16 Delicious Salmon Sandwich Recipes for Every Occasion

Craving something deliciously simple yet utterly satisfying? Look no further! Our roundup of 16 Delicious Salmon Sandwich Recipes is here to save your mealtime, whether you’re after a quick lunch, a fancy brunch, or a cozy dinner. From classic comforts to bold new twists, there’s a salmon sandwich for every taste and occasion. Dive in and discover your next favorite dish!

Classic Grilled Salmon Sandwich with Lemon Aioli

Mastering the art of a perfectly grilled salmon sandwich is simpler than you might think, especially when you have a zesty lemon aioli to complement the rich flavors of the fish. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 1 lb fresh salmon fillet (skin-on for extra flavor, but skinless works too)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (I find sea salt elevates the salmon’s natural taste)
• 1/2 tsp black pepper (freshly ground for the best aroma)
• 4 slices of sourdough bread (toasted to golden perfection)
• 1/2 cup mayonnaise (I prefer full-fat for creaminess)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tsp lemon zest (for that bright, citrusy kick)
• 1 garlic clove, minced (a small but mighty flavor booster)
• 1 cup arugula (for a peppery crunch)
• 1/2 avocado, sliced (adds a buttery texture)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to ensure a good sear without burning.
2. Brush the salmon fillet with extra virgin olive oil, then season both sides with salt and black pepper.
3. Place the salmon skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and the salmon releases easily from the grill.
4. Flip the salmon and cook for another 3-4 minutes, until the internal temperature reaches 145°F for perfect doneness.
5. While the salmon cooks, mix mayonnaise, lemon juice, lemon zest, and minced garlic in a small bowl to create the lemon aioli.
6. Toast the sourdough bread slices until golden and crisp, about 2 minutes per side.
7. Spread a generous layer of lemon aioli on each slice of toasted bread.
8. Layer the bottom slice with arugula, followed by the grilled salmon, and top with avocado slices before closing the sandwich with the second slice of bread.

Fresh off the grill, this sandwich offers a delightful contrast between the crispy, charred salmon and the creamy, tangy aioli. Serve it with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to impress.

Smoked Salmon and Cream Cheese Bagel Sandwich

On a bustling morning or a lazy weekend, nothing beats the classic combination of smoked salmon and cream cheese on a bagel. This recipe is a foolproof way to start your day with a touch of elegance and a lot of flavors.

Ingredients

• 1 everything bagel – toasting brings out its flavors.
• 2 tbsp cream cheese – I like it whipped for easier spreading.
• 2 oz smoked salmon – wild-caught has a superior taste.
• 1 tbsp capers – for that briny pop.
• 3 thin slices of red onion – they add a nice crunch.
• 1 tsp fresh dill – because dried just doesn’t compare.
• A squeeze of lemon juice – about 1/2 tsp, to brighten everything up.

Instructions

1. Slice the everything bagel in half horizontally.
2. Toast the bagel halves in a toaster or on a skillet over medium heat for 2-3 minutes until golden and crisp.
3. Spread 1 tbsp of whipped cream cheese evenly on each bagel half.
4. Layer 1 oz of smoked salmon on top of the cream cheese on each bagel half.
5. Scatter capers over the smoked salmon, distributing them evenly.
6. Place the thin slices of red onion on top of the capers.
7. Sprinkle fresh dill over the onions for a herby freshness.
8. Finish with a squeeze of lemon juice over each half to enhance the flavors.

Zesty and creamy, this smoked salmon and cream cheese bagel sandwich offers a delightful contrast of textures and flavors. Serve it with a side of mixed greens or enjoy it as is for a satisfying meal any time of the day.

Asian-Inspired Salmon Sandwich with Ginger and Soy

Amidst the hustle of daily life, finding a meal that’s both nourishing and exciting can be a challenge. This Asian-Inspired Salmon Sandwich with Ginger and Soy is a perfect blend of flavors and textures, offering a quick yet sophisticated option for any meal.

