Think Grilled Salmon Tacos Are Fussy? Think Again!
Grilling salmon used to really intimidate me. The delicate fish is notorious for sticking, drying out, or falling apart on the grill…or worst case scenario, all 3. 😩
But through all the trial and error that went into developing my Perfect-Every-Time Grilled Salmon recipe, I picked up a few key tricks that make it totally doable and downright delicious: flaky, moist fillets with just the right kiss of smoke, no special equipment required!
Once I had the method down, these Grilled Salmon Tacos quickly earned a spot in our go-to summer dinner rotation. It’s about time I share the recipe with you!
It couldn’t be easier: dust the fish with a taco-inspired spice blend, then grill it hot and fast until tender with delicious caramelized edges. Layer it into warm tortillas with your favorite toppings for a taqueria-worthy taco night. Not too shabby for a 25-minute dinner! 💁🏻♀️
Grill Like a Backyard Pro ⭐
Step-by-step tutorials (like how to light the grill without burning your eyebrows off) & obsessively-tested tips (for juicy, charred results). Designed for meat lovers & vegetarians alike!
The Secret to Perfectly Charred Grilled Salmon That Never Sticks
The grilled salmon is the star of these tacos. I’ve tested this method over and over, and it delivers flaky, perfectly grilled fish…no sticking, no overcooking, no stress.
You’ll want to start with the best-quality salmon you can find. I highly recommend wild-caught sockeye salmon here. Its naturally thin fillets are lean and firm, which helps them cook quickly and evenly without falling apart on the grill. Can’t find sockeye? ⇢ Coho salmon is a great alternative.
Portion the fish into pieces just smaller than your grill spatula. This makes it much easier to flip each piece without breaking. To season, rub each piece with olive oil, then generously sprinkle a homemade taco spice blend (chili powder, cumin, smoked paprika, garlic powder, onion powder, and dried oregano) on top.
Heat the grill to medium-high (about 450–500°F). Once hot, grease the grates well and place the salmon directly over the heat. Cover and cook for 3 minutes, until it releases easily from the grates. Flip carefully, then grill for 2 minutes longer, until charred and flaky. Remove from the grill and squeeze fresh lime juice over the top.
Jess’ Must-Haves for Easy Grilled Fish
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Stainless Steel Measuring Cups & Spoons
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The best fish tacos are all about contrast: flaky fish, something crisp and fresh, and a creamy sauce to tie it all together. Most of the time, I’ll go with a shredded cabbage slaw to create that balance, but for these grilled salmon tacos, I love how avocado crema and pickled red onions play off the delicate fish.
My dreamy 5-Minute Avocado Crema brings richness and that cooling element you want with grilled salmon—think guac meets sour cream, but smoother and more airy. Then, for a bright, tangy bite that cuts through it all beautifully, top with my Quick AF Pickled Onions—no boiling water required! 🙌🏼
To assemble, warm your tortillas over a gas burner until soft and just charred. Top each with a swoop of crema, a few pieces of grilled salmon, a tangle of pickled onions, and a sprinkle of cilantro.
I can’t wait for you to try these Grilled Salmon Tacos! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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25-Minute Grilled Salmon Tacos with Whipped Avocado Crema
- Prep Time: 20 minutes
- Cook Time: 5-6 minutes
- Total Time: 25 minutes
- Yield: serves 4
- Category: Tacos, Burritos & Enchiladas Recipes, Salmon Recipes
- Method: Grilling & Smoking
- Cuisine: Mexican & Tex-Mex-Inspired, American
- Diet: Gluten Free
Description
Fast, fresh, and bursting with bold flavor, these Grilled Salmon Tacos are everything you want in a weeknight dinner!
Easy-to-grill sockeye salmon fillets are seasoned with a smoky spice rub and grilled until perfectly tender with crisp, charred edges.
Layer them into warm tortillas with whipped avocado crema and a tangle of pickled onions for a restaurant-worthy taco night that’s summery, satisfying, and ready in just 25 minutes.
