Ponzu-Glazed Salmon Tacos with Miso Slaw

Flavorful and tacos filled with ponzu-glazed salmon and creamy miso cabbage slaw.

These Ponzu-Glazed Salmon Tacos are simple and easy to make, filled with ponzu marinated salmon and creamy miso cabbage slaw.

What’s ponzu?

Ponzu is a Japanese citrus sauce made from soy sauce, vinegar, citrus juice, sugar, and mirin. It’s tangy/zesty, salty, and sweet and makes a delicious marinade for salmon!

Why you’ll love these Ponzu-Glazed Salmon Tacos with Miso Slaw:

Simple and easy to make. This recipe is simple to make and aside from marinating time, takes less than 30 minutes to prepare.

Flavorful and fresh. The zesty ponzu-glazed salmon pairs perfectly with the fresh and creamy cabbage slaw.

Perfect summer dinner recipe. This skillet contains bright and fresh flavors from the ponzu and crunchy cabbage slaw.

Ingredient Breakdown:

• Salmon – I recommend salmon fillet for this recipe.
• Ponzu – can be found at most Asian grocery stores.
• Mirin – can be found at most Asian grocery stores. Can substitute with rice vinegar, if you don’t have access to this ingredient.
• Honey – can substitute with maple syrup or agave.
• Miso paste – I recommend white miso paste for this recipe.
• Yogurt and mayo – creates a creamy base for the cabbage slaw. Feel free to substitute with all mayo or all yogurt.
• Rice vinegar – adds a nice acidic balance to the cabbage slaw.
• Sesame oil – for added flavor in the cabbage slaw.
• Cabbage – green or red cabbage will work.
• Jalapeno pepper – for garnish.
• Fresh cilantro – for garnish.
• Corn tortilla – can also use flour tortilla.

How to make Ponzu-Glazed Salmon Tacos with Miso Slaw:

Marinate the salmon

1. Add cubed salmon to a large mixing bowl. 
2. In a large liquid measuring cup, whisk together ¾ cup ponzu and ¾ cup water. Pour over salmon, making sure it’s fully coating all the pieces. Cover and marinate in the fridge for at least 1 hour.

Cook Salmon

1. In a bowl, whisk together ¼ cup ponzu, mirin, and honey. Coat the bottom of a large skillet with high-heat oil (such as avocado or grapeseed) and heat over medium-high. Remove salmon from marinade and transfer to the hot oil. Cook salmon in a single layer, for 2-3 minutes on each side until golden brown. Remove salmon from pan and transfer to a paper-towel lined plate.
2. Whisk together 1 ½ tsp corn starch and 2 tsp cold water, set aside. Once all the salmon is cooked, add sauce along with remaining marinade to the pan and reduce heat to medium. Bring to a lower simmer then whisk in corn starch slurry. Transfer salmon back to pan and carefully move salmon around to coat in sauce. Reduce heat to lowest setting while prepping the tortillas and cabbage slaw. 

Cabbage Slaw

1. In a large bowl, whisk together yogurt, mayo, miso paste, rice vinegar, honey, and sesame oil until creamy. Stir in cabbage until well combined.

Assembly

1. Warm tortillas in a dry pan. Assemble by adding 2-3 pieces of ponzu-glazed salmon to the tortillas and top with cabbage slaw. Garnish with sliced jalapeno pepper and fresh cilantro.

Recipe Modifications + Serving Suggestions:

Substitute mirin with rice vinegar.

Substitute honey with maple syrup or agave.

I recommend serving these tacos with sliced jalapeno pepper and fresh cilantro.

Storage Instructions:

Store taco components separately in an airtight container in the fridge for up to 3 days.

More Delicious Taco Recipes…

• Crispy Baked Lentil Chickpea Tacos
• Ponzu Glazed Tofu Tacos with Avocado Salsa
• Cajun Spiced Chickpea Tempeh Tacos

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!