Blackened Salmon Tacos

tacos salmon

What can I say, another salmon recipe. For those who follow my blog, you know that I love salmon! Much of it comes from my early years growing up in British Columbia, but the health benefits (as I get older) also helps.

Don’t let the large list of ingredients scare you, this dish is actually easy to make and full of flavors, from the spicy blackened salmon, to the refreshing corn salsa and the avocado-cilantro dressing. Although I do like to make my own spices for blackening the fish, I’ve also used Trader Joe’s taco seasoning mix in a pinch. And, in the winter time when its too miserable outside to grill corn on the cob, I substitute canned corn (1 can) and just saute it briefly with a bit of oil over high heat to add some color to the kernels.

Much of this can be made in advance. A large batch of the corn salsa can be kept in the fridge for a few days and enjoyed as a side, and the seasoning can also be made in larger quantities ahead of time and kept in an airtight container to use over a month.

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Blackened Salmon Tacos with Corn Salsa
Serves 4 (8 tacos)


For the Blackened Salmon:

  • 1 lb fresh salmon, skinned (2-3 fillets)
  • 2 Tbsp. canola oil
  • 2 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. cane sugar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. oregano
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper

For the Corn Salsa:

  • 2 large ears of grilled corn, shucked
  • 2 tomatoes, seeded and diced
  • 1/2 yellow onion, chopped
  • 1 jalapeño, finely chopped
  • 1 1/2 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar (can use distilled white)
  • juice of 1/2 lime
  • 1/2 tsp. kosher salt

For the Avocado Cilantro Dressing:

  • 1/2 cup Greek yogurt
  • 1/2 ripe avocado, pitted and skinned
  • 1/4 cup cilantro, chopped
  • juice of 1/2 lime
  • 2 Tbsp. half & half cream
  • 1/4 tsp. kosher salt, to taste

To Assemble:

  • 8 corn tortillas
  • 2 cups napa cabbage, shredded
  • lime wedges, for serving


  1. corn salsaFor the salsa, mix together grilled corn, diced tomato, onions, jalapenos, olive oil, salt and vinegar in a large bowl. Squeeze in the juice for half a lime, saving the other half for the dressing. Refrigerate until ready to serve (this can actually be made up to a day ahead).
  2. For the dressing, mix yogurt, avocado, lime juice, cilantro and salt together with an immersion blender (or food processor for those blessed with the space). If the dressing is too thick, more cream can be added. The dressing should be thin enough to drizzle on the tacos, but not too thin that it runs off. This can also be made ahead of time and kept in the refrigerator.
  3. blackened salmonFor the salmon, mix the spices together, then liberally coat the salmon with the blackened spice mixture. Need I say that this can be made ahead of time as well. I actually like to make double the recipe of seasoning, enough for what I may use during the month with other dishes.
  4. Heat oil in a skillet over medium-high heat, place the salmon in the hot skillet and cook for 4 minutes per side. It should be slightly pink in the center when done. Let the salmon rest for 5 minutes, then coarsely flake with a fork.
  5. tortillasHeat the corn tortillas for about a 30 seconds each side in a dry skillet (no oil) over medium-high heat, or heat them directly over the burner to get a bit of a char on them (my preference). Place tacos on a plate and covered with a towel to keep warm until serving.
  6. To assemble the tacos, add some flaked salmon, some shredded cabbage, a bit of the salsa and drizzle with the avocado cilantro dressing. I also like to squeeze some lime juice over the taco before eating. Buen Provecho!

tacos salmon 2


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