A small batch recipe that makes about 4-5 blackened salmon tacos topped with slaw, tomatoes, feta cheese, and spicy mayo.
Small batch taco recipes seem to be my specialty lately, and I think these may be one of my favorites so far. Salmon tacos are an awesome break from the usual ground beef or shredded chicken taco game. I kept these blackened salmon tacos pretty simple, and included a homemade small batch blackened seasoning if you don’t have store bought blackened seasoning at home!
I create small batch recipes, so this recipe makes about 4-5 blackened salmon tacos. If you want/need more, just double or triple the recipe as needed! If you’re on a desktop, you can jump down to the recipe card where you’ll find a little slider bar near the “servings” – just slide that to adjust to your needed amount of tacos. If you’re on your phone, scroll down to the recipe card and just touch the number of servings (where it says “4” tacos). You’ll be able to adjust the serving amount after a little slider bar pops up!
Ingredients
For the Small Batch Blackened Seasoning:
- ½ tsp. Smoked Paprika
- ½ tsp. Kosher Salt
- ¼ tsp. Onion Powder
- ¼ tsp Garlic Powder
- ¼ tsp. dried Thyme
- ¼ tsp. Cayenne Pepper
- ¼ tsp. freshly cracked Black Pepper
- 1/4 tsp. Cumin
- 1/4 tsp. dried Oregano
For the Blackened Salmon Tacos:
- 10 oz. Salmon FIllet (or two 4-5 oz. fillets)
- 2 Tbsp. Olive Oil (or Avocado Oil)
- 4 Fajita Sized (4.5″-6.5″) Tortillas (Corn Tortillas or Flour Tortillas work!)
- 2 cups Coleslaw Mix (see notes)
- crumbled Feta Cheese (or Cotija Cheese)
- chopped Cherry Tomatoes
- Spicy Mayo (ingredients below)
- fresh Lime Wedges
- optional toppings: diced avocado, salsa verde, green onions, roasted corn, sliced red onions, pickled red onions, chopped cilantro, or pico de gallo
For the Spicy Mayo:
- 1/4 cup Mayonnaise (like Hellmann’s or Duke’s)
- 1 tsp. Hot Sauce (Valentina, Sriracha, or Cholula are great!)
- 1 tsp. fresh Lime Juice
Ingredient Notes and FAQs
Small Batch Blackened Seasoning
What does Blackened Seasoning taste like? A little smoky, a little salty, and very flavorful. It’s reminiscent of a Cajun seasoning, but less spicy. If you’d rather use store-bought blackened seasoning, that totally works, too! One FAQ I frequently see is: Is Blackened Seasoning Spicy? No, the intent of blackened seasoning isn’t to be spicy. There is cayenne in it, and if you’re super sensitive to heat, you can leave that out. But overall, blackened seasoning is just really flavorful rather than spicy! Alternatively, Cajun seasoning in place of blackened seasoning in this recipe is REALLY good, too! Blackened seasoning originated in New Orleans in the 1980s, so it’s definitely got that Cajun influence.
Coleslaw Mix
This can consist of any combination of shredded red cabbage, shredded green cabbage, shredded carrots, or any shredded vegetables you want to use. (Brussels Sprouts, kale, and lettuce are some great options, too)! For these photos, I used this bagged “Cruciferous Crunch Collection” from Trader Joe’s. It has kale, red cabbage, green cabbage, brussels sprouts, and broccoli in it – and it’s so good. Any slaw-ish mix that you love will work for these tacos!
Tortillas
When I make soft tacos, I like them to be small enough to hold in one hand. I truly, for the life of me, don’t get why “soft taco size” tortillas are like 8″ long? So I always use fajita sized tortillas, which range from 4.5″-6.5″ in diameter. That’s way more taco-sized in my opinion, but you can totally use what you love!
More Toppings
I think the shredded coleslaw, spicy mayo, and feta or cotija cheese are musts in this recipe, but you can get creative with the rest! I mentioned using other toppings like diced avocado, salsa verde, green onions, roasted corn, sliced red onions, pickled red onions, chopped cilantro, or pico de gallo above. To me, tacos are always customizable, so if you have a sauce, veggie, or herb that you think would taste good with these salmon tacos, definitely try it on one of them and see what you think. The blackened salmon is the core of this recipe, but you can be creative with the rest. Don’t be scared to branch out if you think a different topping sounds fun!
The following tips and tricks are also kind of questions to FAQs – I want to provide you with ALL of the confidence when you make anything in the kitchen, so I found these tips to be the most helpful!
Recipe Tips and Tricks
- Selecting your Salmon: If you’re going for the best salmon flavor, look for high quality salmon fillets (like Coho or King salmon) with a vibrant color and firm texture. Wild-caught salmon is going to be the best quality and have the best flavor, but they’re also expensive. However, I really like the milder flavor of Atlantic Salmon for a lot of my taco recipes. For these photos, I used a large Atlantic Salmon Fillet from Trader Joe’s, which runs $10/lb. Definitely not a fancy salmon, but it has a pretty neutral flavor that works well with the blackened seasoning. Use a salmon that you love, or one that fits your budget.
