I tried a sandwich like this at a local restaurant and knew that I had to try to make it at home! Not only was the homemade version cheaper, but much tastier! The sweet and zesty salmon, fresh and juicy grilled pineapple, topped with creamy and spicy coleslaw make a summer sandwich trifecta that you’re sure to love!
(makes 2 sandwiches)
2 Tbs teriyaki sauce plus a little more to drizzle on after baking
1 Tbs honey
¼ tsp cayenne pepper
Juice from half a lemon
1 large salmon fillet– I usually cut it in half to fit the sandwich buns better or you can use 2 small fillets instead.
2 fresh pineapple rings
Olive oil (for grill)
Mango Habanero Coleslaw – get the recipe here!
2 sandwich buns
Combine teriyaki sauce, honey, cayenne pepper, and lemon juice in a large zip-lock bag.
Tattooed Martha Tip: Place your zip-lock bag into a large drinking glass and fold the edges over. Add your marinade ingredients and then pull bag out before adding salmon. This way you can have both hands free when measuring ingredients and not worry about the bag falling and spilling the contents! : )
Stir or shake around to mix. Add salmon filet(s) to the bag and seal closed. Place in the refrigerator to marinate for 30 minutes.
While waiting on the salmon you can make your coleslaw! Recipe and instructions here.
Drizzle a little olive oil onto a paper towel and rub down the cooking grid on your grill. Heat grill on low-medium setting. Once hot add your pineapple rings. Cook for 3-5 minutes on each side or until they have light brown grill marks and feel hot all the way through.
Once salmon is finished marinating, line a baking sheet with foil and turn on broiler setting on your oven. Place salmon (skin side down) on prepared baking sheet and set on the middle rack of the oven to bake for 5 minutes. Remove from oven and drizzle a little bit of the teriyaki sauce on top of the filet. Use the back of a spoon to spread easier.
Move your oven rack to the upper 3rd of the oven and place salmon back into broil for 2-3 more minutes. Remove from oven and cut in half (if using 1 large filet) and remove skin. It should easily peel away if cooked thoroughly.
Place on sandwich bun, add pineapple ring, and top with a few heaping spoonfuls of Mango Habanero Coleslaw and serve. Also good with a few slices of avocado!