Move over Philly Cheesesteaks and put a twist on the popular hoagie. Salmon Cheesesteak with Remoulade Sauce is prepared with Cajun salmon, coupled with sauteed veggies, topped with provolone cheese drenched in a creamy remoulade sauce.
If you like the style of this recipe, you will love The Best Seafood Cheesesteaks with Remoulade Sauce, New England Mini Shrimp Rolls, or Cajun Catfish and Cheesy Grits!
WHAT IS A SALMON CHEESESTEAK?
Traditional Philly Cheesesteaks originated out of Philadelphia, Pennsylvania. This popular, well-known hoagie is filled with thinly sliced beef, onions and cheese. On the contrary, there are debates still today about the type of cheese and toppings that pair with this traditional and popular sandwich.
This Salmon Cheesesteak recipe is similar in preparation, but we are replacing the beef with wild caught salmon and adding a delicious creamy remoulade sauce that pairs perfect with this seafood addition.
With this in mind, this is the perfect alternative for seafood lovers, pescatarians, non-red meat eaters and so on!
WHAT TYPE OF SALMON SHOULD I USE?
Farm raised salmon vs wild caught salmon has become a huge debate over the years! With that said, it is important to note that it is best to purchase salmon (or any seafood) that is wild caught.
Farm raised salmon is naturally white and artificially colored to match wild caught salmon. This fish is "raised" on an actual farm and simply does not have the same lifestyle as wild caught salmon.
Yes, wild caught salmon will be pricier, but it is obvious why and sometimes best to go with what is safer to eat. However, I am aware that budgeting for groceries is important-it's something I do too. With that said, if you'd like a cheaper alternative, use catfish, rockfish, cod or any other fish that is not cut super thin and is somewhat durable.
THE BEST CHEESE TO PAIR WITH SALMON CHEESESTEAKS
To explain, provolone cheese is what you will find in traditional Philly cheesesteaks. I kept that ingredient true to the original but if you would like to try other selections that I think will pair well, try:
Keep in mind, when pairing fish (and most seafoods) with cheese, using a mild flavor cheese will work best!
INGREDIENTS FOR SALMON CHEESESTEAK
First thing to remember, this recipe will be similar to traditional Philly Cheesesteaks. Here is what you will need:
- Cooking Oil
- Cajun Seasoning
- Green Bell Pepper
- Red Bell Pepper
- Provolone Cheese
- Hoagie Rolls
- Salt and Pepper
INGREDIENTS FOR REMOULADE SAUCE
This Cajun and creamy remoulade sauce pairs perfectly with this salmon cheesesteak. The spices, creaminess and tanginess give this cheesesteak the final flavor and texture that it needs. Here is what you will need:
- Dijon Mustard
- Cajun Seasoning
- Hot Sauce
- Worcester Sauce
HOW TO MAKE THE REMOULADE SAUCE
First, prepare the remoulade sauce by whisking together mayo, Dijon mustard, horseradish, Cajun seasoning, hot sauce and Worcester Sauce until thoroughly combined. Refrigerate until ready to use. With this intention, prepare the sauce first and allow flavors to develop.
HOW TO MAKE SALMON CHEESESTEAK WITH REMOULADE SAUCE
First, pat salmon dry with a paper towel and season with Cajun seasoning and set aside.
Then, prep the remaining salmon cheesesteak ingredients by slicing the onion and green peppers. Open and slice hoagie rolls slightly enough, not opening entirely.
Sautéing Filling for Cheesesteaks
At this instant, in a medium pan on high heat, add cooking oil. Season dried salmon with Cajun season liberally on both sides. Sear salmon on both sides for 3-4 minutes until partially cooked through. It is important to note that the salmon will continue cooking in a later step. Remove salmon from pan and set aside.
Now, use the same pan that the salmon was prepared in and add the veggies to the pan adding salt and pepper to taste. Be careful to make sure the veggies do not stick to the pan. You can certainly add more oil to the pan if this happens. You can also add water, about ¼ cup to the pan to help the veggies cook down and not stick to the pan. Be sure to add one tablespoon of oil or water at a time.
As the veggies begin to cook down and become translucent, add the par cooked salmon back to the pan. With a spatula, break up the salmon into bite-sized pieces. This step will take no longer than five minutes, be careful to not overcook the salmon.
Finally, add about six slices of provolone cheese over the filling and allow to melt. It's important to note that adding a "splash" of water (about one to two tablespoons) and covering the dish for thirty seconds allows the cheese to melt through perfectly.
HOW TO PLATE SALMON CHEESESTEAKS WITH REMOULADE SAUCE
Now that the salmon cheesesteak mixture is cooked through and melted, separate mixture into even sections based on number of cheesesteaks you’ll serve. Then, using a pan with a little butter to coat, slice and toast the hoagies until golden brown and slight crisp.
Third, using one hoagie roll at a time, smear the prepared remoulade sauce on one side of the hoagie roll. Carefully use the spatula and add the proportioned filling to the hoagie roll.
Serve immediately with chips or fries and enjoy!
OPTIONAL WAYS TO SERVE SALMON CHEESESTEAK
Perhaps you are watching your carbs or interested in serving this delicious filling but wanting it without the hoagie roll. Here are a few ideas that will work just as great!
- Stuff the filling with halved bell peppers
- Serve over quinoa or rice
- Serve over pasts
- Make it a salad!
Be sure to try:
How to Make Salmon Cheesesteak with Remoulade Sauce
- 1 tablespoon Cooking Oil
- 1.5-2 lbs Wild Caught Salmon
- 1 tablespoon Cajun Seasoning
- 1.5 cups Mushrooms
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- ½ medium Onion
- 1 oz Provolone Cheese
- 3-4 Hoagie Rolls
- ¼ cup Mayo
- 1 teaspoon Dijon Mustard
- 1.5 teaspoon Horseradish
- ½ teaspoon Cajun Seasoning
- 1-1.5 teaspoon Hot Sauce
- ¼ teaspoon Worcester Sauce
- In a small/medium sized bowl whisk all ingredients together and adjust seasonings to your liking. Refrigerate until ready for use.
- Pat salmon dry with a paper towel and season with Cajun seasoning and set aside.
- Slice onion, red and green peppers lengthwise and set aside.
- In a medium pan on high heat, add cooking oil and sear salmon on both sides for 3-4 minutes until partially cooked through.
- In the same pan, add veggies and cook until soft and translucent.
- While veggies are cooking, add salmon back to the pan and begin breaking salmon down into bite-sized pieces (similar to the technique used for preparing cheesesteaks) and blending all ingredients together.
- While meat mixture cooks, toast hoagie rolls in a separate pan with a little butter.
- When salmon and veggies are cooked through, separate mixture into even sections based on number of hoagies you'll serve. Add slices of provolone over each divided section.
- To the pan, add about 1 tablespoon of water and as smoke releases, cover the pan for 1-2 minutes until cheese fully melts.
- Place melted, cheesy meat mixture into toasted hoagie rolls and evenly spread creamy remoulade sauce on one side of the hoagie roll.
- Repeat these steps for remaining salmon cheesesteaks and enjoy!