Grilled Salmon Sandwich
Dwight and I are in love with this grilled salmon sandwich right now and I figure it might be a good idea to post this most awesome recipe. It’s super easy, healthy and delicious. It’s the perfect trifecta! It’s kinda strange to me now a days to like simple grilled salmon sandwich because back in the day I was served some pretty bad salmon and I stayed clear of it for years. And when I say years – until just a couple years ago. When I finally did start to dip my toes into eating salmon, I started with fresh, wild salmon that had never been frozen. It was definitely a game changer! I eventually bought some wild, frozen sockeye salmon filets from Whole Foods and that’s what I stick with when making this salmon sandwich and a lot of other recipes I make salmon for because I can’t really tell the difference.
There are a few things that are great about the frozen wild salmon section at Whole Foods.
1. It’s cheaper
2. It’s super convenient stocked in your freezer
3. You can load up on the tail ends which are perfect for ciabatta rolls or other larger rolls
And I don’t know about you, but I sure don’t want mostly bread in my sandwich. Probably because I kinda/sorta have an anal retentive side to me when it comes to making sandwiches ;).
For the grilled salmon sandwich toppings I stayed pretty traditional with some sliced red onions because they are perfect, sliced tomatoes, arugula because the peppery flavor cuts through the salmon and then I made a quick little dill and caper sauce. I’m sure there are a ton of recipes that are similar but why break something that’s not broken?
Related Recipe: Smoked Salmon on an Everything Bagel
Grilled Salmon Sandwich on Ciabatta
- 4 6-ounce salmon filets, preferably wild and tail ends
- 4 ciabatta rolls or brioche buns
- 1 tomato, sliced
- 1/2 red onion, sliced
- 1 cup sauce
- 1/2 lemon
- 1 tablespoon olive oil
- 1 cup mayo
- 1/4 cup capers
- 1 tablespoon chopped dill
- 1 teaspoon chopped parsley or basil (optional)
- Juice 1/2 lemon and reserve for the salmon
- pinch of salt
- dash of garlic powder
- Get the grill going to high. While it's heating, slice the ciabatta or rolls in half, brush some olive oil on them and grill for maybe 5 minutes on cut side down. Remove and set aside.
- Drizzle the remainder of the olive oil on the salmon and season with some salt. Throw on the grill for about 3 minutes on each side.
- So here's the thing - if you are able to multitask without burning things, when you are grilling the bread and salmon you want to be making the sauce and slicing the veggies. If you can't multitask - slice the veggies and make the sauce first.
- When the salmon is finished grilling remove and assemble you sandwich with some sauce, onion, tomato and arugula. Enjoy!
Low Carb, Pescatarian, Dairy Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Alcohol Free