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


  1. Shapharia on October 21, 2019 at 7:50 am

    Over the weekend i tried this & i must say I’m impressed ! It was delicious !

    • Julie Andrews on October 21, 2019 at 11:29 am

      That’s awesome, Shapharia! I’m glad you enjoyed it. 🙂

  2. Rashidah on October 21, 2019 at 1:25 pm

    This looks amazing- and it sounds so simple! Think I will give it a try.

    • Julie Andrews on October 21, 2019 at 6:27 pm

      Thanks, Rashidah! Enjoy!

  3. Monica Gary on October 22, 2019 at 7:31 am

    This looks delicious!!

    • Julie Andrews on October 22, 2019 at 1:16 pm

      Thank you, Monica! I hope you get a chance to try it!

  4. Shamora C. on October 22, 2019 at 1:23 pm

    I’m getting hungry! it looks sooooo good!! I may have to try this!

  5. jonathan on October 22, 2019 at 2:42 pm

    this looks so yummy! my wife doesn’t like spicy food but I do so any suggestions on what spices I should use on her salmon?

    • Susan on October 24, 2019 at 8:01 am

      Cumin, garlic powder, onion powder. My husband also doesn’t care too much for spicy and that is how I prepare his “Mexican” or southwestern dishes. I like to add a little chipotle chili pepper to my portion to really spice it up. We will be trying this, it looks delicious.

      • Julie Andrews on October 24, 2019 at 1:12 pm

        Sounds delicious, Susan! All of these spices are amazing and can be used in so many dishes. Enjoy the salad!

  6. Cynthia Duran on October 22, 2019 at 5:11 pm

    Omg I need to make this at home! Thank you for sharing! 🙂

    • Julie Andrews on October 22, 2019 at 7:29 pm

      You’re welcome, Cynthia! It’s pretty stellar! 🙂

  7. JRoa on October 23, 2019 at 7:47 am

    This is so healthy! I’ll cook it for my Grandpop and Grandmom. Thanks!

    • Julie Andrews on November 1, 2019 at 7:57 pm

      It is! I’m sure you’ll all enjoy it!!

  8. Doug Perry on October 23, 2019 at 1:59 pm

    I was very impressed with this recipe (taste and simplicity) and will make this a regular meal. Thanks for sharing!

    • Julie Andrews on October 24, 2019 at 1:11 pm

      That’s awesome, Doug! Taste + simplicity = the perfect recipe!

  9. Alicha Wade on October 24, 2019 at 2:17 pm

    It was very tasty! Thanks for sharing.

    • Julie Andrews on October 29, 2019 at 2:08 pm

      You’re so welcome, Alicha!

  10. Shrikant K. on October 25, 2019 at 8:12 am

    Lai Bhaari….!!!

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