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A white plate with three blackened salmon tacos with lime wedges, cilantro and the pineapple pico de gallo around it.

Blackened Salmon Tacos With Pineapple Pico de Gallo

Give your next taco night an extra tropical touch with these blackened salmon tacos with pineapple pico de gallo! After coating with a flavorful blackening seasoning, this salmon is seared to perfection, making for the most delicious fish tacos that can be prepared in about 30 minutes. Serve with an ice-cold margarita, and you're in for one tasty meal that's perfect for company.
Course Main Dishes
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Calories 447kcal


  • Aluminum foil
  • 12-inch cast-iron skillet
  • Cutting board
  • Sharp knife


Blackened Salmon Tacos

  • 12 corn or flour tortillas
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried Mexican oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • 1 ½-2 pounds salmon skin on, cut into four evenly sized pieces
  • 3-4 tablespoons canola oil
  • Additional desired toppings

Pineapple Pico de Gallo

  • 2 cups diced pineapple
  • 1 jalapeño stemmed, leave in seeds
  • ¼ cup finely diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons grated fresh ginger
  • ¼ teaspoon salt
  • 1 lime juiced


Blackened Salmon Tacos

  • Wrap the tortillas tightly in foil. Place in a 350-degree oven for 10 minutes to warm. Remove after 10 minutes. The foil will keep the tortillas warm.
  • In a small bowl, stir together the salt, garlic powder, onion powder, smoked paprika, dried Mexican oregano, cayenne pepper and ground cumin to make the blackening seasoning. Generously rub the salmon pieces with the blackening seasoning.
  • Pour enough canola oil in the cast-iron skillet so that's it's well-coated. Turn on the stove to medium-high heat. Continue to heat the oil just until it begins to smoke. Carefully add the salmon seasoning-side down and turn the heat down to medium. Cook until the blackening exterior develops, about three to five minutes.
  • Flip the salmon onto the skin side. Cook until the fish easily flakes with a fork and the internal temperature reaches 130-135 degrees.
  • Remove the fish from the skillet and allow it to rest for five to 10 minutes. Use a fork to flake into bite-size pieces. Fill the warm tortillas with blackened salmon, pineapple pico de gallo and desired toppings. Enjoy!

Pineapple Pico de Gallo

  • Add the pineapple, jalapeño, red onion, cilantro, ginger and salt to a mixing bowl. Squeeze the lime juice on top.
  • Stir to combine. Refrigerate until ready to serve.


  • Visit this full tutorial on making the pineapple pico de gallo for additional tips and tricks.
  • If you opt to make the pineapple salsa, you can make it a few hours or even two or three days in advance. Not only does this give time for the flavors to meld, but it makes entertaining even easier.
  • Let the salmon sit at room temperature 30 minutes before cooking. This takes the chill off the salmon and allows the fish to cook more evenly.
  • Use fresh spices. After six months, dried spices start to lose their potency. Replace your spices once they’re past their peak quality.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 2tacos | Calories: 447kcal | Carbohydrates: 40g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 1172mg | Potassium: 747mg | Fiber: 4g | Sugar: 8g | Vitamin A: 341IU | Vitamin C: 34mg | Calcium: 119mg | Iron: 4mg