Ingredients

• 1 lb fresh salmon fillet (skin-on for extra flavor, but skinless works too)
• 2 tbsp soy sauce (I always reach for the low-sodium version to control the saltiness)
• 1 tbsp freshly grated ginger (the fresher, the better—it makes all the difference)
• 1 tbsp honey (for that perfect balance of sweet and savory)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 4 slices of whole grain bread (toasted to perfection)
• 1/2 cup thinly sliced cucumber (for a refreshing crunch)
• 1/4 cup mayonnaise (I like to mix in a bit of the grated ginger for an extra kick)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the soy sauce, grated ginger, and honey until well combined.
3. Place the salmon fillet on the prepared baking sheet and brush it generously with the soy sauce mixture.
4. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook the salmon to keep it moist.
5. While the salmon is baking, toast the whole grain bread until golden and crisp.
6. Spread a thin layer of the ginger-infused mayonnaise on each slice of toasted bread.
7. Once the salmon is done, let it rest for a couple of minutes before flaking it into large chunks.
8. Assemble the sandwich by layering the flaked salmon and sliced cucumber between the mayonnaise-slathered bread slices.
9. Cut the sandwich in half and serve immediately. Tip: Pair it with a side of sweet potato fries for a complete meal.

Unbelievably, the sandwich combines the umami richness of the salmon with the sharpness of ginger and the sweetness of honey, all balanced by the crisp cucumber. Try serving it open-faced for an elegant twist or pack it for a picnic—it’s versatile and always a hit.

Salmon BLT Sandwich with Avocado Spread

Ready to elevate your sandwich game with a twist on the classic BLT? This Salmon BLT with Avocado Spread combines the smoky goodness of salmon with the creamy texture of avocado, creating a dish that’s both nutritious and indulgent.

Ingredients

• 2 slices of whole grain bread – for a healthier twist, but sourdough works wonderfully too.
• 4 oz cooked salmon – I love using leftover grilled salmon for an extra smoky flavor.
• 2 strips of bacon – crispy is key here, so don’t skimp on the crunch.
• 1/4 avocado – ripe but firm, so it spreads easily without turning mushy.
• 1 tbsp mayonnaise – I prefer using light mayo to let the other flavors shine.
• 1 leaf of romaine lettuce – for that perfect crunch.
• 2 slices of tomato – heirloom tomatoes add a nice color and sweetness.
• Salt and pepper – just a pinch to taste, but remember the bacon adds saltiness.

Instructions

1. Start by toasting the whole grain bread until golden brown, about 2-3 minutes in a toaster set to medium.
2. While the bread toasts, mash the avocado in a small bowl with a fork until smooth. Season lightly with salt and pepper.
3. Spread the mashed avocado evenly on one slice of the toasted bread. This acts as a creamy base for your sandwich.
4. Layer the romaine lettuce leaf on top of the avocado spread, followed by the tomato slices.
5. Place the cooked salmon on top of the tomatoes. If using cold salmon, a quick 10-second microwave warm-up can enhance the flavor.
6. Add the crispy bacon strips on top of the salmon. Breaking them in half helps distribute the bacon evenly.
7. Spread mayonnaise on the other slice of toasted bread and place it mayo-side down on top of the bacon to complete your sandwich.
8. Press down gently on the sandwich to compact the layers slightly, making it easier to eat.
9. Cut the sandwich diagonally for a professional presentation and serve immediately.

Kindly note how the creamy avocado spread complements the smoky salmon and crispy bacon, creating a harmonious blend of textures and flavors. For an extra touch, serve with a side of sweet potato fries or a crisp green salad.

Herbed Salmon Sandwich with Dill and Cucumber

Gathering the freshest ingredients is the first step to creating a memorable Herbed Salmon Sandwich with Dill and Cucumber. This dish combines the richness of salmon with the crisp freshness of cucumber and the aromatic touch of dill, making it a perfect meal for any time of the day.

Ingredients

• 1 lb fresh salmon fillet (skin-on for extra flavor, but skinless works too)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp fresh dill, chopped (dried dill can be used in a pinch, but fresh is best)
• 1/2 cup cucumber, thinly sliced (English cucumbers are my favorite for their minimal seeds)
• 2 slices of whole grain bread (toasted to perfection)
• 1 tbsp mayonnaise (for a creamy texture)
• 1 tsp lemon juice (a splash of acidity brightens the dish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the salmon.
2. Place the salmon fillet on a baking sheet lined with parchment paper, skin side down if using skin-on.
3. Drizzle the salmon with extra virgin olive oil, then sprinkle evenly with salt and black pepper.
4. Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork. Tip: Avoid overcooking to keep the salmon moist.
5. While the salmon bakes, mix the chopped dill and lemon juice into the mayonnaise in a small bowl. This herbed mayo adds a flavorful punch.
6. Once the salmon is done, let it cool for a few minutes, then flake it into large pieces, discarding the skin if present.
7. Toast the whole grain bread slices until golden and crisp. Tip: Toasting the bread adds texture and prevents sogginess.
8. Spread the herbed mayo evenly on one side of each toast slice.
9. Layer the flaked salmon and cucumber slices on one piece of toast, then top with the second slice, mayo side down.
10. Cut the sandwich in half for easier eating. Tip: A serrated knife works best for clean cuts through the salmon.

