Name: How to Make Sheet Pan Salmon Fajitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 bell peppers, seeds removed and thickly sliced; 1 large onion, thickly sliced; Sea salt and freshly ground black pepper; High-heat cooking oil (such as grapeseed, canola, or sunflower); 2 tablespoons mayonnaise; Taco seasoning, to taste; Juice from half a lime, optional; 3 (6-ounce) fillets sockeye or coho salmon; Tortillas and lime wedges, for serving

Big, Bold Flavor in Less than 30 Minutes

For sizzling, spiced, and perfectly charred salmon fajitas at home, all you need is a sheet pan, some pantry basics, and a smokin’ hot broiler. Blasting fish and veggies with the top down heat of a broiler is an easy way to develop the char you’d get from grilled salmon fajitas, but with the efficiency of sheet pan cooking.

Our recipe for sheet pan salmon fajitas is flavored with a layer of spiced mayo, which you can buy at the store (chipotle mayo is a great option!) or easily make at home by jazzing up mayonnaise with taco seasoning. Alternatively, you can mix together a dash of cayenne, chili powder, paprika, garlic powder, cumin, and coriander with mayo, to taste. This spiced mayo will add a punch of flavor to the salmon fillets, while keeping them tender and moist as they cook.

To accompany the salmon, you’ll broil a mix of bell peppers and onions, which sweeten up as they cook. They need a bit more time to cook than salmon fillets, so they’ll go under the broiler for a head start. And for serving, it’s nice to have some fresh ingredients to contrast with smoky, roasty flavors of the meal: pico de gallo, sour cream, lime, hot sauce, whatever you fancy with fajitas.

Print Recipe

How to Make Sheet Pan Salmon Fajitas

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

20 minutes

Total time

30 minutes

Yield

Ingredients

3 bell peppers, seeds removed and thickly sliced
1 large onion, thickly sliced
Sea salt and freshly ground black pepper
High-heat cooking oil (such as grapeseed, canola, or sunflower)
2 tablespoons mayonnaise
Taco seasoning, to taste
Juice from half a lime, optional
3 (6-ounce) fillets sockeye or coho salmon
Tortillas and lime wedges, for serving

Instructions

1. Set the top rack in your oven so that it is about 6 inches away from the broiler element, then preheat the broiler.

2. Meanwhile, slice peppers and onions if you haven't yet. Then, transfer the slices to a foil-lined baking sheet. Toss with high-heat cooking oil to coat, then season liberally with salt and pepper.

3. When broiler is hot, place peppers and onions on top rack to cook for 10 minutes. Toss peppers and onions with a spoon or spatula a couple of times as they cook. If they seem to be browning too quickly, move to a lower rack.

4. While the peppers and onions are broiling, mix together mayo with taco seasoning, using enough seasoning to taste. Coat tops and sides of salmon with a layer of this seasoned mayo, about 1 heaping teaspoon per fillet. Set aside.

5. When timer goes off, remove baking sheet from oven, as well as foil cover if you were using one. Peppers and onions should be soft and have some color. Move them aside to make space for fish. Arrange the salmon skin-side down, then return the baking sheet to the oven, uncovered. Set timer for 4 minutes if using thin fillets, or 6 minutes for thicker ones.

6. When timer goes off, salmon will be browned on top. Check on the doneness of fillets with a fork to see if it flakes easily. Or, stick an instant-read thermometer in the thickest part of the fillet. The internal temperature should register at 120 degrees for medium-rare salmon. If not quite done to your liking, let the fish broil for another minute or so, then check doneness again.

7. Transfer cooked veggies onto half a serving platter. Flake salmon into large chunks onto the other half of the platter, discarding skin if desired. Tortillas can be warmed up in the oven with the broiler off, as it will still be warm. Serve immediately with fresh lime wedges, hot sauce, pico de gallo, and any other toppings you like.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Sizzling Sheet Pan Salmon Fajitas

Big, Bold Flavor in Less than 30 Minutes

How to Make Sheet Pan Salmon Fajitas

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