These Blackened Salmon Fajitas are easy to customize to your liking and an easy weeknight dinner that comes together in 30 minutes! The salmon is blackened in a skillet, then paired with cooked peppers, onions, and tomatoes for an incredibly flavorful meal.Â
Why this recipe works
- Similar to this kale salad with salmon, the salmon is blackened, which gives it tons of flavor
- Blackened salmon is crispy on the outside, but flakey in the middle (my favorite way to eat salmon!)
- The fajitas are easy to customize to your liking, so use what you have in your refrigerator
Ingredient notes
- Salmon: The recipe calls for 1 lb. of salmon, which should equal about 4 salmon fillets. Of course this varies, but ideally, it should come out to 1 salmon fillet per person. You can use any kind of salmon--I went with Sockeye because that's what was in my freezer!
- Tortillas: Use whatever you can find. I chose flour tortillas, but if you want to keep these gluten free, opt for corn tortillas or your favorite gluten free tortilla brand.
- Vegetables: The cool thing about fajitas (and tacos) is that you can choose the fillings! I will say, the two ingredients that almost all fajitas have is onions and peppers. But, other than that, it's up to you!
- Sauce: The sauce is, in one word, basic. It's just yogurt, lime juice and cilantro, but it's really delicious and cuts some of the spiciness from the salmon. Substitution: if you want to keep these spicy, opt for your favorite hot sauce instead.
Step-by-step instructions
Step 1: Start by seasoning the salmon. Squeeze lime juice onto all of the salmon fillets, then sprinkle the cajun seasoning on top and use your hands to press it down into the salmon.
Step 2: Add 2 teaspoon of oil to a large nonstick skillet (I used my cast iron) and heat over medium-high. Place the salmon into the skillet, put a lid on top and cook it for 4 minutes per side.
Step 3: While the salmon is cooking, prepare the vegetables. Slice the tomatoes, onion and peppers and add them to a separate skillet. Sauté them for 4-5 minutes or until the peppers are soft.
Step 4: Once the salmon is done cooking, transfer it to a plate or cutting board and flake it. Add the flaked salmon to the skillet with the peppers.
Step 5: Assemble your fajitas. Add the salmon/pepper mixture to your tortillas, then drizzle with the sauce.
FAQs
What kind of salmon should I use?
Any kind of salmon will work for this recipe. I tend to go for either Atlantic salmon, or Sockeye, but use whatever kind you feel comfortable cooking.
Can I bake the salmon in the oven instead?
Sure can! However, it won't necessarily be "blackened" salmon if you cook it in the oven. But, if that's your preference you can place it on a foil-lined baking sheet and bake it at 450° for 5-6 minutes.
How should I store leftovers?
Store any leftovers in an air-tight container in the refrigerator for up to 48 hours.
Related recipes
If you made this recipe, be sure to leave a comment and star rating below!
Blackened Salmon Fajitas
Ingredients
- 1 lb. boneless salmon cut into 4 pieces
- 2 limes
- 2 teaspoon cajun seasoning
- 1 cup grape tomatoes sliced
- 2 bell peppers sliced
- ¾ cup red onion sliced
- 1 avocado sliced
- 8 flour tortillas
for the sauce:
- â…“ cup plain yogurt
- 2 tablespoon lime juice
- 1 tablespoon cilantro chopped
Instructions
- Start by seasoning the salmon: drizzle each salmon with lime juice (½ lime per salmon fillet), then pat them with the cajun seasoning.
- Heat a large nonstick skillet (I used my cast iron) with 2 teaspoon oil, then add the salmon skin-side down. Place a lid on the skillet and cook the salmon for approximately 4 minutes per side over medium-high heat. You may need to work in batches if you don't own a large enough skillet.
- While the salmon is cooking, prep the veggies: slice the tomatoes, bell peppers and onion, then add them to a separate skillet with 2 teaspoon oil and sauté for 5 minutes or so over medium heat.
- Once the salmon is done cooking, transfer it to a plate and use a fork to flake it; then, add it to the skillet with the peppers and onion.
- Last: make the sauce: whisk yogurt, lime juice and cilantro together. Alternatively, you can use hot sauce if you prefer (think: Cholula).
- Fill each tortilla with some of the salmon/pepper mixture, add the avocado and drizzle with the sauce. Enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in March 2017. It was updated with new text and photos in May 2020.
Sabrina says
really nice change of pace for me, especially since salmon has a lot of good protein, but not my favorite dish as typically served so thank you for this alternative!
Klopez says
Omg!! Made this last night. Just diced tomatoes and used fajita seasoning instead, and used the Siete brand almond flour tortillas! So yummy my boyfriend was in awe and he doesn’t even like salmon. Thanks so much
Erin says
LOVE when a recipe is boyfriend-approved too! Thanks so much for the comment.
Rose says
I have to try this!!
Ashley says
These are perfection! Blackened salmon is always a great way to go. And I love the rainbow of veggies you added. These are some sophisticated and mouth-watering fajitas!
Erin says
Thanks so much Ashley! Blackened salmon is the best.
Laura says
Tried it today and my kids loved it, also added some parsley to the sauce and it was delicious, thanks for posting!
Erin says
I'm so glad you and your kids liked it!
Kelly @ Kelly Runs For Food says
Mmmm all these flavors! I made a giant taco salad last night and I still want more avocado. I am much more focused in the mornings, too. If it gets too late in the day, I don't even want to look at my laptop!
Erin says
Yessss--morning productiveness is way more likely than evening.
Izzy says
These look so delicious!
Izzy | Pinch of delight
Erin says
Thanks Izzy!
Julia Mueller says
Yaaaaas! I LOVE fajitas! I had salmon fajitas in Alaska over the summer (legit off-the-boat salmon) and absolutely loved them. This post was such a nice reminder that I should make them at home. Bring on all the peppers and avocado is such a tasty addition!
Erin says
Oh my gosh I'm sure they were amazing! Fresh fish is the best.
Meredith | Earth & Oven says
Absolutely LOVE this idea! Blackened anything + Tacos = brilliant deliciousness.
Erin says
Thanks Meredith!
Marina @ A Dancer's Live-It says
These are CALLING MY NAME. Must make!!!
Erin says
😀 thanks Marina!