Japanese Teriyaki Salmon Tacos

Name: Japanese Teriyaki Salmon Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1¼ lbs (560 g) Salmon fillets, skin-on and boneless, patted dry; ¼ cup (60 ml) Soy sauce; 3 tbsp (45 ml) Mirin (sweet rice wine); 2 tbsp (30 ml) Sake or water; 1 tbsp (12 g) Brown sugar, packed; 1 clove (3 g) Garlic clove, minced; 1 tbsp (9 g) Fresh ginger, peeled and finely grated; 1 tsp (5 ml) Neutral oil (vegetable, canola, or light olive oil), for oiling grill grates; ¼ tsp (1½ g) Kosher salt, to taste; ¼ tsp (½ g) Freshly ground black pepper, to taste; 8 tortillas (240 g) Corn tortillas, 6-inch; ⅓ cup (80 g) Mayonnaise, at room temperature; 1½ tsp (8 ml) Sriracha or other hot sauce (optional); 4 oz (110 g) Daikon radish, 1 medium, shredded or julienned; ¼ cup (30 g) Pickled ginger (or pickled sushi ginger); 2 tbsp (18 g) Sesame seeds, white and/or black, lightly toasted (optional but recommended); 2½ whole (20 g) Scallions (green onions), thinly sliced; 1 whole (150 g) Avocado, ripe, sliced just before serving; ½ whole (75 g) Cucumber, seedless or English, thinly sliced (optional); ¼ cup (8 g) Fresh cilantro, fresh leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

Succulent grilled salmon glazed with homemade teriyaki sauce, served in warm corn tortillas with crisp shredded daikon radish, tangy pickled ginger, and sesame seeds. This Japanese-inspired taco brings savory-sweet notes and a perfect balance of fresh vegetables for an impressive yet easy weeknight meal.

Prep: 15 min
Cook: 15 min
Wait: 10 min
Total: 40 min
Makes: 8 tacos (2 per person)

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Ingredients

4 servings

For the teriyaki salmon
1¼ lbs (560 g) Salmon fillets, skin-on and boneless, patted dry
¼ cup (60 ml) Soy sauce
3 tbsp (45 ml) Mirin (sweet rice wine)
2 tbsp (30 ml) Sake or water
1 tbsp (12 g) Brown sugar, packed
1 clove (3 g) Garlic clove, minced
1 tbsp (9 g) Fresh ginger, peeled and finely grated
1 tsp (5 ml) Neutral oil (vegetable, canola, or light olive oil), for oiling grill grates
¼ tsp (1.5 g) Kosher salt, to taste
¼ tsp (0.5 g) Freshly ground black pepper, to taste
For the tacos
8 tortillas (240 g) Corn tortillas, 6-inch
⅓ cup (80 g) Mayonnaise, at room temperature
1½ tsp (8 ml) Sriracha or other hot sauce (optional)
4 oz (110 g) Daikon radish, 1 medium, shredded or julienned
¼ cup (30 g) Pickled ginger (or pickled sushi ginger)
2 tbsp (18 g) Sesame seeds, white and/or black, lightly toasted (optional but recommended)
2½ whole (20 g) Scallions (green onions), thinly sliced
1 whole (150 g) Avocado, ripe, sliced just before serving
½ whole (75 g) Cucumber, seedless or English, thinly sliced (optional)
¼ cup (8 g) Fresh cilantro, fresh leaves, roughly chopped (optional)

Equipment (9)

Grill or grill pan
Small saucepan
Brush for applying sauce
Tongs and long spatula
Cutting board
Box grater or mandoline
Several small mixing bowls
Meat thermometer (recommended)
Folded paper towels for oiling grates

Steps

Before you start

Pat salmon fillets very dry with paper towels to prevent sticking to the grill
Preheat your grill to medium-high heat (400–450°F / 200–230°C) at least 10 minutes before cooking
Prep all vegetables and organize them in small bowls for quick assembly after grilling
Have all ingredients and equipment within arm's reach of the grill for safety

