Korean-Inspired Salmon Tacos with Spicy Gochujang Slaw is a delicious way to switch up your fish taco game!

PREP TIME:10minutes mins

COOK TIME:10minutes mins

MARINADE TIME:2hours hrs

TOTAL TIME:2hours hrs 20minutes mins

YIELD: 4 servings

Table of Contents


  • 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


  1. In a small measuring cup, combine the soy sauce, onion, sesame oil, ginger, brown sugar, garlic and sesame seeds.  Whisk to thoroughly combine.
  2. Set aside 2 tablespoons then place salmon in a shallow bowl or Tupperware container and add the rest of the marinade.
  3. 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)
  4. In a medium bowl, add the mayonnaise, gochujang and 1 tablespoon water.
  5. Whisk to combine.  Add the coleslaw and scallions and toss to combine.
  6. 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.
  7. 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.
  8. 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.
  9. Set aside on a clean cutting board or plate.
  10. Meanwhile, heat the tortillas over an open flame, on the grill or microwave.
  11. Place 2 tortillas each on 4 plates.
  12. Using a spatula, break up the fish into pieces, sliding the spatula between the flesh and skin to remove the skin.
  13. 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.


Variations: Try it with any white fish, cod or halibut also great. Or use shrimp instead.


Serving: 2tacos, Calories: 404kcal, Carbohydrates: 33g, Protein: 27g, Fat: 18g, Saturated Fat: 2.5g, Cholesterol: 70mg, Sodium: 735mg, Fiber: 5g, Sugar: 8g

– W-W Points: 7

By Admin

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