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Parchment-Roasted Salmon Tacos with Yogurt-Avocado Crema

Parchment-Baked Salmon Tacos with Yogurt-Lime Crema

  • Author: Beth Allingham of
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main dish, Fish
  • Method: Oven
  • Cuisine: Mexican
  • Diet: Gluten Free


Try these memorable and flavorful parchment-roasted salmon tacos with pickled red onions, avocado and yogurt-lime crema. The salmon is covered with a garlic-spice rub and wrapped in parchment so bakes up extra tender and juicy.



For the spice rub and salmon

  • 1 tablespoon paprika
  • ¼ teaspoon cayenne
  • 1 teaspoon dried thyme
  • 1 tablespoon cumin
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 3 teaspoons kosher salt
  • 3 cloves of garlic, minced
  • 4 6- to 7-ounce pieces salmon, skin-on
  • 2 tablespoons olive oil

For the yogurt-lime crema

  • ½ ripe avocado
  • ½ cup full-fat plain coconut yogurt (or dairy)
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro leaves
  • ¼ teaspoon cumin
  • ½ teaspoon salt
  • Up to ¼ cup water, see instructions

For the tacos

  • 12 corn tortillas (more if you use 2 tortillas per taco)
  • 1 cup romaine lettuce or green cabbage, shredded
  • Avocado wedges
  • Parchment-baked salmon
  • ½ cup pickled sliced red onion 
  • 2 tablespoons minced cilantro
  • ½ cup yogurt avocado crema, plus more for the table
  • 1 lime, cut into wedges


To make the salmon: 

  1. In a small bowl, combine the spices.
  2. Parchment-only method: place the fish skin-side down on a sheet of parchment paper lining a baking sheet. Spread the rub mixture over the salmon on the flesh side only. Place a second sheet of parchment on top of the fish, fold in the sides, then the top and bottom to form a packet. Tie the packet closed using baking string.
  3. Silpat-parchment method: Place a silpat in the baking sheet and place the salmon on it skin side down. Coat the non-skin side with the spice-garlic rub. Gently press a sheet of parchment paper over the top of the fish so that it’s completely covered and the rub holds the paper in place.
  4. Bake the fish at 350 degrees F for 20 minutes or until a thicker part of the edge flakes with a fork. (note: we prefer it slightly underdone, so it’s more tender – bake for longer if you like it thoroughly cooked in the middle)

To make the yogurt-lime crema:

  1. Blend all the ingredients in a hand-held food processor. Scrape down the sides to get all the small bits of the ingredients.
  2. If you want a sauce that you will drizzle, rather than spoon on, add up to ¼ cup water. I hate to dilute this tasty sauce with the water, which is why my “drizzle” looks like “fingerpaint”.
  3. This sauce is very customizable, and you could use half mayo and half yogurt if plain yogurt is a little sour for you.

To assemble the tacos:

  1. Soften the tortillas by your preferred method. We moisten the tortillas and warm them in a non-stick skillet on the stove-top until they are soft and flexible or microwave them in a single layer on a plate, about 40 seconds per 2-3 corn tortillas. 
  2. Fill each tortilla with a bottom layer of crema, lettuce or cabbage, avocado wedges, pickled onion, and 2-3 tablespoons of salmon.
  3. Garnish with a sprinkle of cilantro, a drizzle of fresh lime and a drizzle of yogurt-avocado crema.


Adapted from this recipe for blackened salmon tacos and this recipe for avocado-yogurt crema.

Keywords: tacos, street tacos, salmon tacos, yogurt-lime crema, corn tortillas, gluten-free recipe, 30 minute dinner