Go Back Email Link
+ servings
overhead shot of bbq salmon nachos

BBQ Salmon Nachos

These BBQ Salmon Nachos will be your go-to summer appetizer and snack recipe! Shredded salmon is mixed with tangy BBQ sauce and piled on top of crispy tortilla chips with cheese and more BBQ sauce. It's seriously good!
5 from 4 votes
Prep Time 5 mins
Cook Time 15 mins
Course Appetizer, Snack
Cuisine American
Servings 8 servings
Calories 392 kcal


  • 1.5 lbs of Atlantic salmon farm-raised or wild-caught, skinless, cut into 4 pieces
  • 2 tablespoons olive oil extra virgin
  • 2 tablespoons BBQ seasoning store-bought or homemade*
  • 2 teaspoons garlic powder
  • 1-2 teaspoons cracked black pepper
  • ¼ teaspoon cayenne pepper
  • cups BBQ sauce homemade or store-bought
  • 1 12 ounce bag tortilla chips you may not use the whole bag depending on the size of your sheet pan
  • cups shredded sharp cheddar cheese
  • ¼ cup sliced pickled jalapenos
  • fresh sliced green onions for garnish


  • Heat 2 tablespoons of extra virgin olive oil in a medium skillet over medium high heat. Season both sides of your salmon pieces with BBQ seasoning, garlic powder, cracked black pepper, and cayenne pepper.
  • Cook salmon in preheated skillet for 4-5 minutes per side, until salmon is just about cooked through and flakes easily with a fork. You may to need to flip the salmon a few times to keep it from charring.
  • Break salmon apart with a spatula or wooden spoon and add BBQ sauce to pan with salmon. Continue to cook salmon for 2-3 minutes longer, while continuing to break apart until shredded and well mixed with BBQ sauce. Remove pan from heat.
  • Preheat oven broiler while you assemble the nachos.
  • Spread tortilla chips out on a 9x13 baking sheet. Try to spread them out into an even layer. Some chips will overlap - this is fine. Use tongs or a large spoon to spread BBQ salmon evenly over top of tortilla chips.
  • Top nachos evenly with shredded cheddar cheese and drizzle remaining BBQ sauce over top. Add pickled jalapeno slices. Transfer pan to oven and cook under the broiler for 2-3 minutes, until cheese is melted and bubbly.
  • Garnish nachos with sliced green onions and enjoy!


*see blog post above for suggestions on each and other important recipe notes


Calories: 392kcalCarbohydrates: 35.5gProtein: 23.9gFat: 17gSaturated Fat: 2.3gCholesterol: 60mgSodium: 545mgFiber: 1.9gSugar: 12.7gCalcium: 68mgIron: 2mg
Keyword bbq nachos, nachos, salmon nachos, summer appetizers, summer snacks
Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!