Flaky salmon tacos combine a smoky spice rub and bright lemon zest with charred corn tortillas, creamy slaw, quick pink pickled onions and fresh guacamole for a vibrant, weeknight-friendly meal. The pickled red onions add a sweet-tangy crunch, while the avocado-lime guacamole cools and balances the spices. This recipe comes together fast and delivers layers of texture and flavour in every bite.
By Sam Holland
From Saturday Kitchen Recipes
Salmon tacos score highly for nutrition thanks to omega-3–rich salmon, fibre from the cabbage slaw and healthy monounsaturated fats from avocado. With minimal processing and plenty of fresh components, these tacos are a nutritious choice that feels indulgent.
Approximate per serving: 550–650 kcal. Good source of protein, healthy fats from salmon and avocado, and fibre from the slaw and onions. Low in added sugars beyond the quick pickling.
Equipment
- Baking tray
- Flameproof tongs
- Sharp kitchen knife
- Chopping board
- Mixing bowl
- Saucepan
- Wooden spoon
Ingredients
Pink pickled onion
- 100ml/3½fl oz white wine vinegar
- 2 tbsp caster sugar
- 1 tsp salt
- 1 small red onion, sliced
Salmon
- 200g/7oz salmon fillet, skin on and pin-boned
- 2 tbsp olive oil
- ½ tbsp smoked paprika
- ½ tbsp onion powder
- ½ tbsp garlic powder
- ½ tsp chilli powder
- ½ lemon, zest only
- salt and freshly ground black pepper
Slaw
- ¼ hispi cabbage, finely chopped
- ¼ red cabbage, finely chopped
- 4 spring onions, finely chopped
- 100g/3½oz mayonnaise
- 100g/3½oz soured cream
- salt and freshly ground black pepper
Guacamole
- 2 avocados, peeled, stones removed and mashed
- 1 lime, juice only
- 1 garlic clove, crushed
- small handful fresh coriander, finely chopped
- salt and freshly ground black pepper
To serve
- 6 white corn tortillas
- 2 tbsp chopped fresh coriander
- 1 lime, cut into wedges
Customise
- Use only white cabbage if hispi is unavailable; red cabbage adds colour and crunch to the slaw.
- Swap soured cream for Greek yogurt to make the slaw lighter while keeping a creamy texture that clings to the tortillas.
Method
- Preheat the oven (200°C/180°C Fan/Gas 6). Preheating ensures the salmon roasts quickly and evenly, keeping it moist inside with a lightly seasoned exterior.
- Quick-pickle the onions (5 minutes active + 30 minutes rest). Bring 100ml water, the white wine vinegar, caster sugar and salt to a simmer for about a minute, just until the sugar dissolves. Pour the hot pickling liquid over the sliced red onion and set aside to cool. The onions will turn a vivid pink and mellow in flavour while you finish the other components.
- Prepare and spice the salmon (3–5 minutes). Cut the salmon fillet into two portions and lay skin-side down on a baking tray. Combine olive oil, smoked paprika, onion powder, garlic powder, chilli powder and lemon zest to form a paste, then rub it over the salmon. The oil helps the spices adhere and creates a fragrant crust as it roasts.
- Season and roast (10–12 minutes). Season with salt and freshly ground black pepper and roast in the hot oven. Thinner pieces need about 10 minutes; thicker pieces may need closer to 12. The salmon should flake easily with a fork but still look moist.
- Make the creamy slaw (5 minutes). Thinly slice the hispi and red cabbage and chop the spring onions. Toss with mayonnaise and soured cream, seasoning with salt and pepper to taste. Aim for a glossy, cohesive slaw that provides crunch and creaminess in every bite.
- Whip up the guacamole (3 minutes). Mash the avocados with lime juice, crushed garlic and chopped coriander. Season with salt and pepper and taste for balance — the lime should brighten the avocado without overpowering it. Keep the guacamole slightly chunky for texture.
- Char the tortillas (about 5 minutes). Heat a gas flame and use flameproof tongs to hold each corn tortilla directly over the flame for 10–15 seconds per side until blistered, or warm them in a hot pan until they show char marks. The light charring adds smoky depth and pliability so they fold without breaking.
- Assemble and serve. Lay warm tortillas on a platter. Spread a spoonful of guacamole down the centre of each, top with a generous heap of slaw, then flake the roasted salmon and distribute it evenly. Finish with pickled onions, a sprinkle of chopped coriander and a squeeze of lime. Serve immediately so the tortillas stay warm and the textures remain distinct.
Serving and storage tips: these salmon tacos are best eaten immediately, but the components keep well if you need to prep ahead. Store pickled onions, slaw and guacamole in airtight containers in the fridge for up to 48 hours (guacamole may darken slightly; press cling film onto the surface to reduce browning). Reheat the salmon gently in a low oven to avoid drying it out, and char the tortillas just before serving.
Variations: swap smoked paprika for chipotle powder for extra smokiness, or add a drizzle of a lime-yogurt dressing for a tangy finish. For a vegetarian option, replace salmon with grilled halloumi or roasted sweet potato spiced with the same rub.