Meet my Easy Salmon Tostadas with Jalapeño Ranch – a simple, easy, protein-packed recipe that comes together in under 30 minutes. It’s made from a combination of tender broiled salmon, crunchy seasoned cabbage, and dollops of a high-protein jalapeño ranch, all piled high on top of a crispy tostada shell, for a dish that is truly better than takeout.
Friends, I don’t know about you, but when my family wants a quick and easy takeout meal, we always go for Mexican food. My boys love delicious steak tacos, and a fish taco salad always does the trick for me (with lots of guacamole, of course). But for the days when we’re craving takeout but want to eat a home cooked meal, I love reaching for simple and easy Mexican-inspired recipes to help us get our fix… like these Easy Salmon Tostadas with Jalapeño Ranch!
These tostadas are loaded with tender broiled salmon, crunchy, lightly-seasoned cabbage, and dollops of my high-protein jalapeño ranch for the perfect bite, every single time. Just be sure to top them off with lots of my quick marinated red onions for the ultimate tangy topping. The combination of all of it is a fresh, high-protein take on the classic tostada recipe, and the best part is… they come together in less than 30 minutes.
Part of the reason why they come together so quickly is thanks to my easy broiled salmon recipe that takes just about 10 minutes to prepare. If you’re someone who’s felt like making salmon in a pan is difficult, then you will love this oven-broiled method. It’s a simple, mostly hands-off recipe that makes preparing perfectly cooked salmon a breeze!
What You Need to Make These Loaded Salmon Tostadas
- Salmon Filets: Of course, you’ll need salmon filets to make this recipe. Whether you use fresh or frozen, doesn’t really matter – both work just as well!
- Seasonings: To season both the salmon and the jalapeño ranch, you’ll need a combination of coconut sugar, paprika, cumin, garlic powder, sea salt, onion powder, dried dill, and ground black pepper. Yum!
- Greek Yogurt: Greek yogurt is my favorite ingredient to use in creamy dressing recipes. Not only does it add that rich and creamy flavor that you know and love, but it also is packed with protein, helping you stay fuller, longer!
- Jalapeño Pepper: Be sure to scrape the seeds out of the jalapeño pepper, as that’s where the spiciest parts come from!
- Cilantro: No tostada recipe would be complete without heaps of fresh cilantro, and this recipe calls for it in both the Jalapeño Ranch and for garnishing on top.
- Lime: A squeeze of fresh lime juice helps to cut the thickness of the greek yogurt, adding a zest and tangy flavor. Don’t skip it!
- Garlic: I will always recommend using fresh garlic, whenever possible, and this recipe is no exception.
- Green Cabbage: Crunchy green cabbage makes for the perfect filling for these tostadas. I recommend coating the cabbage in a little rice wine vinegar and sea salt, to add just the right amount of tangy flavor.
- Tostada Shells: Of course, it wouldn’t be a tostada recipe without the crunchy tostada shells! I get mine from my local Mexican market. However, if you can’t find them, you can also opt to use warmed corn tortillas instead.
- Garnishes: I love garnishing these tostadas with more cilantro and a heaping spoonful of my Quick Marinated Red Onions!
The Secret to Making the Perfect Salmon
If you’re looking for the perfect, no-fuss method to making salmon, then you absolutely HAVE to try my broiled method. Not only is it so simple and easy (truly, even my kids could do it!) but it only takes a few short minutes to make the perfect, tender salmon, every single time.
Simply line the salmon filets up on a parchment-lined baking sheet and use a paper towel to dab any excess moisture or juices from the salmon – this will ensure that salmon crisps up properly on the outside!
Then, season the salmon filets generously with your seasoning blend of choice. In this recipe, we’ll be using a blend of coconut sugar, paprika, cumin, garlic powder, and sea salt. However, if you want to try other flavor profiles, I highly recommend checking out my Easy Salmon Piccata or my Sheet Pan Sesame Gochujang Salmon!
How to Make These Crunchy Salmon Tostadas
To make these tostadas, start by preparing the salmon. Line a baking sheet with parchment paper and add the salmon filets to it. Pat the filets dry, to soak up any excess moisture. Next, add the coconut sugar, paprika, cumin, garlic powder, and sea salt to a small bowl and mix until fully combined.
