Instructions

1. 1

   In a small measuring vessel, mix together the soy sauce, chopped onion, sesame oil, minced ginger, brown sugar, crushed garlic, and sesame seeds. Stir well until everything is fully blended.

2. 2

   Reserve 2 tablespoons of the marinade, then place the salmon in a shallow dish or a Tupperware container and pour the remaining marinade over it.

3. 3

   Cover and refrigerate for a minimum of 2 hours, or up to overnight for deeper flavor. (If you're short on time, marinate for at least 20 minutes.)

4. 4

   In a medium-sized bowl, combine the mayonnaise, gochujang, and 1 tablespoon of water.

5. 5

   Whisk until smooth, then fold in the coleslaw and chopped scallions, mixing well to combine.

6. 6

   Preheat a clean outdoor grill (ensuring the grates are scrubbed and lightly oiled) or, if you're cooking indoors, heat an oiled grill pan over medium-high heat.

7. 7

   Place the salmon pieces, skin side up, on the grill and cook for 3 to 5 minutes (thinner fillets will cook faster than thicker ones), or until the salmon easily lifts off the grill and has attractive grill marks.

8. 8

   Gently flip the salmon using a spatula, brushing each piece with a tablespoon of the reserved marinade, and cook for an additional 2 to 4 minutes, or until the fish flakes easily when tested with a fork.

9. 9

   Remove from the grill and transfer to a clean cutting board or plate.

10. 10

    In the meantime, warm the tortillas over an open flame, on the grill, or in the microwave.

11. 11

    Arrange 2 tortillas on each of 4 plates.

12. 12

    Using a spatula, break the salmon into chunks, carefully sliding the spatula between the flesh and the skin to discard the skin.

13. 13

    Place one or two pieces of salmon on each tortilla and generously top with 1/3 cup of slaw. Repeat the process with any remaining fish and slaw. Serve right away for the best experience.

Nutrition Information

Notes & Tips

• Variations: Try it with any white fish, cod or halibut also great. Or use shrimp instead.