Teriyaki Salmon Sandwiches

Recipe and photos by Claire Dieterich

Ingredients

Teriyaki Salmon:

• 4-6 salmon fillets
• Salt and pepper for seasoning
• 1/4 cup soy sauce
• 3 tbsp. rice vinegar
• 2 tbsp. brown sugar
• 2 tbsp. sesame oil
• Olive oil for cooking

Sesame Slaw:

• 4-6 cups shredded green cabbage
• 3 tbsp. rice vinegar
• 1/2 tsp. garlic powder
• 1 tsp. salt
• 3 tbsp. sesame oil
• 2 tsp. granulated sugar
• 1/2 cup chopped fresh chives

Sriracha Mayo:

•  1/3 cup mayo
• 1-2 tbsp. Sriracha, to taste
• Buns for serving

Instructions

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!

Teriyaki Salmon Sandwiches