Buffalo salmon tacos are the perfect dinner when you want something fast, flavorful, and satisfying without spending much time in the kitchen. Tender buffalo salmon is tucked into warm tortillas with an easy ranch slaw made from bagged coleslaw mix, creating a meal that’s ready in about 15 minutes. If you’re looking for an easy salmon taco recipe for busy weeknights, this one delivers big flavor with simple, quality ingredients.
Salmon is one of the proteins I reach for most when I need dinner on the table quickly because it cooks in about 10 minutes. These tacos actually started after I made my air fryer buffalo salmon bites and realized they were even better tucked into tortillas with a simple ranch slaw. I intentionally use shortcuts like bottled buffalo sauce and bagged coleslaw mix because they help me make dinners I’ll actually cook on a busy weeknight instead of reaching for something less satisfying.
If you’re looking for more easy dinners like these buffalo salmon tacos, be sure to try my Blackened Salmon Tacos, Shrimp Burrito Bowls, and Chickpea Shakshuka. Whether you’re craving seafood, tacos, or another quick meal made with real ingredients, these recipes are easy enough for busy weeknights without sacrificing flavor.
Ingredient Spotlight
- Salmon – I recommend using skinless salmon for this recipe if possible. Since the salmon is cut into bite-sized pieces before cooking, skinless salmon makes the tacos easier to eat and ensures every bite is coated in buffalo sauce. If your salmon has skin, don’t worry. It will still work just fine.
- Buffalo Sauce – One of the reasons this recipe comes together so quickly is the bottled buffalo sauce. Use your favorite brand and adjust the amount depending on how spicy you like your tacos.
- Coleslaw Mix & Ranch Dressing – Bagged coleslaw mix and bottled ranch dressing are two of my favorite shortcuts for busy weeknights. Together they make a simple, creamy ranch slaw that adds crunch, freshness, and a serving of vegetables with almost no extra prep.
Step by step instructions
Tips for success
- Frozen salmon is a great option. I almost always buy frozen salmon and thaw it in the refrigerator about 24 hours before I plan to cook it. It’s convenient, consistently good quality, and easy to keep on hand for quick dinners like this.
- Using skin-on salmon? Instead of cutting it into cubes first, cook the fillet whole, then flake the salmon away from the skin before tossing it with the buffalo sauce. It’s much easier than trying to remove small pieces of skin after cooking.
- No air fryer? Bake the salmon at 425°F for 9 to 10 minutes, or until it flakes easily with a fork, then toss it with the buffalo sauce before building the tacos.
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- 1.25 pounds salmon – skinless if possible
- ½ tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ cup buffalo sauce
- 12 ounce coleslaw mix
- ¼ cup ranch dressing
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 8 regular gluten free tortillas – I used almond flour tortillas
- 2 tablespoons chopped chives – optional
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Cut the salmon into bite size pieces. Add salm½on to a bowl with olive oil, 1/2 teaspoon salt. 1/2 teaspoon garlic powder and stir well to coat.
1.25 pounds salmon, ½ tablespoon olive oil, ½ teaspoon salt, ½ teaspoon garlic powder
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Cook salmon in air fryer at 400F for 6 minutes (or you can bake in a 425F oven for 9-10 minutes)
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While salmon is cooking, make the slaw. Add coleslaw mix to a large bowl and pour ¼ cup ranch dressing, ½ teaspoon salt and ½ teaspoon garlic powder over the slaw. Stir well with tongs.
12 ounce coleslaw mix, ¼ cup ranch dressing, ½ teaspoon salt, ½ teaspoon garlic powder
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When the salmon is done cooking, pour the buffalo sauce over the top (I find the salmon gets the best coverage if you add the salmon to a bowl then toss in the buffalo sauce). .
¼ cup buffalo sauce
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Assemble the tacos. To each tortilla by add slaw, the buffalo salmon and top with the chopped chives (optional.
8 regular gluten free tortillas, 2 tablespoons chopped chives
- Cook the salmon before adding the buffalo sauce. Toss the salmon with buffalo sauce after it comes out of the air fryer. The flavor is just as good, cleanup is easier, and the sauce won’t burn while cooking.
- Lightly coat the salmon with oil. A small amount of oil helps prevent the salmon from sticking to the air fryer basket and encourages even browning.
- Warm the tortillas. Heat the tortillas in a dry skillet for 15 to 20 seconds per side or in a warm oven until they’re soft and pliable. This helps prevent them from cracking when you build your tacos.
- Assemble just before serving. Wait to add the ranch slaw until you’re ready to eat. If the tacos sit too long, the slaw can make the tortillas soft.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
