Served in a toasted pretzel bun, these tasty grilled salmon sandwiches are irresistible. Prepared store-bought coleslaw mix with dressing cuts down on prep time.
Recipe tags: garlic base, easy difficulty, lunch, seafood, grilling
| 1 bag (12 oz) | coleslaw mix with dressing |
| ½ cup | barbecue sauce, divided |
| 2 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 tbsp | olive oil |
| 1 lb | skin-on salmon fillets |
| 4 | pretzel buns, split |
Preheat grill to medium-high heat; grease grate well. Prepare coleslaw according to package directions.
Whisk together 1/4 cup barbecue sauce, garlic base and oil. Place salmon skin side down on grill; brush barbecue sauce mixture over top. Grill for 5 to 7 minutes or until well marked. Flip fish over; grill for 3 to 5 minutes or until salmon just starts to flake when tested. Meanwhile, grill buns for 30 to 60 seconds or until lightly toasted.
Transfer salmon to bowl; remove skin. Using 2 forks, flake salmon into large chunks; toss with remaining barbecue sauce.
Sandwich pulled salmon and some of the coleslaw in buns. Serve with remaining coleslaw.
Tip: As a variation, substitute corn tortillas for pretzel buns – and serve as tacos.