This recipe from Real Simple is quick, healthy and fun to eat. A mixture of soy sauce and brown sugar does double duty as a marinade for the salmon and dressing for the tacos. While the salmon is marinating, mix up the mayo, slice the cucumbers, cabbage and scallions. Then just sear the salmon, warm the tortillas and dinner is ready.

Avoiding Additives and Preservatives

I use tamari instead of soy sauce because it used alcohol as a preservative, not sodium benzoate. I can’t find Sriracha without additives, so I combined Tabasco original hot sauce with Hellman’s mayo. Read the label on the tortillas to make sure they are all-natural.

Baby cucumber slices, shredded cabbage and chopped scallions add flavour and crunch to the tacos

Sear the salmon and pull into chunks

Seared salmon tacos


3 tablespoons (45 ml) low-sodium soy sauce

1 teaspoon (5 ml) brown sugar

4 6-ounce (170 g) pieces boneless, skinless salmon fillet

2 tablespoons (30 ml) canola oil

Kosher salt

¼ cup (60 ml) mayonnaise

2 teaspoons (10 ml) Sriracha

2 baby cucumbers, sliced

¼ red cabbage, shredded (2 cups/500 ml)

½ cup (125 ml) sliced scallions

8 small flour tortillas, warmed


Combine the soy sauce and brown sugar. Pour half the dressing into a large bowl and add the salmon. Let marinate for 10 minutes, tossing occasionally. Reserve the remaining dressing.

Heat the oil in a large nonstick skillet over medium heat. Remove the salmon from the marinade and season with ½ teaspoon (2.5 ml) salt. Cook in the skillet until opaque throughout, 3 to 4 minutes per side. Break into large pieces.

Combine the mayonnaise and Sriracha.

Divide the Sriracha mayonnaise, salmon, cucumbers, cabbage, and scallions among the tortillas and drizzle with the reserved dressing. Serves 4.

From Real Simple