After Lleyton was born, I worked as a project manager in construction until a few months before Easton was born. Part of my job involved dropping off architectural drawings for permitting, and the office where I had to drop them off wasn’t near many places to eat. Since my days as a project manager were so busy, sometimes I needed to stop for lunch even if I had packed one. Fortunately, the one place to eat near the permitting office was this amazing Vietnamese place that sold the best banh mi sandwiches.
Banh mi sandwiches traditionally have chicken, pork, or ham as the meat, pickled vegetables, cucumber, cilantro, and jalapeno stuffed inside. As a delicious twist using fish, I made salmon cakes to go along with the traditional banh mi ingredients.
These sandwiches are so incredibly easy to put together. The salmon cakes take about 15 minutes to both assemble and cook, and while they are cooking you can shred the vegetables for the slaw. The salmon cakes aren’t spicy, and they’re perfect to make a double batch of to throw in your freezer for a quick meal for kids, or a protein to put on top of salads. I’ve said it in posts before, but I’m obsessed with smoked paprika, so it’s no surprise that the spice made it into these salmon cakes.
Bright, crunchy, and full of flavor, salmon cake banh mi’s make you feel like summer is just around the corner!
- 15 oz. can salmon (ideally boneless)
- 1 egg, slightly beaten
- ½ cup breadcrumbs
- ½ tsp. salt
- ½ tsp. garlic powder
- ½ tsp. smoked paprika
- ¼ tsp. ground black pepper
- Oil for frying
- 1 cup shredded daikon radish
- 1 cup shredded carrot
- ½ cup white vinegar
- 1 tsp. salt
- ¼ cup sugar
- 3-4 hoagie buns
- Sliced cucumber
- Fresh cilantro
- Sliced jalapeno (optional)
- Mayonnaise
- Sriracha sauce
- Hoison sauce
- Place all the ingredients for the salmon cakes in a small bowl and mix to combine. If your canned salmon has skin on it, there's no need to remove it. You should remove any bones that are in the canned salmon. Use your hands to form 6 salmon cake patties.
- Heat oil in a large frying pan and cook salmon cakes on medium-low heat until golden brown on each side, about 5 minutes per side.
- Meanwhile, assemble your slaw. Combine shredded daikon, carrot, vinegar, salt, and sugar in a small bowl. Refrigerate until salmon cakes are done cooking.
- Assemble the sandwiches. Spread mayo, sriracha sauce, and/or hoison sauce on the buns. Add salmon cakes, sliced cucumber, jalapeno (if using), daikon slaw, and cilantro.
- Serve immediately. If making these in advance, salmon cakes can be stored in the refrigerator or freezer and reheated before serving. Enjoy!
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