These slow-roasted salmon sandwiches are made with spiced salmon, an apple slaw, and an easy mustard sauce.
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” 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!
Why Slow-Roast Salmon?
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.
Want to learn more about cooking salmon? Check out this article: How to Cook Salmon
Does it Matter What Kind of Salmon I Use?
You could also use Atlantic salmon, but keep in mind that all commercially sold Atlantic salmon is farmed, not wild.
Personally, I love using sockeye salmon in this recipe!
Sockeye roasts well, the flavors work well together, and the bright red sockeye makes an extra-gorgeous sandwich.
Making Slow-Roasted 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!
Slow-Roasted Salmon Sandwiches
- 8 oz sockeye salmon
- 1 TB garam masala spice mix
- 1 TB sweet paprika
- 1 tsp salt
- 2 sandwich buns (use gluten-free bread if needed)
- ½ Granny Smith apple, sliced into thin narrow strips (like matchsticks)
- ½ cup sauerkraut
- ½ cup plain yogurt
- 1 TB yellow mustard
- 1 tsp worcestershire sauce
- ½ 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.