Published September 29, 2023.This post may contain affiliate links. Please read my disclosure policy.
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
Save
Baked Salmon Fajitas Recipe
4.88 from 16 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
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
Elevate Your Every Day Cooking
Get Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter!
Add a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
45 comments
- Stephen
Made this last weekend glad I did easy to follow
- Reply
- Allison Stange
This is a Monthly rotation in our household. Fantastic flavor, Easy Preparation and Basically a 1 dish meal that is nutritious and delicious
- Reply
Great!
- Reply
- Kami Allen
Mine is steak fajitas with onions & peppers!
- Reply
- Emily Smith
Chicken fajitas are my favorite. I don’t really use a recipe, I just kinda use what’s on hand in my fridge or in my garden.
- Reply
- Donna W.
steak fajitas are so delicious!
- Reply
- Rhonda Tenderholt
I use a spice blend but can’t remember who it’s by its been so long since I’ve made fajitas.
It won’t let me pin the image. 🙁
- Reply
- Ashley Betts
I love the orignal Steak fajitas with green pepers & onions! YUMMM!
- Reply
- Anita Jude
I love it with chicken , tomato, mushrooms onions and season to taste
- Reply
- Heart of a Philanthropist Blogger Kim
I love chicken fajitas the most (with lots of veggies). I love your photos on this post. I’m getting hungry now!
- Reply
- Lisa L
Fajitas with peppers and onions seasoned with cumin, salt, pepper and jalapenos
- Reply
- Amanda R Justice
My usual must have fajita ingredients include seasoned chicken, CHEESE (cheese anything and I’m pretty happy lol), and some sour cream. Everything else is up for debate usually. Using fish though sounds (and looks) exciting for my taste buds and is something to consider in the future for sure.
- Reply
- Brianna K
chicken onion and lots of bell pepper!
- Reply
- Nancy Schools
I like fajitas with steak, peppers and onions.
- Reply
- Strawberry Fields
Steak with belle peppers, onions, avocado, and tomatos! MMmmm
- Reply
- kelly woods
I love steak fajitas. My family does too. Yum Yum
- Reply
- Elizabeth Brooks
Chicken fajitas are mt favorie
- Reply
- Ellie Wright
I like grilled chicken fajita meat, red and green peppers, onions, with sour cream and guacamole.
- Reply
- Summer D
I love fajitas with steak, peppers, onions, tomatoes and avocados.
- Reply
- Kelly Jo Francisco
we love rice, black beans and peppers
- Reply
- ADRIEN BEATTY
I love to add red bell peppers, shallots, minced garlic and pineapple.
- Reply
- Tracie Cooper
I love pork, pineapple and red onions!
- Reply
- Debbie Penney
This one is now my new favorite!!!
- Reply
- Melissa Grubb
I’m not a big fan of salmon, but I do love chicken fajitas!
- Reply
- Wendy Pesce
I like chicken fajits with onions peppers salsa and guac
- Reply
- Kelli Bryson
I like chicken fajitas with onions and peppers.
- Reply
- Lisa Bourlier
I’ve tried Steak and Chicken but love Salmon so I will be trying this!
- Reply
- jenny
I LOVE steak Fajitas with onions peppers sour cream cheese and lettuce.
- Reply
- Jayne Kelsall
I love to make spiced lamb mince and crunchy salad .x
- Reply
- Rajee Pandi
I love to make mushroom, onion, mini pepper, salt, pepper
- Reply
- Luna
I love lots of red onion
- Reply
- Erika Chilton
I love chicken, minced garlic, peppers, basically everything in my fajitas!
- Reply
- Karrie
I love fajitas with bell peppers and seasonings
- Reply
- Kara
I love lots of sautéed peppers and onions in my fajitas!
- Reply
- Heather
Steak is hard to beat, but we’ve never tried salmon… Here’s to changing minds! Thanks, and cheers.
- Reply
- Melissa Little
I love chicken fajitas, but my husband loves steak fajitas. So we usually make both.
- Reply
- kelli winter
Hi There!
I don’t know if it’s my computer or what, but I was unable to get the required picture to pinterest. So I just pinned my favorite picture from the post. I hope that still qualifies as an entry. Because I NEED this pan in my life!- Reply
- Cheryl B
I love steak fajitas with green and yellow peppers, onion, lettuce and tomato.
- Reply
- kelli winter
This recipe is making me hungry! And now dinner is sorted.
I usually make chicken fajitas, or steak, but never thought about salmon. I bet it would be really good with halibut as well. Or swordfish. Or tuna. Or tilapia.
Thanks for the inspiration, I bet this will be on heavy rotation at my dinner table.
Adding other veg would be fun. Like tomatillo, or zucchini, or eggplant, tomato….- Reply
- Susan Jordan
Well, we always make chicken or steak fajitas! Make the chicken more often, but really like the steak better if it’s good quality and all the fat removed! Either has to be served with some freshly made Guac, though! Never thought of using Salmon, will have to try, bet it’s Delish!!
- Reply
- Christopher Mason
Normally the first one to show up in the google search results.
- Reply
- Annette
I love fajitas, but haven’t made them from scratch. I love this recipe, though.
- Reply
- Phyllis Hilburn
I usually make steak fajitas……….but, I will be making your salmon fajitas…..because it sounds so good!
- Reply
- Rachel
Ingredients in my favorite fajita recipe are steak, onion, green/orange/red peppers, tomato, avocado, salsa and cheese.
- Reply
- Nancy Loring
I love chicken fajitas and one of my favorite recipes is from Taste of Home. http://www.tasteofhome.com/recipes/flavorful-chicken-fajitas
- Reply
