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Salmon Fajitas

  • Servings: 4
  • Course: Main Dish

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  • 1 1/2 pounds skinless salmon fillets, thawed if necessary
  • Juice of 1 lime
  • 1 envelope (.75 to 1.2 oz.) fajita seasoning mix
  • 2 tablespoons flour
  • 2 large bell peppers, cut in strips
  • 1 medium onion, thinly sliced
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1/2 cup green, cilantro or chipotle salsa
  • Warm tortillas
  • additional salsa
  • shredded Monterey Jack cheese
  • Reynolds Wrap® Aluminum Foil


Step 1

PREHEAT oven to 450°F or grill to medium-high. Cut Alaska salmon fillets crosswise into 1/2 inch strips. Squeeze lime juice over salmon. Combine salmon strips, fajita seasoning and flour; set aside. Combine peppers, onion, beans and salsa.

Step 2

CENTER one-fourth of pepper mixture on each sheet of Reynolds Wrap Aluminum Foil. Top with salmon strips.

Step 3

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 4

BAKE 25 to 30 minutes on a cookie sheet in oven or GRILL 9 to 11 minutes in covered grill. Serve with tortillas, additional salsa and cheese.

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