasty.
Lizz J says
YUM! I can’t wait to make this – even my 7 year old will enjoy if i leave out the jalapeno 🙂