Salmon tacos are made with baked salmon in this easy yet far-from-basic weeknight dinner recipe. Creamy and cooling tzatziki sauce and quick-pickled sumac onions bring the Mediterranean flavor that makes these simple salmon tacos special.
Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 33 mins
Diet: Gluten Free
For the slaw:
- ½ green cabbage, cored and shredded (about 3 to 4 cups)
- Kosher salt
- ½ bunch chopped cilantro leaves
- 3 tablespoons chopped dill
- 1 large lime, juiced
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes or Aleppo pepper, plus more to your liking
- Extra virgin olive oil
For the salmon:
- 1 pound salmon filet (skin on or off)
- Kosher salt
- Black pepper
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes or Aleppo pepper, plus more if you like
- Extra virgin olive oil
- 1 large lime
- 8 4-inch corn or flour tortillas
- ½ cup tzatziki sauce, homemade or quality store-bought, plus more to your liking
- ½ cup pickled onions homemade or quality store-bought, plus more to your liking
- 1 to 2 jalapenos, sliced into thin rounds
- 1 large lime, sliced into wedges
- Preheat your oven: Position a rack in the middle of your oven and heat to 375°F.
- Soften the cabbage: Place the cabbage in a large colander. Season with a big pinch of salt (about ½ teaspoon). Toss with your hands and set it aside for about 10 to 15 minutes while you prepare the toppings.
- Season the salmon: Pat the salmon dry and season well with salt and pepper. Place the salmon on a baking dish. Rub the top with the garlic, cumin, paprika, and red pepper flakes or Aleppo pepper. Drizzle with a couple of tablespoons of olive oil.
- Bake the salmon: Cover the dish with the foil, tenting to make sure it is not touching the salmon. Bake in the heated oven for 15 minutes, or until the salmon is almost completely cooked through at the thickest part. Cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure it does not overcook. If your piece is very thick, 1 ½ or more inches, it may take a bit longer.
- Make the slaw: While the salmon bakes, pat the cabbage dry with paper towels and transfer to a large mixing bowl. Add the cilantro, dill, lime juice, cumin, and red pepper flakes or Aleppo pepper. Drizzle in about 2 tablespoons of olive oil and toss to combine. Taste and adjust the seasoning to your liking. Set the cabbage slaw aside for now.
- Flake the salmon: When the salmon is cooked to medium, carefully remove from the oven and uncover. Use a fork to flake the salmon, then cover once again with foil for 2 minutes. Wrap the tortillas in parchment paper, then foil, and place them in the oven for a few minutes to warm.
- Finish the salmon: Cut the lime in half and squeeze it all over the salmon.
- Assemble the salmon tacos: Spread the tzatziki on a tortilla, keeping the remaining tortillas covered to to keep warm. Top with salmon, slaw, pickled onion, and jalapeno. Enjoy warm, with the lime wedges in bowls on the side.
To ensure even cooking, let the fish come closer to room temperature before baking. Set the salmon on the counter for about 15 minutes before roasting.
Wondering what to do with the second cabbage half? Wrap it tightly in plastic wrap and store it in the crisper of your fridge. Turn this delicious and totally underrated vegetable into “Sexy” Crispy Roasted Cabbage or Vegan Cabbage Soup.
Calories: 447.8kcal | Carbohydrates: 46.7g | Protein: 30.8g | Fat: 16.4g | Saturated Fat: 3.9g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 3.6g | Cholesterol: 67.3mg | Sodium: 671.1mg | Potassium: 946.7mg | Fiber: 7.1g | Sugar: 8.8g | Vitamin A: 636.1IU | Vitamin C: 62.6mg | Calcium: 217.9mg | Iron: 4.5mg