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Bbq Salmon Sandwich Recipe

Name: Wills Hawaiian BBQs BBQ Salmon Sandwich Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb salmon fillets, skinless; 1 tbs olive oil; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp smoked paprika; 3 tbs your favorite BBQ sauce (slightly sweet, not too tangy); 1 tbs honey; 1 tsp soy sauce; 1 tsp apple cider vinegar; 0.25 tsp hot sauce (optional); 2 cups green cabbage, finely shredded; 0.5 cup carrot, grated; 3 tbs mayonnaise; 1 tbs plain Greek yogurt; 1 tsp lemon juice; 0.5 tsp apple cider vinegar (for slaw); 0.5 tsp sugar; 0.25 tsp salt; 0.25 tsp black pepper; 4 each soft sandwich rolls or brioche buns; 2 tbs butter, softened (for toasting buns); 1 each lemon wedges (optional); 2 tbs fresh cilantro or parsley (optional, chopped)

Inspired by Wills Hawaiian BBQ

Time35m

Serves4

Subtle rich fish sandwich.

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Ingredients

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Salmon

1 lb salmon fillets, skinless

1 tbs olive oil

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp Smoked paprika

BBQ Glaze

3 tbs your favorite BBQ sauce (slightly sweet, not too tangy)

1 tbs Honey

1 tsp Aged soy sauce

1 tsp Apple cider vinegar

1/4 tsp hot sauce (optional)

Slaw

2 cups green cabbage, finely shredded

1/2 cup Carrot, grated

3 tbs Mayonnaise

1 tbs plain Greek yogurt

1 tsp ReaLemon lemon juice

1/2 tsp apple cider vinegar (for slaw)

1/2 tsp sugar

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Bread

4 each soft sandwich rolls or brioche buns

2 tbs butter, softened (for toasting buns)

1 each lemon wedges (optional)

2 tbs fresh cilantro or parsley (optional, chopped)

Method

Salmon

Prep and season

Pat the salmon fillets dry with paper towels. Brush both sides with 1 tablespoon olive oil. Combine kosher salt, black pepper and smoked paprika and sprinkle evenly over both sides of the fish, pressing gently so the seasoning adheres.

Cook the salmon

Heat a large nonstick skillet or grill pan over medium-high heat until hot. Add remaining 0 (use remaining) olive oil if pan is dry. Place salmon in the pan and cook undisturbed for 3-4 minutes until a golden crust forms. Flip and cook 2-4 more minutes until the salmon is opaque and flakes easily (internal temp ~125-135°F / 52-57°C for medium). Remove from heat and transfer to a plate.

BBQ Glaze

Make the glaze

In a small saucepan or skillet over low heat, combine 3 tablespoons BBQ sauce, 1 tablespoon honey, 1 teaspoon soy sauce, 1 teaspoon apple cider vinegar and 1/4 teaspoon hot sauce (if using). Warm gently, stirring, just until the honey dissolves and the sauce becomes glossy, about 1-2 minutes. Taste and adjust balance (add a pinch more vinegar if too sweet).

Glaze the salmon

Brush about half of the warm glaze over the cooked salmon fillets. Return the pan to low heat for 30–45 seconds to set the glaze (optional), then remove. Reserve remaining glaze for assembling the sandwiches.

Slaw

Make the slaw dressing

In a bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon Greek yogurt, 1 teaspoon lemon juice, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Toss the slaw

Add the 2 cups shredded cabbage and 1/2 cup grated carrot to the dressing. Toss until evenly coated. Taste and adjust seasoning if needed. Cover and refrigerate until ready to assemble (can be made 30 minutes ahead to mellow).

Assembly & Bread

Toast the buns

Split the 4 sandwich rolls or brioche buns. Spread softened butter on cut sides and toast in a skillet over medium heat, or under a broiler, until golden and crisp, about 1-2 minutes per side. Keep warm.

Assemble the sandwiches

Place a generous spoonful of prepared slaw on the bottom half of each toasted bun. Flake or place one glazed salmon fillet on top of the slaw (if the fillets are larger than buns, portion into 4 even pieces). Brush a little of the reserved BBQ glaze over the salmon. Sprinkle with chopped cilantro or parsley if using, and add a squeeze of lemon if desired. Top with bun tops and serve immediately.