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!
1 12 ouncebag tortilla chipsyou may not use the whole bag depending on the size of your sheet pan
1½cupsshredded sharp cheddar cheese
¼cupsliced pickled jalapenos
fresh sliced green onionsfor 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