Zesty and refreshing, this Herbed Salmon Sandwich offers a delightful contrast between the tender, flavorful salmon and the crisp cucumber. Serve it with a side of sweet potato fries or a simple green salad for a complete meal.

Spicy Sriracha Salmon Sandwich with Coleslaw

Creating a Spicy Sriracha Salmon Sandwich with Coleslaw is a delightful way to spice up your lunch routine. Combining the rich flavors of salmon with the kick of Sriracha and the crunch of coleslaw, this sandwich is a perfect balance of textures and tastes.

Ingredients

• 1 lb fresh salmon fillet (skin-on for extra flavor)
• 2 tbsp Sriracha sauce (adjust based on your heat preference)
• 1 tbsp honey (for a touch of sweetness)
• 1 tbsp soy sauce (I always use low-sodium to control saltiness)
• 1 cup coleslaw mix (pre-shredded saves time)
• 2 tbsp mayonnaise (extra creamy works best)
• 1 tbsp apple cider vinegar (for a tangy slaw)
• 4 brioche buns (toasted lightly for crunch)
• 1 tbsp olive oil (extra virgin is my go-to for frying)

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
2. In a small bowl, whisk together Sriracha, honey, and soy sauce to create the marinade.
3. Place the salmon fillet on a baking sheet lined with parchment paper, skin side down, and brush generously with the marinade.
4. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Tip: Don’t overcook to keep it moist.
5. While the salmon bakes, mix coleslaw mix, mayonnaise, and apple cider vinegar in a bowl to make the slaw. Tip: Let it sit for 5 minutes to soften slightly.
6. Heat olive oil in a pan over medium heat and toast the brioche buns until golden, about 2 minutes per side.
7. Once the salmon is done, let it rest for 2 minutes before assembling the sandwiches.
8. To assemble, place a piece of salmon on the bottom half of each bun, top with a generous amount of coleslaw, and cover with the top half of the bun.

Every bite of this sandwich offers a harmonious blend of spicy, sweet, and crunchy elements. Serve it with a side of sweet potato fries for an unbeatable combo.

Salmon Patty Sandwich with Tartar Sauce

Begin by gathering your ingredients for a delightful Salmon Patty Sandwich with Tartar Sauce, a dish that combines the richness of salmon with the creamy tang of homemade tartar sauce, perfect for a quick lunch or a hearty dinner.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (I find that hand-chopping gives the best texture)
• 1/2 cup breadcrumbs (I like using panko for extra crunch)
• 1 large egg, beaten (room temperature eggs blend more smoothly)
• 2 tbsp mayonnaise (extra virgin olive oil-based mayo is my preference for a lighter taste)
• 1 tbsp Dijon mustard (adds a nice sharpness)
• 1/4 cup finely diced red onion (for a bit of crunch and color)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground)
• 2 tbsp extra virgin olive oil (for frying, it’s my go-to for its flavor)
• 4 brioche buns, lightly toasted (the sweetness complements the salmon perfectly)
• 1/2 cup tartar sauce (homemade or store-bought, but homemade is always better)

Instructions

1. In a large bowl, combine the chopped salmon, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, red onion, lemon juice, salt, and black pepper. Mix gently until just combined; overmixing can make the patties tough.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a large skillet over medium heat until shimmering. Carefully add the patties and cook for 4-5 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
4. While the patties cook, lightly toast the brioche buns until golden. Tip: A quick toast enhances the bun’s texture and flavor.
5. To assemble, spread a generous amount of tartar sauce on the bottom half of each bun, place a salmon patty on top, and cover with the other half of the bun.

Here’s how this sandwich comes together: the salmon patty is moist and flavorful, with a crispy exterior that contrasts beautifully with the soft, sweet brioche bun. The tartar sauce adds a creamy, tangy element that ties everything together. For a creative twist, serve it with a side of sweet potato fries or a crisp green salad.

Open-Faced Salmon Sandwich with Ricotta and Honey

For a dish that combines simplicity with elegance, this open-faced salmon sandwich with ricotta and honey is a perfect choice. It’s a delightful way to enjoy the rich flavors of salmon paired with the creamy sweetness of ricotta and honey.