- Prepping the Salmon: Before adding the blackened seasoning, use a paper towel to pat the salmon very dry – you want the seasoning to stick to the salmon flesh, and removing as much moisture beforehand is key.
- Season Generously and Evenly, and Let the Salmon Rest: There’s a lot of seasoning in this recipe, but we use it all! If your salmon doesn’t have a skin-on side, season both sides of the salmon with the seasoning. If your salmon does have skin-on side (like the ones in the photos below), just load up the seasoning on the flesh side. Sprinkle the blackened seasoning alllll over – and gently press it into the salmon so it sticks. Let the salmon rest for about ten minutes at room temperature, which will help the seasoning soak into it and help with more even cooking.
- Oil the Salmon and the Pan: We aren’t cooking the salmon at a super high heat, so I use olive oil to prevent the spices from burning, and lightly drizzle the oil onto the salmon before adding it to the pan. I also drizzle a little oil in the pan, then move the oil around so it coats the surface of the pan before cooking the salmon. This helps prevent the seasonings from getting a little too cooked!
- Cooking Time: Aim for about 2-4 minutes per side, depending on the thickness of your salmon fillets. Avoid overcooking the salmon, or it may turn out a little dry.
- Let the Salmon Rest (again!): After cooking, let the salmon rest for 3-4 minutes before flaking it into bite-sized pieces. This short resting period allows the juices to redistribute, which helps the salmon stay nice and tender.
Directions
How to Make Blackened Salmon Tacos
Step One: Combine the blackened seasoning ingredients together in a small bowl, and stir until well blended. Sprinkle the blackened seasoning over the entire surface of the salmon fillet(s) if the salmon has no skin, or over the flesh side of the salmon if it does have skin. Drizzle the seasoned salmon with a little olive oil, and set the salmon aside to rest at room temperature for about ten minutes. (This salmon has a skin-on side on the bottom of it, so I used all of the blackened seasoning on this flesh side. If your salmon fillet(s) doesn’t have skin at all, season them all over!)
Note: Letting the salmon rest at room temperature helps it cook more evenly (less cold spots in the salmon itself), and helps the seasoning soak into the salmon.
Step Two: Cook the Salmon. Heat a large non-stick pan over medium heat. Add about a tablespoon of olive oil to the pan, and let the oil get hot. Swirl the oil around so it coats the surface of the pan, then add your salmon filet flesh-side down. Cook for about three minutes, then use a fish spatula or a wide spatula to gently lift the salmon. If it feels like it will release pretty easily from the pan, carefully flip it over. If it doesn’t feel like it’s ready to flip, cook for one more minute before flipping it over. Cook for 2-3 minutes on the other side, or until it’s cooked the way you like it!
Step Three: Let the Salmon Rest, then Flake it Apart. Transfer the cooked salmon to a plate or large, shallow bowl, and let it rest for 4-5 minutes. Why? Two reasons: First: While the salmon cooks in the pan, the liquids in it constrict and gravitate towards the exterior of the salmon. Letting it rest allows those liquids to relax, and go back into the salmon, which makes it juicier and more flavorful. Second: The salmon will continue cooking slightly as it rests, which is helpful for thicker pieces of salmon that need the middle to be cooked through just a bit more. After the salmon rests, it should flake apart easily and be super juicy.
Truthfully, I hit my flaked salmon with a touch of flaky sea salt to add even more flavor to the unseasoned parts. Not necessary, but it sure is delicious. 🙂
Step Four: Make the Sauce and Gather your Toppings. While the salmon rests, stir the mayonnaise, hot sauce, and lime juice together in a small bowl until totally blended. Taste and season with salt if needed. Chop the tomatoes, and get the shredded slaw mix and crumbled feta out. You can arrange everything like a little assembly line so it’s easy to build the tacos once your salmon is ready!
Step Five: Build your Tacos. Load up your tortillas with flaky salmon, and every topping you’re craving. Feel free to hit the tacos with a squeeze of fresh lime juice before serving, and enjoy!
Make these Tacos Yours!
Swap the spicy mayo for a jarred Salsa Verde or Jalapeño Lime Crema. Not into sauce? Try a Mango Corn Salsa or garlicky Pico de Gallo instead. Throw in some chopped cilantro, green onions, pickled red onions, diced avocado, jalapeños, or whatever else comes to mind. Definitely get creative and see what you like the best!
How to Store and Reheat Blackened Salmon Tacos
Storing: Store the blackened salmon and toppings separately to prevent them from getting soggy. The blackened salmon will keep in an airtight container in the refrigerator for 2-3 days; the toppings will keep for about 3-4 days.
