Easy Taco-Seasoned Baked Salmon with a Simple Side
Taco seasoning to the rescue… again! This chili-spiced roasted salmon with crispy skin is sure to please for your next fiesta or just a fun weeknight in. Serve it over Corn & Black Bean Quinoa for the perfect south-of-the-border bowl!
There’s just something about Mexican-inspired dishes that makes any ordinary night a little more fun. Is it the spice? The heat? The freshness of flavors? Maybe you can’t pin it on one particular thing… it’s just the feeling that making and eating Mexican food gives you that puts a smile on everyone’s face.
Salmon is a breeze to cook (we love it for that!) but it’s also a perfect base for some bold flavors. We love making our Asian Glazed Sheet Pan Salmon nearly every week but I thought we would mix it up a bit with some latin-inspired flavors. The chili and cumin rub on the salmon spiced it up similar to a blackened salmon and boy was it flavorful!
We served our Taco Seasoned Salmon with Corn & Black Bean Quinoa – both recipes below! The milder flavors of the quinoa (which is naturally gluten free!) pairs well with the bolder salmon. I hope you love both recipes!
Why Taco-Seasoned Salmon?
You know those dishes that just hit the spot every time? Mexican-inspired recipes are definitely among them. The spice, the heat, or the burst of fresh ingredients—they always bring something exciting to the table. And the salmon is paired with taco seasoning, taking it to a whole new level of flavor that’s anything but basic. This easy salmon recipe is all about the seasoning—it adds the perfect kick, and the best part is, you don’t need to be a pro chef to nail it.
Now, I’m a big fan of baking salmon (I mean, who isn’t?), especially when I can just toss it in a preheated oven or, depending on the vibe, use the air fryer. It’s one of the simplest ways to cook fish without the hassle, and if you’re a fan of crispy skin, this method gives you that golden perfection. Honestly, this taco-seasoned salmon has become one of my go-to weeknight dinners. But don’t worry—we’re not stopping at just the fish! Let’s talk about that side dish…
The perfect side: Corn & Black Bean Quinoa
This side dish is everything you need—flavor-packed, light, and the ideal companion to that bold taco-seasoned salmon. Quinoa’s naturally gluten-free, making it a perfect base for nearly any meal. Add in black beans, sweet corn, and fresh avocado, and you’ve got a side that’s truly next-level. The citrus vinaigrette is like a burst of sunshine, bringing everything together in the best way. Pair it with your salmon, and you’ve got the ultimate south-of-the-border bowl. Cooking for a crowd or just treating yourself, this combo is going to knock your socks off!
Ingredients you’ll need for Taco-Seasoned Salmon
Here’s what you’ll need to get started:
- Salmon fillets
- Butter, melted and cooled
- Avocado oil (or olive oil)
- Taco seasoning (check for gluten-free variety if needed)
Ingredients for Corn & Black Bean Quinoa
The side dish comes together with the following:
- Quinoa (rinse well to remove any bitterness)
- Avocado oil (or extra-virgin olive oil)
- Low-sodium chicken broth (or veggie broth for a vegetarian option)
- Black beans
- Corn
- Shallot, sliced thinly
- Cherry tomatoes, halved
- Avocado, diced
Citrus Vinaigrette:
- Lime juice
- Apple cider vinegar
- Garlic, minced
- Kosher salt
- Black pepper
- Avocado oil (or olive oil)
Note: Full measurements and details are in the recipe card below.
Here’s how you’ll make my Taco Seasoned Salmon:
- Pat the salmon filets dry.
- Brush the salmon with melted (cooled) butter.
- Sprinkle the taco seasoning onto the salmon filets.
- Heat remaining butter in an oven-proof sauté pan.
- Add salmon skin-side down to pan for 2-3 minutes.
- Place entire pan into oven for 12-15 minutes, depending on preferred doneness!
Then you’ll serve the salmon over top of the Mexican Quinoa for the perfect south-of-the-border bowl! The dressing for the Mexican Quinoa is a little citrusy which really brightens and enhances the salmon.
