Slow-Roasted Salmon Tacos

When a simple salmon taco recipe can convert a non-salmon eater into a full blown upstream swimmer enthusiast, you know it’s good. This recipe pairs slow-roasted, ridiculously tender salmon with a crunchy radish and cucumber slaw. Tucked into a warm flour (or corn!) tortilla, it’s not only the best salmon taco recipe I’ve made, but it might just be the best taco recipe ever.

Update: The previously mentioned non-salmon eater now orders “the salmon” at restaurants and happily gobbles up the whole plate. Consider this a gateway recipe to years of seafood enjoyment.

The key to excellent salmon tacos is— wait for it— excellent salmon. I prefer farmed (usually Scottish) salmon over wild; it tends to have a higher fat content, which means juicier fish that can’t possibly dry out. The best way to perfectly cook salmon is to roast it slowly, at a low temperature, until the bright, squishy flesh turns opaque and tender. If salmon had a bone, the meat would fall right off. 

The salmon bakes while you prepare a quick medley crunchy, creamy, spicy, and vinegar-y toppings. Then, after you’ve got the most colorful DIY taco bar set up, the salmon emerges from the oven as one big millennial-pink centerpiece studded with bright green cilantro and fragrant garlic.

It’s a healthy, easy-to-make dinner that’s just as doable on a weeknight as it is for this Friday’s fish taco party. 

What to serve with salmon tacos

• Chips and salsa, of course
• Hearty roasted or grilled vegetables, such as cauliflower, broccoli, or corn, seasoned with a little bit of garlic, paprika, and salt
• Spanish rice (this stuff is a lifesaver) and beans
• Margaritas!

More easy taco recipes

• Grilled Vegetarian Tacos with Chile-Lime Marinade
• One Skillet Turkey and Black Bean Enchiladas
• Sheet Pan Burritos with Cashew Queso

WATCH how to make salmon tacos 👇

https://www.instagram.com/stories/highlights/17926077784414117/

How to make salmon tacos

Drizzle a baking dish with a bit of olive oil and place the salmon, skin side down, in the dish. Season the salmon all over with 1 1/4 tsp salt.

Pour a combo of olive oil, grated garlic, red pepper flakes and cilantro evenly over fish, spreading with the back of a spoon to cover the tops and sides.

Bake fish until it flakes easily with a fork in the thickest part, 25-35 minutes, depending on the thickness of fillet and what type of fish you’re using. Start checking on the early side so it doesn’t overcook!

Meanwhile, add the radishes and cucumber to a medium bowl. Cut one of the limes in half and squeeze the juice from both halves into the bowl. Season with salt. Toss to combine, taste and adjust seasonings as desired.

Arrange radish/cucumber mixture, lime wedges, pico de gallo, avocado, lettuce, warmed tortillas, and hot sauce on the table for serving.

Print Recipe

Slow-Roasted Salmon Tacos

(2 votes, average: 5.00 out of 5)

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Dinner – American

By Samantha – Serves: 6

Prep Time: 25 minutes – Cooking Time: 25 minutes – Total Time: 50 minutes

Slow-roasted, ridiculously tender salmon with a crunchy, vinegar-y radish and cucumber slaw is not only the best salmon taco recipe I’ve made, but it might just be the best taco recipe ever.

Ingredients

• 2 lb. piece skin-on or skinless salmon (whole)
• Salt
• Extra virgin olive oil
• 2 garlic cloves, grated
• 1 tsp red pepper flakes
• 1/4 cup fresh chopped cilantro or parsley
• 2 cups radishes, trimmed, halved lengthwise, thinly sliced crosswise
• 2 Persian cucumbers or ½ of an English cucumber, halved lengthwise, thinly sliced crosswise (about 1 cup)
• 3 limes, divided
• Pico de gallo, for serving
• Sliced avocado, guacamole, or sour cream (something creamy!), for serving
• 1 head butter/Little Gem lettuce or romaine, leaves detached from core and roughly torn
• 18 corn or flour tortillas, for serving
• hot sauce, for serving

Instructions

1

Preheat the oven to 325F. Drizzle a 9x13” baking dish with a bit of olive oil and place the salmon, skin side down, in the dish. Season the salmon all over with 1 1/4 tsp salt.

2

In a medium bowl, combine 1/4 cup olive oil, grated garlic, red pepper flakes, and chopped cilantro. Whisk to combine. Pour cilantro mixture evenly over fish, spreading with the back of a spoon to cover the tops and sides.

3

Bake fish until it flakes easily with a fork in the thickest part, 25-35 minutes, depending on the thickness of fillet and what type of fish you’re using. Start checking on the early side so it doesn’t overcook!

4

Meanwhile, add the radishes and cucumber to a medium bowl. Cut one of the limes in half and squeeze the juice from both halves into the bowl. Season with salt. Toss to combine, taste and adjust seasonings as desired.

5

Warm corn or flour tortillas by wrapping them in foil and adding them to the 325F oven for about 5 minutes. Or, heat them over a gas burner until blackened around the edges in some spots, about 15 seconds per side. Keep tortillas wrapped in foil to keep warm until serving.

6

Cut remaining 2 limes into wedges for serving.

7

Arrange radish/cucumber mixture, lime wedges, pico de gallo, avocado, sour cream, lettuce, warmed tortillas, and hot sauce on the table for serving.

8

Using a large spoon, flake the fish into large pieces and serve with all the toppings.

Notes

This also works with swordfish, just increase the cooking time