Want to try a twist on the classic Philly cheesesteak? Give this Salmon Philly recipe a shot. Grilled salmon is mixed with sauteed onions and bell peppers and topped with melted Provolone cheese, all served on a crispy hoagie roll. Add a kick of heat with Momofuku Chili Crunch if desired and drizzle with Lane’s Sorta White BBQ Sauce for a tangy finish. With our Q-Nami Seasoning, this sandwich is guaranteed to be packed with flavor.
Remove the skin and season both sides of the salmon filet with Q-Nami Seasoning. Place on the griddle or skillet over medium to medium high heat for 4 minutes per side. Salmon should be partially cooked through and remove from heat.
Slice onions and bell peppers lengthwise and add them to the griddle/skillet with butter and begin to saute them.
As the veggies begin to soften add the salmon back to the griddle/skillet and begin to chop the salmon up. Add some momofuku chili crunch for added flavor. Continue cooking and mixing salmon together with the vegetables.
Once everything is mixed together well and cooked to your liking. Add Provolone cheese and allow it to melt over the mixture. While waiting for the cheese to melt place the hoagie inside down to toast.
Once cheese is melted add everything to the hoagie, drizzle with Lane’s Sorta White and enjoy.
