Making salmon fish tacos at home couldn’t be easier or more delicious! With a quick 10 minute trip under the broiler, the salmon cooks perfectly while you whip up a creamy, crunchy homemade cabbage slaw. A light & fresh take on taco night you’ll want to make 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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Flaky Salmon Fish Tacos in Under 20-Minutes? Let’s Go!

I’m known for developing flavor-packed, time-saving dinner recipes that are easy to prep and use minimal ingredients, and these easy & quick salmon fish tacos definitely fit the bill. Now, you’d think that living in the Pacific Northwest I would be a huge salmon fan, but it honestly takes a bit of kitchen magic for me to get excited about fish for dinner. I’ve come up with a few tricks (hello honey garlic salmon marinade!), but whipping up a batch of fish tacos is really the secret to my heart.

My family happens to love salmon, and it’s one of my favorite last minute ideas for dinner, since it comes together so easily. For this terrific twist on taco night I’m coating salmon (fresh or frozen-defrosted will do!) lightly with a mayo-lime juice to lock in the moisture and add tons of flavor. Then a quick trip under the broiler cooks the salmon perfectly while you whip up the best crunchy, creamy cabbage slaw. Fold it up in warm tortillas and you have a light and fresh meal you’ll want to up on regular rotation.  

Welcome to My Kitchen! Let’s Make Easy Salmon Fish 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.

Time Saving Tips & Tricks for Easy Salmon Fish Tacos

Making these salmon tacos at home is simple: broil or bake the salmon, whip-up a simple, crunchy cabbage slaw, and serve the two wrapped in warm tortilla with your favorite toppings. I like to coat the salmon with a greek yogurt or mayo sauce, and then it goes under a hot broiler until golden on top and cooked until tender. While the salmon cooks, there’s time to throw together a quick cabbage coleslaw and slice some creamy avocado. If you prefer your cabbage slaw to be creamier, add more mayonnaise or Greek yogurt to the recipe.

If fresh wild salmon isn’t available where you are, frozen salmon is a great option for this recipe! Salmon can be a bit pricey, but this recipe does a nice job of stretching a small amount of fish to feed quite a few people. If you can’t find or can’t budget for salmon, though, feel free to use any firm, white fish such as tilapia or cod. To warm tortillas, wrap them in damp paper towels and microwave them for 30 seconds. Or, if you have a gas range, you can warm them for a few minutes on either side over the gas flame – just watch them closely, as they’ll burn quickly!

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.

Beyond the Slaw, A Few Ideas to Go Along!

Since this salmon fish taco recipe includes cabbage slaw, you don’t need much in terms of sides, however, I highly recommend piling on the toppings, including my crowd-favorite 4-ingredient guacamole, fresh tomato salsa, sliced jalapeños, and sliced radishes. And, if you wanted to whip up a batch of 1-pan beans and rice, I wouldn’t fault you!

Make it Low Carb, Paleo, or Whole30

To make these tacos paleo and Whole30 friendly simply wrap them in lettuce leaves or grain-free wraps and use mayonnaise instead of yogurt.

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.

Key Ingredients & Substitutions

  • Mayonnaise: I like using avocado mayo for this recipe, but any mayo will work. If you want a mayo-free option, use whole Greek yogurt instead. Make this recipe egg-free by using a vegan or plant-based mayo.
  • Fresh lime juice: Fresh lime juice adds acidity, fresh flavor and brightness to the tacos and slaw. You could also use white balsamic or white wine vinegar in place of the lime juice.
  • Salmon: Feel free to use fresh or frozen-defrosted salmon.
  • Shredded cabbage: I love the ease of a pre-shredded cabbage mix. Feel free to use just shredded cabbage mix in place of the mix and red cabbage, just add another cup of mix. I also love the vibrant color of red cabbage, but you can substitute with green cabbage if needed.

This Recipe Is…

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)

Quick Salmon Fish Tacos (w/ Easy Slaw!)

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: 18 minutes
Making salmon fish tacos at home couldn't be easier or more delicious! With a quick 10 minute trip under the broiler, the salmon cooks perfectly while you whip up a creamy, crunchy homemade cabbage slaw. A light & fresh take on taco night you'll want to make on repeat!
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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

For the Salmon Taco Cabbage 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

Optional Serving Suggestions

  • 4-ingredient guacamole

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!
Course: Main Course
Cuisine: Mexican

Nutrition Information:

Serving: 4 (3 tacos with slaw), Calories: 472kcal, Carbohydrates: 40g, Protein: 28g, 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
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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