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Baked Salmon Fajitas
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5 from 1 vote

12 Minute Baked Salmon Fajitas

Recipe video above. Here is a big Fajita dinner spread that's all cooked in the oven at the same time! Caramelised cubes of salmon heavily seasoned with a Fajita spice blend, colourful fajita vegetables and a pile of steamy warm tortillas, just add sliced avocado and make a simple taco sauce while they're in the oven. I used my new Creamy Jalapeño Sauce but if that's out of reach or you're worried about spiciness (it's got a little zing), either use my Instant Pink Taco Sauce or just plain sour cream.
Prep Time18 minutes
Cook Time12 minutes
Total Time30 minutes
Course: Dinner, One Tray Dinner, sheet pan dinner
Cuisine: Mexican, Tex-Mex
Keyword: baked fajitas, baked salmon recipe, salmon fajitas, salmon recipe, tray bake dinner, tray bake recipe
Servings: 4
Calories: 600cal
Author: Nagi

Ingredients

  • 600g / 1.2lb skinless salmon fillets , cut into 2.5cm/1" cubes (Note 1)

Fajita seasoning:

  • 1 1/2 tbsp extra virgin olive oil
  • 2 tsp smoked paprika (or regular paprika)
  • 1 tsp EACH garlic, onion, cumin powder
  • 1/2 tsp dried oregano
  • 3/4 tsp cooking salt / kosher salt (halve for cooking salt, double for flakes)
  • 1 tsp (tightly packed) brown sugar (helps the salmon brown!)
  • 1/4 tsp cayenne pepper (optional), for small spiciness

Fajita Vegetables:

  • 3 capsicums (1 each red, yellow, green) , deseeded, cut into 0.75cm / 1/3" strips
  • 1 red onion , cut into 0.75cm / 1/3"wedges
  • 1 1/2 tbsp extra virgin olive oil
  • 1 garlic clove , minced using garlic press or knife
  • 1/2 tsp cooking salt / kosher salt

CHOOSE a fajita sauce:

Serving:

  • 12 - 16 taco-size tortillas , corn or flour (3 to 4 per person, depending on size), wrapped in foil (make 2 parcels)
  • 1 avocado , sliced
  • 2 tbsp roughly chopped coriander (cilantro), optional but recommended
  • Lime wedges , optional

Instructions

ABBREVIATED RECIPE

  • Toss Vegetable ingredients on a tray. Toss salmon with Fajita Seasoning, spread on separate tray lined with wrinkled foil. Bake 12 minutes at 240°C/465°F (220°C fan) along with foil wrapped tortillas. Make sauce. Serve!

FULL RECIPE

  • Preheat oven to 240°C/465°F (220°C fan-forced).
  • Crinkled foil trick for baking fish – Lightly scrunch up foil, then gently unfold it so it stays wrinkled. Lots of little pointing bits = good! The wrinkles lift the fish slightly, preventing sticking and soggy undersides – clever Japanese fish-cooking trick (thanks mum!). Place on one side of the tray and fold the edges over the rim to secure. Repeat with another sheet to cover the whole tray.
  • Fajita flavour fish - Mix the Fajita seasoning ingredients in a bowl, it should be like a thin paste. Add fish and toss to coat. Spread out on the foil so the salmon is not touching each other.
  • Toss veg - On a separate large tray, toss capsicum and onion with the oil, garlic and salt. Spread it out in a single layer.
  • Wrap stack of tortillas in foil (make 2 parcels).
  • Bake everything - Put the salmon on the top shelf, vegetables on the middle shelf and tortillas on the floor of the oven. Bake 12 minutes, or until the salmon flakes (don't turn or toss).
  • Sauce - Meanwhile, put the sauce ingredients in a small jug and blitz with stick blender until smooth.

SERVING

  • Lay everything out - Transfer the salmon and vegetable onto a serving platter, pour all tray juices over. Place warmed tortillas, sauce, avocado, lime wedges and coriander on the side.
  • Making a fajita - Take a warm tortilla. Stuff with a little vegetables, place 2 pieces of salmon on then flake into large chucks. Tuck in avocado, drizzle with sauce, lime juice, sprinkle with coriander, devour!

Notes

1. Fish - You can really make this with any type of fish that's suitable for baking. Firm white fish fillets are great (snapper, barramundi, flathead, ling, cod, halibut, mahi mahi, tilapia) or trout. Just be sure to use thickish fillets, at least 2cm/0.7" thick so you can cut large cubes that won't cook through too quickly, before the surface has time to caramelise.
Leftovers will keep for 3 days in the fridge.
Nutrition per serving, assuming 4 servings. Excludes sauce.

Nutrition

Calories: 600cal | Carbohydrates: 49g | Protein: 38g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Cholesterol: 83mg | Sodium: 1498mg | Potassium: 1200mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3437IU | Vitamin C: 119mg | Calcium: 152mg | Iron: 5mg