Blackened Salmon Tacos with Corn Salsa and Cilantro Lime Ranch

March 28, 2012

This post may contain affiliate links. Read our disclosure policy.

If you haven’t noticed yet Mexican food is my favorite.  Good Mexican food just bursts with exciting flavors that all blend so perfectly well together.  Nothing is bland, and it always keeps you craving it and coming back for more.

My latest food craze is blackened salmon.  I’ve been getting it at one of my favorite local Restaurants almost weekly.  When I have a new food favorite I love to come up with my own version of it at home.  T

hese tacos are bursting with enticing flavors that will likely have you making this dish many times around.  Soft tortillas are generously filled with tender, perfectly spiced salmon, then covered with a flavorful corn salsa.

Then it gets a delightful crunch from Romaine lettuce and another layer of flavor from a sprinkling of cheese and last but not least one of the best parts: it’s drizzled with zesty cilantro lime ranch for one intensely incredible Blackened Salmon Taco!  Yum yum YUM!



Blackened Salmon Tacos with Corn Salsa and Cilantro Lime Ranch

Incredibly flavorful skillet seared salmon tacos with a tasty corn salsa and ranch.
Servings: 6
Prep20 minutes
Cook10 minutes
Ready in: 30 minutes


  • 2 (6 0z) salmon fillets
  • 3 Tbsp olive oil , divided
  • 2 Tbsp all-purpose flour
  • 2 1/2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp packed brown sugar
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper

Corn Salsa

  • 2/3 cup frozen corn , warmed
  • 1 medium Roma tomato , diced
  • 1 small Avocado , diced
  • 2 Tbsp finely chopped yellow onion
  • 2 tsp lime juice
  • 1 dash garlic powder
  • Salt and Pepper to taste


For Serving:

  • Flour or corn tortillas, warmed (for corn I'd recommend the fry cooking method I use here)
  • Chopped Romaine lettuce
  • Cotija or Parmesan Cheese, grated/crumbled
  • Corn Salsa, recipe follows
  • Cilantro Lime Ranch, recipe can be found here

Blackened Salmon Tacos

  • In a shallow mixing bowl, using fork, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Heat 2 Tbsp olive oil in a non-stick skillet over medium heat. Baste salmon fillets with 1/2 tsp olive oil on each side and dip salmon into spice mixture and generously coat each side. Place coated salmon in preheated skillet and cook 3-4 minutes per side until outside is lightly blackened and center of fillet is cooked through and opaque. Flake salmon using a fork. Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, and drizzle with Cilantro Lime Ranch. Serve immediately.

Corn Salsa

  • Combine all ingredients in a mixing bowl.

Leave a Comment

Rate this recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Slow Cooker Chicken Enchilada Soup + Weekly Menu

    […] Monday: Blacked Salmon Tacos with Corn Salsa […]

  • Paige

    Oh my God YUM!!
    Made these tonight, this kind of meal is right up my alley. Everything was absolutely delicious I couldn’t keep in the “mmm”s and “oh”s
    This is the type of meal I’d make for a guest dinner, a summer party, pretty much any chance I can get to eat them. ;)
    Thank you for this recipe, as a novice cook who’s trying to become a chef, it made me feel very accomplished and happy that I could pull off the spice of the salmon and depth of flavor the corn salsa and cilantro lime sauce.

    All I can say is YUM.

    (lol could you tell I liked it?)

    • Jaclyn

      Jaclyn Bell

      I’m so glad you liked these tacos Paige :)! Thanks for the great review!

  • marci

    Hi.. SO excited to make this friday night since we are not eating meat for LENT… The rice and beans you are serving the taco’s with are they homemade…??? Do you mind sharing the recipes???? THANK YOU

  • Jacob Barnes

    What an amazing recipe! The salmon seasoning is really perfect. My recommendation for the corn salsa is to mix the onion, the corn, half the lime juice, the garlic powder and my own addition of jalapeño and cilantro. Then let flavors meld in the fridge for at least an hour (this and the cilantro are the key to a killer corn salsa). Add tomato, avocado and remaining lime juice when ready to serve.

    • Jaclyn

      Jaclyn Bell

      I’m so glad you liked these salmon tacos Jacob! I’ll have to try those additions next time, love a little heat. Thanks for leaving a comment!

  • Isty

    Great recipe! These were delicious! I made the blackened salmon the first day, then tacos the next with the left overs. I also made the corn salsa and the cilantro lime ranch with the tacos. I added a jalapeño to the sauce since we like the heat. I will make this again!

  • Evelyn

    This is the first time I comment on a blog. I just had to say I made these for dinner tonight and they were SO GOOD and SO EASY! I often use recipes from blogs but find that I have to make adjustments here and there. I followed this recipe EXACTLY and I wouldn’t change a thing. My husband and my 2 yr old loved them! I’m excited to check out your other recipes!

    • Jaclyn

      Jaclyn Bell

      I’m happy you left a comment Evelyn!! I’m so glad you and your family liked these :)! Thanks for leaving a comment!

  • Brenda

    This recipe is delicious! The corn salsa is so good, I could eat it every day. I did add finely diced jalapeño and cilantro. I hope you don’t mind, but I shared this recipe on my blog and used your beautiful picture linking back to you blog. I will take it down if you object.

    • Jaclyn

      Jaclyn Bell

      Brenda I’m so glad you enjoyed these tacos, thanks for your comment!