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My new go-to weeknight tacos, Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa. Spicy chipotle roasted salmon and sweet pineapple, all stuffed into warmed tortillas, with a creamy roasted garlic crema, and avocado. These spicy tropical salmon tacos are made all on one sheet pan and in no time at all. They’re quick, vibrant, and so delicious!

overhead photo of salmon tacos on serving board with toppings and limes

The fun topic my family members are all currently discussing in our group text? Where to go on our spring vacation. For once I’m really pushing the spring vacation. This year more than ever, I’m craving anything tropical, ideally with temperatures above 80° F. 

Colorado mountain towns see pretty long winters, wet snowy springs, and short summers. I just want to feel some warm sunshine on my skin. So that’s the talk amongst the family right now. And with everyone rattling off ideas it’s definitely left me with some inspiration for new recipes. 

raw salmon on sheet pan

The idea

It’s no secret we LOVE tacos around here, but aside from the occasional shrimp taco, I haven’t played around much with fish tacos. 

Back when I first started cooking, my brother, Brendan, introduced me to salmon tacos. He made them in a very unique way and served them up with cream cheese smeared inside the taco shells. I remember them being so delicious. So I thought I’d make salmon tacos for a change of pace, but make them very tropical! 

roasted salmon on sheet pan

Here are the quick details

Start out with the salmon. I love to roast the salmon in the oven with a mix of chipotle in adobo, oil, honey, and a touch of paprika. The honey really helps balance out the heat. 

On the same pan as the salmon, I also like to roast the jalapeño for the salsa, which makes it even more delicious.

Just throw everything into the oven and roast. The entire cooking process is honestly less than 10 minutes, it’s so fast! Oh, and I love to give everything a little crispiness right before I pull the pan out of the oven. So for the last minute of cooking, I switch the oven to broil. Then I let everything get a nice crispiness around the edges, but watch carefully! 

photo of Pineapple Jalapeño Salsa

Finish it up 

Next up the salsa. Pineapple mixed with mango and roasted jalapeño! It might just be one of my very favorite salsas. I love the mix of pineapple and mango with the spicy jalapeño and cilantro. So yummy! 

And lastly, if you want to make a little crema sauce, I recommend roasting some garlic on the sheet pan too. Then grate it and add to a bowl of sour cream with lots and lots of lime juice. I shared my easy recipe in the notes! It’s optional, but it really does add nice flavor to each taco! 

overhead photo of ingredients, roasted salmon, pineapple salsa, avocado, cabbage, tortillas, crema, limes, cheese

Layer avocado, salsa, and salmon in warm tortillas, and then top with a crumble of cheese. Looks like a taco you might find in Mexico, but made here in your own home! So fun and delicious! 

Got to love that – perfect weeknight taco to keep dinner fresh and exciting!

up close photo of tacos on serving board with toppings and limes

Looking for other tropical recipes? Here are a few…

Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce

Slow Cooker Braised Hawaiian Pineapple Chicken Tacos

Cilantro Lime Salmon with Mango Salsa

Bang Bang Shrimp Tacos with Fried Avocado

Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema

Lastly, if you make these Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 213 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Pineapple-Mango Salsa


  • 1. Preheat the oven to 450° F. 
    2. On a baking sheet, toss the salmon pieces with olive oil, chipotle in adobo, honey, paprika, thyme, and a pinch each of salt and pepper. Arrange in a single layer. Add the jalapeños (for the salsa). Roast 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the salmon side.
    3. To make the salsa. De-seed the jalapeño (if desired), then chop and add to a bowl with the pineapple, mango, cilantro, ginger, lime juice, and a pinch of salt. 
    4. Stuff the avocado, cabbage, salsa, and salmon into the warmed tortillas. Top with crema (see notes) or yogurt, cheese and additional salsa.


Garlic Lime Crema: roast 1-2 cloves of garlic with the salmon. Finely chop or grate the roasted garlic, then mix with 1/2 cup sour cream or yogurt, 1 tablespoon honey, 2 teaspoons lime zest, and 2 tablespoons lime juice. Season with salt. 
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photo of tacos on serving board with toppings

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    1. Hey Judith,
      Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xx

  1. 5 stars
    The BEST tacos! You could use any fish, but the salmon was delicious! The salsa is wonderfully fruity and spicy. And the garlic crema- *chefs kiss*!! Definitely having these again!!

    1. Hi Emily,
      I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan

    1. Hey Cassie,
      I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan

  2. 5 stars
    Made this tonight for Mother’s Day dinner, there were 10 of us, and it got rave reviews!! The salmon was amazing and the salsa was fabulous. Will definitely make again!

    The only thing I did differently was to mix everything in a bowl first instead of mixing the salmon ingredients directly on the sheet pan. I lightly sprayed my cookie sheet with Pam (a smart decision since everything was easy to move to a bowl after roasting/broiling), and poured the mixture into half of the cookie sheet, and the jalapeños on the other half. Loved it! Thank you!!

    1. Hey Vicki,
      Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT