Get ready to ditch your boring fish taco recipe for these jazzed-up salmon tacos with pineapple avocado salsa. We’ve got all the tips to help you get this meal on the table super fast. You can even make it ahead!

Salmon Tacos are the best fish tacos! They’re perfect for Taco Tuesday and are a great way to make heart-healthy salmon that everyone in the family can enjoy. This easy taco recipe is perfect for a busy weeknight or when you’re craving that taste and flavor of fresh salmon and pineapple.

plated salmon tacos with salsa

As a fourth-generation Southern cook, I can tell you that many Southerners believe the best salmon comes right out of a can. And if you want to make canned salmon patties, that’s absolutely correct.

But if you want amazing fish tacos, you’ll need fresh fish. We’ve never met a fish taco that we didn’t like, and this version made with salmon is one of our favorites.

My husband doesn’t care for salmon (unless it’s in the form of fried salmon patties — see paragraph above ⬆️), but even he loves these salmon tacos. That may be largely due to his obsession with pineapple and the large serving of pineapple salsa that he slathers on these tacos, but even so, I’ll take it as a win.

Why you’ll love this recipe:

TASTE – Y’all, this pineapple salmon is so good! It’s not dry, which can happen when you bake fish. The pineapple base and the teriyaki sauce mixture ensure that the salmon stays moist and tender. But of course, you have to be sure that you DON’T overcook it!

MAKE AHEAD – The great thing about this recipe, besides how delicious it is, is that you can make all the separate components ahead of time. You can make the pineapple salsa 2-3 days ahead of time, and you can make the salmon a day or two before you want to serve it. So, get everything ready on the weekend and have tacos on Monday or Tuesday. 

NUTRITIOUS – We all know that salmon is heart-healthy, and this recipe keeps it that way. Nothing is fried or doused in unhealthy oils. The salmon is baked with a yummy teriyaki sauce poured over the top. It’s easy, and it’s so, so tasty.

I hope you’ll try this salmon tacos recipe. I think you’ll love it, and it will become part of your regular meal rotation!

What you need for salmon tacos

You’ll find the full ingredient amounts and instructions below on the printable recipe card. Keep scrolling below the recipe card to get detailed how-to steps with photos, common questions, and tips for success.

ingredients to make salmon tacos

Salmon fillet – With the skin removed.

Pineapple – Fresh pineapple cut into rings.

Sea salt – For flavor.

Fresh cracked pepper – For flavor.

Melted butter – Use unsalted to keep the sodium lower.

Teriyaki sauce – The star of the show!

Fresh lemon juice – You can use lemon or lime.

Honey – Used for a bit of natural sweetness.

Minced garlic – Garlic powder will work in a pinch.

Pineapple avocado salsa – Make your own with our easy recipe.

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Salmon Tacos with Pineapple Avocado Salsa

Salmon Tacos are a fun and simple way to put a delicious and healthy spin on Taco Tuesday!
Prep: 10 minutes
Cook: 35 minutes
Servings: 12 tacos
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Ingredients 

Pineapple Salmon:

  • 3 pounds fresh salmon, skin removed
  • 1 whole pineapple, cut into rings
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked pepper
  • 3 tablespoons butter, melted
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons honey
  • 1 tablespoon minced garlic

Pineapple Avocado Salsa:

  • 2 ½ cups diced pineapple
  • 2 avocados, diced
  • ¼ cup diced red onion
  • ½ cup halved cherry tomatoes
  • 2 tablespoon chopped cilantro
  • 3 tablespoons lemon juice
  • ½ teaspoon chili powder

Tacos

  • 12 small flour tortillas (taco-sized)
  • creamy siracha Sauce (optional)
  • fresh cilantro for garnish

Instructions 

Salmon

  • Preheat oven to 400 F and line a 9×13-inch baking pan with aluminum foil.
  • Use 8 rings of pineapple to form two rows on the pan.
  • Place salmon on top of pineapple rings.
  • Dice up remaining pineapple and place in medium sized bowl. Add melted butter, teriyaki, lemon juice, honey, and minced garlic to bowl. Stir well to combine.
  • Pour mixture over salmon.
  • Bake for 35-40 minutes on the center rack of the oven. Salmon should reach an internal temp of 145 F when done.

Pineapple Avocado Salsa

  • Combine pineapple, avocados, red onion, cherry tomatoes and cilantro in a medium sized bowl.
  • In a small bowl combine lemon juice and chili powder. Pour mixture over salsa. Stir to combine then store in the fridge until salmon is ready.

Salmon Tacos

  • When salmon is cooked, cut into 2-3-inch slices and place on serving plate.
  • Warm taco shells by wrapping them in aluminum foil and baking 2-3 minutes at 400 degrees.
  • Top each taco shell with 1-2 pieces of salmon and a heaping spoonful of salsa. Drizzle with creamy siracha sauce and garnish with fresh cilantro.

Nutrition

Serving: 1taco, Calories: 373kcal, Carbohydrates: 28g, Protein: 26g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 70mg, Sodium: 607mg, Potassium: 835mg, Fiber: 4g, Sugar: 10g, Vitamin A: 263IU, Vitamin C: 24mg, Calcium: 72mg, Iron: 2mg
Course: Entree
Cuisine: American
Calories: 373
Keyword: salmon tacos, salmon tacos recipe
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How to make salmon tacos

Step 1. Preparation. Preheat the oven to 400 F and line a 9×13-inch baking pan with aluminum foil. 

Step 2. Make the salmon. Use 8 rings of pineapple to form two rows on the pan. Place salmon on top of pineapple rings. 

Step 3. Make the marinade. Dice up the remaining pineapple and place it in medium-sized bowl.  Add melted butter, teriyaki, lemon juice, honey, and minced garlic to the bowl. Stir well to combine. 

Pour mixture over salmon.

Step 4. Bake the salmon. Bake for 35-40 minutes on the center rack of the oven. When done, the salmon should reach an internal temperature of 145 F. 

Baked salmon fillet topped with herbs and pineapple slices on a foil-lined baking sheet.

Step 5. Make the pineapple avocado salsa. Combine pineapple, avocados, red onion, cherry tomatoes, and cilantro in a medium-sized bowl.

In a small bowl, combine lemon juice and chili powder. Pour mixture over salsa. Stir to combine, then store in the refrigerator until the salmon is ready. 

Step 6. Make the salmon tacos. When the salmon is finished, cut it into 2-3-inch slices and place it on a serving plate.

Warm the tortillas by wrapping them in aluminum foil and baking for 2-3 minutes at 400 degrees. 

Top each tortilla with 1-2 pieces of salmon and a heaping spoonful of salsa. Drizzle with creamy sriracha sauce and garnish with fresh cilantro.

Storage tips

If you have leftover salmon, store it in the fridge in an airtight container. It’s a great leftover to enjoy any day of the week.

Make sure that when you reheat the salmon, low and slow is the key. This will keep the salmon from drying out and keep it fork-tender.

Variations

  • Make this recipe, but use shrimp! Shrimp tacos are a great way to pivot and try something new.
  • If you want a traditional taco taste, use taco seasoning as your seasoning of choice.
  • Flour tortillas are great for this recipe, but warm corn tortillas are also awesome.
  • Kick up the heat by adding hot sauce or red pepper flakes.

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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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