These blackened salmon tacos are smoky, slightly spicy, and seriously craveable. Air fryer salmon gets coated in bold blackening seasoning, paired with a quick blackened ranch slaw, and tucked into warm tortillas for a dinner that’s ready in about 15 minutes. With just 8 simple ingredients, this is one of those easy weeknight meals that feels exciting without requiring extra effort. Even the leftovers are just as good the next day.
Tacos are a Cooking Burnout Club staple for me. When my energy is low and I don’t want to overthink dinner, tacos almost always win. I started making these as a new way to enjoy salmon, and after making the air fryer blackened salmon at least ten times last summer, this quickly became my favorite way to use it. If a recipe isn’t quick, easy, and actually worth the effort, I don’t keep making it. This one made the cut.
If tacos are your weeknight fallback like they are for me, you might also love a few of my other quick options. Chipotle salmon tacos, BBQ salmon tacos, and air fryer chicken tacos are all ready in under 15 minutes and follow the same Cooking Burnout Club philosophy: big flavor, minimal prep, and dinner handled without a lot of thinking.
Ingredient Spotlight
This is not a full list of ingredients, you can find that in the recipe card below. This is just aÂ
- Blackening seasoning – You can use store-bought or make your own. If you want to mix it yourself, check out my air fryer blackened salmon for the seasoning blend I use. Either way works here, so go with what’s easiest.
- Ranch dressing – Use your favorite ranch. Store-bought or homemade both work, but I typically use store-bought since tacos are usually happening on nights when I’m short on time or already feeling overwhelmed.
Tips for success
- Watch the salmon thickness – Salmon cooks quickly. If your fillets are thin, start checking for doneness around 7–8 minutes.
- Use bagged slaw – I almost always use bagged coleslaw for this because chopping cabbage is not cooking burnout friendly. Broccoli slaw or shredded lettuce work well too.
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Coat salmon in avocado oil, add 1/2 teaspoon salt and 1 tablespoon blackening seasoning to cover the fish.
1.25 pounds salmon, avocado oil spray or olive oil spray, ½ teaspoon salt, 1 tablespoon blackening seasoning
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Cook in air fryer at 400F for 9 minutes (or bake in a 425F oven for 12-13 minutes).
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While salmon is cooking, combine the 1/2 cup ranch dressing with 1/2 teaspoon blackening seasoning and 1/2 teaspoon salt.
½ cup ranch dressing, ½ teaspoon blackening seasoning, ½ teaspoon salt
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Add coleslaw mix to a large bowl and pour the ranch dressing over the top. Stir well with tongs.
12 oz. bag cole slaw mix
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Serve tacos with slaw, flaked salmon and more ranch dressing (optional).
8 tortillas
- Warm the tortillas – Warm tortillas before assembling so they’re more flexible and less likely to tear. I like to put them in the air fryer for 1 minute at 400F.Â
- Let the salmon rest – I like to let the salmon rest 2-3 minutes before flaking to let the juices redistribute.Â
- Flake the salmon gently – Break it into larger pieces instead of shredding it too finely so the tacos keep some texture.
- Leftovers keep well in the fridge for 2–3 days and are great cold over salads or reheated for quick tacos the next day.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
