These blackened salmon tacos feature tender salmon rubbed in a flavorful blackened spice mix and plenty of smoky grilled pineapple salsa piled on top!
If you make one taco this summer, this blackened salmon version is 100% your guy.
We’re filling these colorful tacos to absolute capacity with flavorful blackened salmon and TONS of sweet + spicy grilled pineapple salsa. They’re an actual dream.
Pretty to look at and an absolute bomb of flavors. Aka the best kind of taco.
If you’re a fan of fish tacos, this recipe is an absolute NECESSITY to have on your menu! It’s a little bit different than your average fish taco, but absolutely incredible.
Ask me what my favorite part is and it will always be the pineapple salsa seeing how it’s actual gold in a bowl.
These Blackened Salmon Tacos feature…
- Smoky blackened salmon
- A flavorful grilled pineapple salsa
- Tender corn tortillas and all your favorite taco toppings
Making the Blackened Salmon Tacos
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Salmon fillets
- Red onion
- Corn tortillas
What is Blackened Seasoning?
Despite its name, blackened seasoning does not mean burnt. This seasoning mix is made up of chili powder, cumin, paprika, and a few other standard spices that when rubbed onto meat and seared gives it a dark, almost black appearance.
We’re making our own from-scratch blackened seasoning that honestly adds SO much incredible flavor to the salmon. It takes minutes to throw together and you can even double or triple the recipe to have it on hand.
If you’re in a hurry, a pre-made blackened seasoning mix will work fine! You will need about 5 teaspoons worth of seasoning.
Tips for Perfect Blackened Salmon Tacos
- Grill pineapple in planks – this larger size makes it easy to grill the pineapple in minutes.
- Use fresh cilantro and lime – this really makes a difference flavorwise in the salsa.
- Cut salsa ingredients in uniform size – since this salsa isn’t blended, uniformity is important when cutting the pineapple and tomato.
- Don’t overcook salmon – ideally, you want the salmon to cook until it reaches around 130F.
- Warm corn tortillas – this helps the tortillas become malleable and less likely to fall apart. Warm corn tortillas in a cast iron pan or throw them on the grill for a minute or two.
Stovetop and Oven Instructions
Don’t have a grill? You can still make this recipe using either the oven or stovetop.
Oven Instructions: broil the pineapple planks and the salmon under high heat 5-8 minutes until salmon registers around 130F and pineapple is slightly charred.
Stovetop Instructions: sear the pineapple in a little oil in a cast iron pan over medium-high heat until slightly charred. Sear the salmon in a nonstick pan in a little oil until salmon registers around 130F.
Try these ideas for a little bit of a twist on this recipe!
- Change the fruit – mango or peaches would work great in place of the pineapple – just skip the grilling step.
- Try a different fish – any whitefish, catfish, or tuna would work in place of the salmon.
- Tone back the spice – these tacos aren’t overly spicy, but if you’re sensitive to spice, reduce the amount of chili powder in the seasoning mix and amount of jalapeno in the salsa.
The smokiness from the pineapple salsa and the tender spiced salmon are seriously the most KILLER combo in these tacos! Plus they look just impressive as heck.
Put some pep in your next taco night’s step and give these winners a try!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More tacos for you to try next!
Blackened Salmon Tacos with Grilled Pineapple Salsa
Grilled Pineapple Salsa
- 1/2 medium pineapple, core and skin removed and pineapple cut into 1/2-in thick planks
- 2 medium tomatoes, cored and diced into 1/4-in cubes
- 1 medium jalapeno, minced
- 2 tablespoons minced fresh cilantro
- 1/4 cup minced red onion
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Blackened Salmon Tacos
- 3/4 teaspoon paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 lb skinless salmon fillets
- Warmed corn tortillas, diced avocado, and lime wedges for serving
Grilled Pineapple Salsa
- Using a grill pan or nonstick aluminum foil, grill pineapple planks over medium-high heat, turning occasionally until pineapple is slightly charred (alternatively, pineapple may be broiled under high 5-8 minutes OR cooked in a little vegetable oil in a cast iron pan over medium-high heat)
- Allow pineapple to cool several minutes, then finely dice into 1/4-in cubes and toss in a large bowl with tomatoes, jalapeno, cilantro, red onion, and lime juice. Season salsa with salt and pepper to taste and refrigerate until ready to use.
Blackened Salmon Tacos
- In a small bowl, combine all spices. Rub spice mixture evenly all over salmon fillets.
- Heat a grill to medium-high heat. Grill salmon fillets on a sheet of nonstick aluminum foil 2-4 minutes on each side until salmon registers around 130F (alternatively, salmon may be broiled under high 5-8 minutes OR cooked in a little vegetable oil in a cast iron pan over medium-high heat)
- Crumble salmon into bite-sized pieces and arrange in corn tortillas. Top with salsa, avocado, and serve with fresh lime squeezed over top. Enjoy!