Salmon Banh Mi

5 from 2 reviews


  • 2 Ciabatta bread rolls
  • 2 skinless salmon fillets (if you can’t find skinless, carefully remove the skin before cooking using a sharp knife
  • 3 carrots, julienned or cut into thin matchsticks
  • 1 hot house cucumber, ribboned into thin slices using a vegetable peeler
  • 1 cup rice vinegar
  • 1/4 cup sugar
  • 1 pinch red pepper flakes
  • 4 tablespoons mayonnaise
  • 2 tablespoons sweet chili sauce
  • Romaine lettuce
  • Cilantro, chopped


  1. Start by pickling your carrots
  2. Chop/julienne the carrots and set aside
  3. Bring the vinegar, sugar, and pepper flakes to boil in a small pot
  4. Boil until the sugar is dissolved – it shouldn’t take longer than 30 seconds
  5. Add the carrots to a container – I used a mason jar
  6. Pour the pickling liquid into the jar so it covers all the carrots
  7. Let the carrots pickle for at least an hour
  8. Prep the rest of the toppings
  9. For the cucumber: using a vegetable peeler, peel the first few layers of cucumber off and discard since they will be mostly skin. Peel the cucumber into thin ribbons, stopping when you get to the seeds. Turn over and repeat with the other side
  10. Chop your cilantro
  11. For the sweet chili aioli, stir together your mayo, sweet chili sauce, and a few pinches of salt in a small bowl
  12. When the carrots are done pickling, heat a grill pan over medium high heat with some coconut oil (or olive oil)
  13. Season your salmon with a little salt and pepper and sear on both sides until the fish is cooked through
  14. Lightly toast your Ciabatta rolls under the broiler in your oven
  15. To assemble the sandwich, spread a dollop of aioli onto the top and bottom of each roll, add a leaf or two of Romaine lettuce, the salmon, some of the pickled carrots, several ribbons of cucumber, and some cilantro
  16. Pop the top on and you’re ready to go!