• Pat salmon* dry and season all over with salt and pepper. • Drizzle oil in a hot large pan. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. TIP: While the salmon cooks, move on to the rest of the recipe. • Once cooked, remove skin and discard; transfer salmon to a medium bowl. Using a fork, break salmon into pieces. Stir in chili sauce.

• Wash and dry produce. Roughly chop cilantro. Quarter lime. Trim and quarter cucumber lengthwise into spears.

• In a second medium bowl, toss together coleslaw mix, cilantro, mayonnaise, Sriracha, a squeeze of lime (big squeeze for 4), salt, and pepper. TIP: For a brighter flavor, add more lime.

• Halve and toast baguettes until golden; fill with salmon and as much spicy slaw as you like. • Serve with cucumber spears and any remaining spicy slaw on the side. Salmon is fully cooked when internal temperature reaches 145°.