BBQ salmon tacos become an extraordinary culinary experience with the fusion of Korean BBQ sauce and wild Alaska salmon. In this recipe, wild Alaska salmon takes on the sweet-and-salty flavors of traditional Korean barbecue topped with a crisp miso-ginger cabbage slaw.

bbq salmon tacos

Recipe provided by Alaska Seafood Marketing Institute

Yield: 4 servings of 2 tacos each




  • 1 wild Alaska salmon fillet (approximately 20 oz)
  • 16 corn tortillas
  • 1 c purple cabbage, shredded
  • 1 c white cabbage, shredded
  • ½ c carrot, grated
  • 2 scallions, diced
  • ¼ c cilantro leaves
  • 1 jalapeño, thinly sliced, optional
  • 1 tbsp toasted sesame seeds
  • 1 lime, cut in wedges
  • ¼ c vegetable oil

Korean BBQ marinade:

  • 1 c low-sodium soy sauce
  • ¼ c dark sesame oil
  • ⅓ c packed brown sugar
  • ¼ c canned pears (in natural juice), pureed in blender
  • 1½ tbsp garlic, minced
  • 1½ tsp black pepper

Miso-ginger vinaigrette:

  • ¼ c low-sodium soy sauce
  • ¼ c rice vinegar
  • ⅓ c white miso
  • 3-inch piece of ginger, peeled and sliced thin
  • 3 tbsp sesame oil
  • ½ c vegetable oil
  • 1 tbsp sugar
  • ½ tsp cayenne pepper


Step 1: Make the marinade

Place all ingredients in a medium bowl and whisk together until well combined. Set aside.

Step 2: Marinate the fish

Thaw salmon fillet if frozen. Pat salmon fillet dry with paper towels. Slice fillet into 4 equal portions and place in a large Ziploc freezer bag. Pour marinade over fillets in the freezer bag, making sure that the marinade is fully incorporated into the fillets. Remove excess air from the bag; seal tightly. Refrigerate at least 4 hours or overnight (flipping bag a few times).

Step 3: Make the vinaigrette

Place all ingredients into a blender and blend until smooth. Pour into an airtight container and set aside.

Step 4: Cook the fish

Preheat convection oven to 375ºF Line sheet pan with aluminum foil or parchment paper. Place drained, marinated salmon fillets on the pan. Drizzle vegetable oil over the salmon fillets. Bake about 8- to 10 minutes or until fish is cooked through, being careful not to overcook. Remove skin from fillets then flake portions into pieces.

Step 5: Assemble the taco

Add shredded cabbages, carrot, scallion, and cilantro to a mixing bowl. Add about ¼ cup of dressing (or to taste) then mix to form a slaw. Set aside. Heat flat-top or cast-iron skillet on high temperature. Heat corn tortillas for about 15 seconds on each side. Place approximately 2.5 ounces of salmon on each doubled tortilla. Top with miso-ginger cabbage slaw. Finish with some toasted sesame seeds and sliced jalapeños. Serve with lime wedges.

Looking for more tasty ways to cook up your catch like the BBQ salmon tacos? Check out Fish Alaska’s large recipe library.