Reheating: Reheat leftover blackened salmon in a small, nonstick pan over medium-low heat. Cover the pan with a lid and allow the salmon to heat through, about five minutes. You can also use an air fryer to reheat blackened salmon, but it may have a crispier texture than the pan method.
More Small Batch Taco Recipes
- Shredded Chicken Tacos with Creamy Chimichurri Sauce
- Grilled Shrimp Tacos with Avocado Lime Slaw
- BLT Buffalo Shrimp Tacos with Feta “Aioli”
- Spicy Baja Shrimp Tacos with Cabbage Slaw
What to Serve with these Blackened Salmon Tacos
- Mixed Green Salad with this Maple Balsamic Dressing
- Tortilla Chips and Guacamole or Pico de Gallo
- Feeling like wine? Dry rosé, off-dry German Riesling, or even Zinfandel (red, not white) would be fun with these tacos!
If you ever need to increase the amount you want to make, scroll down to the recipe card below – there is a little slider bar near the “servings” portion on the recipe card if you’re on desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂
If you make these Blackened Salmon Tacos and love them, please leave a comment and / or star rating below! You can also share them on Instagram and tag me, or use the hashtag #aflavorjournal so I can see them! If you have any questions about the ingredients or how to make it, send me an email so I can help out.
xx Sara
Blackened Salmon Tacos (Small Batch)
Ingredients
For the Small Batch Blackened Seasoning:
- 1/2 tsp. Smoked Paprika
- 1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Dried Thyme
- 1/4 tsp. Cayenne Pepper
- 1/4 tsp. Ground Cumin
For the Blackened Salmon Tacos:
- 10 oz. Salmon Fillet or two 4-5 oz. fillets
- 1 tbsp. Olive Oil or Avocado Oil
- 4 Fajita-Sized Tortillas, warmed see notes
- 2 cups Shredded Coleslaw Mix see notes
- 1/2 cup crumbled Feta Cheese
- 1 cup chopped Cherry Tomatoes
For the Spicy Mayo:
- 1/4 cup good Mayonnaise like Hellmann's or Duke's
- 1 tbsp. Hot Sauce like Sriracha, Valentina, or Cholula
- 1 tsp. fresh Lime Juice or to taste
- Salt to taste
Instructions
- Season the Salmon. Combine the blackened seasoning ingredients (1/2 tsp. Smoked Paprika, 1/2 tsp. Kosher Salt, 1/4 tsp. Onion Powder, 1/4 tsp. Garlic Powder, 1/4 tsp. Dried Thyme, 1/4 tsp. Cayenne Pepper, 1/4 tsp. Ground Cumin) together in a small bowl, and stir until well blended. Sprinkle the blackened seasoning over the flesh side of a 10 oz. Salmon Fillet (both sides for skinless salmon, flesh side for skin-on salmon). Drizzle the seasoned salmon with a little olive oil, and set the salmon aside to rest at room temperature for about ten minutes.
- Cook the Salmon. Heat a large non-stick pan over medium heat. Add 1 tbsp. Olive Oil to the pan, and let the oil get hot. Swirl the oil around so it coats the surface of the pan, then add your salmon filet flesh-side down. Cook for about three minutes, then use a fish spatula or a wide spatula to gently flip the salmon. Cook for another 2-3 minutes, or until it’s cooked the way you like it.
- Let the Salmon Rest, then Flake it Apart. Transfer the cooked salmon to a plate or large, shallow bowl, and let it rest for 4-5 minutes. Flake the salmon apart into bite-sized pieces.
- Make the Spicy Mayo. While the salmon rests, stir 1/4 cup good Mayonnaise, 1 tbsp. Hot Sauce, and 1 tsp. fresh Lime Juice together in a small bowl until totally blended. Taste and season with salt if needed.
- Build your Tacos. Warm 4 Fajita-Sized Tortillas, then load them with flaked salmon and divide the toppings (2 cups Shredded Coleslaw Mix, 1/2 cup crumbled Feta Cheese, 1 cup chopped Cherry Tomatoes) over them. Drizzle each taco with spicy mayo, and enjoy!
Notes
Nutrition
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Comments & Reviews
I made these Blackened Tacos, let me tell you they were absolutely fabulous, I used all fresh ingredients, from my garden to made the slaw, I used avocado, radish jalapeño onion, I love the spicy mayo, it was perfect, great recipe, I love it, ❤️
Thank you so much for making them, Valerie! I’m so happy that you loved them! Your slaw sounds absolutely perfect!
These were phenomenal!! I never had salmon tacos but the photo was so enticing so I gave it a try and boy am I glad I did! Will definitely be making more this summer.
Thank you SO much for trying them, Kayla!! I’m so glad you like them!!
Loved! Will be making these regularly. Tasted so fresh and restaurant quality. My partner hasn’t stopped gushing!
LOVE to hear this, Wanda!! I’m so glad you both enjoyed them so much!! Thank you for making them and taking the time to comment!!