Grilled Salmon Tostadas with Maple Dijon Slaw
Crispy corn tortillas topped with marinated grilled salmon, tangy maple mustard coleslaw, and creamy goat cheese create an twist on traditional tostadas. The salmon marinates in Dijon mustard, maple syrup, and garlic for deep flavor, while red cabbage slaw gets dressed with pickle-spiked maple mustard vinaigrette. Perfect for summer entertaining or casual dinners when you want restaurant-quality results at home. The combination of smoky grilled fish, crunchy vegetables, and bright herb garnish delivers satisfying textures and bold flavors in every bite.
Ingredients
- ¼ cup Dijon mustard
- 2 tablespoon pure maple syrup
- 1 teaspoon garlic, minced
- 1 pinch salt and pepper
- 1 pound Atlantic salmoncod or halibut1:1seafoodmild
adjust grilling time for thickness
- 4 cup red cabbage, finely choppedgreen cabbage1:1vegetablemild
less color contrast
- ½ cup mini gherkins, mincedregular pickles1:1pickledtangy
dice smaller for texture
- 1 tablespoon pickle juice
- ¼ cup Dijon mustard
- 2 tablespoon olive oil
- 1 tablespoon fresh dill, minced
- 1 teaspoon fresh dill, minced
- salt and pepper, to taste
- 8 small corn tortillas
- 4 ounce goat cheese
- additional goat cheese, for garnish(optional)
- additional fresh dill, for garnish(optional)
Instructions
- 1
Mix salmon marinade ingredients in small bowl
- 2
Place salmon in baking dish and cover with marinade on all sides
- 3
Cover and refrigerate at least 2 hours
- 4
Preheat grill to medium-high heat
- 5
Grill salmon until it begins to flake, about 6-7 minutes
- 6
Flip salmon and cook until flaky and tender, about 4-5 minutes more
- 7
Remove salmon from grill, cover and let rest
- 8
Mix chopped cabbage, pickles and pickle juice in large bowl
- 9
Whisk remaining mustard and maple syrup in medium bowl
- 10
Stream olive oil into mustard mixture while stirring until thick and creamy
- 11
Add dressing and dill to cabbage mixture and stir until evenly coated
- 12
Season slaw with salt and pepper to taste
- 13
Refrigerate slaw until ready to serve
- 14
Grill tortillas until they begin to char and bubble, about 2-3 minutes
- 15
Flip tortillas and cook additional 1-2 minutes until crispy
- 16
Remove tortillas from heat and let cool
- 17
Microwave goat cheese for 10-15 seconds until softened
- 18
Spread goat cheese evenly between tortillas
- 19
Remove skin from salmon and break into small pieces
- 20
Divide salmon on top of each tostada
- 21
Top each tostada with coleslaw
- 22
Garnish with fresh dill and crumbled goat cheese
Tips
Marinate salmon longer for deeper flavor - up to 8 hours in refrigerator works well without over-curing the fish.
Char tortillas just until crispy but watch carefully to prevent burning, as they go from perfect to burnt quickly.
Soften goat cheese briefly in microwave to make spreading easier, but avoid melting completely or it becomes too runny.
Good to Know
Assembled tostadas best eaten immediately. Store components separately - cooked salmon and slaw up to 2 days refrigerated, tortillas in airtight container 1 day.
Salmon can marinate up to 8 hours. Slaw can be made 1 day ahead and improves in flavor. Grill tortillas and salmon day of serving.
Serve immediately after assembly while tortillas are crispy. Provide extra napkins as toppings can be messy to eat.
Common Mistakes
Marinate salmon at least 2 hours to avoid bland fish.
Watch tortillas carefully when grilling to avoid burning.
Pat salmon dry before grilling to avoid sticking.
Let salmon rest after grilling to avoid dry, tough texture.
Substitutions
Dairy-Free Swaps
General Alternatives
less color contrast
dice smaller for texture
adjust grilling time for thickness
FAQ
Can I use a different type of fish?
Yes, firm white fish like halibut, cod, or mahi-mahi work well. Adjust cooking time based on thickness and fish type.
What if I don't have a grill?
Bake salmon at 400F for 12-15 minutes or use a grill pan. Toast tortillas in dry skillet until crispy.
How long will the slaw keep?
The maple mustard slaw keeps up to 3 days refrigerated and actually improves in flavor as it sits.