These salmon fajitas are what you make when dinner needs to happen fast, but you still want something warm, colorful, and satisfying. Everything comes together in one pan, with just enough spice and freshness to keep things interesting.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Servings
2–3
Ingredients
Instructions
- Start by slicing the salmon into thick strips, not too small — they should stay juicy in the pan.
- Cut the peppers into long slices and the onion into thin wedges.
- Heat a wide pan over medium-high heat.
- Add 1 tablespoon of the olive oil.
- Place the salmon in the pan and season with half of the salt, pepper, smoked paprika, cumin, and chili flakes.
- Cook briefly, turning once, until just opaque.
- Slide the salmon onto a plate.
- Add the remaining olive oil to the same pan.
- Throw in the peppers and onion.
- Season with the rest of the spices and salt.
- Cook until softened but still slightly crisp.
- Return the salmon to the pan.
- Add the lime juice.
- Gently toss everything together and take it off the heat.
- Warm the tortillas quickly in a dry pan or directly over the flame.
- Spoon the salmon and vegetables into the tortillas.
- Finish with fresh coriander if you like.
Serving Ideas:
These fajitas are great on their own, but they also work well with a quick yogurt sauce or sliced avocado. If you’re feeding more people, just put everything in the middle of the table and let everyone build their own.
Also worth trying: Citrus-Roasted Sea Bass with Arugula Salad, Grilled Salmon Trout Wrapped in Black Forest Ham, Pan-Seared Salmon Trout with Walnut Green Beans
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