My F&W
quick save (...)
Barbecued Salmon Sandwiches
© Yunhee Kim

Barbecued Salmon Sandwiches

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • STAFF-FAVORITE

This barbecue sauce, made with ketchup, cider vinegar, Worcestershire and canned chipotles in adobo, comes together quickly in a blender. The chipotles give the sauce an appealing smokiness.

  1. 1 tablespoon vegetable oil
  2. 1/4 cup finely chopped onion
  3. 1 garlic clove, minced
  4. 1/2 cup ketchup
  5. 1 chipotle in adobo, finely chopped
  6. 1 teaspoon Worcestershire sauce
  7. 1/2 teaspoon dry mustard
  8. 2 tablespoons cider vinegar
  9. 3 tablespoons mayonnaise
  10. Kosher salt and freshly ground pepper
  11. 1 1/2 cups coleslaw mix
  12. 1 1/2 tablespoons finely chopped cilantro
  13. 1 scallion, thinly sliced
  14. Four 5-ounce skin-on salmon fillets
  15. 4 hot dog buns, preferably brioche-style or split-top
  1. Light a grill. In a medium skillet, heat the oil. Add the onion and garlic and cook over moderate heat until tender, about 4 minutes. Reduce the heat to low and stir in the ketchup, chipotle, Worcestershire, dry mustard and 1 tablespoon of the vinegar and cook for 1 minute, until warm. Transfer to a blender and puree until smooth. Scrape the barbecue sauce into a bowl.
  2. In a medium bowl, whisk the mayonnaise with the remaining 1 tablespoon of cider vinegar and season with salt and pepper. Add the coleslaw mix, cilantro and scallion and toss well.
  3. Season the salmon with salt and pepper and grill skin side up over moderately high heat for 3 minutes. Turn and brush with the barbecue sauce. Grill until the skin is crisp and the fish is just cooked through, 4 minutes longer. Toast the buns on the grill.
  4. Transfer the salmon to the buns and top with the slaw. Serve, passing the remaining barbecue sauce at the table.

Suggested Pairing

Spicy cru Beaujolais, such as a Juliénas.

You Might Also Like

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.