Korean-Style Norwegian Salmon Tacos

Korean-Style Norwegian Salmon Tacos

    4 servings

  • 40-60 min

  • Difficulty


Photographer: Tim Reardon

Grilled soy and honey–marinated Norwegian Salmon slices wrapped up in soft tortillas with a spicy Korean-style cole slaw.



1 lb  Norwegian salmon fillet, skinned and deboned
1 clove  garlic
1 oz  ginger, fresh
.5 cups  Soy Sauce
1 tbsp  honey
2 tbsp  rice vinegar
1 tsp  sesame oil
.25 cups  rice wine
2 tsp  sugar
.25 cups  mayonnaise, light
2 tsp  chilli paste
1 lb  coleslaw mix
4   6" flour tortillas
.25 bunch  cilantro, fresh


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Cut the salmon into 1/2" slices. 
  • In a saucepan, combine the soy sauce, honey, garlic, 1 tbsp rice vinegar, sesame oil, 1 tbsp ginger and rice wine, then bring to a boil. 
  • Remove from heat and let cool completely. 
  • Place salmon in zipper bag or baking dish and pour marinade over. Refrigerate for at least 20 minutes or up to 3 hours. 
  • Prepare the grill. 
  • Toss coleslaw mix with salt and leave to sit for 15 minutes.  
  • Drain the the liquid from the slaw. 
  • In a small bowl, whisk together remaining rice vinegar, remaining ginger, sugar, mayonnaise and chili paste.  
  • Pour over coleslaw mix and toss to combine. 
  • Grill salmon on a medium-high grill for 1 minute on each side.  
  • Grill tortillas on both sides, if desired. 
  • Place 2 slices of salmon on each tortilla. Top with spicy slaw and cilantro leaves. repeat with remaining ingredients.
  • Repeat with remaining ingredients.