Step 1

In a small measuring cup, combine the soy sauce, onion, sesame oil, ginger, brown sugar, garlic and sesame seeds.  Whisk to thoroughly combine.

Step 2

Set aside 2 tablespoons then place salmon in a shallow bowl or Tupperware container and add the rest of the marinade.

Step 3

Refrigerate and allow to marinate for at least 2 hours or up to overnight.

Step 4

In a medium bowl, add the mayonnaise, gochujang and 1 tablespoon water.

Step 5

Whisk to combine.  Add the coleslaw and scallions and toss to combine.

Step 6

Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors an oiled grill pan over medium-high heat.

Step 7

Place salmon pieces, flesh side down, on the grill and cook 3-5 minutes (thinner fillets will cook quicker than a thicker piece), or until salmon easily releases from the grill and is nicely charred.

Step 8

Carefully flip with a spatula, top each piece with a tablespoon of reserved marinade and cook an additional 2-4 minutes or until fish flakes easily with a fork.

Step 9

Set aside on a clean cutting board or plate.

Step 10

Meanwhile, heat the tortillas over an open flame, on the grill or microwave.

Step 11

Place 2 tortillas each on 4 plates.

Step 12

Using a spatula, break up the fish into pieces, sliding the spatula between the flesh and skin to remove the skin.

Step 13

Place a piece or 2 of salmon on each tortilla then top each with 1/3 cup slaw.  Repeat with remaining fish and slaw.  Serve immediately.