Blackened Salmon

As you might know, we love salmon, including our kiddos.  We also love tacos and tostadas so any way to combine them is a win in our book!  It’s also so versatile that you can serve as a regular filet of salmon with rice and veggies if you choose.

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Blackened Salmon

Course: Main Course
Keyword: Gluten Free, Under 30 Minutes, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 1 lb salmon cut into 4 filets
  • 2 Tbsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 tsp cayenne powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 Tbsp thyme or Italian seasoning
  • Olive oil
  • 4 corn tortillas

For serving:

  • Cabbage
  • Cotija
  • Avocado or avocado cream


  • Preheat oven to 375 degrees.  Line a baking sheet with foil and spread out salmon filets.
  • Mix spices in a small bowl.
  • Pat salmon filets dry with a paper towel.  Drizzle with olive oil.  Sprinkle blackening mixture over filets.  Gently press seasoning down onto filets to ensure it sticks.
  • Bake 10-12 minutes.  Turn oven up to broil.  Place sheet pan directly under broiler for an additional 3-4 minutes.
  • Remove salmon from oven and gently break into small pieces.  Serve on tortillas with veggies or toppings of choice.
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