Korean · Lunch
Grilled Salmon Sandwich
Gochujang-glazed salmon fillet seared in a skillet and tucked into a toasted brioche bun with quick-pickled cucumber, shredded napa cabbage tossed in sesame-rice vinegar dressing, scallion and gochujang mayo. Sweet, savoury and lightly spicy, finished with toasted sesame seeds for a Korean-inflected handheld fish sandwich.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
628Calories
34.2gProtein
33.8gFat
48.6gCarbs
16.4gSugar
3.8gFiber
1380mgSodium
150mgChol
6.9gSat Fat
780mgPotassium
110mgCalcium
2.6mgIron
4.1mcgVitamin B12
10.5mgVitamin C
gluten-free-adaptable
sweet-heat
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the salmon fillet dry with paper towel and season lightly with salt. Whisk gochujang, soy sauce, honey and sesame oil together to make the glaze.
2
Macerate
Shred the napa cabbage and slice the cucumber, then toss both with rice vinegar and sugar. Set aside 10 minutes to soften.
3
Sear
Heat the vegetable oil in a skillet over medium-high heat and sear the salmon 3 minutes per side until it flakes easily and is opaque throughout.
4
Glaze
Reduce heat to medium-low, brush the gochujang glaze over the salmon, and cook 1 minute until glossy and sticky.
5
Build
Toast the brioche bun cut sides in the same skillet over medium heat for 1 minute until golden. Spread gochujang mayo on both halves.
6
Plate
Stack the glazed salmon on the bottom bun, top with the drained cabbage slaw, sliced cucumber and scallion, scatter with toasted sesame seeds, and close the sandwich.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin removed
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp honey
- 2 tsp2 tsp sesame oil
- 22 brioche bun
- 2 tbsp2 tbsp mayonnaise
- 1/2 tsp1/2 tsp gochujang (for the mayo)
- 2/3 cup60g napa cabbage
- 4 tsp4 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar
- 11 cucumber (160g)
- 22 scallion
- 1 tsp1 tsp sesame seeds
- 1 tsp1 tsp vegetable oil, for the pan
