Salmon Guédille

A West-coast take on a Québécois classic, this amazing sandwich features homemade salmon salad and scratch coleslaw in a grilled bun.

Course Main Dishes, Sandwich

Cuisine Canadian, North American, Quebecois

Keyword coleslaw, quebecois seafood, salmon, salmon roll, sustainable seafood

Prep Time 20

Cook Time 25

Total Time 1

Servings sandwiches

Calories 481kcal

Ingredients

Salmon and Serving

650 g Keta (Chum) Salmon fillet
1/3 cup mayonnaise homemade (see below) or storebought
salt to taste
pepper
8 hot dog buns preferably top-cut or uncut - see note
3 tbsp butter (approximate - have some on hand to butter the buns)
1/4 tsp sweet paprika
1/4 small red onion diced
8 lemon wedges

Coleslaw

450 g cabbage (preferably savoy cabbage) very thinly sliced
1 large carrot (~175 g) shredded
1 stalk celery plus or minus any tender leaves
1/2 cup mayonnaise homemade (see below) or storebought
1/4 cup white wine vinegar
1/4 tsp salt or to taste

Homemade Mayo (optional but amazing)

3 large egg yolks
3/4 cup canola oil or grapeseed oil
1 tbsp lemon juice freshly squeezed
1 tbsp white wine vinegar
1 tsp Dijon mustard
salt to taste

Instructions

Mayonnaise (see note)

Combine the egg yolks, lemon juice, vinegar, and Dijon mustard in a container that will just fit the head of an immersion blender (most blenders come with one of these).
Place the blender in the egg mixture and turn it on. Slowly start to drizzle in the oil, a little at a time. If the oil starts to pool on the top of the mayo, stop pouring and move the immersion blender up and down in order to get everything combined. Stop mixing once all of the oil has been incorporated. Add salt to taste and refrigerate.

Salmon

Preheat oven to 350°F (175°C).
Place the salmon fillet(s) on a baking sheet. Remove any pin bones from the salmon fillet. Skin-on salmon is easiest to use here, but if you use skinless fillets you may want to lay down a sheet of parchment paper beneath them.
Cover the salmon fillets with about 1/3 cup of mayonnaise. You may find that you need a little bit less than this amount, but try not to leave thing spots.
Bake the salmon for about 20-25 minutes, or until the salmon is just cooked through but still moist in the center.
Let the cooked salmon cool somewhat, then break the salmon into pieces, mixing them with the cooked mayonnaise and sweet paprika as you work. I find it easiest to do this by using a spatula to remove portions of the fillet, then transferring these to a large bowl and breaking them apart by hand. Season with salt and a little pepper to taste, then set the finished salmon aside.

Coleslaw

Combine all of the coleslaw ingredients in a large bowl and mix by hand until well-combined. Salt to taste and set aside.

To Serve

If the sides of the buns are brown (i.e. the crust of the bun rather than the soft interior), use a bread knife to cut away slice on each side to expose a flat breaded area. Cut an opening down the top/center of the buns as well, but take care not to slice all the way through the bun.
Butter the sides of the buns. Heat a skillet on the stove top over medium and add a pat of butter to the pan. Working in batches, toast the sides of the buns (like a grilled cheese) until golden brown.
Fill the buns with salmon, coleslaw, and a little red onion. Dust with a little more sweet paprika if you like. Serve with lemon wedges. Serve right away, preferably with chips or fresh fries.

Notes

Mayonnaise - These instructions cover the simplest method for making mayonnaise at home using an immersion blender. If you've made mayonnaise using other methods (e.g. hand-whisking), this recipe should work fine. If you're not making your own mayo, feel free to skip right to preparing the salmon.

Buns - If you live in Eastern Canada or New England, there's a decent chance you can find top-loading hot dog buns with breaded sides. If so, use them. If you can't find them and you want to fry the buns (which I wholeheartedly recommend), look for tray-style hot dog buns that haven't been cut. The sides can be trimmed to cut bread 'faces,' and you can cut them through the top/center yourself. I find that bakeries (including grocery store bakeries) often carry these as an in-house product.

Nutrition