A taco tribute to the Pacific Northwest — smoky, sweet, and wildly fresh. Blackened Salmon Tacos with Blackberry Salsa bring together everything I love about coastal cooking: seasonal ingredients, vibrant colour, and bold, balanced flavour.
A West Coast Twist on a Classic
Blackened Salmon Tacos with Blackberry Salsa, my love letter to the early days of fall in the Pacific Northwest — blackened salmon, sweet berries, and the fresh crunch of pea shoots all wrapped in a warm tortilla. It’s a dish that celebrates everything that grows and thrives along the west coast: local seafood, garden greens, and the late-summer blackberries that mark the end of the season.
Easy to make, beautiful to serve, and full of bold, balanced flavour, it’s the kind of recipe that turns a weeknight dinner into something worth lingering over.
Larder Check / Shopping list:
- fresh salmon fillets (skinless, about 1 lb)
- sunflower oil or Ghee
- paprika (and / or smoked paprika)
- garlic powder
- onion powder
- cayenne pepper
- dried thyme
- dried oregano
- corn or flour tortillas, warmed
- fresh pea shoots (or microgreens)
- Blackberry Salsa:
- fresh blackberries
- green onion
- jalapeño
- cilantro
- lime
- salt & pepper
Building the Ultimate West Coast Taco
Huge fan of grilled, warm tortillas. Let’s give them a little colour to add dimension and char. Then add garden-fresh greens and your favourite fruity salsa, here’s how to layer flavour, texture, and colour for a taco that tastes like coastal sunshine.
- Sockeye or coho salmon work beautifully for this recipe — firm, lean, and local to the west coast.
- If you prefer to grill, brush the salmon with oil first and cook skin-side down for a crisp edge.
- Pea shoots bring a clean, green snap that complements the smoky fish and sweet salsa, but any greens will do. Like crunchy slaw or bitter lettuce.
- In spring or summer, try arugula, iceberg or butter lettuce for a softer bite.
- Top with crisp, perky Quick Pickled Red Onions, which lend colour, salt and punch. An easy make ahead addition.
- Got avocado? Perfect addition.
- Need cheese? Opt for light, fresher cheeses; tangy goat cheese, quark, or feta would work best against the smokey spice.
Chef’s Tips for a Fresh, Flavour-Packed Finish
It’s all about balance. The right heat, tang and sweetness, swap ingredients with the seasons, and bring a taste of Vancouver Island’s late summer to your table. My homage to what we call ‘Fat Bear Season’ when the local bears feast from field and stream until they’re glossy, rotund and ready for winter!
Serve with an extra wedge of lime and a light drizzle of lime crema or yogurt if you like things saucy. Blackened Salmon Tacos with Blackberry Salsa pairs beautifully with a good PIA, crisp cider or a chilled rosé — something with enough acidity to balance the sweet-heat of the salsa. For gatherings, set out all the components taco-bar style and let guests build their own!
Storage Notes for Leftovers
If you have leftovers; Blackened Salmon will keep in the fridge for up to two days. Reheat gently in a skillet or serve cold in a salad. The blackberry salsa is best fresh but can be made up to a day ahead. It has a short shelf life. Consume within three days, max. Keep components separate until ready to assemble.
It’s Taco Time!
Blackened Salmon Tacos with Blackberry Salsa
- Total Time: 35 minutes
- Yield: 6 to 8 tacos 1x
Description
Smoky, sweet, and fresh — Blackened Salmon Tacos with Blackberry Salsa celebrate the best of the Pacific Northwest. Easy, vibrant, and full of West Coast flavour.
Ingredients
- 1- pound fresh salmon fillets
- 3 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 teaspoons cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Oil or ghee for cooking
- Corn or flour tortillas, warmed or grilled
- Fresh pea shoots (or microgreens)
- 2 cups fresh blackberries, firm and ripe
- 1-2 green onions, finely chopped
- 1 jalapeño, minced
- 1 small bunch fresh cilantro, chopped
- 1 lime, zest and juice
- pinch of salt
Instructions
- Prepare your blackberry salsa: mash or muddle blackberries in a medium bowl. Add green onion, jalapeño, cilanto, zest and juice of one lime and a pinch of salt. Stir to combine. Reserve cold until needed.
- Measure & mix. Combine blackening spices in a small bowl or jar. Stir until blended.
- Use generously. Pat fish dry, brush flesh side with oil or melted butter, and coat well with blackening seasoning before cooking in a hot skillet for that signature “blackened” crust.
- Heat pan until it starts to smoke, then reduce heat to medium high and add a good slick of high grade cooking cooking oil or ghee. For those who love crispy salmon skin, cook skin side down for three to four minutes, turning at the last minute to firm that crust. Or, cook blacking side down for deep, rich colour and added heat.
- While fish cooks to desired doneness, grill or char tortillas.
- Remove salmon from pan to cool sightly and prepare tortillas, layering with greens or shoots. Using a fork, lightly flake salmon into chunky, but easy-to-bite, sized pieces. Add blackened salmon, then Blackberry Salsa and additional condiments. Crema. Pickled onions. Avocado. Feta.
- Serve immediately. (Beware of blackberry juice!)
Crush or muddle your blackberries in a medium bowl. We’re looking for a slightly chunky result and all the juicy goodness of the fruit. Beware of the blackberry juice, it stains like crazy, so take appropriate precautions.
- Add diced onions, chopped cilantro, jalapeño, zest and juice of the lime. Taste. Add pinch of salt, as needed. Mix lightly. Serve immediately.
