Salmon Bites Tacos

Looking for an easy salmon taco recipe? These salmon bites with pineapple jalapeño coleslaw are taco Tuesday perfection.

The salmon pieces are fully coated in a flavorful seasoning and cooked to perfection.

This recipe was inspired by the TikTok salmon bites bowl. Preparing the salmon into bite-size pieces is the way to get the most flavor out of your fish!

Recipe highlights

Every bite of these salmon tacos is a flavor-packed experience. The ingredients in these tacos work so well together and you will get a perfect balance of flavors in every bite.

The pineapple and jalapeño coleslaw adds a delicious punch of heat and sweetness to these tacos.

This recipe requires very little prep and cook time. Since we are cooking bite-size pieces of fish, they will be flaky and tender in under 6-7 minutes.

Ingredients:

• Salmon: I'm using wild-caught Alaskan salmon for this recipe. I like to use skinless salmon to get every bite coated in the seasoning but feel free to keep the skin on if you like it.
• Spice rub: I season my salmon with a sweet and smokey blend of brown sugar, paprika, ancho chile powder, garlic and salt.
• Jalapeños: I used the sweet heat pickled jalapeños from Trader Joe's but feel free to use fresh jalapeños if you'd like to add more heat. I personally prefer the mild heat of pickled jalapeños.
• Pineapple chunks: I grew up eating coleslaw with pineapple and it is one of my favorite ways to add acidity with a subtle sweet touch.
• Coleslaw: I used the Trader Joe's coleslaw and loved it! Feel free to use your favorite coleslaw recipe in this tacos.
• Corn tortillas: I love yellow corn tortillas to serve these tacos but feel free to use whichever tortilla you prefer.

Useful cooking tips

This recipe requires no resting time for the fish. You can add the rub and bake the fish immediately which is why I love this recipe so much; it is quick and so delicious!

If you are new to cooking salmon bites, you are going to love this foolproof method of broiling the salmon for a short period of time.

Broiling the salmon bites for 5-7 minutes yields the most incredible flaky and perfectly cooked fish.

The salmon bites get a little caramelized because of the brown sugar while the inside remains buttery and flaky.

I like to double down this recipe sometimes to have leftover salmon to make a bowl or throw on a salad for a quick and easy lunch.

Don't confuse chile powder with chili powder (chili seasoning). The only ingredients in chile powder should be ground chile, in this case Ancho Chile powder which is a very mild chile.

Storage and reheating

If you double the recipe or have any leftovers, store in the fridge in an airtight container for up to 2 days.

To reheat, I like using the air fryer with a sprinkle of avocado oil spray and heat them up for 2-3 minutes at 275F.

You can easily freeze these salmon bites, specially if you have a vacuum sealer that prevents ice crystals from forming.

Other serving suggestions

If you have leftovers and don't want to eat tacos again (I always want tacos though) a rice bowl is the next best thing you can make this fish.

A hearty salad would also be a good idea. You can also turn the leftover fish into a sandwich by combining the salmon with mayonnaise and spreading over your favorite bread.