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Grilled Asian Salmon Tacos

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people


  • 1 pound Fresh Salmon Filets
  • 1 bag Pre-shredded Coleslaw Mix
  • 8 Tortillas (flour or corn - I personally love white corn tortillas!)
  • 1 cup Trader Joe's Soyaki Marinade
  • 3/4 cup Duke's Mayonnaise (or mayonnaise of your choice)
  • 1/4 cup Sriracha
  • 1 tbsp Ginger paste (can be found in the refrigerated produce section of most grocery stores)
  • 1 Lime
  • 2 Avocados, pitted and sliced


  1. 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.

  2. 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. 

  3. 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. 

  4. Steam or grill your tortillas, if you choose. Then, layer the grilled salmon, slaw, and sliced avocado. Enjoy!