- Place 2 tsp of the vegetable oil, sesame seeds, vinegar, soy sauce, sugar, ginger, sesame oil and chili sauce in a medium bowl and mix to combine. Add the coleslaw mix and green onion and toss to coat. Cover slaw and refrigerate until needed.
- Preheat your barbecue or indoor grill to medium-high. Brush each salmon fillet with 1 tsp of vegetable oil; season with salt and pepper. Oil the bars of the grill. Set on salmon, skin-side-up. Cook 3 to 4 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Cook two to three minutes on the skin side, or until the fish is just cooked through.
- Spread cut sides of the buns with mayonnaise. Now top each bottom bun with some sweet mixed pickles. Set a salmon fillet on each bottom bun, carefully removing the skin from the fish first, if desired. Top each piece of fish with some of the slaw, set on top buns and serve. Serve any slaw left in the bowl alongside the salmon burgers.
Note: Jars of roasted sesame seeds are sold in our Asian foods aisle. Ready to use bags of coleslaw mix are sold in our Produce Department. You can warm the buns by setting them on the grill, cut-side-down, for 30 seconds or so.
Options: If you don’t have a barbecue or indoor grill, cook the fish in a 400 F oven. To do so, set salmon on a parchment paper-lined baking sheet, brush each piece with 1 tsp vegetable oil, season with salt and pepper, and bake 12 to 15 minutes, until cooked through.
Shop Ingredients
Directions
- Place 2 tsp of the vegetable oil, sesame seeds, vinegar, soy sauce, sugar, ginger, sesame oil and chili sauce in a medium bowl and mix to combine. Add the coleslaw mix and green onion and toss to coat. Cover slaw and refrigerate until needed.
- Preheat your barbecue or indoor grill to medium-high. Brush each salmon fillet with 1 tsp of vegetable oil; season with salt and pepper. Oil the bars of the grill. Set on salmon, skin-side-up. Cook 3 to 4 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Cook two to three minutes on the skin side, or until the fish is just cooked through.
- Spread cut sides of the buns with mayonnaise. Now top each bottom bun with some sweet mixed pickles. Set a salmon fillet on each bottom bun, carefully removing the skin from the fish first, if desired. Top each piece of fish with some of the slaw, set on top buns and serve. Serve any slaw left in the bowl alongside the salmon burgers.
Note: Jars of roasted sesame seeds are sold in our Asian foods aisle. Ready to use bags of coleslaw mix are sold in our Produce Department. You can warm the buns by setting them on the grill, cut-side-down, for 30 seconds or so.
Options: If you don’t have a barbecue or indoor grill, cook the fish in a 400 F oven. To do so, set salmon on a parchment paper-lined baking sheet, brush each piece with 1 tsp vegetable oil, season with salt and pepper, and bake 12 to 15 minutes, until cooked through.