Grilled Salmon Sandwich Recipes

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GRILLED SALMON SANDWICH WITH DILL SAUCE



Grilled Salmon Sandwich with Dill Sauce image

I made this sandwich once, and have been hooked ever since! Once you get a rhythm, this is a quick and easy dinner. And tastes great hot or cold.

Provided by cathy a.

Categories     Seafood     Fish     Salmon

Time 25m

Yield 2

Number Of Ingredients 9

4 slices bacon
1 (1 pound) fillet salmon, cut into 2 portions
1 tablespoon olive oil
⅓ cup mayonnaise
1 teaspoon dried dill weed
1 teaspoon freshly grated lemon zest
4 slices country-style bread, toasted
4 slices tomato
2 green leaf lettuce leaves

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.

Nutrition Facts : Calories 930.9 calories, Carbohydrate 29.6 g, Cholesterol 145.2 mg, Fat 67 g, Fiber 2.2 g, Protein 50.7 g, SaturatedFat 12.6 g, Sodium 1079.3 mg, Sugar 4.1 g

GRILLED SALMON SANDWICHES



Grilled Salmon Sandwiches image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

2 pounds fresh salmon fillets
Good olive oil
Kosher salt
Freshly ground pepper
1 cup good mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions, (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 teaspoons capers, drained
6 fresh white or brioche rolls (4-inch round)
1/4 pound mesclun mix or fresh basil leaves

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 SANDWICH



Salmon Salad Sandwich image

'Tuna' salad sandwich with a twist (salmon)! Substitute to your liking to make it even more flavorful.

Provided by Dee Sweets

Categories     Seafood     Fish     Salmon

Time 25m

Yield 2

Number Of Ingredients 13

1 (6 ounce) can pink salmon, drained
½ cup Greek yogurt
¼ cup chopped celery
1 tablespoon Dijon mustard
½ teaspoon lemon juice
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch paprika, or to taste
1 onion, halved, divided
4 slices gluten-free bread slices, toasted
½ avocado, sliced, or to taste
1 cup baby spinach leaves

Steps:

  • Combine salmon, Greek yogurt, celery, mustard, lemon juice, garlic powder, salt, pepper, and paprika in a medium bowl.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize, 5 to 7 minutes per side. Remove from grill; slice when cool enough to handle.
  • Spread salmon salad over each slice of bread. Top with grilled onions, avocado, and baby spinach.

Nutrition Facts : Calories 613.5 calories, Carbohydrate 55.5 g, Cholesterol 48.7 mg, Fat 31.8 g, Fiber 10.9 g, Protein 27.2 g, SaturatedFat 5.9 g, Sodium 691.7 mg, Sugar 8.7 g

GRILLED SALMON SANDWICHES



Grilled Salmon Sandwiches image

When our family was all home, I made this recipe often. As the children grew up, it became more difficult to be together for a meal, but Sunday evenings were always ours. These delicious sandwiches helped make those meals special. -June Formanek, Belle Plaine, Iowa

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 sandwiches.

Number Of Ingredients 8

1 can (8 ounces) red or pink salmon, well drained
1/3 cup finely chopped celery
2 tablespoons sweet pickle relish, well drained
1/8 teaspoon ground pepper
1/4 cup mayonnaise
8 slices white or Italian bread
1 large egg
2/3 cup milk

Steps:

  • In a small bowl, combine the first five ingredients. Spread over 4 bread slices. Top with remaining bread., Beat egg and milk; dip sandwiches in mixture. Brown on a well-greased griddle or skillet on both sides. Serve immediately.

Nutrition Facts : Calories 376 calories, Fat 20g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 756mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein.

GRILLED SALMON SANDWICH



Grilled Salmon Sandwich image

Flat, wide fillets cut from the tail of the salmon work well for this open-face sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

2 tablespoons dry mustard
3 tablespoons packed light-brown sugar
1/2 teaspoon soy sauce
1 tablespoon olive oil
4 salmon fillets, about 6 ounces each
Salt and freshly ground black pepper
1/2 bunch arugula, leaves slightly wet
4 slices sourdough bread, crusts trimmed

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.

GRILLED SALMON SANDWICHES WITH HERBED MAYONNAISE



Grilled Salmon Sandwiches With Herbed Mayonnaise image

Herbed mayo offers a cool counterpoint to the smoky rub patted onto the fillets.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 11

Vegetable oil, for brushing
4 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed
Extra-virgin olive oil
1 tablespoon smoked paprika
1 tablespoon light-brown sugar
Coarse salt and freshly ground pepper
1/4 cup chopped fresh herbs, such as dill, parsley, basil, and/or chives
3/4 cup mayonnaise
4 seeded rolls, halved
Romaine lettuce leaves, sliced tomatoes, cucumbers sliced on the bias, and lemon wedges, for serving
Flaky sea salt, such as Maldon, for serving

Steps:

  • Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.
  • Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.

DELICIOUS GRILLED SALMON SANDWICHES



Delicious Grilled Salmon Sandwiches image

Make and share this Delicious Grilled Salmon Sandwiches recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs fresh salmon fillets
extra virgin olive oil
kosher salt
fresh ground pepper
1 cup good mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 teaspoons capers, drained
6 fresh white rolls (4-inch round) or 6 brioche bread (4-inch round)
1/4 lb mesclun or 1/4 lb fresh basil leaf

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.
  • (I like to toast the rolls on the grill too) Enjoy!

Nutrition Facts : Calories 517.9, Fat 22.8, SaturatedFat 4.4, Cholesterol 93.2, Sodium 810.9, Carbohydrate 40.2, Fiber 1.5, Sugar 3.6, Protein 36.7

OPEN-FACED GRILLED SALMON SANDWICHES



Open-Faced Grilled Salmon Sandwiches image

In my family, we love to fish. What better reward from a day of fishing than eating what you just caught? We make salmon in several ways, but this one is the family favorite. -Stephanie Hanisak, Port Murray, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 salmon fillets (1 inch thick and 5 ounces each), skin removed
3/4 cup mesquite marinade
1/4 teaspoon pepper
4 slices sourdough bread (1/2 inch thick)
1/4 cup tartar sauce
4 iceberg lettuce leaves
4 lemon wedges, optional

Steps:

  • Place fillets in an 8-in. square dish. Pour marinade over fillets; turn fish to coat. Let stand 15 minutes., Drain salmon, discarding marinade. Sprinkle salmon with pepper., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill salmon, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until fish just begins to flake easily with a fork., Grill bread, covered, over medium heat 1-2 minutes on each side or until lightly toasted. Spread with tartar sauce; top with lettuce and salmon. If desired, serve with lemon wedges.

Nutrition Facts : Calories 436 calories, Fat 17g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 1226mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.

GRILLED SALMON & CHEDDAR SANDWICHES



Grilled Salmon & Cheddar Sandwiches image

Make and share this Grilled Salmon & Cheddar Sandwiches recipe from Food.com.

Provided by Bekah

Categories     Lunch/Snacks

Time 15m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 6

1 lb smoked salmon
1 tablespoon onion, Grated
10 ounces cheddar cheese, Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each
1 tablespoon lemon juice
1/4 cup mayonnaise
8 slices French bread

Steps:

  • Mix the salmon with the onion, lemon juice, and mayonnaise.
  • Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese.
  • Add a top slice of bread and butter both sides of the sandwich generously.
  • Grill until brown, then turn and brown the other side, and the cheese is melted.
  • Serve hot.

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