Go Back

Salmon Banh Mi Sandwich

Salmon Banh Mi Sandwich is a West Coast and Vietnamese fusion with pickled carrot, daikon radish, sriracha mayo and fresh herbs.
Prep Time30 mins
Cook Time6 mins
Course: Dinner, Main Course
Cuisine: Asian, Farm to Table, PNW
Keyword: Bahn Mi Sandwich, Banh Mi Sandwich, fish sandwich, Hoisin Salmon, Salmon Sandwich, Vietnamese Sandwich
Servings: 4


  • 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.