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These Salmon Enchiladas are a delicious twist on a classic—flaky, rich salmon pairs beautifully with smoky enchilada sauce, all baked until bubbly. They come together easily for a special weeknight meal or when you want to impress guests. This Salmon Enchiladas recipe is creamy, savory, and unforgettable.

Recipe Overview

Why You’ll Love This Salmon Enchiladas

Delicious twist: Salmon’s rich, flaky texture stands up beautifully to bold enchilada sauce.
Surprisingly easy: Simple steps and common ingredients yield a stunning meal in under an hour.
Make-ahead friendly: Assemble ahead—flavors meld overnight for even better taste.
Family-friendly & versatile: Adjust spice or add veggies to please everyone.

Ingredients & Tools

500 g fresh salmon fillets, skin removed
8 medium flour or corn tortillas
2 cups red enchilada sauce
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1 small red onion, finely diced
2 cloves garlic, minced
1 jalapeño, seeds removed and minced
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and black pepper to taste
Fresh cilantro and lime wedges for serving

Tools: 9×13 inch baking dish, medium skillet, mixing bowls, baking sheet

Notes: Using fresh salmon really makes a difference here—it stays moist and flakes beautifully. And don’t skip the smoked paprika; it adds that subtle, smoky depth that ties everything together.

Nutrition (per serving)

Calories:	420 kcal
Protein:	28 g
Fat:	18 g
Carbs:	35 g
Fiber:	4 g

Serves: 4 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

Can I use canned salmon? You can, but fresh salmon delivers better texture and flavor. If using canned, make sure to drain it well and flake it gently—you’ll lose a bit of that luxurious flakiness, but it still works in a pinch.
Flour or corn tortillas? Flour tortillas are softer and easier to roll, while corn tortillas offer a more authentic, slightly nutty taste. If using corn, warm them first to prevent cracking.
What if I don’t have red enchilada sauce? Green enchilada sauce works beautifully too—it’s tangier and a little brighter, which pairs wonderfully with the salmon.
How spicy is this recipe? With one jalapeño (seeds removed), it’s mild to medium. For more heat, leave the seeds in or add a dash of cayenne pepper to the filling.

How to Make Salmon Enchiladas

Step 1: Start by preheating your oven to 190°C (375°F). Pat the salmon fillets dry with a paper towel, then drizzle them with olive oil and season generously with salt, black pepper, cumin, and smoked paprika. Place the salmon on a baking sheet and bake for about 12–15 minutes, until it’s cooked through and flakes easily with a fork. You’ll notice the aroma filling your kitchen—that’s when you know it’s ready. Let it cool slightly before flaking it into large chunks.

Step 2: While the salmon is baking, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced red onion and minced jalapeño, and sauté for about 4–5 minutes until the onion is soft and translucent. Stir in the minced garlic and cook for another minute until fragrant—be careful not to burn the garlic, as it can turn bitter. Remove the skillet from the heat and let the mixture cool for a few minutes.

Step 3: In a large mixing bowl, combine the flaked salmon, sautéed onion mixture, half of the shredded cheese, and the sour cream. Gently fold everything together until well combined. The sour cream adds a lovely creaminess that helps bind the filling without making it heavy. Taste and adjust the seasoning if needed—sometimes a little extra salt or a squeeze of lime juice brightens everything up.

Step 4: Warm the tortillas slightly—this makes them more pliable and less likely to tear. You can do this by wrapping them in a damp paper towel and microwaving for 20 seconds, or by heating them one by one in a dry skillet for about 10 seconds per side. Spoon a generous portion of the salmon filling onto each tortilla, roll them up tightly, and place them seam-side down in your greased baking dish.

Step 5: Pour the enchilada sauce evenly over the rolled tortillas, making sure each one is well-coated. The sauce should seep into all the nooks and crannies—this is what keeps the enchiladas moist and flavorful as they bake. Sprinkle the remaining cheese on top, and if you like, add an extra pinch of smoked paprika for color.

Step 6: Bake the enchiladas in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are just starting to golden. You’ll see the sauce bubbling around the edges—that’s your cue that they’re done. Let them rest for 5 minutes before serving; this allows the filling to set slightly so they hold their shape when you plate them.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze unbaked or baked enchiladas for up to 2 months.
Reviving: Reheat in a 350°F oven until warm and bubbly; add a splash of sauce if dry.

