Blackened Salmon Tacos


  • 1 tablespoon paprika
  • 1 teaspoon cayenne
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon Kosher salt
  • 4 (6- to 7-ounce) pieces salmon, pin bones removed, skin-on
  • 2 tablespoons oil
  • 8 corn or flour tortillas
  • 2 cups romaine lettuce, shredded
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
  • 2 tablespoons minced cilantro
  • 1/4 cup tomatillo avocado salsa, or sour cream
  • 1 lime, cut into small wedges

Cooking Instructions

Step 1: Make the Salmon: In a small bowl, combine the spices.  Put the mixture on a plate or other flat surface and coat the portions of salmon, one at a time, on the flesh side only.  Heat a large heavy-bottomed pan or cast-iron skillet over medium heat and add the oil.  Add the salmon flesh side down.  Cook for 2 to 3 minutes per side or until the skin is crispy.  Once the salmon has slightly cooled, peel the skin away with a fork and shred into large chunks.

Step 2: To Assemble: Char the tortillas on the stove-top (gas stoves only) until the edges are lightly burnt.  Fill each tortilla with lettuce, tomato, onion, about 1/2 of each salmon fillet, a sprinkle of cilantro, a squeeze of fresh lime, and a drizzle of sour cream or salsa.

Enjoy these delicious salmon tacos from Gimmie Delicious!