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Teriyaki Salmon Tacos

Teriyaki Salmon Tacos with Seaweed Salad

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Chef Michelle’s latest mashup combines two of our favorite salmon preparations, Hawaiian poke and Japanese teriyaki, then stuffs it all into tacos. Wild Alaskan salmon is marinated in teriyaki sauce, then seared and topped with avocado, cucumber, and scallion (all signature poke garnishes) in warm flour tortillas. With a final drizzle of Sriracha mayo and a side of seaweed salad, this dish is the perfect balance of salty, spicy, crunchy, and creamy.
  • Quick Prep
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
  • Calories 870
  • Protein 40g
  • Total Carb 69g
  • Total Fat 50g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • teriyaki sauce
    • 1/4 cup
    • teriyaki sauce
  • wild Alaskan salmon
    • 2 fillets
    • wild Alaskan salmon
  • English cucumber
    • 1/2
    • English cucumber
  • scallions
    • 2
    • scallions
  • garlic
    • 1 clove
    • garlic
  • flour tortillas
    • 6
    • flour tortillas
  • Sriracha
    • 2 packets
    • Sriracha
  • mayonnaise
    • 1 1/2 ounce
    • mayonnaise
  • soy sauce
    • 2 packets
    • soy sauce
  • avocado
    • 1
    • avocado
  • furikake
    • 1 teaspoon
    • furikake
  • seaweed salad
    • 1 cup
    • seaweed salad

What You’ll Need

  • canola oil
  • kosher salt
  • 12" large nonstick pan
  • aluminum foil


Cooking Steps

  1. Marinate Salmon and Prepare Ingredients

    Marinate Salmon and Prepare Ingredients

    In a medium bowl, whisk together teriyaki sauce and ¼ teaspoon salt. Pat salmon dry with paper towel, add to bowl with sauce, and turn to coat. Set aside to marinate at room temperature. Meanwhile, rinse cucumber, quarter lengthwise, and thinly slice crosswise, then place in a separate medium bowl. Rinse scallions, trim and discard roots, and thinly slice. Mince garlic. Add both to bowl with cucumber.

  2. Warm Tortillas

    Warm Tortillas

    Heat a large nonstick pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add tortillas in a single layer, working in batches as needed. Toast until warmed through, about 30 seconds per side. Remove pan from heat. Stack tortillas and wrap in foil to keep warm until ready to serve.

  3. Cook Salmon

    Cook Salmon

    Wipe pan from tortillas clean and add 1 tablespoon canola oil over medium heat. When oil is shimmering, add salmon skin-side down, pour over teriyaki marinade from bowl, and sear until fish is cooked through and opaque, 3-4 minutes per side. Transfer salmon to a plate. Remove and discard skin. Using a fork, flake fish into large pieces.

  4. Make Sriracha Mayo and Season Cucumber

    Make Sriracha Mayo and Season Cucumber

    While salmon cooks, in a small bowl, stir together mayonnaise and Sriracha to combine, then set aside until ready to serve. Add soy sauce to bowl with cucumber, scallions, and garlic, and toss to coat.

  5. Slice Avocado

    Slice Avocado

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice.

  6. Plate Teriyaki Salmon Tacos

    Plate Teriyaki Salmon Tacos

    Divide teriyaki salmon and sliced avocado among tortillas and top with seasoned cucumber and scallions. Drizzle over Sriracha mayo and sprinkle over furikake. Serve with seaweed salad and dig in!

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