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All RecipesSeafood

Jamie Purviance

Salmon Banh Mi Sandwiches

  • People

    Serves 4

  • Prep Time

    30 mins

  • Marinating Time

    45 mins to 1:15 h

  • Grilling Time

    8 mins

Serves 4
Prep Time
30 mins
Marinating Time
45 mins to 1:15 h
Grilling Time
8 mins

the Ingredients

Salmon Banh Mi


  • ⅓ cup soy sauce
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons sesame oil
  • 1 garlic clove, minced
  • 1 teaspoon finely grated fresh ginger
  • 4 skinless salmon fillets, each about 6 ounces and 3/4 inch thick, pin-bones removed


  • 2 tablespoons unseasoned rice wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons sugar
  • ½ teaspoon Sriracha
  • ½ teaspoon kosher salt
  • 2 cups loosely packed, coarsely shredded carrots


  • 1 cup mayonnaise
  • 2 teaspoons Sriracha
  • Pinch of kosher salt
  • 1 tablespoon vegetable oil
  • 4 baguette-style sandwich rolls
  • 2 jalapeño chiles, thinly sliced
  • 1 cup fresh cilantro sprigs

Special Equipment

  • cast-iron griddle or skillet
  • instant-read thermometer


  • 01 In a small bowl whisk the marinade ingredients. Arrange the salmon in one layer in a baking dish. Pour the marinade over and turn the salmon to coat. Let marinate at room temperature for 30 to 60 minutes in the refrigerator, turning once or twice. Remove from the refrigerator 15 minutes before grilling.
  • 02 While the salmon is marinating, make the quick pickles. In a medium bowl whisk the vinegar, lime juice, sugar, Sriracha, and salt to dissolve the sugar and salt. Add the carrots and stir to coat. Let stand for at least 15 minutes, stirring once or twice.
  • 03 In a small bowl whisk all the mayo ingredients. Refrigerate until use.
  • 04 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 05 Brush the cooking grates clean. Place a cast-iron griddle or skillet over direct heat, close the lid and preheat for 10 minutes. Meanwhile remove the salmon from the baking dish, reserving the marinade, and pat dry with paper towels.
  • 06 Transfer the marinade to a small saucepan. Bring to a boil over medium-high heat on the stove, then reduce the heat to medium-low and simmer until reduced by about half and syrupy in consistency, 2 to 3 minutes. Remove from the heat.
  • 07 Add the oil to the preheated griddle or skillet. Place the salmon on the griddle, skinned-side up. Cook over direct medium heat, with the lid closed, until the salmon releases without resistance with a spatula, about 5 minutes. Flip the fillets and continue to cook, with the lid closed, until the salmon is golden brown and cooked to your preferred doneness, about 3 more minutes for medium-rare. During the last minute or two of grilling, toast the bread, cut-sides down, on the grill until lightly marked and warmed through. Transfer the salmon to a plate and brush each fillet with some of the reduced marinade.
  • 08 Lightly spread the bottom buns with the mayonnaise. Arrange 2 to 3 sliced jalapeños on the bottom buns. Drain the carrots well, shaking off any excess liquid, and spread over the jalapeños. Arrange a salmon filet over the carrots and top with the cilantro. Spread the mayonnaise on the top bun. Close the bun and serve immediately.

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