I love this recipe because, as simple as the ingredients may be, the technique of smoking the fish and creating the marinade just adds that extra bit of love to the sandwich. Anyone can take leftovers or jarred items and turn them into a sandwich but going the extra mile and making everything on your own just makes it taste better.
Technique tip: If you don't have or know who to use a smoker, you can do it on the grill by placing soaked wood chips in a tin and placing the salmon over indirect heat.
Swap option: You can use apple cider vinegar for a little extra flavor. You can also season the salmon with a dry rub instead of a wet marinade, if you prefer.
For the smoked salmon:1.
Bring all marinade ingredients to boil in a small pot over medium-high heat. Remove from heat and let cool. Once cooled, pour over the salmon and let marinate in the fridge for 4-5 hours.2.
Turn smoker on medium heat.3.
Smoke salmon until desired doneness, about 30-45 minutes.
For the coleslaw:
Mix brown sugar and vinegar until completely integrated, then add mayo and continue to mix. Once fully mixed, add the vegetables. Let it rest in refrigerator for an hour.
For the Cajun Mayo:
In a small bowl, add all the ingredients and whisk well to combine.
Preheat oven to 350°F.2.
Place the salmon on an oven-safe dish and top with the onion, cheese and bacon. Place in the oven until cheese melts.3.
Spread the Cajun Mayo on two slices of toasted marble rye. Place salmon on top of bottom slice, add brown sugar coleslaw on top of salmon, then top with the other piece of bread.