Salmon Banh Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.
Fresh, airy baguette rolls hold all the ingredients for this flavor packed sandwich. A twist on the classic, this banh mi sandwich is made with wild salmon glazed in hoisin sauce and quickly pan cooked.
Wild Salmon Vs. Farmed Salmon
Wild caught salmon is the only choice when preparing the freshest meals. Here, in the Pacific Northwest, we are lucky enough to have the freshest salmon to choose from. Local companies such as Eva’s Wild and Wild Alaskan Company provide sustainably caught wild salmon.
You can always tell wild caught salmon from farmed just by the difference in color. Wild salmon is bright orange / red in color and has a firmer texture. This is from swimming in natural waters and eating a natural, native diet. It is a clear choice for a healthy addition to your recipe as wild salmon has less fat and more Vitamin B12 and Vitamin D. If you are searching for wild caught salmon in your local area visit Bristol Bay Sockeye and search ‘Find Your Fish’. They will connect you with fishermen that sell, ship and deliver their fish.
Ingredients in Salmon Banh Mi Sandwich
- Salmon – 1 pound fillet of wild caught salmon.
- French Rolls – Individual French mini baguettes.
- Hoisin Sauce – A sweet and salty sauce found in the Asian aisle of your grocery.
- Sriracha Mayo – A simple blend of Sriracha and mayonnaise.
- Carrot & Daikon Radish- Cut into matchstick pieces and quick pickled.
- Cucumber – Thinly sliced into ribbons.
- Cilantro & Thai Basil – Fresh herbs like cilantro and Thai basil add fresh flavor.
- Jalapeno – Thinly sliced jalapeno for a spicy kick.
- Lime – Squeeze lime juice all over the sandwich to brighten all the flavors.
Salmon Banh Mi Sandwich
- 1 lb. salmon fillet, wild caught, bones and skin removed
- 4 tbsp. hoisin sauce, divided
- 1 tbsp. avocado oil or other cooking oil
- 4 baguette rolls
- 1 cup mayonnaise
- 1 tbsp. Sriracha sauce
- 1/2 English cucumber sliced thin and lengthwise
- 1 jalapeno sliced thin
- 1 bunch cilantro
- 1 bunch Thai basil
- 1 lime sliced in wedges for serving
Pickled Carrot & Daikon Radish
- 1 medium daikon radish peeled and cut matchstick style
- 4 medium carrots peeled and cut matchstick style
- 1 small jalapeno sliced thin
- 2 cups boiling water
- 1 cup white vinegar
- 1 cup white granulated sugar
- Cut salmon into bite size cubes and coat with half the hoisin sauce.
- Place large frying pan over medium heat, add avocado oil and salmon pieces. Cook for about 2-3 minutes on each side. While salmon is cooking, toast baguette rolls in oven or air fryer. Remove salmon from heat and coat with remaining hoisin sauce.
- Combine mayonnaise and Sriracha sauce in a small bowl. Spread on each side on toasted baguette roll. Place a layer of cucumber, jalapeno, pickled carrot and daikon radish, and fresh herbs on roll. Top with a few pieces of salmon and finish with a squeeze of lime.
Pickled Carrot & Daikon Radish
- Divide cut carrot, daikon radish and jalapeno into two small Mason jars or one large Mason jar.
- Boil water and stir in vinegar and sugar to dissolve. Pour mixture over carrots, daikon radish and jalapenos. Cover and refrigerate for at least 20 minutes. Can be stored in the fridge for up to about two weeks.
Keep it extra healthy with 15 Minute Salmon Salad featuring wild caught salmon, butter lettuce, radish, fresh peas and egg in a light shallot Dijon vinaigrette. Spice things up with Sweet & Spicy Citrus Salmon perfect for displaying at your gathering with layers of citrus.