When summer hits, you need recipes that are fast, fresh, and won’t make you want to lie down in front of a fan afterwards. This salmon tostadas recipe checks every box. They’re quick to prep, easy to build, and taste like sunshine on a plate, with a little crunch. It’s a dish that celebrates simplicity and lets good ingredients shine, which is exactly the kind of energy we’re bringing to the kitchen when it’s 85 degrees out. Plus, the build-your-own potential makes them a hit for picky eaters and creative types alike.

Serve Size: 4 Tostadas

Ingredients

For the Tostada Shells

8 corn tortillas
2-3 tbsp neutral oil (canola or avocado oil) or cooking spray
Pinch of salt

For the Salmon

1 lb salmon fillet (skin-on or skinless)
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp garlic powder
Salt and black pepper to taste

For the Cilantro-Lime Drizzle

1/2 cup Greek yogurt or sour cream
1/4 cup chopped fresh cilantro
1 tbsp lime juice
1 small clove of garlic, minced (optional)
Pinch of salt

For the Toppings

1 ripe avocado, diced or sliced
1/4 cup finely diced red onion or sliced scallions
1/2 cup thinly sliced radishes
1/4 cup chopped fresh cilantro
1-2 tbsp pickled jalapeños
Crumbled Cotija or feta cheese
Lime wedges for serving

Directions

For Making the Tostada Shells

There are three ways you can choose to do this. The traditional method is to fry. For this, heat about 1/4 inch of oil in a skillet over medium-high heat. Fry tortillas one or two at a time for 1-2 minutes per side until crisp and golden. Transfer to a paper towel-lined plate and sprinkle with salt. Another method is to bake. For this, preheat the oven to 400°F (200°C). Lightly brush or spray tortillas with oil. Bake on a sheet for 5-7 minutes per side, until crisp. The third method is to air fry. Preheat your air fryer to 375°F (190°C). Spray tortillas with cooking spray and air fry for 3-5 minutes, flipping halfway.

To Cook the Salmon

Pat the salmon dry and cut it into 2-inch chunks. In a bowl, combine olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Toss the salmon to coat. There are three different methods to cook the salmon too. The first one is to pan-sear. Start by heating a non-stick skillet over medium-high heat. Cook salmon for 3-5 minutes per side until cooked through. The second way is to grill. For this, preheat your grill to medium-high. Grill salmon chunks directly on grates or in a grill basket for 3-5 minutes per side. You can also bake the salmon. Preheat oven to 400°F (200°C). Bake salmon for 12-15 minutes until cooked through. Once it is properly cooked, flake the salmon gently with a fork.

To Make the Cilantro-Lime Drizzle

In a small bowl, whisk together the Greek yogurt, chopped cilantro, lime juice, garlic (if using), and salt. Add a splash of water if you’d like a thinner consistency.

To Assemble the Tostadas

Lay out your crispy tostada shells. Spoon them with a generous layer of flaked salmon. Top the salmon layer with toppings of your choice. You can choose avocado, onions, or radishes. Drizzle with the cilantro-lime sauce. And if you’d like, then add more cilantro, jalapeños, cheese, and a squeeze of lime.

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FAQs

Q. What other toppings can I add to the salmon tostadas?

A. You can add corn, salsa, black beans, pico de gallo, or thinly sliced cabbage to the tostadas.

Q. Can I cook the salmon in advance?

A. Yes, you can cook the salmon a day in advance.

Q. Can I combine the salmon tostada recipe with hot sauce?

A. Yes, you can combine the tostadas with hot sauce.