Salmon Bahn Mi Sandwich

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Ingredients

Adjust Servings:
12 ounces (skin on & bones removed) Wild Caught Salmon
2 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
1 teaspoon Toasted Sesame Oil
1 teaspoon Sugar
1 inch knob Fresh Ginger
4 servings of Ciabatta or Baguette
2 large Carrots
1 large, seedless Cucumber
2 Daikon or White Radish
0.25 cup Rice Vinegar
0.25 cup White Wine Vinegar
0.25 teaspoon Kosher Salt
1 teaspoon Sugar
Mayonnaise
Sriracha or Gochujang Sauce
Toppings
Cilantro
Jalapeño

Salmon Bahn Mi Sandwich

  • 60 minutes
  • Serves 4
  • Medium

Ingredients

  • Toppings

Directions

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If you’ve been to Los Angeles or the Bay Area, chances are you’ve come across Vietnamese food and a Bahn Mi Sandwich.

Traditionally it is made with really fluffy baguette, meat (typically pork), pickled vegetables and a few fresh toppings. Each component of this sandwich is really important and also easy to make!

Since we don’t eat much meat around here, I’ve decided to make a Salmon Bahn Mi.

We don’t have a Vietnamese grocery store nearby and so I went with ciabatta bread, I prefer it over the french baguette but either will work.

The vegetables are usually carrot, cucumber and daikon. If you are not able to find daikon, use any radish you can find!

Steps

1
Done

Make The Pickled Vegetables

Wash the carrots, cucumber and radish then thinly slice them into strips using a sharp knife, a Japanese mandoline or a julienne peeler.

I used the julienne peeler for the carrots and cucumber and the Japanese mandoline for the radish for a bit of a variety. The vegetables should be the same thickness.

Cut the veggies so that they fit into a washed and sterilized glass jar then make the pickling brine.

For the pickling brine, combine the rice vinegar, white wine vinegar, salt and sugar. Mix until the salt and sugar is dissolved then pour it over the vegetables.

If the vegetables are not completely covered in liquid top it off with water then seal the jar and leave it on your counter for 45 minutes to an hour.

You can store the pickled vegetables in your refrigerator for up to a month if you don not use them right away.

2
Done

Marinate and Broil The Salmon

In a bowl, combine soy sauce, rice vinegar, toasted sesame oil, sugar and freshly grated ginger.

Cut your salmon fillet in half and place it into a container with a lid. Pour the marinate mixture over the salmon, cover and refrigerator for 30 minutes or up to an hour.

After about 50 minutes, turn your oven to broil.

Once the oven is preheated, carefully place the marinated salon fillet onto a parchment lined baking sheet skin side up and pour over the remaining sauce.

Broil the salmon for 7-10 minutes. You can either leave the crispy skin or remove it then cut each piece in half to make 4 servings.

3
Done

Make The Spicy Mayo

In a bowl, combine 5 tablespoons of mayonnaise with 2-3 tablespoons of either sriracha or gochujang sauce, depending on how spicy your like it.

4
Done

Build The Bahn Mi Sandwiches

Cut your ciabatta or baguette into sandwich sizes then cut each piece in half leghtwise. You can toast your bread lightly if preferred.

Start by spreading some of the spicy mayo on the bottom half of your sandwich then add the salmon and top with some of the pickled vegetables, fresh cilantro sprigs and a few slices of jalapeño.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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12 Comments Hide Comments

I have never had a Bahn Mi with salmon before but I can imagine how delicious it must be! I would prefer this variation over the others any day!

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