Ingredients
- 1 ½ pounds sockeye salmon, skin and pin bones removed (see Recipe Notes)
- 2 tablespoons avocado oil, plus more for grilling
- 1 ½ teaspoons each: kosher salt, chili powder
- 1 heaping teaspoon each: ground cumin, smoked paprika
- heaping ½ teaspoon each: garlic powder, onion powder, dried oregano
- 1 large lime, juiced (approx. 3 tablespoons)
- 8–12 corn tortillas
for the avocado crema:
- 1 large avocado, pitted and peeled
- 1 large lime, juiced (approx. 3 tablespoons)
- 1 clove garlic
- optional: 1 jalapeno pepper, deseeded as desired and roughly chopped
- optional: ½ cup cilantro leaves
- ½ cup sour cream or plain yogurt
- ½ teaspoon kosher salt
Instructions
- Grill prep: Prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, clean the grates well with a wire brush. If you do not have access to an outdoor grill, you can also preheat a grill pan or skillet over medium-high heat.
- Prepare and season the salmon: Meanwhile, pat the salmon dry with a paper towel, then slice into uniform pieces, between 3 and 5 inches long. (Aim for portions smaller than your grilling spatula – smaller pieces are easier to handle on the grill and won’t stick when you flip them). Place in a large mixing bowl with oil, salt, and spices. Gently toss to coat well. Set aside.
- Mix the avocado crema: Add all listed ingredients to a food processor. Pulse to break up the avocado, then blend until smooth and creamy, 2-3 minutes. With the processor running, stream in a couple tablespoons of water to smooth out the texture to your desired light and whipped consistency. Set aside or store in an airtight container in the refrigerator for up to 3 days.
- Grill the salmon: Just before placing the fish on the grill, generously oil a wad of paper towel. Use tongs to run the paper towel over the cooking surface. Place salmon directly on the oiled grill grates. Cover and grill for 3 minutes. Flip and continue to cook 1-2 minutes longer, or until the salmon is cooked to your liking. Transfer to a clean plate and squeeze lime juice over top.
- Serve: Build your grilled salmon tacos with any fixings you love. I like swooping the avocado crema over a warm corn tortilla and topping with quick pickled red onions and chopped cilantro. For a quick, veggie-loaded side dish, serve with my Easy Street Corn Slaw. Enjoy!
Notes
Jess’ Tips and Tricks:
- Sockeye salmon: This recipe was developed using wild-caught sockeye salmon, which is naturally lean with thin fillets. Both factors contribute to the success of the recipe – cook time and handling the fish on the grill – so I highly suggest using sockeye salmon if you can. If not, look for thin salmon fillets (scant 1-inch thickness) and grill with the skin-on to prevent sticking. My Grilled Salmon Fillets recipe walks you through everything you need to know.
- Other tips for grilling fish: While fish has a notorious reputation for sticking on the grill, sticking is easily avoided with a few of simple tips:
- Fish is easiest to handle on the grill with a long-handled fish spatula or a thin metal spatula. My preferred spatulas are linked in the equipment section above.
- Portion the salmon fillets into uniformly sized pieces, between 3 and 5 inches long – aim aim for portions no wider than your fish spatula. Smaller portions of fish are easier to handle on the grill and won’t flake apart when you flip them.
- Clean your grill grates well, scraping away any built up residue, before grilling. This is a best practice for whenever you grill, but it’s especially important for grilling delicate proteins like poultry and fish.
- Just before grilling, generously grease the grill grates by oiling a wad of paper towel and running it over the grill grates. You can also spritz your spatula with nonstick cooking spray to help prevent any chance of sticking as you flip the cod.
Storage and Reheating:
- These grilled salmon tacos are best enjoyed the day you grill them, though leftovers will keep, stored in an airtight container in the refrigerator, for up to 2 days. Enjoy leftovers cold, or reheat the fish on the stovetop just until warmed through.
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