Teriyaki Salmon Tacos

Teriyaki Salmon Tacoswith Seaweed Salad

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
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

Calories870
Protein40g
Total Carb69g
Total Fat50g
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
    teriyaki sauce
  • wild Alaskan salmon
    wild Alaskan salmon
  • English cucumber
    English cucumber
  • scallions
    scallions
  • garlic
    garlic
  • flour tortillas
    flour tortillas
  • Sriracha
    Sriracha
  • mayonnaise
    mayonnaise
  • soy sauce
    soy sauce
  • avocado
    avocado
  • furikake
    furikake
  • seaweed salad
    seaweed salad

What You'll Need

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

Allergens