Serving Suggestions

Complementary Dishes

Cilantro-lime rice — The fresh, zesty flavors cut through the richness of the enchiladas and make the meal feel complete.
Black bean and corn salad — A cool, crunchy side that adds texture and a touch of sweetness to balance the smoky salmon.
Simple avocado salad — Creamy avocado with a squeeze of lime and a sprinkle of salt lets the enchiladas shine while adding freshness.

Drinks

Classic margarita — The citrusy tang and slight saltiness complement the spices in the enchiladas perfectly.
Light Mexican lager — Crisp and refreshing, it cleanses the palate between bites without overpowering the salmon.
Sparkling water with lime — For a non-alcoholic option, the bubbles and acidity keep everything feeling light and balanced.

Something Sweet

Churros with chocolate dipping sauce — Warm, cinnamon-dusted churros offer a sweet, crispy finish that contrasts beautifully with the savory main.
Tres leches cake — This moist, milky cake is rich but not overly sweet—a comforting end to the meal.
Mango sorbet — Bright and fruity, it’s a refreshing way to cleanse the palate after the bold flavors of the enchiladas.

Top Mistakes to Avoid

Overcooking the salmon before baking. If the salmon is dry before it even goes into the enchiladas, the final dish will be dry too. Bake it just until flaky—remember, it’s going back into the oven later.
Using cold tortillas straight from the fridge. Cold tortillas crack when you try to roll them. Always warm them up first—it makes assembly so much easier.

Salmon Enchiladas

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mexican, fusion

Servings 4

Total Time 50 minutes

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Make these easy Salmon Enchiladas for a delicious twist on taco night. Flaky salmon baked in smoky sauce & melted cheese. Get the simple recipe here!

Ingredients

For the Ingredients

500 g fresh salmon fillets (skin removed)
8 medium flour or corn tortillas
2 cups red enchilada sauce
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1 small red onion (finely diced)
2 cloves garlic (minced)
1 jalapeño (seeds removed and minced)
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and black pepper (to taste)
Fresh cilantro and lime wedges (for serving)

Instructions

01
Start by preheating your oven to 190°C (375°F). Pat the salmon fillets dry with a paper towel, then drizzle them with olive oil and season generously with salt, black pepper, cumin, and smoked paprika. Place the salmon on a baking sheet and bake for about 12–15 minutes, until it’s cooked through and flakes easily with a fork. You’ll notice the aroma filling your kitchen—that’s when you know it’s ready. Let it cool slightly before flaking it into large chunks.
02
While the salmon is baking, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced red onion and minced jalapeño, and sauté for about 4–5 minutes until the onion is soft and translucent. Stir in the minced garlic and cook for another minute until fragrant—be careful not to burn the garlic, as it can turn bitter. Remove the skillet from the heat and let the mixture cool for a few minutes.
03
In a large mixing bowl, combine the flaked salmon, sautéed onion mixture, half of the shredded cheese, and the sour cream. Gently fold everything together until well combined. The sour cream adds a lovely creaminess that helps bind the filling without making it heavy. Taste and adjust the seasoning if needed—sometimes a little extra salt or a squeeze of lime juice brightens everything up.
04
Warm the tortillas slightly—this makes them more pliable and less likely to tear. You can do this by wrapping them in a damp paper towel and microwaving for 20 seconds, or by heating them one by one in a dry skillet for about 10 seconds per side. Spoon a generous portion of the salmon filling onto each tortilla, roll them up tightly, and place them seam-side down in your greased baking dish.
05
Pour the enchilada sauce evenly over the rolled tortillas, making sure each one is well-coated. The sauce should seep into all the nooks and crannies—this is what keeps the enchiladas moist and flavorful as they bake. Sprinkle the remaining cheese on top, and if you like, add an extra pinch of smoked paprika for color.
06
Bake the enchiladas in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are just starting to golden. You’ll see the sauce bubbling around the edges—that’s your cue that they’re done. Let them rest for 5 minutes before serving; this allows the filling to set slightly so they hold their shape when you plate them.