1½ pounds salmon fillet, skin removed
1 tablespoon lemon-and-pepper seasoning
¼ cup canola oil
2 tablespoons red wine vinegar
2 tablespoons spicy brown mustard
1 teaspoon sugar
1 (6-ounce) bag shredded red cabbage
2 scallions, sliced
¼ cup tartar sauce
¼ cup sweet chili sauce
¼ cup whipped cream cheese, softened
8 mini buns
Kosher salt, to taste
Black pepper, to taste
Preheat grill to medium-high heat.
Cut salmon fillet into 2-inch squares so that you get 8 portions. Season both sides of each salmon fillet with lemon and pepper seasoning.
Brush the grill grate with a paper towel that has been soaked in canola oil. Grill salmon 3 minutes per side or until just cooked through.
In a large bowl, whisk together the vinegar, mustard, and sugar. Add cabbage and sliced scallions and toss to coat.
In a small bowl, stir together the tartar sauce, sweet chili sauce, and cream cheese.
Spread about 1 teaspoon of sauce on the tops of the buns. Place salmon on bun and top with crispy slaw.