By Alaska Seafood Marketing Institute

Alaska Salmon Taco

These Sticky Sesame Alaska Salmon Tacos are so delicious and easy to make, your dinner guests will enjoy having  you create these sweet and spicy Alaska salmon tacos.  You will want to make these any day not just on Taco Tuesday.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 4



2 tbsp sriracha chili sauce

1 tbsp light soy sauce

1 tbsp sesame oil

1 tbsp rice wine vinegar

1 garlic clove, crushed

2 tsp finely grated ginger

4 x 4½-ounce fillets of Alaska salmon; sockeye or keta

1 tbsp sesame seeds

2 ripe avocados, to garnish

Juice of 1 lime

Sea salt flakes

4 corn tortillas

Fresh coriander leaves, to serve

Sliced red onion, to serve

Black sesame seeds, to serve

4 lime wedges, to serve

Tomato salsa, to serve


Zesty Slaw

½ head purple cabbage, chopped

3 medium carrots, peeled

1 bunch spring onions

Sea salt flakes

Freshly ground black pepper

1 red chili, deseeded and finely chopped

Small piece fresh ginger, peeled and finely grated

1 garlic clove, crushed

2 tbsp sesame oil

1 tbsp vegetable oil

4 tbsp rice wine vinegar

1 tbsp sweet chili sauce

1 lime, zest and juice

A handful of coriander leaves, to serve

Toasted sesame seeds, to serve



Step 1: Marinate and bake the salmon

Preheat oven to 400ºF. In a shallow dish, mix together the chili sauce, soy sauce, sesame oil, rice wine vinegar, garlic and ginger. Lay the pieces of salmon (skin side up) in the marinade and leave to one side for 15 minutes. Remove the salmon pieces from the marinade, place on a baking tray (skin side down) and spoon over a little of the marinade onto the salmon. Sprinkle with the sesame seeds and bake for 10 minutes or until cooked to your liking.


Step 2: Prepare the avocado

Slice the avocado in half and remove the pit. Scoop the avocado flesh into a bowl and smash with a fork. Add the lime juice and season with a little salt. Set aside.


Step 3: Prepare the slaw

Using a vegetable peeler, peel the carrots into long thin ribbons. Mix the carrots, cabbage and spring onions in a bowl and season with some salt and pepper. In a liquid measuring cup, combine the chili, ginger, garlic, sesame oil, vegetable oil, rice wine vinegar, chili sauce, lime zest and lime juice. Pour the dressing over the vegetables and toss well to coat. Just before serving, sprinkle the cilantro and toasted sesame seeds over the slaw.


Step 4: Assemble tacos and serve

Heat the corn tortillas in a dry, non-stick pan until hot on both sides. Place on a serving board and top with some slaw, fresh cilantro and sliced red onion. Place a piece of salmon on top, top with some smashed avocado and sprinkle with some black sesame seeds. Serve with lime wedges and salsa on the side.