Ina’s Salmon Tacos

Tangy dill slaw with cucumbers adds a nice crunch, offset by smooth avocados. It’s the perfect match to the heat of Ina’s salmon tacos.

If you know me, you know I will never, in a million years, get tired of tacos. I LOVE THEM! I knew I had to try Ina Garten‘s roasted salmon tacos recipe. Fresh, flavorful, and simple, these tacos are the perfect way to spice up your Taco Tuesday.

First up, let’s talk slaw. It’s not your average slaw; it’s got a tangy kick with a refreshing crunch. Give it all a good toss and let it chill in the fridge for at least an hour. Here’s the secret: The longer it sits, the better the flavors meld together.

While that slaw is doing its thing, let’s move on to the star of the show—the salmon. Season well, pop it in the oven, and roast until the salmon is perfectly cooked through.

Then, it’s time to prep the avocados. Slice them up, season them, and mash them up until it’s as smooth or chunky as you like.

When everything’s ready, it’s time to put these tacos together. Place two warm tortillas on each plate and dollop them with that creamy avocado. Top with big, flaky chunks of roasted salmon, and don’t forget to heap on that tangy dill slaw. If you like a bit of heat, add a drizzle of sriracha.

Let’s make some tacos, shall we?!?

Recipe Ingredients

These ingredients come together to create a balanced and delicious taco. With fresh flavors and a mix of textures, you will want to make these every week!

For the Slaw:

Green Cabbage: the crunchy vegetable base of the slaw. When finely shredded, it adds a fresh and crisp texture. You can use Napa cabbage or red cabbage.

Cucumber: Seedless cucumbers add a cool, refreshing crunch. Removing the seeds and slicing them thinly keeps the texture light and delicate, so David didn’t seem to mind them.

Vinegar: White wine vinegar gives the slaw a tangy kick to balance out the flavors and add a bit of acidity. You can substitute with rice vinegar or white vinegar.

Fresh Dill: Gives the slaw a burst of herbaceous flavor, enhancing freshness.

Salt and pepper: essential for seasoning. They add flavor and help balance the other ingredients. I use either kosher or sea salt for tacos and always freshly cracked black pepper.

For the Salmon:

Oil: Grease the pan to prevent the salmon from sticking. I always use extra-virgin olive oil, which adds a touch of richness.

Salmon: fresh wild-caught salmon fillets are the star of the dish, offering a tender, flavorful base for the tacos. Center-cut fillets are ideal for even cooking. Always use wild-caught!

Chipotle Chili Powder: Adds a smoky heat to the salmon, complementing its rich flavor with a bit of spice.

Lime Zest: Provides a bright, citrusy aroma and flavor that pairs beautifully with the salmon.

Kosher Salt and Black Pepper: Season the salmon to enhance its natural taste and bring out the other flavors.

Lime Juice: Adds acidity and a fresh citrus note, balancing the richness of the salmon and adding brightness to the dish.

Flour or Corn Tortillas: Flour tortillas serve as the base for the tacos, holding all the filling together. They are soft and pliable, while corn tortillas add a bit of authenticity and a slightly nutty flavor. I used to be all about flour tortillas, but corn tortillas have been getting all the attention lately.

Avocados: Creamy and smooth, they provide a rich, buttery texture that pairs perfectly with the spicy salmon and tangy slaw.

Sriracha (Optional): Adds extra heat and a touch of sweetness, perfect for those who like their tacos with a bit of a kick. We both highly recommend a dash or five!

How to Make Salmon Tacos

These tacos are so easy to make. You marinate the salmon, bake the salmon, prepare the avocado, and assemble the tacos. The recipe card at the end of this post provides detailed instructions with times and temperatures.

1. Marinate the Slaw: Combine shredded cabbage, sliced cucumber, white wine vinegar, and minced dill in a bowl. Season with salt and pepper, toss well, cover, and refrigerate for an hour.
2. Prepare the Salmon: Preheat oven to 425°F. Grease a baking dish with olive oil, place salmon skin-side down, and season with chipotle chili powder and lime zest. Brush with lime juice and roast for 12-15 minutes.
3. Prepare the Avocado: Mix the remaining lime juice with peeled, seeded avocados. Season with salt and pepper, then mash to your preferred consistency.
4. Assemble the Tacos: Warm tortillas, then layer them with mashed avocado, roasted salmon chunks, and slaw. Serve with sriracha if desired.

Salmon Tacos Recipe Tips

• This recipe is best with fresh wild-caught salmon. It will not disappoint!
• Taste the slaw after marinating and adjust the seasoning if needed. You want a nice balance of tang from the vinegar and freshness from the dill.
• Check the salmon at the 10-minute mark to avoid overcooking. The fish should be just opaque and flake easily with a fork. Cooking time may vary due to the thickness of the salmon filet. It is done when it reaches 145 degrees F when read with an instant-read thermometer.
• If you prefer a chunkier texture, lightly mash the avocado. For a smoother spread, mash it more thoroughly.
• If using a gas stove, warm the tortillas directly over the flame for a few seconds until they’re slightly charred. This adds a nice smoky flavor.
• Adjust the amount of sriracha based on your heat preference, or offer it on the side for those who like their tacos spicier. Ina’s original recipe called for adding the Sriracha directly to the smashed avocado, but I was afraid of adding too much heat to the tacos. I decided to hold back and add a few drops when serving. Holding back on the Sriracha allowed us to add the amount we preferred. I added a lot more Sriracha than I thought I would have. Don’t think it isn’t needed, because it is. The Sriracha wasn’t about added heat. It rounded out all the flavors even more!

These salmon tacos are messy but oh-so-delicious! They’ll take your Taco Tuesday to the next level. Trust me, you’ll be hooked after just one bite. So, grab those tortillas, and let’s make dinner awesome tonight!

Other Taco Recipes

• Tri Tip Tacos
• Easy Shrimp Tacos
• Fish Tacos
• Poblano Mushroom Potato Tacos