Sheet-Pan BBQ Salmon Tacos

$- 1 lb fresh salmon fillets - 1/4 cup of your favorite barbecue sauce - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - Salt and black pepper to taste - 8 small soft corn tortillas - 1 cup red cabbage, finely shredded - 1/2 cup fresh cilantro, roughly chopped - 1 ripe avocado, thinly sliced - Lime wedges for serving Fresh salmon fillets are key for this recipe. They offer a rich, buttery flavor. I love using my favorite barbecue sauce for that sweet and tangy touch. The olive oil helps everything bake evenly and adds richness. Seasoning is just as important. Garlic powder gives a nice depth. Smoked paprika adds a hint of smokiness. Ground cumin brings warmth and earthiness. Don’t forget salt and black pepper for balance. For the tortillas, I prefer soft corn ones. They hold up well and add a lovely texture. Red cabbage adds a nice crunch. Fresh cilantro brightens each bite. Avocado slices give creaminess. Finally, lime wedges add a zesty finish that makes the tacos pop! 1. Preheat the oven and prepare the sheet pan: Start by preheating your oven to 400°F (200°C). This quick step ensures even cooking. To make cleanup easy, line your sheet pan with parchment paper. 2. Season the salmon fillets: Place the salmon fillets on the prepared sheet pan. Drizzle them with olive oil. Next, sprinkle garlic powder, smoked paprika, cumin, salt, and black pepper on all sides. This seasoning adds great flavor to the fish. 1. Add barbecue sauce: Generously brush your favorite barbecue sauce over the seasoned salmon. Make sure each fillet gets a nice coat. This sauce gives the salmon its delicious, tangy flavor. 2. Bake time and doneness check: Put the salmon in the oven and bake for about 12-15 minutes. Check if the salmon is done by using a fork. If it flakes easily, it is ready. The goal is tender salmon that melts in your mouth. 1. Warm the corn tortillas: As the salmon cooks, warm your corn tortillas. You can heat them in a skillet on medium for about 30 seconds on each side. Another method is to wrap them in foil and place them in the oven for the last 5 minutes of baking. 2. Flake the cooked salmon: Once the salmon is done, take it out of the oven. Let it cool for a minute. Use a fork to flake the salmon into large pieces. This makes it easy to put into the tacos. 3. Assemble the tacos: Start with a warm tortilla. Add a layer of shredded red cabbage, then top with flaked salmon. Finish with slices of avocado and sprinkle fresh cilantro on top. Each bite will burst with flavor! To ensure your salmon cooks perfectly, follow these steps: - Check the thickness: Salmon fillets should be about one inch thick for even cooking. - Use a fork to check: When done, the salmon flakes easily. This means it’s ready to eat. - Keep an eye on time: Bake the salmon for 12-15 minutes. Don’t overcook it! For warming tortillas, you have two great methods: - Skillet method: Heat a skillet over medium heat. Warm each tortilla for 30 seconds on both sides. - Oven method: Wrap tortillas in foil. Place them in the oven during the last 5 minutes of the salmon cooking time. For a beautiful taco display, arrange them on a colorful platter. - Layering: Start with shredded red cabbage, then add flaked salmon, avocado slices, and cilantro. - Garnishing: Add lime wedges around the tacos. This makes the dish pop! You can boost the taste with some extra toppings: - Sliced jalapeños: For a spicy kick, add fresh or pickled jalapeños. - Crumbled cheese: Feta or Cotija cheese adds creaminess and flavor. For sauces or sides, consider these pairings: - Spicy mayo: Mix mayo with sriracha for a zesty drizzle. - Fresh salsa: A mango or pineapple salsa pairs well with BBQ salmon, adding sweetness. {{image_4}} You can change the protein in your tacos. If you prefer chicken, use boneless, skinless chicken thighs. They cook well and stay juicy. For a seafood twist, shrimp is a great option. Just season them like the salmon and adjust the cooking time. Feel free to swap out the tortillas too. If you want a lighter option, try lettuce wraps. They add crunch and freshness. For a heartier choice, use flour tortillas. They hold the filling well, but they are not gluten-free. Want a kick in your BBQ salmon tacos? Try a spicy BBQ sauce. Look for sauces with chili or chipotle. This will give your tacos a nice heat. For a tropical twist, add a fresh salsa. Mango or pineapple salsa works great. The sweetness of the fruit pairs well with the BBQ sauce. For gluten-free tacos, use corn tortillas. Many brands offer good options. Always check the label to ensure they are gluten-free. If you want a vegan option, use tofu or tempeh. Marinate them in BBQ sauce and bake like the salmon. They can soak up the flavors well. Add avocado and fresh veggies for delicious toppings. To keep your salmon fresh, store it in an airtight container. Place it in the fridge. It will stay good for up to three days. Make sure it cools before sealing. This helps prevent moisture buildup. For the tortillas, wrap them in plastic wrap or foil. This keeps them from drying out. Store them in a cool, dry place. If you have leftovers, use them within a week for the best taste. To reheat salmon, place it on a baking sheet. Warm it in the oven at 350°F (175°C) for about 10 minutes. This keeps it tender and juicy. You can also use a microwave. Heat it in short bursts, checking often. For warming tortillas, use a skillet over medium heat. Heat each side for about 30 seconds. You can also wrap them in foil and place them in the oven. Do this for the last few minutes of salmon cooking. This way, they warm up without drying out. It takes about 12-15 minutes to cook salmon in a sheet pan. To check if it is done, look for flakiness. Use a fork to gently poke the fish. If it flakes easily, it's ready. The salmon should also be opaque and warm in the center. Remember, cooking time can vary based on thickness, so keep an eye on it. Yes, you can prepare several parts of these tacos ahead of time. You can season and cook the salmon a day before. Just store it in the fridge. You can also chop the cabbage and cilantro early. Keep them in airtight containers. Warm the tortillas before serving for the best taste. You can use many types of barbecue sauce for these tacos. A sweet and tangy sauce works well. Brands like Sweet Baby Ray's or Stubb's offer great options. If you want more heat, try a spicy BBQ sauce. For a smoky flavor, look for sauces with chipotle or hickory. Choose based on your taste preference. You’ve learned how to make delicious salmon tacos with fresh ingredients. We covered steps from seasoning the salmon to warming the tortillas. Plus, I shared tips on cooking and presentation. Don't forget about the many variations you can try, like different proteins or flavor profiles. Enjoy making these tacos and get creative with your own twists. They are simple, tasty, and perfect for any meal. Embrace your culinary skills and share these flavors with others. Happy cooking!$

