Spicy Salmon Banh Mi Sandwiches with Lime Slaw and Cucumber Spears

This vibrant sandwich brings together tender, flaky salmon with a zesty, spicy slaw for a meal that’s both fresh and satisfying. Inspired by the bold flavors of Vietnamese banh mi, we swap traditional proteins for quick-cooking salmon, then pile it high with a lime-kissed cabbage and cilantro slaw. A drizzle of sweet Thai chili sauce ties everything together, while crisp cucumber spears on the side add a cool crunch.

Perfect for a busy weeknight, this recipe comes together in just 20 minutes and requires minimal cleanup. The salmon is pan-seared until golden and crispy, then broken into chunks and tossed with chili sauce. Meanwhile, the slaw is a simple mix of coleslaw, cilantro, mayonnaise, Sriracha and lime juice. Toast the baguettes, assemble and you’ve got a sandwich that’s bursting with flavor and texture. Serve with extra slaw and cucumber spears for a complete meal that will transport your taste buds.

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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

20 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 lime. Trim and quarter cucumber lengthwise into spears.
3. In a medium bowl, combine coleslaw mix, cilantro, mayonnaise, Sriracha, a squeeze of lime juice, salt and pepper. Mix well. Taste and adjust with more lime if desired.
4. Halve baguettes and toast until golden. Fill with 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, firm white fish like cod or tilapia work well, but adjust cooking time as needed.

Can I make this gluten-free?

Use gluten-free baguettes or serve the salmon and slaw over rice or lettuce wraps.

How do I store leftovers?

Store components separately: salmon and slaw in airtight containers in the fridge for up to 2 days. Assemble sandwiches just before serving to keep the bread crisp.