Open Faced Grilled Salmon Sandwiches Recipes

GRILLED SALMON SANDWICHES

Steps:

• For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
• For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
• To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.

SALMON MELTS RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, combine salmon, celery, onions, dill pickle and pickle juice or relish, mustard, mayonnaise, and dill. Season to taste with salt, pepper, and hot sauce.
• In a toaster oven or broiler, toast the English muffin halves. Arrange toasted muffins cut side up on a baking sheet, and spread about 1/4 cup salmon salad mixture over each one. Top each with a slice of cheese.
• Place salmon melts in an oven or toaster oven set to broil, and broil until the cheese is melted and bubbling, about 4 minutes. Serve hot.
• Enjoy!

OPEN FACED SALMON SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Toast the bread for about 5 minutes then set aside to cool.
• Combine half the salmon and all the cream cheese in a blender or food processor and puree. Spread a thin layer of the cream cheese mixture on each slice of bread. Spoon the remaining spread into a piping bag fitted with a star tip, if desired.
• Top each slice of bread with smoked salmon. Using a 3-inch oval cutter cut out about 16 sandwiches. Pipe rosettes of the cream cheese mixture onto each of the sandwiches, and then press parsley around the edge of each oval of bread.
• Arrange the sandwiches on 4 plates. Garnish the sandwiches with cucumber and salmon roe and serve.

ELEGANT OPEN-FACED SMOKED SALMON SANDWICHES

Steps:

• Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
• Combine butter, scallion, parsley, and garlic in a small bowl.
• Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

GRILLED SALMON SANDWICH

Steps:

• Combine mustard and sugar in a small bowl. Stir in 1 1/2 tablespoons water. Add soy sauce and 1 teaspoon oil. Set aside.
• Heat a grill or grill pan until very hot. Brush salmon with remaining oil; season with salt and pepper. Grill for 5 minutes, or until browned. Turn and cook for another 5 minutes, or to desired doneness.
• Toast bread and place on plates. Top each with wilted arugula and a salmon fillet. Drizzle mustard sauce over top. Serve immediately.