Bbq Salmon Sandwich Meal Recipe

Prepare salmon

If using whole fillets, remove any remaining skin and bones. Finely chop the salmon into small pieces with a knife or pulse 3 short pulses in a food processor — avoid overprocessing; you want small flakes, not a paste.

Combine ingredients

In a mixing bowl, add the chopped salmon, breadcrumbs, mayonnaise, finely diced onion, chopped parsley, beaten egg, smoked paprika, garlic powder, kosher salt, and black pepper. Mix gently with a spatula or your hands until just combined. The mixture should hold together when pressed; if too wet, add 1 tablespoon more breadcrumbs.

Form patties

Divide the mixture into 4 equal portions (for 4 sandwiches). Shape each portion into a patty about 3/4-inch thick and 3-4 inches in diameter. Place patties on a parchment-lined tray and refrigerate for 15 minutes to firm up (optional but helps them hold).

Cook patties

Heat a large skillet over medium heat and add 2 tablespoons neutral oil. When hot, add patties (don’t overcrowd; cook in batches if needed). Cook 3-4 minutes per side until golden brown and cooked through (internal temperature ~145°F / 63°C). Reduce heat if the outside browns too quickly. Transfer cooked patties to a plate and tent with foil.

While the patties cook (or immediately after), combine the BBQ sauce, honey, apple cider vinegar, and optional hot sauce in a small saucepan or skillet. Warm over low heat, stirring, until glossy and slightly thickened, about 3-4 minutes. Taste and adjust sweetness or acidity as desired.

Brush the warm glaze onto each cooked salmon patty: 1 to 2 tablespoons per patty, coating both sides lightly. If you prefer a slightly caramelized finish, return glazed patties to the skillet for 30-60 seconds per side over medium heat to set the glaze.

In a small bowl, whisk together Greek yogurt (or sour cream), 2 tablespoons mayonnaise, chopped fresh dill, lemon juice, honey (or sugar), salt, and black pepper until smooth. Taste and adjust seasoning. Chill until ready to assemble.

Toast buns: Heat a skillet or griddle over medium heat. Spread softened butter on cut sides of the buns and toast until golden, about 1-2 minutes per side.

Build sandwiches: Spread about 1 tablespoon of the creamy dill sauce on the bottom bun. Place a lettuce leaf, a slice of tomato, then a glazed salmon patty. Add thinly sliced red onion and pickles if using. Spoon another 1 tablespoon of dill sauce on the top bun and close the sandwich.

Serve: Transfer sandwiches to plates and serve immediately with the optional coleslaw on the side.

Make dressing: In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon salt. Stir until smooth.

Toss slaw: In a larger bowl combine shredded cabbage and grated carrot. Pour dressing over vegetables and toss to coat. Chill for 10-15 minutes to let flavors meld before serving alongside sandwiches.