OVEN ROASTED SALMON TACOS

WineCheeseScallops
Sep 24
5 min read

If you’re looking for a taco night upgrade, these Oven Roasted Salmon Tacos are about to steal the spotlight. Instead of the usual beef or chicken, we’re roasting chipotle-lime seasoned salmon until it’s perfectly tender and flaky, then loading it into charred tortillas with a tangy cucumber-dill slaw and a zesty herb crema. Each bite is smoky, fresh, and full of flavor.

Grilled salmon wrap with coleslaw on a toasted tortilla, garnished with dill and cilantro on a white plate with a wooden background.

Jump to recipe
Helpful tools for this recipe

This recipe feels restaurant-worthy but comes together easily at home. It’s the kind of meal that impresses on date night yet is fun and interactive enough for family taco night. Bright, fresh, and just a little messy, these tacos will have everyone asking for seconds.

Affiliate Link

We’re excited to share that Wine Cheese Scallops is now part of the Amazon Affiliate Program! 🎉 When you shop using our special link, ANY item you purchase—whether it’s kitchen gear, home essentials, books, or even dog treats—helps support our blog at no extra cost to you.

It’s a simple way to help us keep creating recipes, reviews, and foodie fun you love. So whether you're restocking pantry staples or grabbing your next favorite gadget, your support means the world to us. 🛒💛

Dill

Fresh dill adds a fragrant, grassy brightness that pairs beautifully with seafood. It has delicate feathery leaves and a flavor that’s both refreshing and slightly tangy. In this recipe, dill shows up twice: in the cucumber slaw for a cool crunch, and in the crema for an herby finish. Dill is also loaded with antioxidants and has been used in traditional cooking for centuries to aid digestion.

Close-up of a food processor with chopped green herbs inside. Kitchen background with blurred lights creates a warm, busy atmosphere.

Salmon

Salmon is the star of the show here. With its rich, buttery texture and omega-3 packed goodness, it’s one of the healthiest proteins you can add to your diet. Roasting salmon at high heat keeps it moist and allows the chipotle-lime seasoning to create a lightly caramelized crust. It flakes beautifully into taco filling, offering a luxurious twist on the classic.

Sponsored Ad

Salmon fillet on a wooden board with bowls of salt, red spice, and green zest, ready for seasoning. Vibrant, fresh cooking setup.

Recipe Origin

The inspiration for these tacos comes from blending classic Baja-style fish tacos with a modern twist. Instead of frying fish, we’re roasting salmon for a lighter, heart-healthy version. The creamy, herby sauce nods to Mediterranean flavors with dill and Greek yogurt, while the chipotle seasoning brings a smoky Mexican kick.

This fusion recipe is perfect for taco lovers who want something fresh and elevated. It’s also a crowd-pleaser—you can put out the components and let everyone build their own tacos, making it feel like a fun taco bar at home.

Glass bowl of colorful coleslaw with carrots and cabbage on wooden board. Nearby, green jug, salt, pepper, cucumber, and herbs.

Sponsored Ad

Tips, Serving Suggestions, or Storage Advice | OVEN ROASTED SALMON TACOS

Hand sprinkles salt and pepper into a glass bowl of salad with cucumbers and herbs on a wooden table. Kitchen setting, bright colors.

Marinate the slaw early—it gets better the longer it sits.
Roast salmon skinless for easy flaking into tacos.
For spicier crema, add more sriracha or a pinch of cayenne.
Don’t overcook the salmon; pull it when it just begins to flake.
Warm tortillas properly—charred or oven-warmed makes a huge difference.
Try corn tortillas for authentic flavor, or flour for softer texture.
Garnish with fresh lime wedges for brightness.
Leftover salmon can be refrigerated for 2–3 days and used in salads or grain bowls.
Keep extra crema on hand—it doubles as a dip for veggies or chips.
For a party, prep everything in advance, then just roast the salmon before serving.

Sponsored Ad

Hands rub spice mix onto salmon on parchment paper, set on a stovetop. Bowl of spices held nearby. Inviting, warm kitchen setting.

Unique Recipe Qualities

Combines Baja taco vibes with Mediterranean herbs.
Uses roasted salmon for a healthier twist on fried fish tacos.
Features a dill-cucumber slaw for crunch and freshness.
Includes a Greek yogurt crema for creaminess without heaviness.
Balanced with smoky chipotle and bright lime zest.
Easy enough for weeknights, impressive enough for entertaining.
Flexible—works with corn or flour tortillas.
Great for taco bar–style serving.
Full of nutrient-dense ingredients like salmon, yogurt, and cabbage.
Layers of flavor in every bite: smoky, tangy, creamy, fresh.

Amazon Affiliate Link

🎉 Exciting News for Wine Cheese Scallops! 🎉 We’re now officially Amazon Affiliates! If you’re planning any Amazon shopping, you can support our blog just by using our link – no extra cost to you, no matter what you’re buying! 🛒💖

🔗 AMAZON.COM 🔗

So whether it’s kitchen gadgets, books, holiday gifts, or anything else you need, every purchase through our link helps us keep sharing delicious recipes, foodie tips, and restaurant finds! 🌟 Thank you for being part of our journey!

Oven Roasted Salmon Tacos

Two grilled salmon tacos with diced vegetables, herbs, and white sauce on a platter. Vibrant colors, cilantro garnish, sunny setting.

Ingredients

For the Crema

¼ cup fresh cilantro
¼ cup fresh dill
¾ cup plain Greek yogurt (plus more if thicker consistency desired)
½ lime, juiced
1 teaspoon sriracha
¼ teaspoon kosher salt

For the Slaw

¾ pound shredded cabbage or slaw mix
½ seedless cucumber, unpeeled, halved lengthwise, seeds removed, very thinly sliced
¼ cup white wine vinegar
3 tablespoons fresh dill, minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

For the Salmon

Olive oil, for greasing the pan
1 ¾ pounds center-cut fresh salmon fillet, skin removed
2 teaspoons chipotle chili powder
1 teaspoon lime zest
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 lime, juiced and zested (divided)
6–8 flour or corn tortillas

Instructions

Prepare the Slaw: At least 1 hour before serving, combine cabbage, cucumber, vinegar, dill, salt, and black pepper in a large bowl. Cover and refrigerate to marinate.
Make the Crema: In a food processor, pulse cilantro and dill until finely chopped. Add yogurt, lime juice, sriracha, and salt. Blend until smooth. For a thicker sauce, stir in an additional ¼ cup yogurt.
Roast the Salmon: Preheat oven to 425°F. Grease a baking dish with olive oil. Place salmon in dish. In a small bowl, mix chili powder, lime zest, salt, and black pepper. Brush salmon with lime juice, then sprinkle with seasoning. Roast 12–15 minutes, until just cooked through and flaking.
Warm the Tortillas: Char tortillas over a gas flame with tongs, flipping often, until lightly charred. Keep warm in a cloth-lined basket. Alternatively, wrap in foil and warm in oven.
Assemble the Tacos: Place 2 tortillas on each plate. Spread with crema, top with slaw, then add chunks of roasted salmon. Fold and serve warm.

MUST-HAVE TOOLS FOR THIS RECIPE

We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!