Coastal Mains

Barbecued Salmon Hoagie with Apple Cider Slaw

Name: Barbecued Salmon Hoagie with Apple Cider Slaw
Total time: 30 min
Ingredients: ½ small head red cabbage; 1 fennel bulb, tops trimmed; 2 large carrots, peeled and trimmed; 2 tablespoons fresh dill; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper; 2 tablespoons homemade or prepared mayonnaise; 2 tablespoons apple cider vinegar; 2 teaspoons granulated sugar; 1 garlic clove, peeled and minced; ½ pound salmon fillet, skin removed, sliced into 2 pieces; 2 tablespoons olive oil, divided; ¼ cup homemade or prepared barbecue sauce; 2 hoagie rolls; 6 to 8 sliced bread and butter pickles

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The Strategy:

This incredible sandwich features a grilled, barbecue-glazed salmon fillet topped with a crispy red cabbage, fennel, and carrot slaw. The cider-vinegar mayonnaise dressing on the slaw balances the sweet and smoky flavors of the barbecue sauce. Serve on a grilled hoagie roll with bread and butter pickles for an unforgettable meal.

Makes: 2 Hoagies, Serves 4 | Total Time: 30 minutes till it's ready

Ingredients

Apple Cider Slaw Base

½ small head red cabbage
1 fennel bulb, tops trimmed
2 large carrots, peeled and trimmed
2 tablespoons fresh dill

Apple Cider Slaw Dressing

1 teaspoon kosher salt
½ teaspoon coarse black pepper
2 tablespoons homemade or prepared mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons granulated sugar
1 garlic clove, peeled and minced

Salmon and Hoagie Components

½ pound salmon fillet, skin removed, sliced into 2 pieces
2 tablespoons olive oil, divided
¼ cup homemade or prepared barbecue sauce
2 hoagie rolls
6 to 8 sliced bread and butter pickles

Raw cooking ingredients for Barbecued Salmon Hoagie with Apple Cider Slaw arranged beautifully on a clean kitchen counter.

Instructions

Open wide! This sandwich is full of flavors that remind you of Carolina barbecue. Cider vinegar spiked mayo weds cabbage, fennel and carrots. It all sits prettily atop a simply grilled, barbecue-glazed fillet of salmon – a hoagie you will never forget.

Apple Cider Slaw

Use a food processor to shred the cabbage. Transfer to a large bowl.
Shred the fennel and carrots and transfer to the bowl.
Add the dill to the slaw.
Season with salt and pepper.
Whisk together the mayonnaise, vinegar, sugar and garlic in a smaller bowl.
Pour the dressing over the vegetables.
Toss to coat.

Grill the salmon

Brush the salmon fillets with 1 tablespoon olive oil and season with salt and pepper.
Heat a grill pan over medium high heat.
Grill the salmon to form grill marks, about 3 to 4 minutes depending on thickness. Carefully turn the salmon.
Brush the seared side with barbecue sauce; homemade is best, but a good quality barbecue sauce in a jar will work just fine.
Grill the salmon for about 3 to 4 minutes more. Carefully turn the salmon one more time to sear the other side with the barbecue sauce.
Cook until the salmon is still rare in the center.
Remove to a platter, glazed side up.

Toast rolls and assemble

Brush the inside of the hoagie rolls with the remaining 1 tablespoon of olive oil.
Grill the rolls, in the same pan until just golden.
Transfer the rolls to a platter.
Place the fillets onto the rolls.
Drizzle with the remaining barbecue sauce.
Top with slaw and pickles.

Home cook prepared steps for assembling and cooking Barbecued Salmon Hoagie with Apple Cider Slaw.

The full recipe lives in the Vault

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The Heart of the Table

This sandwich brings the warm, smoky flavors of a Carolina barbecue to the table, inviting everyone to enjoy a fun and messy meal. The colorful slaw and savory salmon aroma create a cheerful, relaxed mood of pure satisfaction.

An appetizing, fresh serving of cooked Barbecued Salmon Hoagie with Apple Cider Slaw displayed beautifully on a styled dining table.

The Art of the Host

a mouth-blown glass dressing cruet with a hand-ground glass stopper
a heavy-gauge tri-ply stainless steel shallow sauté pan
a seamless, high-heat resistant silicone spatula in a soft slate grey
a flexible stainless steel slotted turner with a walnut handle
a set of matte-finished ceramic salad plates chilled beforehand

Neighborly Grace

THE PRESENTATION: Serve the hoagies on individual parchment paper sheets on wooden plates, letting the vibrant red cabbage slaw peek out from the rolls.
THE POUR: Pair with a crisp, dry Chardonnay or a chilled apple cider infused with a splash of ginger ale.
THE VIBE: Backyard Deck. The warm afternoon sun, the smell of the grill, and friendly laughter set a casual, easygoing tempo for the meal.

Chef’s Recommendations

The Barbecue Side: Pretty Potluck Beans
Corn for the Cookout: Grilled Corn Salad With Lemon-Basil Vinaigrette
A Final Flourish: Ginger Cookies
The Carolina Glass: Peach Bourbon Sparkler

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Barbecued Salmon Hoagie with Apple Cider Slaw

Barbecued Salmon Hoagie with Apple Cider Slaw

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Estate Swaps