Salmon Banh Mi With Spicy Mayo

This sandwich is a must-try.

Tender marinated salmon in this Vietnamese sandwich is a perfect match for the crusty baguette and zingy pickled vegetables.

Total Time:
Level: Easy
Serves: 4


  • ½ c. rice vinegar (unseasoned)
  • 4 radishes, thinly sliced
  • 1 carrot, thinly sliced
  • 2 (7-oz) salmon fillets with skin
  • 3 tbsp. low-sodium tamari or soy sauce
  • 1 tsp. olive oil, plus more for baking dish
  • 3 garlic cloves, minced
  • 3 tbsp. mayonnaise
  • ¼ tsp. hot sauce (such as sriracha), or to taste
  • 2 small (or 1 large) whole wheat baguettes, halved lengthwise and toasted
  • ¼ c. cilantro


  1. Stir together vinegar, radishes, and carrot. Let pickle at room temperature for at least 20 min (or up to 1 ½ hrs).
  2. Place salmon in a resealable bag and add tamari (or soy sauce), oil, and garlic. Let marinate at room temperature, 15 min. Heat broiler.
  3. Transfer salmon, skin sides down, to an oiled baking dish. Discard marinade. Broil 6 inches from heat until golden brown and cooked through, 9 to 10 min.
  4. Combine mayonnaise and hot sauce; spread onto the 4 bread halves. Remove skin from fillets, place on 2 of the bread halves, and flake. Drain pickled vegetables; layer onto the fish. Top with cilantro and remaining 2 bread halves. Cut to make 4 sandwiches.

412 cal, 13 g fat (2 g saturated), 29 g protein, 46 g carb, 4 g sugar, 5 g fiber, 774 mg sodium, 50 mg cholesterol per serving

This recipe originally appeared in the September 2016 issue of Dr. Oz The Good Life.

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