This slow-roasted Spiced Salmon Sandwich is a fishy take on a pulled pork sandwich, and is ready in about 25 minutes!
There’s something pretty amazing about fish that I don’t think gets enough attention. Yes, it’s healthy. Yes, it’s delicious. But there’s one other thing that makes cooking fish THE BEST. Guys– cooking fish is FAST!
Why am I talking about fast fish dinners in a recipe for “slow-roasted” spiced salmon? Because– one of the amazing things about cooking fish is that it’s so fast that even this slow roasted salmon is, well– it’s quick!
In fact, even though this salmon needs to cook for about twice as long as regular baked salmon, you can still be digging into this hot and delicious seafood sandwich in about 25 minutes!
Gathering Ingredients– Alaska Sockeye Salmon
Now, I was already watching with rapt attention (seriously guys, it’s fascinating), but when they started showing fishing boats pull into Bristol Bay— I sat up straight. Things were about to get EXCITING.
Bristol Bay is the largest fishing hub in Alaska– and for good reason. Each summer, over 38 million migrating sockeye salmon make their way through Alaska’s waters. The grizzly bears know it, and so do the fishermen.
Each year, sockeye salmon from Bristol Bay is flash frozen, packaged, and shipped out. Where can you get some to try? I get my Bristol Bay Sockeye Salmon from Orca Bay. Their Alaska Sockeye Salmon is sold in large sides that feed 4-5 people, or in smaller (but just as delicious) fillets.
Order Orca Bay Online: Use my Ambassador Code: champagnetastes for 15% off!
Find Orca Bay locally: Use their store finder.
Salmon, along with other fatty meats, breaks down beautifully when roasted slowly at low temperatures. Unlike other roasted meats, which might take hours to slow-roast– salmon already cooks SO QUICKLY that “slow-roasting” should really be called “slow(er)-roasting,” or “still-pretty-fast-roasting.”
The next question is– why? Why slow-roast your salmon? I’ve got two answers for you– texture and moisture. Slow-roasted salmon, much like other slow-roasted meats, is tender. It falls apart and melts in your mouth. Plus, unlike salmon cooked at higher temperatures, this fish will stay juicy, even if you accidentally cook it a minute or two longer than you meant to.
Since this tender, juicy salmon quite literally falls apart when you flake it with a fork, it’s perfect for sandwiches. In particular– it’s a fantastic substitute for pulled pork in a seafood version of the classic pulled pork sandwich.
Learn More: Do you want to learn more about Sockeye salmon vs all the other types of salmon out there? Read thie Ultimate Guide to Cooking with Salmon!
Making Slow-Roasted Spiced Salmon Sandwiches
To make these Spiced Salmon Sandwiches, rub your salmon with garam masala,* and roast it for about 15 minutes per inch of thickness. Then, flake the salmon apart, and pile it onto a toasted bun. Top it with an easy mustard sauce and an apple and sauerkraut slaw. Grab some napkins, and enjoy!
Note: Garam masala is an Indian spice mixture. If you’ve got a Middle Eastern market, a spice store, an international market, or a Whole Foods nearby– you can find garam masala. Otherwise, you can very easily make your own with cinnamon, peppercorns, cloves, ground ginger, and cardamom. (Check the Recipe Notes for a garam masala recipe.)
Spiced Salmon Sandwich
A seafood version of the classic pulled-pork sandwich. This recipe is easily multiplied for a crowd.
- 8 oz sockeye salmon Orca Bay sockeye salmon recommended
- 1 TB garam masala spice mix (use pre-made, or see recipe notes*)
- 1 TB sweet paprika
- 1 tsp salt
- 2 sandwich buns (use gluten-free bread if needed)
- 1/2 Granny Smith apple, sliced into thin narrow strips (like matchsticks)
- 1/2 cup sauerkraut
- 1/2 cup plain yogurt
- 1 TB yellow mustard
- 1 tsp worcestershire sauce
- 1/2 lemon, juiced
- 1 TB honey
Preheat oven to 275ºF.
Pat salmon dry, and rub generously with garam masala spice mix and paprika. Sprinkle salt over fillets.
Line a baking sheet with aluminum foil, and place salmon on the baking sheet. Bake salmon about 15 minutes per inch of thickness, or until the salmon flakes easily with a fork.
While the salmon roasts, mix apple and sauerkraut together, and set aside. Mix all ingredients to for the mustard sauce together. Toast the buns.
Remove salmon from the oven, and flake the fillets apart.
Layer half the salmon onto each bun, and top with apple slaw and mustard sauce. If desired, serve any extra mustard sauce on the side as a dip. Extra slaw can be served as a side dish. Serve immediately.
*To make Homemade Garam Masala: grind together: 1 cinnamon stick, 1 tsp black peppercorns, 1 tsp cloves, 1/3 tsp ground ginger, 2 cardamom pods. (Alternatively, use 1/2 tsp ground cinnamon, and ground versions of the other spices and mix together.)