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. 

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 tsp 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

• 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!

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 3 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 tsp cajun seasoning
• 1 cup grape tomatoes sliced
• 2 bell peppers sliced
• 3/4 cup red onion sliced
• 1 avocado sliced
• 8 flour tortillas

for the sauce:

• 1/3 cup plain yogurt
• 2 tbsp lime juice
• 1 tbsp cilantro chopped

Instructions

• Start by seasoning the salmon: drizzle each salmon with lime juice (1/2 lime per salmon fillet), then pat them with the cajun seasoning.
• Heat a large nonstick skillet (I used my cast iron) with 2 tsp 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 tsp 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.