Grilled Salmon Sandwich Recipes

GRILLED SALMON SANDWICH WITH DILL SAUCE

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

Grilled Salmon Sandwich with Dill Sauce image

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

Ingredients

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

GRILLED SALMON SANDWICHES WITH HERBED MAYONNAISE

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

Grilled Salmon Sandwiches With Herbed Mayonnaise image

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.

Ingredients

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

OPEN-FACED GRILLED SALMON SANDWICHES

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

Open-Faced Grilled Salmon Sandwiches image

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.

Ingredients

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

GRILLED SALMON SANDWICHES

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

Grilled Salmon Sandwiches image

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.

Ingredients

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