Salmon Tacos with Blackberry Corn Relish

These Salmon Tacos with Blackberry Corn Relish are the best! Plus, these healthy fish tacos can be made in under 30-minutes. You can use fresh or frozen Oregon blackberries for the zesty blackberry and corn relish. The relish is similar to blackberry corn salsa, but with the tangy lime juice and vinegar that’s running through it, it’s definitely more like a quick-pickled relish type condiment.

Recipe by Erin from Platings and Pairings Blog

oregon berries platings and pairings salmon tacos blackberry corn salsa


For the Salmon Tacos

1 ½ lbs boneless salmon fillets
1 T chili powder
1 t ground cumin
½ t dried oregano
½ t salt
¼ t black pepper
1 T olive oil
8 6-inch corn tortillas warmed

For the Blackberry Corn Relish

1 lime zested and juiced
1 T red wine vinegar
3 T very thinly sliced red onion
1 jalapeno thinly sliced
1 T extra-virgin olive oil
Salt and pepper to taste
1 C fresh or thawed corn kernels
½ C frozen Oregon blackberries coarsely chopped
Fresh cilantro to garnish


Blackberry Corn Relish Steps

Step 1
Whisk together lime juice and zest, vinegar, red onion and jalapeno; let sit 5 minutes to quick-pickle.

Step 2
Whisk in oil and pour dressing over corn and blackberries.

Step 3
Stir gently and season with salt and pepper, to taste.

Salmon Tacos Steps

Step 1
Preheat oven to 450°F. Line a baking sheet with aluminum foil.

Step 2
Combine chili powder, cumin, oregano, salt and pepper. Lightly pat the salmon filets dry with paper towels. Then place them in a single layer on the baking sheet. Drizzle with oil and sprinkle with seasoning mixture.

Step 3
Bake until the internal temperature of the salmon reaches 145 degrees, about 8-10 minutes, or until it flakes easily with a fork and is opaque throughout.

Step 4
Once cooked, use a fork to shred salmon into large pieces.

Step 5
Add the salmon to your tortillas, top with Blackberry Corn Relish and cilantro.