These easy salmon tacos with slaw come together in 20-minutes flat! The salmon broils to flaky perfection in 10-minutes while you whisk together a creamy, crunchy homemade cabbage slaw. A light, fresh take on taco night you’ll want on repeat.

Overhead shot of salmon tacos with cabbage slaw and radishes. There are lime wedges, cilantro leaves, and a small wooden bowl with cilantro around it.

5 star review

“These tacos are so delicious and also ridiculously easy. I’ve never broiled salmon and was a little skeptical, but this is probably the best salmon dish I’ve ever made. We added a little spicy guac and pico de gallo, and it was perfect.”

– Carol
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My Favorite Salmon Tacos with Slaw!

Okay, let’s talk about my favorite way to eat salmon, and that’s fish tacos! But not just any fish tacos, but fish tacos with slaw, because it’s the slaw that takes these salmon tacos from good to so-darn good! While most fish taco slaws lean heavy on creamy dressing, my version keeps things simple with just shredded cabbage, mayo, fresh lime juice, and salt. The whole thing comes together in the few minutes the salmon spends under the broiler.

As for the salmon, I coat each piece in a quick mayo-lime mixture before sliding the pan under high heat. Ten minutes later, the salmon is flaky, lightly charred on top, and ready to flake into warm corn tortillas. The mayo locks in moisture and adds a subtle creaminess that ties the whole taco together, especially with the bright lime in the slaw on top. Trust me, it really works!

Pile the flaked salmon and slaw onto warm tortillas with sliced avocado and a squeeze of lime, and you’re set. Round out the meal with a scoop of my 4-ingredient guacamole and a side of 1-pan beans and rice for a full Tex-Mex spread that comes together in under 30 minutes total! 

Welcome to My Kitchen, Let’s Make Easy Salmon Tacos

Jump to Recipe Instructions
An overhead shot of corn tortillas and containers holding the following ingredients: purple cabbage, lime wedges, lime juice, cilantro, white cabbage, mayo, salt, raw salmon.
Gather ingredients.
An overhead shot of a small white mixing bowl with a white mixture and a small golden whisk inside.
Whisk together 1 tablespoon mayonnaise, lime juice and salt.
Overhead shot of a rectangular baking dish lined with aluminum foil topped with 4 pieces of uncooked salmon that are being brushed with a white creamy mixture.
Place the salmon on a baking sheet and coat with the mayo.
An overhead shot of a baking pan lined with foil with 4 pieces of cooked salmon. One of the pieces is being crumbled by a fork.
Broil until the salmon flakes easily with a fork.
An overhead shot of a white mixing bowl with cabbage slaw and a fork inside. There are limes and shredded cabbage in containers around the mixing bowl.
Make the slaw by combining the cabbage, mayonnaise, lime juice and salt.
Angled shot of salmon tacos with cabbage slaw and radishes. There are lime wedges, cilantro leaves, and a small wooden bowl with cilantro around it.
Add the cooked salmon to tortillas and top with slaw.
Overhead shot of salmon tacos with cabbage slaw and radishes. There are lime wedges, cilantro leaves, and a small wooden bowl with cilantro around it.
Angled shot of a hand holding a salmon taco with a cabbage slaw and radishes. There are lime wedges, cilantro leaves, and a small wooden bowl with cilantro around it.

Testing Tips for Quick Salmon Tacos with Slaw

  • Pat the salmon completely dry before coating with the mayo-lime mixture. Wet salmon won’t take the seasoning evenly, and any extra moisture causes the mayo to slide off and pool on the foil. A dry surface lets the coating cling so every bite gets the flavor.
  • Make the slaw first and let it sit while the salmon cooks. A 10-minute rest in the fridge softens the cabbage just slightly and lets flavors really come together.
  • Char the tortillas directly over a gas flame for 10 seconds per side for extra flavor. A quick trip over an open flame (or a dry skillet over high heat) gives them a slight char and pliability that holds up to a packed taco without tearing.
Angled shot of a salmon taco with cabbage slaw and radishes. There are 3 more tacos, lime wedges, cilantro leaves, and a small wooden bowl with cilantro around it.
Overhead shot of salmon tacos with cabbage slaw and radishes. There are lime wedges, cilantro leaves, and a small wooden bowl with cilantro around it.
5 stars (3 ratings)

Salmon Tacos with Slaw (20-Minute)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 4 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Easy salmon fish tacos with a crunchy cabbage slaw and creamy mayo-lime dressing. Oven broiled to flaky perfection in 10 minutes for a healthy taco night!
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Ingredients

For the Salmon Tacos

  • 1 tablespoon mayonnaise
  • 1 teaspoon fresh lime juice
  • ½ teaspoon kosher salt
  • 1 pound fresh salmon
  • 12 small tortillas (corn or flour), warmed

Taco Slaw

  • 3 cups shredded cabbage mix (from a bag)
  • 1 cup finely shredded red cabbage
  • ¼ cup mayonnaise
  • 2 tablespoons fresh lime juice
  • ½ teaspoon kosher salt

Equipment

Instructions 

  • In a small bowl whisk together 1 tablespoon mayonnaise, lime juice and ¼ teaspoon kosher salt.
  • Place the salmon, skin side down, on a foil lined baking sheet. Coat the salmon flesh evenly with the mayonnaise mixture.
  • Place the salmon on the top rack of the oven. Broil on high for 10-15 minutes, until the salmon flakes easily with a fork.
  • Meanwhile, make the slaw by combining the cabbage mix, red cabbage, mayonnaise, lime juice and salt in a medium bowl. Mix to combine. Set aside.
  • To assemble the tacos, add the cooked, flaked salmon to warmed tortillas. Top with slaw, and any desired toppings. Serve immediately.

Notes

  • Mayo: Don’t want to use mayo? Swap in whole Greek yogurt in its place!
  • Broiling: Position the rack on the top oven rack before preheating the broiler. Salmon broils best 4-6 inches from the heat source, so if the rack is in the middle, you’ll get cooked salmon without the lightly charred top that makes the tacos special. Be sure to move the rack first, then turn on the broiler.
  • Cook Time: Start checking at 8 minutes, as the 10-15 minute range is wide because salmon thickness varies a lot. A thinner fillet can be done in 8 minutes, while a thick center cut might take the full 15. Pull it as soon as the salmon flakes easily with a fork. Past that point it gets dry fast!
Course: dinner, Main Course
Cuisine: American, Mexican

Nutrition Information:

Serving: 4 (3 tacos with slaw), Calories: 472kcal, Carbohydrates: 40g, Protein: 32g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 6g, Cholesterol: 70mg, Sodium: 648mg, Potassium: 858mg, Fiber: 7g, Sugar: 3g, Vitamin A: 362IU, Vitamin C: 35mg, Calcium: 111mg, Iron: 2mg
Nutrition disclaimer
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