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tacos filled with salmon, jalapeño and avocado
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5 from 1 vote

Charred Salmon Tacos

These Charred Salmon Tacos are made by charring the salmon so that a simple glaze forms over top, which adds tons of flavor. Besides salmon, the tacos are filled with avocado, pico de gallo and additional lime juice, making these an easy weeknight meal.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: dinner
Cuisine: Mexican
Keyword: charred salmon, salmon tacos, tacos
Servings: 2
Calories: 669kcal
Author: Erin


for the salmon:

  • 2 salmon fillets patted dry
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon salt
  • 2 tablespoon olive oil
  • 2 tablespoon lime juice

for the tacos:

  • 4 taco shells
  • 1 avocado
  • 1/4 cup pico de gallo homemade or store bought
  • 1/2 cup cabbage
  • 2 tablespoon lime juice


  • Preheat oven to 400°.
  • Heat 1 tablespoon oil in an oven-proof skillet (I used my cast iron) over medium-high heat. Mix the seasonings together on a plate, then dip the salmon into it and place it directly into your skillet skin side down.
  • Place the skillet into the oven and bake the salmon for 8-12 minutes, or until the salmon is cooked through. While the salmon is baking, whisk the lime juice and olive oil together.
  • Once the salmon is cooked, remove it from the oven and drizzle the lime juice/olive oil mixture over top. Use your Bernzomatic TS8000 torch to char the salmon for 30-60 seconds, which will add tons of flavor to it. Then, use a fork to shred the salmon.
  • Assemble the tacos: add salmon, avocado, pico de gallo, cabbage, and lime juice to each taco shell and enjoy!



*Feel free to sub out taco ingredients depending on what you have in your refrigerator. 


Calories: 669kcal | Carbohydrates: 32g | Protein: 38g | Fat: 45g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 639mg | Potassium: 1406mg | Fiber: 9g | Sugar: 5g | Vitamin A: 668IU | Vitamin C: 27mg | Calcium: 63mg | Iron: 2mg