Honey Lime Salmon Tacos
Published Sep 25, 2023•Updated Jan 12, 2024
This post may contain affiliate links. Please read our disclosure policy.
Salmon Tacos are an effortless weekday meal with a sweet, tangy lime-honey glaze that everyone will love. This quick and easy taco recipe is customizable and can be used with gluten-free corn or flour tortillas.
Baja-inspired salmon tacos are the perfect taco Tuesday recipe, or taco Monday, or pretty much anytime you crave those light, zesty flavors of your favorite taqueria.
Classic fish tacos are always a good idea, and this rendition that features lightly seasoned salmon, generous notes of lime-honey flavor, and a slew of crunchy, herbaceous toppings is about to become the star of your weeknight dinner rotation. Fish taco recipes like this version that uses thick, buttery filets of salmon, is one of the easiest dishes to make, because once you pop the fish in the oven to bake, you can prep all of the taco toppings.
When your timer goes off… presto! Everything is ready to assemble and enjoy.
How to Make It
- Make the honey-lime glaze.
- Cook the salmon on the stove over medium heat, flipping once. Pour glaze over top and transfer to the preheated oven.
- Prepare the toppings for the salmon tacos.
- Warm the tortillas in the microwave.
- Gather the family and serve! Set everything out and let everyone create their own version of these tasty salmon tacos.
Honey Lime Glaze
- Lime Juice – Acidic lime juice adds a refreshing zippiness to the salmon glaze.
- Honey – A natural sweetener to create a thick, tangy sauce.
- Salt, Black Pepper – Pantry basics for a simple salmon seasoning.
- Cooking Oil – A neutral olive oil, or a cooking oil with a slightly higher smoke point like grapeseed, canola, or avocado oil work well.
- Salmon Filet – Pat the salmon with a paper towel to remove any excess moisture before cooking. Use either fresh or frozen filets.
- Tortillas – Corn tortillas will make these tacos gluten-free, and flour tortillas will provide a softer, slightly thicker tortilla shell.
- Avocado – Are tacos really tacos without avocado? If you purchase the avocados slightly underripe, store them in a paper bag on the kitchen counter for a few days prior to use for optimal ripeness and flavor.
- Shredded Romaine Lettuce – Crunchy romaine is an easy taco topping, but you can also use a simple slaw of cabbage or cole slaw in its place.
- Hot sauce / salsa – Totally optional, but adds another layer of spicy texture to this dish. Green hot sauce is a go-to for us.
- Sour cream – Use full-fat or low-fat sour cream for more tanginess.
- Cilantro Leaves – Topping fish tacos with cilantro leaves creates an unbelievable herbaceousness.
How to Store
Store any leftover salmon in an airtight container, and separately from the toppings and tortillas. Refrigerated leftovers will stay fresh and delicious for 2-3 days.
- For perfectly prepared salmon, cook the salmon skin-side up first, and then turn the salmon over so that it is skin-side down to finish.
- An alternative to heating the tortillas in the microwave is to wrap them in foil and put them in the warm oven for about 8 minutes.
- Don’t skip spooning the extra honey-lime glaze over the top of the salmon when it comes out of the oven. This simple step adds tons of extra flavor by coating the fish a second time.
- Make it spicy – Add chili powder to the salt and pepper seasoning for spicy salmon tacos that will make your taste buds tingle.
- Add more toppings – Pickled or diced onions, crunchy cabbage slaw, sliced radishes, chipotle aioli, or a quick corn salsa are all great taco topping ideas, and allow for easy customization.
- Substitute salmon – This taco recipe can also be adapted to use tilapia, shrimp, or chicken.
- Add cheese – Traditional Mexican cotija cheese has a saltiness that’s just lovely on tacos.
Absolutely! Grilled salmon is a dream in these salmon tacos. You can also make these fish tacos with blackened salmon, too.
Salmon tacos are packed with protein, vitamin B12, and healthy omega-3 fatty acids. Toppings like the sliced avocado also have a slew of vitamins like C, E, K, and B6. Not only are these tacos healthy, they’re also delicious.
These tacos do not require a marinade. They cook right in a mouthwatering lime-honey sauce for ultra flavorful filets.
Pin this now to save it for laterPin It Now
Honey Lime Salmon Tacos
- Mixing Bowl
- oven-safe skillet
Honey Lime Glaze:
- 2 tablespoons lime juice
- 5 tablespoons honey
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoons cooking oil
- 1 pound salmon filet
- 8 tortillas, taco-sized corn or flour
- 1 avocado, sliced
- 2 cups shredded romaine lettuce (see note)
- hot sauce / salsa (optional; we used green hot sauce)
- sour cream (optional)
- cilantro leaves (optional)
- Preheat oven to 300 degrees F.
- Whisk together ingredients for the glaze.
- Season salmon on both sides with salt and pepper.
- Heat an oven-safe skillet over medium heat. Add cooking oil and then salmon (skin-side up if the salmon includes skin). Sear until salmon is golden brown and releases easily from the pan. Turn salmon over so that it is skin-side down. Pour glaze over top (don’t worry if most of it ends up in the bottom of the pan).
- Transfer skillet to oven and cook until the thickets part of the salmon flakes easily with a fork, ~15 minutes.
- While salmon cooks, prep toppings for the tacos.
- Just before serving, heat tortillas in the microwave until warm (you can also wrap them in foil and put them in the warm oven for ~8 minutes).
- Remove salmon from oven and spoon any glaze in the bottom of the pan back over the fish (it will have reduced as it cooked and should be fairly thick). Taste and season the salmon with a bit more salt and pepper, if needed.
- Set everything out and let everyone assemble tacos by filling tortillas with salmon and other toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
These two ladies are becoming the best kitchen helpers! They’ve been baking and cooking up a storm with me these past couple weeks. Here they are prepping kale for a salad on Saturday. They even sampled a bite. 😉