Free Dinner Recipes E-book!   Download Now

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Browse Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Browse Recipes +
    • Recipes by Course +
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
      • The Almond Eater Monthly Cooking Challenge
    • Recipes by Diet +
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • About Erin
  • Contact

Home » Recipes » 30-Minute Meals

Blackened Salmon Fajitas

By Erin · May 27, 2020 · Updated October 1, 2021 · 18 Comments

Jump to Recipe Print Recipe
  • Share
  • Tweet

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. 

salmon on a flour tortilla

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

ingredients to make salmon fajitas with text overlay

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.

salmon on parchment paper and in a skillet

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.

fajitas being assembled

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.

salmon fajitas on parchment paper

Related recipes

  • Charred Salmon Tacos
  • Plantain Sweet Potato Tacos
  • Shredded Chipotle Chicken Tacos

If you made this recipe, be sure to leave a comment and star rating below!

salmon fajitas on parchment paper

Blackened Salmon Fajitas

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. 
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Erin

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

-The number of tortillas will vary depending on how many people you want to serve/how full you fill them up
-You can use whatever kind of salmon you feel comfortable cooking. Generally, I stick with Atlantic or Sockeye.
-Storage: store any leftovers in an air-tight container in the refrigerator for up to 48 hours.

Nutrition

Calories: 486kcal | Carbohydrates: 49g | Protein: 31g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 481mg | Potassium: 1237mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2821IU | Vitamin C: 100mg | Calcium: 134mg | Iron: 4mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in March 2017. It was updated with new text and photos in May 2020.

« Mediterranean Hummus Bowl
Whole30 Chicken Salad »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Sabrina says

    May 30, 2020 at 4:43 pm

    5 stars
    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!

    Reply
  2. Klopez says

    May 29, 2020 at 1:16 pm

    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

    Reply
    • Erin says

      May 29, 2020 at 1:25 pm

      LOVE when a recipe is boyfriend-approved too! Thanks so much for the comment.

      Reply
  3. Rose says

    March 19, 2017 at 12:54 pm

    I have to try this!!

    Reply
  4. Ashley says

    March 16, 2017 at 1:30 pm

    5 stars
    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!

    Reply
    • Erin says

      March 18, 2017 at 11:01 am

      Thanks so much Ashley! Blackened salmon is the best.

      Reply
  5. Laura says

    March 15, 2017 at 12:47 am

    5 stars
    Tried it today and my kids loved it, also added some parsley to the sauce and it was delicious, thanks for posting!

    Reply
    • Erin says

      March 18, 2017 at 11:00 am

      I'm so glad you and your kids liked it!

      Reply
  6. Kelly @ Kelly Runs For Food says

    March 13, 2017 at 3:14 pm

    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!

    Reply
    • Erin says

      March 18, 2017 at 10:59 am

      Yessss--morning productiveness is way more likely than evening.

      Reply
  7. Izzy says

    March 13, 2017 at 11:46 am

    These look so delicious!
    Izzy | Pinch of delight

    Reply
    • Erin says

      March 18, 2017 at 10:57 am

      Thanks Izzy!

      Reply
  8. Julia Mueller says

    March 13, 2017 at 9:57 am

    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!

    Reply
    • Erin says

      March 18, 2017 at 10:57 am

      Oh my gosh I'm sure they were amazing! Fresh fish is the best.

      Reply
  9. Meredith | Earth & Oven says

    March 13, 2017 at 9:06 am

    Absolutely LOVE this idea! Blackened anything + Tacos = brilliant deliciousness.

    Reply
    • Erin says

      March 18, 2017 at 10:56 am

      Thanks Meredith!

      Reply
  10. Marina @ A Dancer's Live-It says

    March 13, 2017 at 6:47 am

    These are CALLING MY NAME. Must make!!!

    Reply
    • Erin says

      March 18, 2017 at 10:55 am

      😀 thanks Marina!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

girl in kitchen

Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

pasta salad made with mediterranean ingredients

Mediterranean Pasta Salad

bowl with lemon orzo salad beside a small dish of chopped fresh basil

Lemon Orzo Salad

cake on a cake stand with a slice cut out

Vegan Carrot Cake

berries and ice cream in a bowl

Gluten Free Rhubarb Crisp

Popular Recipes

pasta, peas and sausage in a skillet

Italian Chicken Sausage Pasta

bowl with ground pork and vegetables

Banh Mi Bowl (Paleo, Whole30)

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

As Featured On

Footer

  • Contact
  • Privacy
  • The Almond Eater Monthly Cooking Challenge

Copyright© 2023 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter