Salmon Fajitas

If you aren’t making Fajitas with Salmon yet, let me tell you it’s time! The combination of the rich salmon with fajita spices, peppers, and onions all wrapped up in a warm tortilla is so good. Serve these with some Mexican cauliflower rice and black beans for a quick and healthy dinner.

Unsurprisingly, fajitas rank up there as one of my absolute favorite 20-minute meals. I love making chicken fajitas, shrimp fajitas, steak fajitas, and even these delicious ground beef fajitas. However recently I wanted to use some salmon we had in the fridge and these salmon fajitas were born.

It’s the perfect combination in my opinion with the sweet salmon, smoky, spicy seasoning, and veggies all wrapped up in a warm tortillas. Serve them the classic way with flour tortillas, pico de gallo, guac, and sour cream, or turn them into a tasty fajita bowl, fajita quesadillas, or fajita salad.

Don't miss all the amazing fajita toppings to make your perfect bite.

Why You’ll Love These Salmon Fajitas

• Twenty-minute one-pan meal: This is a true quick and easy dinner with just 8 ingredients that are cooked on a single sheet pan in just 20 minutes. That’s a dinner win.
• Healthy and filling: This meal has it all! Tons of protein, lots of veggies, omega 3’s from the salmon and tons of nutrients.
• Versatile: Although we love making traditional fajitas, don’t miss the variations below to make blackened salmon fajitas, Cajun fajitas, and lemon pepper fajitas. This recipe is so easy to customize with different fish, toppings, veggies, and spice blends.

Looking for more Mexican-inspired fish and seafood recipes? Try our Ceviche, Fish Tacos, or Camarones Rancheros.

Ingredients and Easy Swaps

Here is everything you need to make these delicious fajitas.

• Salmon: This recipe turns out great with both Atlantic salmon and wild salmon. Wild salmon is leaner and will cook more quickly, it also dries out more quickly, so make sure not to overcook it. Medium or medium well is best. You can also swap in cod, tilapia, halibut, or another fish you enjoy.
• Onion: I like to make fajitas with red onions for color and a touch of sweetness. Swap in white onions (traditional), yellow onions, or even green onions.
• Bell peppers: Choose different colors of bell peppers for the prettiest presentation. I like to use one green pepper, one red bell pepper, and a yellow or orange bell pepper. Mini bell peppers also work great.
• Fajita marinade: I always have homemade fajita seasoning in my pantry made with chili powder, cumin, paprika, garlic powder, onion powder, kosher salt, and black pepper. You can also use storebought or swap in taco seasoning, blackening seasoning, or Cajun seasoning. Combine the seasoning with olive, lime juice, and honey to add tons of flavor to the fish.
• Cilantro: Fresh cilantro is a must for me when it comes to Mexican recipes. If you don’t love cilantro, skip it or swap in fresh parsley.
• Tortillas: Traditionally fajitas are served with flour tortillas, but I prefer corn tortillas with fish. Swap in alternative tortillas if you prefer or wrap everything in lettuce leaves.

Shortcuts: In a rush, swap in frozen bell peppers and onions to save time. Cook them right with the salmon. Just note that they will be softer than the roasted option.

How to Make Salmon Fajitas: Oven, Skillet, or Air Fryer

There are three easy ways to make these fajitas including in the oven on a sheet pan, in a cast iron skillet, or cooked in the air fryer.

Sheet Pan Fajitas

Start by preheating the oven to 425 degrees and make sure it is nice and hot. Toss the sliced peppers and onions with olive oil and half of the fajita seasoning. Spread into a single layer and roast for 8-10 minutes until they are beginning to soften.

Meanwhile combine the lime juice, olive oil, honey, and remaining seasoning. Brush this over the salmon and let it soak up the flavor of the marinade while the veggies cook.

Carefully remove the vegetables from the oven and push them to one side of the sheet pan. Add the salmon. Cook for 10-12 minutes or to your liking. Salmon can be cooked from medium rare to well done. We prefer it medium to medium well.

Skillet Fajitas

To make more traditional fajitas, use a heavy cast iron skillet. Drizzle the skillet with olive oil. Once hot add the peppers, onions, and half of the fajita spices. Cook for 5-7 minutes until tender crisp and lightly browned. Remove and set aside.

Cover the skillet with oil so the salmon doesn’t stick. Cut the salmon into cubes and coat the salmon in fajita seasoning. Add to the skillet and cook for 2-3 minutes without moving. Once it releases easily, flip and cook the other side for 1-2 minutes until cooked to your liking.

Add the peppers and onions back to the pan. Squeeze in the lime juice and drizzle with honey.

Air Fryer Salmon Fajitas

Start by preheating the air fryer to 375 degrees. Add the salmon to a piece of foil and cover with the mixture of olive oil, lime juice, honey, and fajita seasoning. Toss the peppers and onions with olive oil and the remaining seasoning.

Place the salmon in the air fryer in the foil (not closed, just wrapped around) and add the peppers and onions directly to the basket. Cook for 8-10 minutes or until the salmon is cooked to your liking.

Variations

There are so many ways to make this recipe your own. Here are our favorites.

• Blackened salmon fajitas: If you love blackened salmon, consider swapping in blackening seasoning for the fajita seasoning.
• Cajun salmon fajitas: Add some extra zip to the salmon by using cajun seasoning, like in this Cajun Salmon.
• Lemon pepper fajitas: For an option that isn’t spicy or smoky, use lemon pepper seasoning to season the salmon and veggies.
• Different fish: Swap in cod, tilapia, halibut, red snapper, shrimp, or any other fish or seafood you like. Just adjust the cooking time as needed.
• Add black beans: For an even more filling meal, add some canned black beans or pinto beans to the fajita veggies. You could also add corn, drained diced tomatoes, or extra veggies.
• Serve it as a grain bowl or salad: Instead of serving it in tortillas, serve the salmon fajitas as a grain bowl with steamed rice, beans, avocado, and pico de gallo. Or over a bed of greens for a tasty salad.

Best Fajita Toppings

There are so many different options for topping these fajitas. These are some of our favorites.

• Pickled onions
• Guacamole or avocado
• Sour cream or Greek yogurt
• Fish taco sauce
• Cilantro lime yogurt sauce
• Pico de gallo
• Corn salsa
• Creamy avocado salsa verde
• Creamy chipotle sauce
• Creamy fish taco slaw

Leftover Ideas and Storage

This meal keeps great in the fridge for 3-4 days in an airtight container. It does not freeze well since the salmon texture changes when frozen and reheated.

Serve leftovers tossed with cooked pasta, over greens as a salad, in rice bowls, or warmed up with tortillas.