Here’s how you’ll make my Corn & Black Bean Quinoa:
- Rinse quinoa well under water in a mesh sieve.
- Heat oil into saucepan before adding in drained quinoa.
- Add chicken broth, brining to a boil.
- Lower to simmer and cook for 20 minutes or until liquid is absorbed.
- Add rinsed corn, black beans, sliced shallots, halved cherry tomatoes and diced avocado to bowl.
- Add in cooled quinoa and dressing before mixing gently.
- Divide and serve!
Leftover salmon? Here’s what to do!
Leftovers don’t have to be boring, especially when it’s salmon! If you’ve got any leftovers hanging around, try it tossed into a vibrant salad, tucked into a taco, or added to a grain bowl for a quick and tasty meal. Just store it in an airtight container in the fridge, and it’ll stay fresh for 2-3 days—your next meal is already halfway done!
More salmon dishes from The Savvy Spoon!
- Easy Air Fryer Miso Glazed Salmon Bowls
- Baked Pesto Salmon & Roasted Zucchini Gnocchi
- Sheet Pan Salmon with Baked Feta Garlic Pasta
- Coconut Red Curry Salmon
- Firecracker Salmon Recipe
FAQs
This Taco-Seasoned Baked Salmon with Corn & Black Bean Quinoa is seriously one of my all-time favorite meals! It’s an easy recipe that’s bursting with flavor and totally perfect for any occasion—celebrating something big or just enjoying a laid-back, easy weeknight dinner. The easiest way to enjoy a nutritious, delicious meal, this dish is packed with protein and healthy fats, so you’re getting the best of both worlds without losing any flavor. When the salmon cooks, the taco seasoning adds a bold kick, while the quinoa brings a light, refreshing balance. This is one of the best salmon recipes out there, and if you haven’t tried it yet, now’s your chance—trust me, you’ll love it! Enjoy every bite!
Did you try this recipe? Let me know what you think in the comments below, and feel free to leave a star rating!
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Taco Seasoned Salmon
Ingredients
- 2 6-oz. salmon filets
- 2 tbsp. butter melted and cooled
- 1 tbsp. avocado oil
- 1 packet taco seasoning look for GF variety if possible
Instructions
- Preheat your oven to 425º.
- Pat salmon filets dry with paper towel, the brush on melted butter to each.
- Sprinkle on taco seasoning liberally between the two filets.
- In an oven-proof skillet, warm the avocado oil over medium high heat. Once hot, add in salmon to the pan, skin-side down.
- Crisp skin for 2-3 minutes before placing pan into the oven. Cook for 12-15 minutes, depending on your preference of doneness!
Corn & Black Bean Quinoa
Ingredients
- 1 cup quinoa
- 1 tbsp. avocado oil
- 2 cups low sodium chicken broth
- 1 15-oz. can black beans rinsed well
- 1 cup yellow or white corn rinsed well
- 1 shallot sliced thinly
- 1 cup cherry tomatoes halved
- 1 avocado diced
citrus vinaigrette
- 1 lime juice only
- 1 tbsp. apple cider vinegar
- 1 clove garlic minced
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 cup avocado or olive oil
Instructions
- Start by rinsing the quinoa well under cold water. Let drain.
- In a saucepan, heat avocado oil over medium heat, then add drained quinoa. Let toast for 1-2 minutes, stirring, before adding in chicken broth.
- Bring the quinoa and broth to a boil, then turn heat to simmer and cover pan. Let cook for 20 minutes or until liquid is absorbed and quinoa can be fluffed with fork. Remove from heat.
- While quinoa cooks, prep your veggies & beans. Add to mixing bowl.
- Make your vinaigrette by combining all ingredients into a small bowl leaving the oil out. Then whisk in the oil to combine. You may want to add more oil depending on your preference for tartness!
- Once quinoa has cooked and cooled, add to your veggies. Drizzle in vinaigrette and toss gently to combine!
thank you for the information