This post on Asian Salmon Sandwiches with Sesame Slaw was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Hey, friends! Today is Alaska Wild Salmon Day and to we’re celebrating with these delicious Asian Salmon Sandwiches topped with a crunchy sesame slaw! If you’ve been following the blog for a while, you may have noticed that I love my wild Alaska salmon! One-pan meals, teriyaki style, parchment pockets…there’s definitely no shortage a salmon dishes in our house!
However, not all salmon is created equal. There’s a big difference from farm-raised, which may contain antibiotics or pollutants, and wild-caught, which is what we always buy. Salmon harvested in Alaska is wild-caught, sourced sustainably, and all-natural. Whether you buy it fresh or frozen, there are many different species of salmon sold, including king, sockeye, coho, keta, and pink. Be sure to ask your fish monger to show you which ones are Alaska salmon, if you’re unsure.
We love all salmon, but my favorite is sockeye, because of its beautiful color. My local fish market has an array of fresh Alaska salmon to choose from, since we’re still in salmon season, but I buy frozen Alaska salmon in the winter, which is equally as delicious and very convenient too!
The frozen pouches are super easy to prepare. Whenever we’re ready for dinner, I just briefly thaw a few of the vacuum sealed salmon pouches in cold water, then place the fillets on a baking sheet, season them quickly and bake or broil them in the oven. Bam, a healthy and delicious dinner can be on the table in about twenty minutes!
This Asian-style salmon has to be one of my new favorites! It’s marinated in Asian flavors and broiled in the oven for only a few minutes. I like broiling because it cooks it quickly at a high temperature, so the outside gets nice and caramelized, and the inside stays juicy. It almost tastes grilled, yet much easier to prepare since you don’t even have to start up the grill!
We don’t eat a lot of red meat, so these salmon sandwiches are kind of like our version of a burger. If you’re gluten-free, feel free to use gf buns or sandwich bread. If you’re grain-free, just omit the bread altogether and enjoy the fillet with the delicious slaw! Add a baked potato or steamed quinoa and you have a full meal!
Whichever way, I hope you give this a try and enjoy it as much as we did!
Also, learn why it is important to #AskForAlaska at the seafood counter and in restaurants by visiting www.wildalaskaseafood.com. There you’ll also find hundreds of Alaska seafood recipes, tips, and cooking techniques to help you plan your next meal!
- 4 fillets (about 1½ lbs.) of fresh or frozen Alaska salmon, skin removed (I used sockeye)
- 3 tablespoons soy sauce, tamari (gluten-free), or coconut aminos (grain and gluten free)
- 2–3 teaspoons honey, to taste
- ½ teaspoon rice vinegar
- ½ teaspoon sesame seeds
- 1 garlic clove, finely minced
- 3–4 tablespoon hoisin sauce (make sure it's gluten-free, if needed)
- sesame slaw, recipe below
- sriracha mayo, recipe below
- 4 buns/rolls or 8 slices sandwich bread (can use gluten-free. Omit buns/bread for grain free)
- ½ small head of red cabbage, shredded
- ½ English (seedless) cucumber, cut into matchsticks or diced
- 1 large carrot, cut into matchsticks
- ½ small red onion, thinly sliced, OR 2 green onions, roughly chopped
- 1 teaspoon freshly grated ginger
- 1 tablespoon soy sauce, tamari (gluten-free), or coconut aminos (grain and gluten free)
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1–2 teaspoons honey, to taste
- ½–1 teaspoon sriracha, to taste
- 1–2 teaspoons sesame seeds
- salt, if needed (to taste)
- ½ cup mayonnaise of choice
- 2–4 tablespoons sriracha, to taste
- Place Alaska salmon in a shallow dish to marinate. In a small bowl, mix together 3 tablespoons soy sauce, honey, rice vinegar, sesame seeds, and garlic. Pour over the salmon and refrigerate for 15–30 minutes, to marinate. Turn once, halfway through, to marinate the other side.
- Meanwhile, prepare the sesame slaw. Combine shredded cabbage, cucumber, carrot, onion, and ginger together in a large bowl and set aside. In a small bowl mix together the dressing—1 tablespoon soy sauce/tamari, rice vinegar, sesame oil, honey, sriracha, and a sprinkle of sesame seeds. Add to slaw and toss to equally coat. Since the soy sauce, tamari is salty, taste and add salt only if needed. Keep slaw refrigerated until needed
- To make the sriracha mayo, just blend together mayo and sriracha until well combined. Keep refrigerated until needed.
- Place marinated salmon on a baking sheet. Brush each fillet with hoisin sauce and place under the broiler for 4–6 minutes, just until fish flakes apart easily with a fork and center is cooked. Keep an eye on it closely to keep it from burning. If the top gets done before the center does, turn off the oven, and just let the salmon rest in the warm oven for a few extra minutes.
- Spread sriracha mayo onto a warm bun and top with a salmon fillet and sesame slaw. For a grain-free version, use coconut aminos instead of soy sauce, omit the bread and just eat the salmon with the sesame slaw. For gluten-free, just use tamari or coconut aminos instead of soy sauce, and a gluten-free bun or bread slices.
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