Teriyaki Salmon Tacos

It may sound fancy, but these teriyaki salmon tacos are the easiest dinner you’ll ever make.

You just need a handful of ingredients, and they’ll be on the table in under 15 minutes.

I used an Air Fryer, but you can fry the chunks in a skillet or bake them in the oven if you prefer. You can even use leftover salmon if that’s all you have.

Teriyaki Salmon Tacos with lime on a plate

15 Minute Salmon Tacos

The beauty of these salmon tacos (and tacos in general) is that you don’t need a lot to make them tasty.

Some kind of protein, a bit of guac, something crunchy, and a tasty sauce - and that’s it!

I’m a huge fan of all kinds of tacos. But fish tacos are probably my faves. They’re super hearty but nice and light, and fish plays well with a ton of different toppings.

And really, less is more when it comes to tacos. If you add too much stuff, it won’t fit in the tortillas.

So, I like to keep it simple. Here’s what you’ll need:


  • Salmon - cut the salmon into small chunks so they fit into the tacos. I like to cut it before I cook it, so you get nice edges on each piece.
  • Lettuce - feel free to use cabbage. Either way, shred it so you get some crunch.
  • Avocado - cut and mash it with some lime pepper (or just salt and pepper).
  • Teriyaki Sauce - this adds a nice umami note to the tacos. But you can just season it with salt and pepper if you prefer.
  • Spring Onions and Red Onions (not pictured) - for flavor and a pop of color.
  • Sriracha Mayo - this will bring much-needed heat to the dish. Or you could try my spicy aioli if you want to make something from scratch.
  • Lime - serve with a lime wedge.
Salmon tacos ingredients: sriracha mayo, spring onions, lettuce, avocado, salmon, lime, and teriyaki sauce

How to Make Salmon Tacos

Other than cooking the salmon, all you need to do here is cut and prep some toppings.

And, of course, you can change up those toppings as you like. So if you don’t like lettuce, maybe try slaw. And if you don’t want onions, maybe try pico de gallo.

Here’s a quick rundown of everything you’ll need:

  1. Shred the lettuce.
  2. Slice the spring onions and dice the red onions.
  3. Cut the avocado, season it with lime pepper, and mash to your desired consistency.
Shredded lettuce, diced onions, halved avocados, mashed avocados

It doesn’t sound like a lot, but I promise, that’s all you need to make these delicious.

The avocado is creamy, and if you can find lime pepper, it really makes it pop. Though you could just squeeze some lime juice in there and add salt and pepper.

As for the onions, I actually love pickled red onions on my tacos. They’re so simple to make (check out the recipe below), and they lift all the flavors beautifully.

Plus, they look phenomenal.

But since I wanted to keep this simple, I just used diced red onion with spring onions.

Now, onto the salmon:

  1. Remove any bones from two pieces of salmon.
  2. Cut the salmon into chunks - I went with 1-inch squares, but if you make them bigger/smaller, just remember to adjust the cooking time.
  3. Mix the salmon chunks with the teriyaki sauce.
  4. Pop the salmon in the Air Fryer at 200°C for about 5-8 minutes (depending on the size of the chunks.
Salmon fillets, diced salmon, salmon in an air fryer basket

Let’s talk about the salmon for a second.

I used plain salmon and coated it with teriyaki for these. And I cut the pieces quite small so that as they cooked, they developed almost crispy edges.

That also means they’re more likely to stay in chunks - rather than flakes - which I think is better for tacos.

But if you want to cook a whole fillet (or if you have leftovers) that’s totally fine. Just try to cut it into chunks, so you get a nice meaty bite.

Ready to plate? Me too!

  1. Grab some tortillas -corn or flour - you choose.
  2. Spread the mashed avocado first.
  3. Top it with chunks of salmon.
  4. Add the shredded lettuce, onions, and a drizzle of sriracha mayo.
  5. Serve with freshly squeezed lime juice, and enjoy!
Plating salmon tacos

Salmon Taco Toppings

Like I said before, tacos don’t need a lot to make them scrumptious. But there are a bunch of ways to make them even more yummy.

So if you want extra toppings, I’ve got you covered. Here’s a list of my go-to taco toppings:

  • Mango Salsa: Colorful, fruity mango is such a wonderful topping for tacos. The sweetness contrasts the rich flavor of salmon beautifully, creating a tropical and refreshing meal.
  • Avocado Crema: If you don’t want mashed avocados, crema is the next best thing.
  • Cilantro-Lime Slaw: Zesty lime and aromatic cilantro in crunchy slaw? Yes, please!
  • Jalapeño Slices: For those who like a kick, throw over a few fresh jalapeños.
  • Radish Slices: These offer a crunchy texture and a peppery bite, which contrasts well with the soft and flavorful salmon.
  • Pickled Red Onions: The tangy and slightly sweet flavor is just what your salmon tacos need.

Quick Pickled Red Onions

As promised, here’s a recipe for pickled red onions. Seriously, it couldn’t be easier!


  • 1 medium red onion, thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1.5 teaspoons salt

Optional Add-ins:

  • 1-2 garlic cloves, halved
  • 1 teaspoon black peppercorns
  • A few sprigs of fresh herbs (e.g., thyme or oregano)
  • 1 teaspoon red pepper flakes


  1. Place the thinly sliced onions into a heat-proof container. Add herbs and/or pepper flakes, if using.
  2. Add the vinegar, water, sugar, and salt to a pot and bring to a low simmer. Cook until the sugar is dissolved.
  3. Pour the brine over the onions, pressing them down with a spoon to ensure they’re fully submerged.
  4. Let the onions cool, secure a lid on the container, and keep them in the fridge.
  5. The onions are ready to eat after a couple of hours, but the flavors will deepen the longer they sit.

Teriyaki Salmon Tacos

Prep time:
10 min
Cook time:
5 min
These teriyaki salmon tacos are the easiest dinner you'll ever make. You just need a handful of ingredients, and they'll be ready in just 15 minutes.


  • 2 pieces of salmon
  • 1 avocado
  • 1 small head of lettuce
  • 2 tablespoons Sriracha mayo
  • 2 tablespoons teriyaki sauce
  • 2 spring onions
  • 1/2 red onion
  • 1 small lime
  • 4 tortillas


  1. Preheat the Air Fryer to 200°C.
  2. Cut the salmon into chunks and mix it with the teriyaki sauce.
  3. Air Fry for 5-8 minutes (depending on the size of the chunks).
  4. While the salmon cooks prep the toppings.
  5. Shred the lettuce, slice the sping onions, and dice the red onion.
  6. Cut the avocado and season it with lime pepper or salt and pepper. Mash gently.
  7. Divide the mashed avocado between the tortillas, then add the salmon.
  8. Top each taco with lettuce and onions, then drizzle over the Sriracha mayo.
  9. Serve with a squeeze of fresh lime and enjoy!

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