Spicy Salmon Banh Mi Baguettes with Lime Slaw

These salmon banh mi baguettes are a fresh and flavorful twist on the classic Vietnamese sandwich. Instead of the usual pork, we use quick-cooking salmon glazed with sweet Thai chili sauce, then pile it high with a spicy lime-spiked cabbage and cilantro slaw. The result is a crunchy, tangy and slightly spicy sandwich that comes together in just 20 minutes.

Serve the sandwiches with crisp cucumber spears and extra slaw on the side for a complete meal. A final squeeze of lime juice brightens every bite. Perfect for busy weeknights when you want something delicious and satisfying without spending hours in the kitchen.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Remove skin and discard; transfer salmon to a medium bowl. Break into pieces with a fork and stir in sweet Thai chili sauce.
2. Wash and dry produce. Roughly chop cilantro. Quarter the lime. Trim the cucumber and quarter lengthwise into spears.
3. In a medium bowl, combine coleslaw mix, cilantro, mayonnaise, Sriracha, a squeeze of lime juice, salt and pepper. Add more lime juice if desired for brighter flavor.
4. Halve the baguettes and toast until golden. Fill with the salmon and as much spicy slaw as you like. Divide sandwiches between plates. Serve with cucumber spears and any remaining slaw on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with other firm fish like trout or cod. Adjust cooking time as needed.

How do I make the slaw ahead of time?

The slaw can be prepared up to a day in advance. Store it in an airtight container in the refrigerator and add a squeeze of lime just before serving.

Can I make this recipe gluten-free?

Yes, use gluten-free baguettes or bread. Check that your Sriracha and mayonnaise are gluten-free.