1-Step 1: Dry and season the salmon

Start by patting the salmon dry with paper towels. This matters because dry fish browns better and gives you better texture in the skillet. In a small bowl, mix 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon chili powder, 1/2 teaspoon ancho chili powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder.

Season the flesh side of the salmon with the spice mix. If you are using frozen salmon that has been thawed, dry it very well before seasoning. This helps the rub stick and keeps the salmon from steaming in the pan.

2-Step 2: Heat the skillet

Set a large nonstick skillet over medium heat and add 1 1/2 tablespoons olive oil. Let the oil warm up for a minute or two. You want it hot enough to sizzle when the salmon goes in, but not so hot that it smokes.

If you prefer a lighter cooking method, you can also bake the salmon at 400 degrees Fahrenheit for about 20 minutes. The pan method gives the crispiest skin, while the oven method is handy when you want less hands-on time.

3-Step 3: Cook the salmon skin side down

Place the salmon in the skillet skin side down. Cook it for 4 to 5 minutes, until the skin is crispy and browned. Resist the urge to move it around too much, since leaving it alone helps it sear properly.

After that, flip the salmon and cook it for another 3 to 4 minutes. The fish should turn opaque and flaky. If your fillets are thicker, they may need a little more time. If they are thinner, check them a bit early so they do not overcook.

4-Step 4: Rest and flake the fish

Transfer the cooked salmon to a plate and let it cool slightly for about 3 minutes. This short rest makes it easier to handle and keeps the juices in the fish. Use a fork to flake the salmon into large pieces.

You can discard the skin if you want, especially if you do not plan to serve it crispy. On the other hand, if you love the texture, you can keep it on some pieces. Either way, the salmon should be tender and easy to break apart.

5-Step 5: Warm the tortillas

Warm the tortillas in a dry skillet, over a low flame, or wrapped in a clean towel in the microwave. Warm tortillas are softer and less likely to crack when you fill them. Corn tortillas keep the salmon tacos naturally gluten-free, while flour tortillas give a softer bite.

For a full meal, you can also serve the tacos with homemade banana bread later in the week as part of a simple meal plan, though it is more of a breakfast or snack item than a taco side.

6-Step 6: Assemble and serve

Spoon the flaked salmon into each tortilla. Top with fish taco slaw, chopped cilantro, sliced radishes, and a squeeze of lime. The slaw adds crunch, the cilantro brings freshness, and the radishes give a clean peppery bite. Lime ties everything together with acidity.

For the best salmon tacos, build them just before serving so the tortillas stay warm and the toppings stay crisp.

Serve right away while the fish is still warm. These tacos are great on their own, but they also pair well with rice, beans, or a simple side salad if you want to stretch the meal.