Salmon Taco Salad with Peach Salsa

Salmon Taco Salad

I think blackened salmon and peach salsa were made for each other. The combination of spicy & savory mixed with the sweet and fresh makes them perfect for one another; beautiful counterparts that when combined, dance on your plate and wake up your appetite. Avocado rounds out the trio, rich and creamy. Those three alone could make a meal-- just some salmon, topped with salsa, and a bit of avocado.

Salmon Taco Salad

It started on a hot afternoon, when my co-workers and I walked out from a skyscraper onto the streets of downtown Denver. Denver, while only a few miles away from where I live, is not somewhere I venture often. Since it does sort of allude me, it feels like there is aways something new to explore when I visit. 

With lunch as our mission, we set off around town, until we found ourselves at a taco joint with menu items such as "the Dirty Sanchez" and "Mr. Pink". I ordered a "Mr. Orange" and found a table. 

Salmon Taco Salad
Salmon Taco Salad

Mr. Orange is where my salmon taco phase began: it was a fresh taco with blackened salmon, avocado salsa, queso fresco, and slaw. The very next week, I made salmon tacos at home, testing out a pineapple salsa. It was the next day that I laid my eyes on the peaches sitting in our fruit basket, and a light went off. Peach Salsa. That's what my tacos have been looking for. And, well, the rest is history. 

Salmon Taco Salad

Salmon Taco Salad with Peach Salsa

Paleo, Gluten-Free, Grain-Free,    |       |    Print This Recipe

Blackened Salmon + Peach Salsa = ♥️

Serves: 4   |    Total Time:


    For the Salmon:
  • 1 pound salmon fillet, bones removed
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • Pinch salt
  • 1/4 teaspoon pepper
  • For the salsa:
  • 2 peaches
  • 1 jalapeño
  • 1/4 of a red onion
  • 1/4 cup cilantro, minced
  • 1 clove garlic
  • Juice of 1 lime
  • For the taco salad:
  • Cabbage, shredded
  • Romaine Lettuce, shredded
  • Avocado, diced
  • Bell peppers, diced
  • Tomatoes, diced
  • Optional: cheese, shredded


  1. Preheat the oven to 400°F. Place salmon filet on cookie sheet. In a small bowl, mix the blackening spices. Spread spice mix over salmon in an even layer. Bake for 15 minutes, or until salmon is flakey and cooked through (this could take up to 30 minutes if your cut of salmon is especially thick, but a normal piece of salmon should be done right at 15 minutes). Remove from oven, set aside.
  2. For the salsa, dice the peaches. Mince the jalapeño, red onion, cilantro, and garlic. Place all in a medium bowl. Add lime juice and toss to combine.
  3. Assemble taco salads: Add romaine and cabbage to serving plates as desired (I enjoy the crunch of cabbage, so put a decent amount of cabbage, but you can go with whatever you like). Top with diced tomatoes, avocado, and bell peppers. Slice the salmon into 4th, and lay 1 piece over top of each salad. Top with peach salad and serve.