Salmon Quesadillas
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Crispy Smoked Salmon Quesadillas loaded with guacamole, lots of cheese, and delicious smoked salmon. A weeknight-friendly dinner made with a handful of ingredients, all baked at the same time and ready in under 30 minutes!
Easy Smoked Salmon Quesadilla Recipe
We’re pretty obsessed with smoked salmon here at my house, we’ll have it for breakfast, lunch and dinner! Which is how these quesadillas came to be. But I can’t have a quesadilla that isn’t super cheesy and crispy, so trust me when I say that these quesadillas or ultra ooey gooey cheesy.
I also filled them with a quick guacamole for some extra yumminess and to make me feel better about eating these. The great thing about these quesadillas is that they’re all baked in one pan all at once, making this a super quick and easy dinner, perfect for those busy weeknights, but also great for lunch or brunch!
Why We Love These Salmon Quesadillas
- Super Quick And Easy. Make the quick guac, assemble your quesadillas and bake. Can’t get any easier!
- All Baked At Once. I love the fact that these are all baked on a baking sheet at once, which means everyone gets to eat at the same time, nobody is waiting for their quesadilla to cook!
- Satisfying And Delicious! Everyone will love these quesadillas. They’re seriously addictive with a crispy tortilla, tons of salmon and lots of ooey gooey melted cheese.
- Smoked Salmon – I bought my smoked salmon at Costco and it already came sliced thinly. Sometimes you may have to crumble it up, if needed.
- Tortillas – I used flour tortillas and you’ll need some that are medium-size. You can also make your own tortillas, using my recipe here.
- Cheese – I used a mix of shredded mozzarella cheese and cheddar cheese. You can use other cheeses as well, such as a Mexican blend, Provolone, Fontina, Monterey jack, etc.
- Avocado – You’ll need a ripe avocado to make our quick guacamole.
- Tomatoes – I used cocktail tomatoes, but any tomato will work, chopped up small.
- Lemon Juice – I recommend using freshly squeezed for best results.
- Salt and Pepper – To taste.
- Prep the oven. Preheat the oven to 425°F.
- Make the guacamole. In a small size bowl, add the avocados and lightly mash. Add the chopped tomatoes, lemon juice salt and pepper. Gently mix until combined. Set aside.
- Assemble quesadillas. Place a tortilla on your work surface and top with 2 to 3 tablespoons of cheese over half of the tortilla. Continue placing smoked salmon, 1 to 2 tablespoons of guacamole and a little bit more cheese. Fold in half and press down gently. Repeat with remaining ingredients. You should end up with about 6 quesadillas. Brush these with some melted butter, if you prefer, to help them get nice and golden brown in the oven as they bake.
- Bake the quesadillas. Place the quesadillas on a baking sheet, then transfer the baking sheet to the preheated oven. Bake for about 8 to 10 minutes, turning them over halfway through, if necessary. In my oven, they crisped up on the bottom as well, so it wasn’t necessary to flip them over.
- Finish and serve. Remove the quesadillas from the oven, cut them in half, if preferred, and serve with sour cream, salsa, lemon/lime wedges, or your favorite toppings.
Do I Have To Bake These?
No, you don’t! You can cook them in a skillet or pan. Simply spray a pan with cooking spray and heat over medium heat. Cook 1 or 2 quesadillas at a time, until golden brown, then flip and cook on the other side.
Can I Use Baked Salmon?
You sure can! Baked salmon is great in these quesadillas, simply crumble it up and add it to your quesadillas.
Can I Air Fry These Salmon Quesadillas?
Yes! Place the quesadillas in the air fryer basket and cook at 350°F for 8 minutes, flipping half way through. The only thing I’d recommend is not to fill them with too much cheese, as the cheese might ooze out in the air fryer basket.
Expert Tips
- Make sure to watch your quesadilla in the oven, you don’t want the outsides to burn, you just want them nicely browned!
- Use soft taco size flour tortillas as they are easiest to work with and the perfect size for a quesadilla.
- Don’t like salmon? No problem! Feel free to choose a different protein, such as chicken, beef or even tofu for a vegetarian version.
Storing Leftover Quesadillas
These salmon quesadillas are best served fresh out of the oven, when they’re warm and crispy. However, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 5 to 8 minutes to crisp up.
You can also freeze these, but wrap each quesadilla individually in parchment paper and freeze for up to 4 months.
Other Delicious Quesadilla Recipes To Try
- Sheet Pan Quesadilla
- Breakfast Quesadillas
- Grilled Vegetable Quesadillas
- Chicken Fajita Quesadillas
- Buffalo Chicken Quesadillas
- Cheesy Beef Quesadilla
- Chicken Enchilada Quesadillas
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Salmon Quesadillas
Ingredients
Quick Guacamole
- 1 avocado (ripe)
- 1 medium tomatoes (or 2 cocktail tomatoes, diced)
- 1 tablespoon lemon juice
- salt and pepper to taste
Quesadillas
- 12 ounces smoked salmon (thinly sliced, or broken into small pieces)
- 2 cups mixed cheese (mozzarella, smoked cheese and cheddar)
- 6 medium flour tortillas (8-inch)
- 2 tablespoons butter (melted)
To Serve
- salsa (optional)
- sour cream (optional)
- lime wedges
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the oven. Preheat the oven to 425°F.
- Make the guacamole. In a small size bowl, add the avocados and lightly mash. Add the chopped tomatoes, lemon juice salt and pepper. Gently mix until combined. Set aside.
- Assemble quesadillas. Place a tortilla on your work surface and top with 2 to 3 tablespoons of cheese over half of the tortilla. Continue placing 1 to 2 ounces smoked salmon, 1 to 2 tablespoons of guacamole and a little bit more cheese. Fold in half and press down gently. Repeat with remaining ingredients. You should end up with about 6 quesadillas. Brush these with some melted butter, if you prefer, to help them get nice and golden brown in the oven as they bake.
- Bake the quesadillas. Place the quesadillas on a baking sheet, then transfer the baking sheet to the preheated oven. Bake for about 8 to 10 minutes, turning them over halfway through, if necessary. In my oven, they crisped up on the bottom as well, so it wasn't necessary to flip them over.
- Finish and serve. Remove the quesadillas from the oven, cut them in half, if preferred, and serve with sour cream, salsa, lemon/lime wedges, or your favorite toppings.
Equipment
Notes
- Make sure to watch your quesadilla in the oven, you don’t want the outsides to burn, you just want them nicely browned!
- Use soft taco size flour tortillas as they are easiest to work with and the perfect size for a quesadilla.
- Don’t like salmon? No problem! Feel free to choose a different protein, such as chicken, beef or even tofu for a vegetarian version.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
You know how much we loved your fish tacos, we couldn’t resist coming back to find another recipe. It seems like we’re gravitating to your Mexican recipes! But you know we can’t resist any recipe involving fish fillets! But we also love how simple you’ve made guacamole! It always seems so daunting! Thanks for sharing!
Thank you so much. I’m really happy you’re enjoying my recipes. 🙂
Hello! This recipe has been featured on The Bees Elbows!
Woot!
View the post here: http://beeselbows.blogspot.com/2011/07/tasty-tuesday-potluck-guide.html
Saw this dish next to mine on Kitchen Artistry. Fantastic salmon quesadilla. Glad I checked out your blog.
Be well
Thank you, they were really good.