These easy Salmon Nachos are one of the very best meals I make. I think they’ll be your favorite too!
I’m not sure when Nacho Night first started in our family, but I have very clear, happy memories of enjoying salmon nachos when my oldest was very young, so about nine years ago. Matt and I would sit at opposite ends of the dining table, eating nachos and playing World of Warcraft together (did I mention we are total NERDS?), and a good time was had by all.
My tall boy wasn’t always so tall (and my hair wasn’t always so gray).
When the youngest was a newborn, we ate nachos while listening to music and working on jigsaw puzzles after the kids were in bed. Of course we’ve had Nacho Night in the years between the birth of our kids, but for some reason I warmly associate salmon nachos with the sleep-deprived bliss that is having a new baby.
My youngest wondering what he has gotten himself into
When I know it’s Nacho Night, I’m counting the hours until dinner. If you want really quick salmon nachos, use a pouch of salmon instead of cooking your own. That’s actually how this recipe started in our house, but I upgraded it to fresh salmon at some point. Both ways are tasty, but the fresh salmon is worth the extra time.
Preheat oven to 375 degrees. Sprinkle chili powder and salt over meat side of salmon fillets. Place on foil-lined baking sheet and bake for 20 minutes.
Meanwhile, line baking sheet with silicone baking mat or foil, and cover evenly with a layer of tortilla chips. Sprinkle black beans evenly over chips.
Remove salmon from oven and shred with fork, leaving skin behind. Drain fish for a few minutes on paper towels if desired. Arrange shredded salmon evenly over chips and beans. Sprinkle evenly with cheese. (You don’t need lots of cheese, just enough to hold it all together.)
Bake in preheated oven for 8-10 minutes, until cheese is melted. Serve with your choice of toppings, and enjoy!