Summer is just around the corner, but you don’t need to wait until then to enjoy these teriyaki salmon sandwiches. Typically a salmon burger is made with ground fresh salmon or canned salmon, but here we are making a simple and delicious salmon sandwich using a whole salmon fillet. With sesame slaw and sriracha mayo, this pan-seared teriyaki salmon fillet is the perfect sandwich that takes delicious without taking a lot of time or ingredients. Because the salmon is cooked in a skillet, you don’t need to wait until it’s perfect weather to fire up the grill!
How to Make Teriyaki Salmon Sandwiches
- First, we are going to prepare the salmon. You can make the sauce and cook the salmon immediately, but it really is best if you can let it marinate for about an hour first. First season the salmon with salt and pepper and then place the salmon in a marinade of soy sauce, rice vinegar, brown sugar, and sesame oil. I like to put the salmon in a zip-top bag for easy cleanup, but a shallow dish with plastic wrap over it also works.
- While the salmon is marinating, prepare the sesame slaw. I like to slice the cabbage as thinly as possible before tossing it with rice vinegar, sesame oil, garlic powder, salt, and chopped fresh chives.
- Heat olive oil in a large skillet and sear the salmon for about 5 minutes per side until it flakes easily with a fork.
- Place the cooked salmon on a bun with sriracha mayo and your sesame slaw. That’s it!
What to Serve with Teriyaki Salmon Sandwiches
- I make two big sheet pans of homemade fries, both sweet potato and regular fries. With five kids we eat just about all of them!
- Typically with burgers or sandwiches I also like a side salad, but with the slaw on the burger you may not care for that.
- Tater tots or chips are also great options!
- Pasta salad never disappoints as a side dish.
I can’t think of a time of year that I wouldn’t enjoy these salmon sandwiches. They are sure to be on repeat in your house as they are in ours! My kids like to eat theirs deconstructed with all the parts separate, but truly these sandwiches are best enjoyed together. The crispy slaw, tender salmon, and sweet and spicy mayo are all perfect together.
- 4-6 salmon fillets
- Salt and pepper for seasoning
- ¼ cup soy sauce
- 3 tbsp. rice vinegar
- 2 tbsp. brown sugar
- 2 tbsp. sesame oil
- Olive oil for cooking
- 4-6 cups shredded green cabbage
- 3 tbsp. rice vinegar
- ½ tsp. garlic powder
- 1 tsp. salt
- 3 tbsp. sesame oil
- 2 tsp. granulated sugar
- ½ cup chopped fresh chives
- ⅓ cup mayo
- 1-2 tbsp. sriracha, to taste
- Buns for serving
- Pat the salmon fillets dry with a paper towel and season with salt and pepper.
- In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and sesame oil.
- Place the fish in a shallow dish or in a ziplock bag. Pour the marinade over the fish, flipping to ensure it's evenly coated. Cover the dish or seal the bag and refrigerate for one hour.
- While the fish is marinating, make your slaw. In a bowl, toss the cabbage with the rice vinegar, garlic powder, salt, sesame oil, sugar, and chives.
- When the salmon is done marinating, heat the olive oil in a large skillet. Place the salmon skin side up in the pan and cook for about 5 minutes per side until it flakes easily with a fork.
- In a small bowl, mix together the mayo and sriracha, adding as much as you want for spice!
- Spread the sriracha mayo on a bun, place the salmon on top, and top with the sesame slaw.
- Enjoy!
[…] Salmon. Wild caught will give you the most flavor and nutritional benefit. Here, we are using fresh Copper River Salmon fillets. […]