Indulge in a delicious twist on taco night with Savory Sheet-Pan BBQ Salmon Tacos! Featuring tender salmon fillets seasoned to perfection and topped with fresh avocado and crispy red cabbage, these tacos are not only easy to make but bursting with flavor. Ready in just 25 minutes, they're perfect for a quick, weeknight dinner. Click through to explore this mouthwatering recipe and elevate your next meal!

Print Recipe Pin Recipe

Ingredients

1 lb fresh salmon fillets

1/4 cup of your favorite barbecue sauce

1 tablespoon extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and black pepper to taste

8 small soft corn tortillas

1 cup red cabbage, finely shredded

1/2 cup fresh cilantro, roughly chopped

1 ripe avocado, thinly sliced

Lime wedges for serving

Instructions

Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). For hassle-free cleanup, line your sheet pan with parchment paper.

Season the Salmon: Lay the salmon fillets on the prepared sheet pan. Drizzle them with olive oil, then sprinkle evenly with garlic powder, smoked paprika, cumin, salt, and black pepper. Ensure all sides are seasoned well for maximum flavor.

Add the BBQ Sauce: Generously brush the barbecue sauce over the seasoned salmon. Ensure that each fillet is thoroughly coated for a rich, tangy taste that shines through after baking.

Bake the Salmon: Place the salmon in the preheated oven and bake for approximately 12-15 minutes. The salmon is done when it flakes easily with a fork, signifying it is tender and perfectly cooked.

Warm the Tortillas: While the salmon is baking, warm the corn tortillas. You can do this by heating them on a skillet over medium heat for about 30 seconds on each side. Alternatively, you can wrap them in foil and place them in the oven during the last 5 minutes of the salmon’s cooking time, allowing them to warm through.

Flake the Salmon: Once the salmon is cooked, remove it from the oven. Allow it to cool for a minute before using a fork to flake it into large, hearty pieces.

Assemble Your Tacos: To build your tacos, start by placing a generous layer of shredded red cabbage on each warm tortilla. Next, top with the flaked salmon, followed by slices of avocado and a sprinkle of freshly chopped cilantro.

Finish with Lime: To elevate the flavors, squeeze fresh lime juice over each taco just before serving, adding a refreshing zing that balances the richness of the salmon.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

- Presentation Tips: Arrange the tacos on a colorful platter, garnished with lime wedges and a sprinkle of extra cilantro for a vibrant, inviting presentation that will entice your guests. Enjoy your flavorful feast!