Salmon Reuben

by Chef Barbara Palacios, Baranof Fish Market
Sitka, AK

For this recipe, use fresh seasonal salmon—king salmon is used here, but sockeye or coho also make for a delicious sandwich when the runs are in. Also, as Sitka is the city in which the United States completed the purchase of Alaska from Russia, it’s only right that we use a house-made Russian dressing. 


Four 6 oz portions fresh Alaska king salmon

2 tbsp olive oil

Salmon Rub

½ tbsp cracked black pepper

½ tbsp coriander

½ tbsp yellow mustard seed

1 tbsp Spanish paprika

½ tbsp fennel seed

Russian Dressing

1 cup mayonnaise

¼ cup chili sauce

1 tbsp grated white onion

4 tbsp horseradish

1 tsp Worcestershire sauce

½ tsp Spanish paprika

Pinch of salt

Fennel Slaw

Half a red cabbage, julienned

1 Gala apple, julienned

1 fennel bulb, julienned

Fennel Slaw Dressing

½ cup mayonnaise

½ cup apple cider vinegar

1 shallot, minced

1 garlic clove, minced

1 tbsp cilantro, chopped

Pinch of salt

½ loaf marble rye bread

8 slices swiss cheese

In a coffee grinder, place mustard seeds, fennel seeds and coriander seeds and grind to a fine dust. Mix all salmon rub ingredients together. Rub on both sides of salmon, cover tightly and marinade salmon for 24 hours.

Fennel Slaw

Julienne cabbage, apple and fennel. Place in bowl. Chop shallot, garlic and cilantro all together and place in a separate bowl; stir in mayonnaise and blend well, slowly adding apple cider vinegar. Add dressing to fennel slaw and marinade overnight.

Russian Dressing

Grate onion with a Microplane into bowl and then add remaining ingredients and mix well. 

Heat a sauté pan with olive oil, salt salmon and sauté; cook salmon to preferred temperature (medium rare) and top with swiss cheese and cover to melt cheese. Toast rye bread and spread Russian dressing on each piece; add salmon with swiss cheese to one toasted rye, top with fennel slaw and cover with other toasted rye.


Baranof Fish Market

201 Katlian St. #110
Sitka, AK 99835
Monday-Sunday 11am-10pm