Honey Mustard Salmon Tacos

These honey-mustard salmon tacos pair flaky salmon with a lightly sweet, tangy glaze and crunchy lime-dressed cabbage. The fish cooks quickly in a skillet, making this a practical weeknight dinner.

Prep: 15 minutes · Cook: 10–12 minutes · Serves: 4 (8 small tacos)

Watch the Recipe Video Here

Watch: Honey Mustard Salmon Tacos recipe video

Ingredients

For the salmon

• 450–600 g skinless salmon, cut into 2–3 cm cubes
• 1 tablespoon olive oil
• 1 tablespoon Dijon or mild mustard
• 2 teaspoons honey
• 1 tablespoon fresh lime juice
• 1 small garlic clove, finely grated
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Salt and black pepper

For the slaw and tacos

• 2 cups finely shredded cabbage
• 1 small carrot, grated (optional)
• 2 tablespoons plain yogurt or mayonnaise
• 1 tablespoon lime juice
• 8 small corn or flour tortillas
• Chopped coriander, salsa or avocado (optional)

Instructions

1. Pat salmon dry and season with paprika, cumin, salt and pepper. Whisk mustard, honey, lime juice and garlic in a small bowl.
2. Mix cabbage and carrot with yogurt or mayonnaise and lime juice. Season to taste and chill while cooking the fish.
3. Heat oil in a large non-stick skillet over medium-high heat. Add salmon in one layer, in batches if needed. Cook 2–3 minutes, turn and cook another 2 minutes.
4. Lower heat to medium-low. Pour in the mustard-honey mixture and gently toss for 1–2 minutes until the sauce lightly thickens. Do not let the honey burn.
5. Check the thickest pieces reach 63°C (145°F). Warm tortillas in a dry skillet for 20–30 seconds per side.
6. Divide slaw among tortillas, add salmon and finish with coriander, salsa or avocado. Serve with lime wedges.

Tips and substitutions

• For less sweetness, reduce honey to 1 teaspoon and add lime to taste.
• Use dairy-free yogurt or mayonnaise for a dairy-free slaw.
• Cut salmon evenly and avoid crowding the pan so it sears rather than steams.

Storage

Refrigerate cooked salmon promptly in a covered container and use within 3 days. Store tortillas and slaw separately. Reheat fish gently until steaming hot.

Related recipes

Try Honey Mustard Salmon Quick Pasta, Honey Mustard Salmon Warm Grain Salad or Cajun Shrimp Tacos with Zesty Lime Slaw.