Thirty minutes to an hour before cooking, marinate salmon filets in Soyaki. I like to put them all in a large Ziploc bag, pour in the marinade, and then refrigerate.
While the salmon marinates, pour coleslaw mix into a large bowl. In a smaller bowl, whisk together mayonnaise, sriracha, ginger paste and the juice of 1 lime until well incorporated. Pour over the cabbage mixture and toss until well-coated. Set to the side.
Generously grease a grill pan (we have this one and love it) and heat at medium-high. Using tongs, remove marinated salmon filets from the bag and place skin-side down in the hot grill pan. Allow to cook for 5 minutes, then flip and cook an additional 2-3 minutes on the other side. The skin should be easy to remove once the filets are cooked through. Using a fork, flake the fish into smaller chunks.
Steam or grill your tortillas, if you choose. Then, layer the grilled salmon, slaw, and sliced avocado. Enjoy!