BBQ Salmon Tacos

Why You’ll Love This Recipe

These BBQ Salmon Tacos are quick to prepare, healthy, and packed with flavor. The smoky barbecue sauce complements the rich, flaky salmon, while the toppings add freshness and crunch. Whether you’re a seafood lover or just looking to switch up taco night, this recipe offers a delicious and easy alternative to beef or chicken tacos.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (skinless)
• BBQ sauce (your favorite brand or homemade)
• Olive oil
• Salt and pepper
• Corn or flour tortillas
• Coleslaw mix or shredded cabbage
• Lime juice
• Cilantro (optional)
• Avocado slices (optional)
• Sour cream or Greek yogurt (optional for topping)

Directions

1. Preheat your oven to 400°F (200°C) or heat a grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season with salt and pepper.
3. Place the salmon on a lined baking sheet or grill. Cook for about 10–12 minutes, or until the salmon flakes easily with a fork.
4. In the last 2–3 minutes of cooking, brush the salmon generously with BBQ sauce and let it caramelize slightly.
5. While the salmon cooks, warm the tortillas in a dry skillet or directly over a flame until soft and slightly charred.
6. In a bowl, toss coleslaw mix or shredded cabbage with lime juice and a pinch of salt.
7. Once the salmon is cooked, flake it into large chunks.
8. Assemble the tacos: add a layer of slaw to each tortilla, top with BBQ salmon, and garnish with avocado, cilantro, and a dollop of sour cream or yogurt if desired.

Servings and timing

This recipe serves 4 people (about 2 tacos per person).
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Variations

• Spicy version: Add sliced jalapeños or mix hot sauce into your BBQ sauce for heat.
• Tropical twist: Top with pineapple salsa or mango chunks for a fruity contrast.
• Low-carb: Use lettuce wraps instead of tortillas.
• Different fish: Substitute salmon with grilled mahi-mahi, cod, or shrimp.
• Vegan version: Swap salmon for grilled tofu or jackfruit with BBQ seasoning.

Storage/Reheating

Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a skillet over low heat or microwave in 30-second intervals until warm.
It’s best to store tortillas and toppings separately and assemble tacos fresh for best texture and flavor.

FAQs

Can I use store-bought BBQ sauce?

Yes, store-bought BBQ sauce works perfectly, but feel free to use homemade if you prefer.

What kind of tortillas should I use?

Either corn or flour tortillas work well—choose based on your preference. Corn adds more texture, while flour is softer and more flexible.

How do I know when the salmon is cooked?

The salmon should flake easily with a fork and have an opaque pink color throughout.

Can I cook the salmon on the stovetop instead?

Yes, you can sear it in a skillet over medium-high heat for about 4–5 minutes per side.

Is this recipe gluten-free?

It can be! Use gluten-free BBQ sauce and corn tortillas to make it completely gluten-free.

What toppings go best with BBQ salmon tacos?

Coleslaw, avocado, lime juice, cilantro, and sour cream all pair well with the smoky-sweet salmon.

Can I make these ahead of time?

You can cook the salmon and prep the toppings ahead, but assemble the tacos just before serving for the best texture.

Can I use frozen salmon?

Yes, just be sure to thaw it completely before cooking.

What sides go well with BBQ salmon tacos?

Try Mexican rice, grilled corn, black beans, or a simple cucumber salad.

Can I grill the salmon instead of baking it?

Absolutely. Grilling gives the salmon a nice smoky flavor that pairs well with BBQ sauce.

Conclusion

BBQ Salmon Tacos are a fresh and flavorful way to enjoy seafood with a bold twist. They’re easy to prepare, customizable, and perfect for any season. Whether you’re cooking for your family or hosting friends, this recipe is a delicious crowd-pleaser that’s sure to become a new favorite.

BBQ Salmon Tacos

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

BBQ Salmon Tacos are a flavorful and healthy twist on taco night, featuring smoky, sweet barbecue-glazed salmon paired with fresh slaw and creamy toppings—all wrapped in warm tortillas.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings (2 tacos per person)
• Category: Main Dish
• Method: Baking or Grilling
• Cuisine: Mexican-Inspired
• Diet: Gluten Free

Ingredients

• 4 salmon fillets (skinless, about 5–6 oz each)
• 1/2 cup BBQ sauce (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• 8 corn or flour tortillas
• 2 cups coleslaw mix or shredded cabbage
• 1 tbsp lime juice
• Fresh cilantro (optional)
• 1 avocado, sliced (optional)
• Sour cream or Greek yogurt, for topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C) or heat a grill to medium-high heat.
2. Brush salmon fillets with olive oil and season with salt and pepper.
3. Place salmon on a lined baking sheet or grill. Cook for 10–12 minutes, until the salmon flakes easily with a fork.
4. During the last 2–3 minutes of cooking, brush the salmon generously with BBQ sauce and allow it to caramelize slightly.
5. Warm the tortillas in a dry skillet or over a flame until soft and slightly charred.
6. In a bowl, toss coleslaw mix or shredded cabbage with lime juice and a pinch of salt.
7. Once the salmon is cooked, flake it into large chunks.
8. Assemble tacos by adding slaw to each tortilla, topping with BBQ salmon, and garnishing with avocado, cilantro, and a dollop of sour cream or Greek yogurt if desired.

Notes

• Use grilled or stovetop-seared salmon if preferred over baking.
• To make it gluten-free, use gluten-free BBQ sauce and corn tortillas.
• Prep toppings in advance, but assemble tacos fresh to maintain the best texture.
• Add tropical toppings like mango or pineapple salsa for extra flavor.
• Can be made low-carb by serving in lettuce wraps instead of tortillas.

Nutrition

• Serving Size: 2 tacos
• Calories: 420
• Sugar: 6g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 65mg