Blackened Salmon Tacos

If you don't have Cajun spice, you can make your own! Just stir together some salt, pepper, cayenne, garlic powder, onion powder, paprika, and dried oregano before rubbing it on the salmon.



  • 1 lb. salmon
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. Cajun spice
  • 2 tbsp. extra-virgin olive oil


  • 1 c. diced pineapple
  • 2 ripe avocados, diced
  • 1/4 c. red onion, diced
  • 2 small tomatoes, diced
  • Juice of 1 lime, plus wedges for serving
  • Freshly chopped cilantro, for garnish
  • 6 corn tortillas, warmed or grilled


  1. Pat salmon dry, if necessary, then evenly season all sides of the filets with salt, pepper, and Cajun spice.
  2. In a large skillet over medium heat, heat oil. When oil is hot but not smoking, add salmon. Cook until deeply golden, about 5 to 6 minutes, then flip and cook for another 2 to 3 minutes, until salmon is opaque.
  3. Let rest and cool slightly, then flake into large pieces.
  4. Make pineapple avocado salsa: In a medium bowl, add pineapple, avocado, onion, tomatoes, and lime juice. Season with salt and toss to combine.
  5. Assemble tacos: Top tortillas with salmon, avocado salsa, and cilantro. Serve with lime wedges for squeezing.