Orange Glazed Cajun Salmon Tacos (My Favorite Tacos Ever)

Salmon tacos Sweet and spicy cajun marinade and an orange glaze – loaded with sparkling avocado salsa, vegetables, pink cabbage, and sparkling cilantro. LOVE these layers of flavors!

Orange Glazed Cajun Salmon Tacos (My Favorite Tacos Ever)
Orange Glazed Cajun Salmon Tacos (My Favorite Tacos Ever)


For the orange glaze:

  • 2 Tablespoons orange marmalade
  • 2 Tablespoons water

For the salmon:

  • 2 tablespoons olive oil
  • 1 tablespoon cajun seasoning
  • 1 tablespoon creole seasoning
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon orange marmalade
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 4 (6-ounce) Salmon Filets

For the avocado salsa:

  • 3 medium avocados, diced
  • 1/2 finely chopped sweet onion, such as Vidalia
  • 1/8 cup finely chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon garlic salt
  • Black pepper

For the tacos:

  • 8 6-inch corn tortillas, warmed
  • 2 cups thinly sliced red or green cabbage
  • mixed greens
  • 1/2 cup crumbled Cotija cheese or goat cheese
  • (optional) sour cream


Preheat the broiler (I set mine on the medium setting). Line a jelly roll pan with aluminum foil, and spray with nonstick spray. Set aside.

To make the glaze:

Whisk together orange marmalade and water in a small bowl. Set aside.

To cook salmon:

Wash salmon and pat dry. Place in a container to marinate. In a large bowl, whisk together olive oil, cajun seasoning, creole seasoning, brown sugar, soy sauce, orange juice, paprika, and black pepper. Pour over salmon and let marinate for 5-10 minutes. It is not necessary to marinate but do not marinate for any longer than ten minutes or the fish will not taste good!

Remove from marinade and place the salmon fillets skin-side down on the prepared pan. Spoon the excess marinade over the fillets. Place in the oven and broil for 10 minutes. Remove from oven and spoon 1 tablespoon of the marmalade mixture over the salmon. Return to oven and broil for 3 more minutes, or until the fish flakes easily with a fork.

For the avocado salsa:

While the salmon is broiling, make the avocado salsa. Gently toss together the avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Set aside.

To assemble the tacos:

Break salmon into small portions and layer over the center of tacos, add cabbage, mixed greens, avocado salsa, Cotija cheese, and sour cream. Serve warm.

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