Seared Salmon Taco Salad

I don’t know about you, but on many weeknights, I’m only in the mood and have time for a meal that takes no more than 30 minutes to throw together. And with any luck, it barely takes 20.

But what I always want is a delicious meal. And just because it doesn’t take much time to cook doesn’t mean we have to sacrifice flavor!

That’s where this 20-minute salmon taco salad comes in.

  • The salmon itself is dusted with chili powder and seared for 4 to 5 minutes on each side (depending on the thickness), until it flakes when pressed with the back of a fork. It should be melt-in-your-mouth tender.
  • The salad just requires a quick chop of romaine lettuce and cherry tomatoes, a few scoops of black beans and Mexi-corn and diced avocado (or whatever veggies you want on it!).
  • And the dressing is a quick whisk or shake of lime, vinegar, honey, olive oil, cilantro, salt and pepper.

It really does not get any easier than that! Or more scrumptious.

And just for a little extra inspiration, here’s how to make a basic vinaigrette dressing – this dressing can be amped up with different vinegars, citrus juice, herbs and spices, depending on the flavor profile you’re going for. Give it a try for all of your weeknight salads!

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Seared Salmon Taco Salad

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: Serves 4 1x
  • Category: Entree
  • Method: Stove-Top, No-Cook


A simple taco salad with chili-dusted seared salmon and cilantro lime dressing.



Seared Salmon:

  • 1 Tbsp. oil
  • 4 4 oz. filets salmon
  • 2 tsp. chili powder
  • ½ tsp. kosher or sea salt
  • ¼ tsp. ground black pepper

Taco Salad:

  • 6 cups chopped romaine lettuce
  • 15 oz. can no added salt added black beans, rinsed and drained
  • 1 pint cherry tomatoes, halved
  • 1 cup Mexican-style canned or frozen corn
  • 1 avocado, peeled and diced

Cilantro Lime Dressing:

  • Zest and juice of 1 medium lime
  • 1 Tbsp. white wine vinegar
  • ½ Tbsp. honey
  • 2 Tbsp. chopped cilantro
  • ¼ tsp. kosher or sea salt
  • ¼ tsp. ground black pepper
  • ¼ cup olive oil


  1. In a small bowl or jar, whisk or shake together the dressing ingredients. Set aside.
  2. Heat the oil in a large non-stick skillet to medium heat.
  3. Dust the salmon filets with chili powder, salt and black pepper. Place filets in the hot skillet and sear 3-4 minutes per side or until fish flakes easily with a fork.
  4. Arrange the lettuce, black beans, tomatoes, corn and avocado in 4 bowls. Top with the salmon filets. Drizzle with cilantro lime dressing.


Cooking Tip: Use a meat thermometer to make sure the fish is properly cooked – the internal temperature should reach 145 degrees.

Substitution Tip: Swap out salmon for boneless, skinless chicken breasts.

Top withFarmer’s Market Tomato Salsa


  • Serving Size: 4 oz salmon filet + 1/4 of salad and dressing
  • Calories: 435
  • Sugar: 9g
  • Sodium: 391mg
  • Fat: 25g
  • Saturated Fat: 3g
  • Unsaturated Fat: 22g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 13g
  • Protein: 16g
  • Cholesterol: 0mg

Keywords: salad, salmon, taco, taco salad