Preheat oven to 425 degrees Fahrenheit. Place salmon cubes on a lined baking sheet and drizzle with teriyaki sauce. Bake for eight to 10 minutes (watch them; if they are very small they will bake fast). Set aside.

Whisk together all dressing ingredients.

In a bowl, combine mini salmon cubes, red cabbage, cucumber, and parsley. Toss with some of the dressing.

Stuff mixture inside taco shells and drizzle remaining dressing on top.