1
Make teriyaki sauce
- In a small saucepan, whisk together soy sauce, mirin, sake, and brown sugar until combined.
- Place over medium heat and bring to a gentle simmer, stirring occasionally.
- Once simmering, add the minced garlic and grated ginger.
- Continue simmering for 3–4 minutes, stirring occasionally, until the sauce becomes slightly thickened and glossy and coats the back of a spoon.
- Remove from heat and let cool to room temperature while you prep the vegetables, about 5 minutes.
- You should have approximately 3/4 cup of finished sauce.
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Ready when: Sauce thickens slightly and coats the back of a spoon with a glossy finish
Tip: Don't boil vigorously or the sauce will reduce too much; a gentle simmer creates the perfect consistency
2
Prepare toppings
- Using a box grater or mandoline, shred the daikon radish into thin, crispy strands and place in a small bowl.
- Thinly slice the cucumber into half-moons.
- Thinly slice the scallions, separating white and light green parts if you prefer.
- Roughly chop the cilantro.
- Keep each ingredient in a separate small bowl or plate so you can quickly assemble the tacos later.
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Tip: Shred the daikon and slice the cucumber just before grilling to keep them crisp; don't slice the avocado until just before assembly to prevent browning
3
Season and marinate salmon
- Pat each salmon fillet very dry with paper towels (this step is crucial to prevent the fish from sticking to the grill).
- Brush both sides of each fillet with about half of the cooled teriyaki sauce.
- Season lightly with salt and black pepper—remember, the sauce is already salty, so be conservative with additional seasoning.
- Let the salmon sit at room temperature for 5 minutes while you prepare the grill.
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Ready when: Salmon glistens with a glossy teriyaki coating
Tip: Pat the salmon very dry; any moisture on the surface causes the fish to stick to the grill grates
4
Prepare grill and sauceOven 450°F / 230°C
- Preheat your grill to medium-high heat (400–450°F / 200–230°C), aiming for hot grates that you can barely hold your hand over for 2–3 seconds.
- While the grill heats, prepare the spicy mayo by mixing the mayonnaise with 1–1.5 teaspoons of sriracha in a small bowl; set aside.
- Once the grill is fully preheated, use tongs to hold a folded paper towel dipped in neutral oil and rub it along the grill grates several times to create a non-stick surface.
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Ready when: Grates are hot and well-oiled; oil just barely smokes when it touches the grates
Tip: Oil the grates just before cooking, not while preheating, so the oil doesn't burn off completely and lose its protective properties
5
Grill salmon fillets
- Place the marinated salmon fillets on the hottest part of the grill with the skin-side facing up (flesh-side down).
- Do not move them for 4–5 minutes; this allows them to develop a golden, slightly charred crust that prevents sticking.
- Using a long spatula, carefully slide under each fillet and flip it so the flesh-side is now facing up (skin-side facing down).
- Grill the second side for another 4–5 minutes until the flesh becomes opaque and flakes easily with a fork.
- In the final minute of cooking, brush the remaining teriyaki sauce onto the top of each fillet and let it caramelize slightly.
- The salmon is done when it reaches an internal temperature of 145°F (63°C) when measured at the thickest part.
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Ready when: Internal temperature reads 145°F (63°C); flesh is opaque and flakes easily with a fork
Tip: Don't flip the salmon too early or too often; the initial crust prevents sticking. Once flipped, it releases easily from the grates. If the glaze darkens too quickly, move salmon to a cooler zone of the grill
6
Warm tortillas on grill
- Move the grilled salmon to a clean platter.
- Place the corn tortillas directly on the grill grates or use a grill basket and warm them for about 20–30 seconds per side until they're pliable, fragrant, and have light char marks.
- Transfer them to a clean kitchen towel and fold it over to keep them warm and soft.
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Ready when: Tortillas are warm, pliable, and have light char marks; fragrant
Tip: If the grill is too hot and the tortillas char too quickly, move them to a cooler zone or warm them in a cast-iron skillet on the stovetop instead
7
Assemble and serve tacos
- Flake the grilled salmon into bite-sized pieces with a fork, discarding any skin (or keep it if you enjoy the crispy skin texture).
- Slice the avocado just before assembling.
- Lay out a warm tortilla and spread about 1 tablespoon of spicy mayo on the inside surface.
- Add a generous handful of flaked salmon to each tortilla (about 1.5–2 oz per taco).
- Top with shredded daikon radish, a small pinch of pickled ginger, a light sprinkle of sesame seeds, sliced scallions, avocado slices, cucumber slices, and cilantro.
- Serve immediately.
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Tip: Don't over-stuff the tacos or they'll fall apart; the daikon and pickled ginger provide plenty of flavor, so use them sparingly for balance

Good to know

Tips

Don't move the salmon while it cooks the first side—let it develop a golden crust before flipping. Once flipped, it releases easily from the grates.
Brush the teriyaki glaze during the last minute of cooking to caramelize without burning; if it darkens too quickly, move salmon to a cooler zone.
If you don't have a grill, cook the salmon in a grill pan on the stovetop over medium-high heat, or broil it in the oven at 425°F (220°C) for 10–12 minutes.
For a spicier kick, mix more sriracha into the mayo, drizzle extra teriyaki glaze, or add thin slices of fresh jalapeño to the tacos.

Make ahead

Teriyaki sauce can be made up to 3 days in advance and refrigerated in an airtight container. Salmon can be marinated up to 2 hours before grilling. All vegetables can be prepped 2–3 hours ahead and stored separately in covered bowls in the refrigerator.

Storage & reheating

These tacos are best eaten immediately while the tortillas are warm and the salmon is at its optimal temperature. Leftover grilled salmon can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in a 300°F (150°C) oven for 5 minutes. Vegetable toppings, tortillas, and spicy mayo can be stored separately for up to 2 days in the refrigerator.

Substitutions

Soy sauce → Tamari (if avoiding wheat/gluten). Use equal amount; tamari is slightly thicker and more intense, so reduce to 3 tablespoons if preferred
Corn tortillas, 6-inch → Flour tortillas or large lettuce leaves (butter lettuce, romaine, or iceberg). Flour tortillas will be softer; lettuce wraps lower carbs but require careful assembly
Daikon radish, 1 medium → Shredded napa cabbage, shredded carrot, or coleslaw mix. These provide similar crunch; cabbage is closest in flavor and texture
Pickled ginger (or pickled sushi ginger) → Thinly sliced fresh ginger or ginger-scallion paste. Fresh ginger will be sharper; use half the amount or omit entirely if you prefer milder heat