Salmon Quesadillas

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!

• 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.

1. Prep the oven. Preheat the oven to 425°F.
2. 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.
3. 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.
4. 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.
5. 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.

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