BBQ Wild Alaska Salmon
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Servings: 12 servings
- Yield: 4 to 5 oz salmon, slaw sandwich per serving
Ingredients
Seasoned Alaska Salmon
- 4 lbs. Alaska Salmon fillets, 4 to 5 oz. ea.
- 6 oz. vegetable oil
- 2 Tbsp. Kosher salt
- 1 Tbsp. freshly ground black pepper
Enchilada BBQ Sauce
- 12 oz. enchilada sauce, prepared
- 10 oz. ketchup
- 2 oz. cider vinegar
- 1 ½ oz. Chipotle Peppers in Adobo Sauce, puréed, prepared
- 1 Tbsp. brown sugar
- 1 tsp. Kosher salt
Buttermilk Slaw Dressing
- 6 oz. buttermilk
- 4 ½ oz. mayonnaise
- 1 ½ oz. Sour cream
- 1 tsp. cider vinegar
- 1 tsp. brown sugar
- 1 tsp. Kosher salt
- ½ tsp. onion powder
- ½ tsp. dry mustard
- ½ tsp. black pepper, fine
Buttermilk Slaw
- 8 oz. Napa cabbage
- 4 oz. carrot, julienne
- 4 oz. red bell pepper, julienne
- 4 oz. celery, sliced thin on bias
- 3 oz. onion, red, sliced thin
- 1 oz. cilantro sprigs, fresh
- 12 oz. buttermilk Slaw Dressing Assembly:
- 1 ea. Alaska Salmon fillet, 4 to 5 oz.
- 2 oz. Enchilada BBQ Sauce
- 1 ea. hamburger bun
- 3 oz. buttermilk Slaw
- Cilantro sprigs, fresh, for garnish
Instructions
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Step 1 Prepare the salmon
Brush both sides of each fillet with 1 Tbsp. oil. Season with salt and pepper. Arrange fillets on a sheet pan or hotel pan. Refrigerate.
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Step 2 Make BBQ sauce
Combine all ingredients in a food processor or blender. Blend for 30 seconds, or until well combined. Pour sauce into squeeze bottles and refrigerate. Yield: approx. 24 oz.
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Step 3 Make dressing
Combine all ingredients in a blender. Blend for 60 seconds, or until combined and frothy. Pour dressing into squeeze bottles and refrigerate. Yield: approx. 12 oz.
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Step 4 Make slaw
Combine all ingredients except the dressing in a large bowl. Toss to combine. Store slaw in a container with a tight fitting lid and refrigerate.
To dress Slaw: In a small stainless steel bowl, combine 2 oz. slaw with 1 oz. Buttermilk Dressing. Toss to combine. Yield: approx. 36 oz.
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Step 5 Grill salmon and assemble
Brush top of salmon fillet with 1 oz. of BBQ sauce. Place salmon sauce-side down on a hot grill. Brush bottom side of fillet with remaining sauce. Grill for 2 to 3 minutes, depending on grill temperature. Turn salmon over and grill for 3 to 4 minutes, or until internal temperature reaches 145°F.
Open bun and toast on the griddle or under the broiler.
Assemble each sandwich in this order: Arrange Buttermilk Slaw on toasted bun bottom. Place grilled salmon fillet on top of slaw. Garnish with cilantro sprigs. Lean bun crown against salmon.
