Baked Salmon Fajitas Recipe

This zesty baked salmon fajitas recipe is loaded with pan-roasted peppers and onions and is finished with crema, avocado, and queso fresco. You will be blown away at how delicious these are.

I would eat salmon for every meal if my wife would let me. The health benefits, the simplicity of preparing it, and the flavor sell me every time. If you also love it, you must try out my Blackened Salmon or Honey Garlic Salmon.

Baked Salmon Fajitas

Baked salmon fajitas is a simple dish consisting of salmon that is seasoned with a zesty spice rub and baked. It’s then broken up and served on a flour tortilla with roasted peppers, onions, and assorted toppings. This comes together in under 40 minutes and makes ten fajitas so if you’re looking to feed a large family or even entertain some guests, this recipe will be perfect for you.

Salmon in the past 20 years has gone up in price from about $3.19 a pound to about $4.19 a pound, but the availability has increased given people are eating more fish, and there are more ways to have it delivered to others than just the grocery store. With that being said, the 1 1/2 pounds of salmon used in these baked salmon fajitas go pretty far to feed quite a few people. 

Ingredients and Substitutions

• Spices – I used my Mexican Spice Rub for this salmon. Feel free to use your favorite spice rub for this.
• Butter – I always use unsalted butter in my cooking and baking so that I can control the salt content and not a butter company.
• Oil – Olive or avocado oil is my fat of choice for this.
• Salmon – I always try to buy fresh skin on wild-caught salmon. You can use frozen-thawed salmon as well.
• Lime – You will need a few limes for this. You can substitute with lemons if that is all you have.
• Tortillas – Flour tortillas are best for this. However, if you only have corn tortillas, then they will also work.
• Peppers – I used a combination of red and yellow bell peppers. You can also use orange bell peppers or any combination of the three. Green peppers are not recommended as they do not have the best flavor.
• Onions – You can use a red, white, yellow, or sweet onion for this.
• Garnishes – I recommend using whatever toppings you usually like in fajitas. I served them with Mexican crema, avocados, queso fresco, and cilantro.

How to Make Baked Salmon Fajitas

Make the spice rub.

Brush a small amount of olive oil onto both sides of the salmon and generously season the salmon on both sides with the spice blend.

Next, add the olive oil to the 12” stainless steel rondeau pot over medium-high heat and add the fish. Place the butter into the pan to help brown the fish and flip it over. Cook for 3 minutes on each side or until golden brown but not cooked through, and then remove the salmon from the pan and set it aside.

Turn the heat up to high and add in the peppers and onions and lightly char, about 3 to 4 minutes.

Place the salmon on top of the roasted peppers and onions, transfer the pan to the oven, and cook for 10 minutes.

Remove the pan from the oven and break up the fish using two forks. Place some salmon, roasted pepper, and onions onto a tortilla shell and add optional garnishes.

Make-Ahead and Storage

Make-Ahead: This is meant to be eaten as soon as it is done cooking. You can keep it warm in a pan covered and in the oven at 200° for up to 30 minutes before serving.

How to Store: Cover and keep it in the refrigerator for 3 to 4 days. The salmon will freeze well, but the peppers and onions will not. Keep the salmon covered and in the freezer for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.

How to Reheat: Add the desired amount of salmon, peppers, and onions to a medium-sized pan and bake in the oven at 350° for 8-12 minutes or until warm.

Chef Notes + Tips

• You can also cook the salmon by grilling it, smoking it, pan-roasting until it’s finished, or broiled.

More Salmon Recipes

• Salmon Cakes
• Salmon Burgers
• Smoked Salmon
• Bourbon Glazed Salmon
• Brown Sugar Salmon

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Baked Salmon Fajitas Recipe

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4.89 from 17 votes

This zesty baked salmon fajitas recipe is loaded with pan-roasted peppers and onions and is finished with crema, avocado, and queso fresco.

Servings: 10 Fajitas

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Ingredients 

US CustomaryMetric

For the Salmon:

• 1/2 recipe Mexican spice blend
• 1 ½ pounds of skinless salmon
• 2 tablespoons of olive oil
• 1 tablespoon of unsalted butter
• Juice of 1 lime

For the Vegetables and Garnishes:

• 10 flour tortillas
• 1 tablespoon of olive oil
• 2 seeded and sliced red bell peppers
• 1 seeded and sliced yellow bell pepper
• 1 peeled and sliced yellow onion
• Mexican Crema for garnish
• sliced avocado for garnish
• queso fresco for garnish
• fresh cilantro leaves for garnish
• limes for garnish
• coarse salt and fresh cracked pepper to taste

Instructions

• Preheat the oven to 400°.
• Make the spice blend.
• Next, add the 2 tablespoons of olive oil to the 12” stainless steel rondeau pot over medium-high heat and add the salmon.
• Immediately place the butter into the pan to help brown the fish and flip it over. Cook for 3 to 4 minutes on each side or until golden brown but not cooked through, and then remove the salmon from the pan and set it aside.
• Turn the heat up to high and add in the remaining 1 tablespoon of oil, peppers, and onions, and saute until lightly browned, which takes about 3 to 4 minutes
• Place the salmon on top of the roasted peppers and onions with lime slices transfer the pan to the oven, and cook for 10 minutes.
• Remove the pan from the oven and break up the fish using two forks.
• Place some salmon, roasted pepper, and onions onto a tortilla shell and add optional garnishes.

Notes

Make-Ahead: This is meant to be eaten as soon as it is done cooking. You can keep it warm in a pan covered and in the oven at 200° for up to 30 minutes before serving.

How to Store: Cover and keep it in the refrigerator for 3 to 4 days. The salmon will freeze well, but the peppers and onions will not. Keep the salmon covered and in the freezer for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.

How to Reheat: Add the desired amount of salmon, peppers, and onions to a medium-sized pan and bake in the oven at 350° for 8-12 minutes or until warm.

You can also cook the salmon by grilling it, smoking it, pan-roasting until it’s finished, or broiled.

Nutrition

Calories: 328kcalCarbohydrates: 23gProtein: 19gFat: 18gSaturated Fat: 4gCholesterol: 51mgSodium: 698mgPotassium: 601mgFiber: 4gSugar: 4gVitamin A: 1160IUVitamin C: 59.2mgCalcium: 109mgIron: 2mg

Course: Main

Cuisine: latin, Mexican

Author: Chef Billy Parisi