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Sticky Sesame Alaska Salmon Taco

Sticky Sesame Alaska Salmon Taco
Alaska salmon tacos are bold and full of flavor, topped with zesty cabbage slaw and fresh avocado slices. Photo credit: Steve Lee
  • 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 oz 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
  • 3 medium carrots, peeled
  • 1 bunch spring onions
  • Sea salt flakes
  • Freshly ground black pepper
  • 1 red chilli, 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 chilli sauce
  • 1 lime, zest and juice
  • A handful of coriander leaves, to serve
  • Toasted sesame seeds, to serve
Recipe courtesy of Rachel Green


  1. Step 1 Marinate and bake the salmon

    Preheat oven to 400F. 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. Sprinkle with the sesame seeds and bake for 10 minutes or until cooked to your liking.

  2. 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.

  3. Step 3 Prepare the slaw

    Using a vegetable peeler, peel the carrots into long thin ribbons. Mix the carrots, cabbage and scallions 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, chilli sauce and lime zest and juice. Pour the dressing over the vegetables and toss well to coat. Just before serving, sprinkle over the cilantro and toasted sesame seeds.

  4. 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.

Recipe Tutorial

Recipe courtesy of Rachel Green