Salmon or Arctic Char

  • 4 Salmon or Arctic Char Fillets (4 oz. ea.), skin on
  • ¼ Teaspoon Salt
  • ⅛ Teaspoon Black Pepper
  • 1 Tablespoon Olive Oil, plus more for the grill

Sriracha Mayonnaise

  • ½ cup Mayonnaise
  • ¼ cup Sriracha Chili Sauce
  • 1 Tablespoon fresh Lime Juice

Red Cabbage Slaw

  • 1 small head Red Cabbage, thinly sliced
  • 2 Tablespoons Rice Vinegar
  • 1 Teaspoon Sugar
  • 2 Tablespoons Olive Oil
  • ½ cup your favorite BBQ Sauce
  • 8 Flour Tortillas, warmed


  1. Combine mayonnaise, Sriracha sauce and lime juice until smooth.  Cover and chill in the fridge.
  2. Toss red cabbage, rice vinegar, sugar and olive oil until well combined.  Cover and chill in the fridge.
  3. Coat grill with olive oil and pre-heat to medium.
  4. Coat fish fillets with olive oil and season with salt and pepper.  Grill, skin-side down, until flaky, 7-8 minutes.  Cut into lengthwise pieces.
  5. To assemble, place fish pieces on warmed tortillas and top with Sriracha mayonnaise, BBQ sauce and red cabbage slaw.


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