Salmon Fillet Sandwich Recipes

GRILLED SALMON SANDWICH WITH DILL SAUCE

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
• Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes.
• Whisk the mayonnaise, dill, and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf, and a remaining slice of toasted bread.

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 SALAD SANDWICHES

Steps:

• In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.

SALMON CROQUETTE SANDWICH

Steps:

• In a small bowl, combine egg, bread crumbs, garlic powder and smoked paprika. Add salmon and mix lightly but thoroughly. Shape into 2 patties. , In a large skillet, cook patties in oil over medium heat until browned, 5-6 minutes on each side. Spread cut sides of bagels with cream cheese; sprinkle with capers. Serve patties on bagels with tomato, red onion and, if desired, dill.

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.

SALMON 'SANDWICH'

Steps:

• Preheat oven to 400 degrees.
• Heat oil in skillet and add onion. Saute until it begins to soften. Then stir in walnuts and continue to saute until onion begins to brown.
• Stir in bread cubes and tomatoes and cook, stirring occasionally until bread cubes begin to soften and tomatoes release some of their juices.
• Stir in basil and vinegar and remove from heat.
• Arrange one salmon fillet on foil-lined pan, skin side down; top with stuffing mixture and pat down. Top with second fillet, skin side up. (The stuffing will hang out over the edges, but don't worry. Just serve it with the fish.) Bake for 20 to 25 minutes, until top fillet is cooked through but is still moist.

SALMON CLUB SANDWICH

Steps:

• In a small bowl, mix together the mayonnaise, lemon zest and juice, and some seasoning. Toast the bread, then spread 2 slices with the lemon mayo. Top the first slice with the radishes and avocado, then top with the second slice, followed by the salmon and a bit of rocket. Top with the remaining slice of toast and secure with cocktail sticks, if you like. Halve the sandwich and serve with the remaining rocket on the side.

SALMON FILLET SANDWICH

Steps:

• Brush salmon with 1 tsp olive oil and sprinkle with salt and pepper; grill or broil until browned and desired doneness, about 10 minutes.
• Mix remaining 1/2 tsp olive oil, mustard, brown sugar, soy sauce, and water; plate each serving with bread, top with arugula and salmon, drizzle with mustard sauce and serve.

SALMON CLUB SANDWICH

Steps:

• Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
• Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.
• Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.
• Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.