Korean-Inspired Salmon Tacos with Spicy Slaw
Korean-Inspired Salmon Tacos with Spicy Gochujang Slaw is a delicious way to switch up your fish taco game!
Korean-Inspired Salmon Tacos
I love my Korean BBQ-inspired marinade with chicken, but I wanted to try a slightly different marinade on fish. You all know how much I LOVE tacos and gochujang, so putting the fish in a tortilla with spicy slaw just made sense. The result: a unique combination of flavors perfect for Taco Tuesday or any day of the week! More fish taco recipes you might like are these Cod Fish Tacos, Blackened Fish Tacos with Cabbage Mango Slaw, and these Greek Tzatziki Fish Tacos. And you can see more salmon recipes here!
Spicy Slaw Ingredients
This spicy Korean slaw for tacos has just five ingredients:
- Mayo: The mayonnaise makes the coleslaw creamy.
- Gochujang: Gochujang, a Korean condiment, is a thick red chili paste, which is what gives this slaw its heat. If you’re interested in cooking more with gochujang, these turkey meatballs and glazed shrimp skewers also use it.
- Water: Add a tablespoon of water to the mayo and gochujang to make the spicy slaw dressing thinner.
- Coleslaw: I bought a bag of premade coleslaw to save time, but if you have a head of cabbage on hand, feel free to slice it for the slaw.
- Scallions: Use the green and white parts of three scallions.
How to Make Korean Inspired Salmon Tacos
- Marinade: Combine the soy sauce, onion, toasted sesame oil, grated ginger, brown sugar, garlic, and sesame seeds. Set aside two tablespoons of the marinade, and then pour the remaining marinade over the salmon in a container. Refrigerate the fish and marinate it for at least two hours or overnight. If you don’t have time, 20 minutes will still work.
- Coleslaw: Mix the gochujang, water, and mayonnaise and then toss it with the cabbage and green onions.
- Fish: Cook the salmon on an oiled outdoor grill or grill pan for three to five minutes until it easily releases from the grill and is charred. Flip the salmon over and top each piece with a tablespoon of the reserved marinade. Cook it for another few minutes until the fish flakes easily with a fork.
- Tortillas: Heat the tortillas over an open flame, on the grill, or in the microwave.
- Assemble: Remove the skin from the salmon and place some salmon and slaw on each tortilla.
What to Serve with Salmon Tacos
Try it with any white fish, cod or halibut also great. Or use shrimp instead!
More Salmon Recipes You’ll Love:
- Gochujang-Glazed Salmon
- Spicy Canned Salmon Rice Bowl
- Air Fryer Salmon with Maple Soy Glaze
- Sheet Pan Teriyaki Salmon and Vegetables
- Salmon Coconut Curry with Spinach and Chickpeas
Korean-Inspired Salmon Tacos with Spicy Slaw7
- 1 pound wild salmon fillet, cut in half
- ¼ cup reduced sodium soy sauce, or gluten-free tamari
- ¼ cup finely diced yellow onion
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 teaspoon sesame seeds
- 3 cups tri-color coleslaw
- 3 scallions, chopped
- 3 tablespoons mayonnaise, (I love Sir Kensington)
- 3 teaspoons gochujang, or Sempio Gluten Free Korean Gochujang
- 8 6-inch corn tortillas
- In a small measuring cup, combine the soy sauce, onion, sesame oil, ginger, brown sugar, garlic and sesame seeds. Whisk to thoroughly combine.
- Set aside 2 tablespoons then place salmon in a shallow bowl or Tupperware container and add the rest of the marinade.
- Refrigerate and allow to marinate for at least 2 hours or up to overnight. (If you don't have time, you can let it marinade 20 minutes)
- In a medium bowl, add the mayonnaise, gochujang and 1 tablespoon water.
- Whisk to combine. Add the coleslaw and scallions and toss to combine.
- Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors an oiled grill pan over medium-high heat.
- Place salmon pieces, flesh side down, on the grill and cook 3-5 minutes (thinner fillets will cook quicker than a thicker piece), or until salmon easily releases from the grill and is nicely charred.
- Carefully flip with a spatula, top each piece with a tablespoon of reserved marinade and cook an additional 2-4 minutes or until fish flakes easily with a fork.
- Set aside on a clean cutting board or plate.
- Meanwhile, heat the tortillas over an open flame, on the grill or microwave.
- Place 2 tortillas each on 4 plates.
- Using a spatula, break up the fish into pieces, sliding the spatula between the flesh and skin to remove the skin.
- Place a piece or 2 of salmon on each tortilla then top each with 1/3 cup slaw. Repeat with remaining fish and slaw. Serve immediately.