Sprinkle the seasoning blend over top of the salmon, using your hands to gently rub the mixture into the filets. Then, transfer the salmon filets to the oven and set it on broil high. Allow the filets to broil for 8-9 minutes, or until they reach your desired doneness (8-9 minutes is perfect for a medium rare cook).
While the salmon is in the oven, prepare the jalapeño ranch. De-seed the jalapeños and add them to a blender alongside the greek yogurt, cilantro, lime juice, garlic, onion powder, dried dill, sea salt, and ground black pepper.
Blend until smooth and creamy. Taste and adjust the seasonings as needed, then set it aside. Once the salmon is done, remove it from the oven. Shred the filets with a fork, then set them aside. Finally, assemble the tostadas. Line up the tostada shells (or corn tortillas) on a cutting board. Add a spoonful of the cabbage on top, followed by a spoonful of the jalapeño ranch, the shredded salmon, another spoonful of ranch, and any garnishes that you desire (I like to use my quick marinated red onions and a pinch of cilantro).
Repeat until all of the tostadas have been assembled. Once they’re done, serve them immediately and enjoy! This recipe yields enough for 12 tostadas, or four servings of three each.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Baking Sheet a large baking sheet is essential for broiling the salmon!
- Blender a blender is the easiest way to prepare the jalapeño ranch.
Ingredients
For the Broiled Salmon:
- 1 ½ Pounds Salmon Filet
- 1 Teaspoon Coconut Sugar
- 1 Teaspoon Paprika
- 1 Teaspoon Cumin
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Sea Salt
For the Jalapeño Ranch:
- 1 Cup Greek Yogurt, I recommend using full-fat greek yogurt!
- 1 Small Jalapeño Pepper, with the stem(s) and seeds removed
- ¼ Cup Cilantro, stems removed
- 1 Lime, juiced
- 2 Cloves Garlic
- ½ Teaspoon Onion Powder
- 1 Teaspoon Dried Dill
- ½ Teaspoon Sea Salt
- ¼ Teaspoon Ground Black Pepper
For the Tostadas:
- 2 Cups Green Cabbage, shredded – I like to toss the shredded cabbage in some rice wine vinegar and a pinch of sea salt for added flavor
- 12 Tostada Shells or Corn Tortillas
For Garnishing:
- Quick Marinated Onions, see my recipe here!
- Cilantro, chopped
Instructions
- To make these tostadas, start by preparing the salmon. Line a baking sheet with parchment paper and add the salmon filets to it. Pat the filets dry, to soak up any excess moisture.
- Next, add the coconut sugar, paprika, cumin, garlic powder, and sea salt to a small bowl and mix until fully combined.
- Sprinkle the seasoning blend over top of the salmon, using your hands to gently rub the mixture into the filets.
- Then, transfer the salmon filets to the oven and set it on broil high. Allow the filets to broil for 8-9 minutes, or until they reach your desired doneness (8-9 minutes is perfect for a medium rare cook).
- While the salmon is in the oven, prepare the jalapeño ranch. De-seed the jalapeños and add them to a blender alongside the greek yogurt, cilantro, lime juice, garlic, onion powder, dried dill, sea salt, and ground black pepper.
- Blend until smooth and creamy. Taste and adjust the seasonings as needed, then set it aside.
- Once the salmon is done, remove it from the oven. Shred the filets with a fork, then set them aside.
- Finally, assemble the tostadas. Line up the tostada shells (or corn tortillas) on a cutting board. Add a spoonful of the cabbage on top, followed by a spoonful of the jalapeño ranch, the shredded salmon, another spoonful of ranch, and any garnishes that you desire (I like to use my quick marinated red onions and a pinch of cilantro).
- Repeat until all of the tostadas have been assembled. Once they're done, serve them immediately and enjoy! This recipe yields enough for 12 tostadas, or four servings of three each.
Rate & review
SELECT A RATING and tell me what you think!
Response
This was delicious and so quick to throw together. I love when a recipe actually comes together in under 30 minutes as advertised! Sadly, I didn’t have any jalapeño on hand so I used canned chipotle peppers in place of the jalapeño and it was absolutely delicious.