Brown Sugar Chili Salmon Tacos Recipe

Cinco de Mayo is closer than you think. How about some fresh, new ideas for tacos? Check out Taco! Taco! Taco! by Sara Haas which includes fun recipes like the one for Brown Sugar Chili Salmon Tacos you can find below…

One of the meals I used to make for my husband all of the time was a maple chili salmon dish. I loved how simple yet flavorful it was. This recipe is a riff on that family favorite. But this time, I’ve turned it into a taco and paired it with creamy guacamole and crunchy cabbage!

Brown Sugar Chili Salmon Tacos
Servings: 4


For the salmon:
1 to 2 teaspoons chili powder
1 tablespoon packed light brown sugar
1 teaspoon ground cumin
2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
1 (1 pound) skin-on, wild salmon fillet

For the guacamole topping:
1 ripe avocado
2 teaspoons fresh lime juice
¼ teaspoon kosher salt
½ jalapeño, diced
1 scallion, white and light green parts only, thinly sliced
1 tablespoon fresh lime juice

For serving:
8 (6-inch) corn or flour tortillas, warmed
2 to 3 cups shredded green cabbage


To cook the salmon, position the oven rack about 5 to 6 inches from the heating element and preheat the broiler. Line a rimmed baking sheet or broiler pan with foil and coat with nonstick cooking spray.

In a small bowl, combine the chili powder, brown sugar, cumin, and oil.

Place the salmon on the prepared pan, skin-side down. Sprinkle with salt then place in the oven and broil for 5 minutes. Remove from the oven and spread brown sugar mixture over the salmon, then cook an additional 2 to 3 minutes, or until fish flakes easily with a fork and internal temperature reaches 145°F.

While salmon is cooking, prepare the guacamole. Remove the avocado seed and scoop the avocado flesh out of the skin into a medium bowl. Mash with a fork then add the salt, jalapeño, scallion, and lime juice. Stir to combine.

Using a fork, break salmon into large pieces. Portion cooked salmon among tortillas and top with avocado and cabbage.

Kitchen Tip: Go with fresh! In all of my recipes, wherever I call for citrus juice, I mean fresh citrus juice. While the jarred versions are handy, their taste is never quite the same as that from fresh citrus.