Salmon Tostadas with Cucumber Dill Slaw

  • Author: Kelley
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 8 tostadas 1x


A tostada recipe with baked salmon and a slaw made of cabbage and cucumbers.


For the slaw:

  • 3 cups shredded white cabbage
  • 1/2 English cucumber, thinly sliced (about 1 cup)
  • 1/4 cup white vinegar
  • 3 tablespoons chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the salmon:

  • 1.5 lb salmon filet
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon adobo seasoning
  • 1/2 teaspoon paprika
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice

For the guacamole:

  • 2 avocados
  • juice of 1/2 lemon
  • healthy pinch kosher salt

For the sour cream:

  • 1/4 cup sour cream
  • 1 teaspoon lemon juice
  • pinch salt

For the tostadas:

  • 8 corn tostadas
  • fresh dill and lemon wedges for serving, optional


  1. Preheat oven to 425 F degrees.
  2. While oven preheats, make slaw. Combine all ingredients in a bowl and let sit while salmon cooks.
  3. Drizzle salmon with olive oil and lemon juice. Sprinkle evenly with all the spices. Cook in a preheated oven for 12-15 minutes just until salmon is done.
  4. Combine avocado, lemon juice and salt in a small bowl; mash to combine.
  5. Combine sour cream, lemon juice and a pinch of salt; stir to combine.
  6. To serve tostadas- spread a 1/8 of the avocado mixture on each tostada. Flake the salmon and layer on top of the guacamole. Top with a handful of the cabbage slaw. Drizzle with a bit of the sour cream mixture. Add pinch of fresh dill and serve with additional lemon if desired. Serve immediately.