Spicy Wild Salmon Baguette with Crunchy Coleslaw

It was a completely ordinary Tuesday lunch. Standing in front of the open fridge, not in the mood for yet another salad, not up for anything complicated. Then there was that wild salmon – and suddenly the idea was there. A pinch of chilli flakes, some cream cheese, white cabbage from the vegetable drawer.

What actually makes a SPICY wild salmon baguette more than just a filled roll? It is a complete meal in one: high-quality protein, fresh vegetables, no hidden sugars, no ready-made sauces – put together consciously and on the table in under 20 minutes.

Why does homemade coleslaw taste so much better than the supermarket version? Because you decide what goes in – and what doesn't. In this recipe, cream cheese replaces mayonnaise entirely, without sacrificing any creaminess. This wild salmon baguette is ready before a pan of pasta water even comes to the boil.

Sound good? Let's get into it.

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Ingredients for the Spicy Wild Salmon Baguette with Coleslaw

For the salmon

• 0.5 tsp chilli flakes or fresh chilli, finely chopped

• 1 tsp olive oil

• 1 tsp lemon juice

• 200 g wild salmon fillet

• freshly ground black pepper, no extra Salt, since the salmon is already salted

• Optional: a pinch of smoked paprika for extra depth

For the crunchy Coleslaw

• 1 tsp apple cider vinegar

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• 120 g cream cheese, plain

• 120 g white cabbage or pointed cabbage, finely shredded

• 1 small carrot, grated

• Salt and pepper

• Optional: a squeeze of lime juice or a dash of sriracha for extra heat

For the Sandwich

• 1 handful of rocket or baby spinach

• 2 small wholegrain baguettes

• Optional: pickled red onions or cucumber slices

Flexi-Tipps

Compared to classic mayonnaise-based coleslaw, this cream cheese version contains significantly less saturated fat – with exactly the same creaminess. A small swap with a noticeable difference.

Vegan? No problem: swap the wild salmon for crispy fried oyster mushrooms or marinated teriyaki tofu. Replace the cream cheese with cashew cream cheese and you're fully plant-based.

Cabbage too firm? Massage it briefly with a pinch of salt and leave for 5 minutes – it softens up and absorbs the dressing far better.

Extra crunch? Stir a spoonful of pumpkin seeds or toasted sunflower seeds into the coleslaw.

Instructions for the Spicy Wild Salmon Baguette with Coleslaw

• Stir together the cream cheese, Dijon mustard, honey and apple cider vinegar until smooth.Fold in the shredded cabbage and grated carrot, season with salt and pepper.

  Tip: Make this now and let it sit – the longer it rests, the creamier and more flavourful it gets.

  
  

• Pat the wild salmon fillet dry with kitchen paper. Wild salmon from the North Atlantic is naturally leaner than farmed salmon and needs less heat to cook beautifully.Rub with olive oil, lemon juice, chilli flakes, salt and pepper on both sides.

  My trick: getting the fillet genuinely dry is what creates a crispy crust rather than a steamed surface.

  
  

• Heat a frying pan over medium-high heat and place the salmon skin-side down.

  Cook for 3 to 4 minutes until golden and crisp, flip and cook for a further 2 minutes.

  Take note: wild salmon should still be slightly translucent in the centre – overcooked, it dries out quickly. Leave to rest briefly, then break into chunks.

  
  

• Slice the baguettes open and toast the cut sides briefly in a dry pan.

  Tip: This keeps the bread from going soggy under the coleslaw.

  
  

• Spread the coleslaw generously across both halves. Layer rocket on top and place the salmon chunks over it. Finish with pickled red onions or cucumber slices if you like, and serve straight away.

Résumée

This spicy wild salmon baguette recipe proves that a genuinely satisfying lunch doesn't need complicated technique or a long shopping list – just a few good ingredients and a bit of timing. Why is wild salmon such a smart choice for flexitarians? It delivers natural omega-3 fatty acids, is inherently lean, and comes without artificial additives. Not an everyday replacement for meat – but a conscious, flavourful choice that is genuinely worth making.

Had a go at making it? Leave a comment below or share your result using the hashtag #Foodforflexitarians on Instagram!

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