Brown Sugar Salmon Tacos
About These Brown Sugar Salmon Tacos
These tacos are the perfect mix of sweet, spicy, tangy, and fresh. Cubes of salmon are tossed in soy and olive oil, coated in a brown sugar spice rub, and baked until caramelized and tender. They’re paired with a gingery lime slaw, drizzled with a honey-wasabi mayo, and piled into warm tortillas with fresh cilantro and lime. The flavors are bright and bold, and the textures (crispy slaw + melt-in-your-mouth salmon) are unreal. If you want a fun, fresh, flavorful taco night — this is it.
Why You’ll Love It
Salmon cooks quickly and stays super tender
Brown sugar rub adds caramelization + smoky sweetness
Honey-wasabi mayo brings creamy heat
Ginger lime slaw adds crunch and freshness
Easy weeknight dinner but feels restaurant-level
Customizable heat level (jalapeños + wasabi)
Great with either flour or corn tortillas
Ingredients You’ll Need
Brown Sugar Salmon Bites
Salmon (skin removed, cubed)
Olive oil
Soy sauce
Brown sugar
Smoked paprika
Garlic powder
Onion powder
Black & white sesame seeds
Black pepper
Ginger Lime Slaw
Red cabbage
Fresh chili (optional)
Cilantro
Lime juice
Ginger
Olive oil
Honey
Salt
Honey Wasabi Mayo
Mayonnaise
Honey
Wasabi paste
Lime juice + zest
Salt
Tacos
Corn or flour tortillas
Cilantro
Lime wedges
How to Make Them
Marinate the salmon cubes in soy sauce and olive oil. Mix the brown sugar spice blend, then toss the salmon in it and bake until caramelized. Make the slaw by combining cabbage, lime, honey, ginger, cilantro, and chiles. Whisk together the honey-wasabi mayo. Warm the tortillas, spread with mayo, layer on slaw, top with salmon bites, garnish with cilantro, and squeeze lime over the top.
Tips for Success
Cut the salmon evenly so everything cooks at the same rate.
Don’t overbake — salmon should be just cooked and flaky.
Let the slaw sit 10–15 minutes so the flavors meld.
Adjust heat with more/less wasabi or chilies.
Warm tortillas properly so they don’t crack.
Add sesame seeds last if you want them extra crunchy.
Frequently Asked Questions
Can I air-fry the salmon?
Yes — air fry at 400°F for 7–9 minutes.
Can I use frozen salmon?
Absolutely, just thaw and pat very dry before marinating.
Can I pan-sear instead of bake?
Yes — cook in a hot skillet 2–3 minutes per side.
Is the wasabi mayo spicy?
It’s mild–medium; increase or decrease to your taste.
Can I prep components ahead?
Yes — slaw and mayo can be made ahead, salmon cooks quickly at the end.
What to Serve With These Tacos
Mexican street corn
Cilantro lime rice
Black beans or refried beans
Cucumber avocado salad
Chips + guacamole
More Recipes You’ll Love
Honey Soy Salmon Tacos with Slaw
Ingredients
- 1 ½ lb salmon fillets, skin removed and cut into cubes
- 1/4 cup brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 cups red cabbage, shredded very fine
- 1 fresh chili peppers, thinly sliced (jalapeño or serrano, depending on heat preference) Optional
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/2 Inch Ginger, grated
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 2 tsp wasabi paste (adjust to taste)
- 2 tablespoons lime juice
- Zest from one lime
- Salt to taste
- 8 small corn or flour tortillas
- Lime wedges (for serving)
- Fresh cilantro leaves (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, mix together olive oil and soy sauce and toss in the cubed salmon. Refrigerate for 30 minutes to an hour.
- In another medium bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Remove the salmon from the refrigerator and coat evenly with the spice rub.
- Place the salmon cubes on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the salmon is cooked through and slightly caramelized.
- In a large bowl, combine the shredded cabbage, lime juice, honey, grated ginger, chili peppers (optional), and cilantro.
- Toss, then season with salt and pepper to taste.
- Set aside to allow the flavors to meld.
- In a small bowl, whisk together the mayonnaise, honey, wasabi paste, lime juice, lime zest and a pinch of salt.
- Adjust the amount of wasabi paste to achieve your desired level of spiciness.
- Warm the tortillas in a dry skillet or microwave with damp paper towels until pliable.
- Spread a generous amount of honey wasabi mayo on each tortilla.
- Add a layer of slaw, followed by a few cubes of the baked salmon.
- Garnish with additional cilantro leaves and a squeeze of lime juice.
Some Cooking Essentials:
Pyrex Glass Bowls
Microplane Zester
All Clad Measuring Cups
Citrus Juicer
Mandoline
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