Grilled Salmon Tacos with Zesty Cilantro Slaw
Prep time
Cook time
Total time
Serves: 4
  • 1 to 1.25 pound salmon fillet, skin on
  • 1 - 2 tablespoons olive oil
  • 1½ tablespoons brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • 1 16-ounce package prepared coleslaw mix (no dressing)
  • ¼ cup lime juice
  • 1 tablespoon white vinegar
  • 3 teaspoons granulated sugar
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • ½ cup chopped cilantro
  • 1 jalapeño, ribs and seeds removed, finely chopped
  • 8 flour tortillas
  • Additional toppings optional: sour cream, avocado
  1. Heat grill to medium-high heat, about 500º F.
  2. Mix together brown sugar, ½ teaspoon salt, paprika, ⅛ teaspoon cayenne pepper, cumin, garlic powder and onion powder.
  3. Rinse salmon fillet and pat dry with paper towels. Remove pin bones if present. Brush skin of salmon with olive oil. Lay salmon skin side down on a piece of foil that extends about 4 inches out from every side from filet, crimping the edges of the foil up so the foil can contain the juices while grilling.
  4. Sprinkle brown sugar-spice mixture over the flesh side of salmon, pressing evenly over the surface.
  5. Place foil with the salmon on the grill and close the grill cover. Let cook about 10-15 minutes, or until salmon starts to "ooze" what looks like mayonnaise and the flesh starts to pull apart easily. Remove from grill. (Note: salmon should be grilled on the foil. You won't get pretty grill marks but you won't need them since the salmon will be broken up for the tacos. The foil will catch all of the run-off from the brown sugar rub and the salmon cooks just as well with the foil.)
  6. While salmon is grilling, mix together the lime juice, vinegar, granulated sugar, ½ teaspoon salt, ⅛ teaspoon cayenne pepper, cilantro and jalapeño. In a large bowl toss the coleslaw mix with the dressing.
  7. When salmon is done cooking, pull off pieces from the fillet and place on heated tortilla along with the slaw. Eat! Feel free to add other toppings like avocado and sour cream as well!
  8. Makes approximately 8 tacos, with leftover slaw to be served on the side.
Recipe by This Week for Dinner at