To make the Korean radish salad, Sprinkle salt and 1 tablespoon of sugar over the radish and toss well in a mixing bowl. Let them sit for 10-15 minutes. You will see some moisture withdrawn. Discard the water and squeeze out the radish to remove extra moisture.
Put the radish back into the bowl and add the rest of the ingredients. Toss well. Taste and adjust the seasoning by adding more fish sauce (or salt) and sugar according to your preference. Keep the salad chill in the fridge until ready to use.
Heat the grill very hot and oil. Remove the salmon from the package and grill for 2-3 minutes per side depends on the thickness. Break the salmon into large bite size chunks. Assemble the salmon taco with the radish salad and the rest of topping ingredients. Serve warm or at room temperature. Enjoy!