Salmon Kimchi Subs

The inspiration for this recipe is literally that I realized a salmon filet would fit perfectly into a sub roll. I was thinking of going with a sticky BBQ glaze for this and topping it with a slaw, but the kimchi caught my eye and I switched gears to Korean flavors. After marinating the salmon for an hour I was heading out to the grill and it started pouring so I decided to pan fry it instead. With fatty salmon and avocado, these sandwiches are rich and filling, and need the funky brightness of the kimchi to cut through the heaviness.
Toppings all ready to go.
Marinating salmon.
You could still grill these but the pan frying turned out great. I think it created a much more even browning than I could have gotten on the grill, and they didn't fall apart.
Oh yeaaaaaaaaahhhhh.
The salmon has a rich umami flavor and the honey in the marinade helps create a caramelized crust.
The cucumbers and kimchi help keep this sandwich tasting super fresh.
The combo of chiles, honey, and sesame in the salmon marinade pairs so well with the fatty fish.
A soft roll with just a little crisp on it is the best type of bread for this. If it feels too soft, toss it on the grill or in the toaster for a minute.

Salmon Kimchi Subs

  • Salmon and Marinade
  • salmon fillet (one per sandwich, sliced to fit the bread size)
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Sesame Oil
  • 2 tablespoons sambol chile paste
  • 1 clove Garlic grated
  • 1 tablespoon Grated Ginger
  • 1/2 tablespoon Mustard
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Honey
  • Salt and Pepper
  • Sandwich
  • bread rolls
  • Avocado
  • Cucumber
  • Kimchi

Instructions

  1. Mix the marinade ingredients and put in a bowl or deep dish with the salmon. Marinate for one hour.
  2. Grill or pan fry the salmon to brown and cook through.
  3. Build the sandwiches starting with the bread, then the avocado and cucumber, then the fish, then the kimchi, then the top bread. Serve.
  4. This amount of marinade should be good for 3 fillets.