Our Recipes

Salmon Tacos with Pineapple Salsa

An easy-to-make slaw served on the side of these salmon tacos makes for a filling and fast weeknight dinner.

  • Prep Time


  • Cook Time

    20 minutes

  • Servings



  • 1 (1 pound) salmon fillet
  • 1 teaspoon chili powder
  • ¾ teaspoon salt, divided
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 (9 ounce) package coleslaw mix (5 cups)
  • ½ lime, juiced
  • 8 (6 inch) corn tortillas, warmed
  • ¾ cup purchased pineapple salsa
  • Chopped fresh cilantro, for garnish
  • Hot sauce for serving


1. Arrange oven rack in upper third of oven so salmon will be 2 to 3 inches below heat source. Preheat broiler to high.

2. Line a baking sheet with foil. Lay salmon on the foil, skin-side down. Broil, rotating the pan from front to back once, until the salmon is starting to brown, is opaque on the sides and the thinner parts of the fillet are sizzling, 5 to 8 minutes, depending on thickness.

3. Sprinkle the salmon with chili powder and 1/4 teaspoon salt. Drizzle with 1 teaspoon oil and brush with a heatproof brush to moisten the spices. Return to the oven and continue broiling until the salmon just flakes and the spices are browned, 1 to 2 minutes more

4. Meanwhile, toss coleslaw mix with lime juice, the remaining 1 tablespoon oil and the remaining 1/2 teaspoon salt.

5. Flake the salmon, discarding skin. Divide the salmon among tortillas and top with salsa. Serve with the coleslaw and garnish with cilantro and hot sauce, if desired.


If you prefer more heat in these fish tacos, simply add a pinch or two of chipotle chile powder or cayenne with the chili powder. To warm tortillas, wrap stack of tortillas in foil. Set on the bottom rack of the oven to warm while the broiler is on. Alternatively, wrap tortillas in a damp paper towel and microwave for 30 seconds.

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