Salmon tacos recipe

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Nut-free Pregnancy-friendly

These salmon tacos are quick, vibrant, and full of feel‑good flavour. Perfect for an easy weeknight lift or a sunny weekend meal. Light, fresh, and effortlessly delicious, they’re the kind of tacos you’ll crave again and again.

By Sam Holland

From Saturday Kitchen

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Ingredients

For the pink pickled onion

100ml/3½fl oz white wine vinegar
2 tbsp caster sugar
1 tsp salt
1 small red onions, sliced

For the 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

For the 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

For the guacamole

2 avocados, peeled, stones removed and flesh 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

Method

Preheat the oven to 200C/180C Fan/Gas 6.
To make the pink pickled onions, pour 100ml/3½fl oz water, vinegar, sugar and salt into a saucepan and bring to a simmer for 1 minute. Pour over the red onions and leave to pickle for 30 minutes.
To make the salmon, cut the salmon into two large pieces and place on a baking tray, skin-side down.
Mix the oil, paprika, onion powder, garlic powder, chilli powder and lemon zest in a small bowl to create a marinade.
Cover the salmon in the marinade. Season with salt and pepper and roast for 10–12 minutes.
To make the slaw, place the hispi cabbage, red cabbage and spring onions in a bowl and season with salt and pepper. Bring the mixture together with the mayonnaise and soured cream and set aside.
To make the guacamole, place all of the ingredients in a bowl, season with salt and pepper and mix to combine.
To serve, carefully place a tortilla over the flame of a hob, using flameproof tongs, until charred and crisped up. Repeat with the other tortillas.
Place the tortillas on a large board. Spread on the guacamole and top with the slaw. Use a fork to scrape the salmon off the skin and lay the salmon on top of the tacos. Garnish with the coriander and a squeeze of juice from the lime wedges and serve.