This is a Sweet Paul recipe and perfect when you have a crowd to feed.  However, the thought of using store bought buns is not for me, but that is a personal choice of course.  If you have the time to make your own brioche buns, I can promise you it is worth the effort.  (See recipe listing for brioche buns)

You’ll need

  • 3 tbs Sriracha
  • 2 tbs dried thyme
  • 2 tbs cumin seeds
  • 1 tbs sea salt or to taste
  • 1 lime (juice of)
  • 2 tbs rice vinegar
  • vegetable oil
  • 1 whole deboned salmon side with skin
  • ---
  • 1 lime (juice of)
  • 1 fennel bulb thinly sliced
  • ½ lemon (juice of)
  • BBQ sauce (I used a good store bought brand, but you can make your own)


  1. Heat your oven to 160ºC.
  2. In a bowl mix Sriracha, thyme, cumin seeds, salt, juice of 1 lime and rice vinegar.
  3. Oil an ovenproof dish with vegetable oil and place salmon skin-side down.
  4. Cover the salmon with the marinate mixture and bake for 30-35 minutes. The baking time can depend on the size of the salmon.
  5. Mix the fennel (include some of those finer leaves), juice of 1 lime, juice of ½ lemon and season to taste with salt.

Use a fork to shred the salmon, place on top of brioche bun, add fennel slaw and BBQ sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *