Salmon Bake Tacos
Print Recipe
Baked salmon with onions and bell peppers spooned into heated and crisp corn tortillas! Yum!
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Salmon Bake Tacos
Print Recipe
Baked salmon with onions and bell peppers spooned into heated and crisp corn tortillas! Yum!
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Instructions
  1. Peel and slice the onion into thin strips. Set aside in a bowl.
  2. Cut the tops (stem) off the peppers. Remove the core and seeds and slice thinly just as you did the onions. Add to the onion bowl. Mix together.
  3. In a 9x13 pan, or any casserole dish that will accommodate your salmon (making sure there's about an inch or more around the salmon for you to layer the onions and bell pepper mix), lay the salmon with either the skin on or off (it doesn't matter, just a personal preference for you) in the middle of the dish and add your onions and peppers around it. If you're keeping the skin on it, make sure the skin side is on the bottom of the dish. Once the salmon if fully cooked, the salmon will just slide off of the skin when serving.
  4. Take your blackened seasoning salt and shake all over the salmon until it's covered in the spice.
  5. Take your olive oil and in a quick back and forth motion. pour zig zags of it from one side of the dish to the other. Pop in the oven @375 degrees for 15 minutes. Open the oven after 15 and with a set of tongs, toss the onions and peppers around so that you ensure they evenly cook. Put back in the oven for another 15 minutes. Make sure ALL of the pieces of onion and peppers are evenly coated with olive or avocado oil at the beginning and midway point. This will prevent them from getting scorched tips.
  6. At the 30 minute mark, remove the dish from the oven, pour enough teriyaki sauce over the piece of fish to cover it, and pop back into the oven for an additional 8-10 minutes.
  7. While it's in it's last 8-10 minutes, I heat my tortillas (I use the small slider taco sized ones) over an open flame on the stove and make about a dozen of them, and put the heated and crispy tortillas into my tortilla keeper and put it on the table. Once the salmon is ready to come out, I place the dish on the table along with the tortillas and scoop the salmon into the tortillas, and top with the onion and peppers and a dollop of guacamole (I always have a container ready to go in the fridge) and voila. Baked salmon tacos!
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