This yummy sandwich features an Asian marinated Alaska salmon fillet with a tasty sesame slaw! It’s a quick and delicious meal that can be made in a little over 30 minutes! Recipe includes grain and gluten-free alternatives!
Asian Salmon Sandwiches:
- 4 fillets (about 1 1/2 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
- 1/2 teaspoon rice vinegar
- 1/2 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)
- 1/2 small head of red cabbage, shredded
- 1/2 English (seedless) cucumber, cut into matchsticks or diced
- 1 large carrot, cut into matchsticks
- 1/2 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
- 1/2–1 teaspoon sriracha, to taste
- 1–2 teaspoons sesame seeds
- salt, if needed (to taste)
- 1/2 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.
Putting it Together:
- 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.
- Category: Main Dish