These Honey BBQ salmon tacos are the perfect weeknight meal. With oven baked salmon marinated in a simple homemade barbecue sauce topped with fresh mango slaw. Served on warm tortillas for a delicious, healthy meal ready in less that 40 minutes.
How to Make Honey BBQ Salmon Tacos
Make the marinade: Instead of using store-bought BBQ sauce which can be loaded with added sugar and processed ingredients, it’s super easy to make your own with just a few pantry staples! Just tomato paste, honey, a bit of soy sauce, apple cider vinegar, garlic and smoked paprika for that smoky flavor.
Whisk that up and pour it into a resealable container along with the salmon. Marinate for 30 minutes, 15 is ok if you don’t have a lot of time.
Bake the salmon: Transfer the marinated salmon to a sheet pan or broiling dish and bake for about 25 minutes or until no longer opaque in the center. Place the pan under the broiler for another 5 minutes or until the top begins to bubble and brown.
Make the mango slaw: While the salmon bakes, make the mango slaw. To cut up the cabbage, I like to use my food processor, but doing it by hand works too. For the mango, long strips are easiest to eat, but a little tricky to cut. A box grater works well if you’re short on time.
Once all your veggies are chopped, toss them together in a large bowl with the cilantro, lime juice and salt.
Serve: To serve these honey bbq salmon tacos, heat your flour or corn tortillas over low heat on a burner or skillet until warm and crispy. Top with mango slaw, a few pieces of salmon and another squeeze of lime juice if desired. Enjoy!
How to Serve BBQ Salmon Tacos
One thing I love about this recipe is how you end up with a pretty complete meal from only a few simple ingredients. For serving, I recommend using high quality corn or flour tortillas—maybe a mix of both. After the salmon comes out of the oven, let it sit for a few minutes then use a fork to carefully flake it apart. If you’re looking for something else to add to these bbq salmon tacos, try topping with avocado or black beans. You could even skip the tortillas and make this more of a burrito bowl with rice if that’s more your thing!
More Recipes to Try:
- Crunchy brown rice bowls with salmon and green tahini
- Grilled honey mustard chicken salad with avocado and seasoned pretzels
- Blackened salmon citrus bowls
- Poblano pumpkin seed enchiladas with black beans