Ingredients

• 1 cup ricotta cheese (I love the creamy texture of whole milk ricotta for this recipe)
• 2 tbsp honey (local honey adds a lovely floral note)
• 4 slices of sourdough bread (toasted to perfection)
• 8 oz smoked salmon (wild-caught for the best flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp sea salt (for that perfect seasoning)
• 1/4 tsp black pepper (freshly ground)
• 1 tbsp fresh dill (chopped, for a burst of freshness)

Instructions

1. Preheat your oven to 350°F to toast the sourdough bread slices until golden, about 5 minutes.
2. While the bread is toasting, mix the ricotta cheese and honey in a bowl until well combined. Tip: Let the ricotta sit at room temperature for easier mixing.
3. Once the bread is toasted, drizzle each slice with extra virgin olive oil.
4. Spread the ricotta and honey mixture evenly over each slice of toasted bread.
5. Layer the smoked salmon on top of the ricotta mixture. Tip: Fold the salmon slices for a more textured presentation.
6. Sprinkle sea salt and black pepper over the salmon, then garnish with fresh dill. Tip: Add the dill just before serving to keep it vibrant.

Delight in the contrast of textures from the crispy bread to the creamy ricotta and the silky salmon. The honey adds a subtle sweetness that complements the smoky salmon beautifully. Serve this sandwich with a side of arugula salad for a complete meal.

Salmon and Egg Salad Sandwich

Ready to elevate your lunch game with a protein-packed delight? This Salmon and Egg Salad Sandwich combines flaky fish and creamy eggs for a satisfying meal that’s both nutritious and delicious.

Ingredients

• 2 cups cooked salmon, flaked (I love using leftover grilled salmon for its smoky flavor)
• 4 large eggs, hard-boiled and chopped (room temperature eggs peel easier, trust me)
• 1/4 cup mayonnaise (for creaminess, but Greek yogurt is a great substitute)
• 1 tbsp Dijon mustard (adds a nice tangy kick)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 4 slices whole grain bread (toasted to perfection)
• 1/2 cup arugula (for a peppery crunch)

Instructions

1. In a large mixing bowl, combine the flaked salmon and chopped eggs gently to keep the texture light.
2. Add the mayonnaise and Dijon mustard to the bowl, mixing until just combined to avoid breaking up the salmon too much.
3. Season the mixture with salt and black pepper, adjusting to your liking but remember the salmon might already be seasoned.
4. Toast the whole grain bread until golden and crisp, about 2-3 minutes in a toaster set to medium.
5. Lay a bed of arugula on two slices of the toasted bread, then evenly divide the salmon and egg mixture on top.
6. Top with the remaining slices of bread, press gently, and slice each sandwich in half for easy eating.

With its creamy texture and the contrast of the crispy arugula, this sandwich is a delight. Try serving it with a side of sweet potato fries for a complete meal that’s sure to impress.

Grilled Salmon Sandwich with Mango Salsa

Venturing into the world of grilled sandwiches brings us to a delightful combination of flavors with the Grilled Salmon Sandwich topped with Mango Salsa. This recipe is perfect for those looking to impress with minimal effort, offering a refreshing twist on the classic sandwich.

Ingredients

• 1 lb fresh salmon fillet (skin-on for extra flavor, but skinless works too)
• 1 cup diced mango (ripe but firm, for the perfect salsa texture)
• 1/4 cup diced red onion (soak in cold water for 10 minutes to mellow the bite)
• 2 tbsp chopped cilantro (stems included for more flavor)
• 1 tbsp lime juice (freshly squeezed, please!)
• 1/2 tsp salt (I swear by sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 slices of sourdough bread (thick-cut, for that satisfying crunch)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
2. Brush the salmon fillet with 1 tbsp olive oil and season with salt and pepper on both sides.
3. Grill the salmon skin-side down first for 4-5 minutes, then flip and cook for another 3-4 minutes until it flakes easily with a fork.
4. While the salmon cooks, mix mango, red onion, cilantro, lime juice, and a pinch of salt in a bowl to make the salsa. Let it sit to meld flavors.
5. Lightly brush the sourdough slices with the remaining olive oil and grill for 1-2 minutes per side until golden and crisp.
6. Assemble the sandwich by placing the grilled salmon on one slice of bread, topping generously with mango salsa, and covering with the second slice.

The grilled salmon offers a buttery texture that pairs beautifully with the sweet and tangy mango salsa, all hugged by the crisp sourdough. Serve it with a side of sweet potato fries for a complete meal that sings summer.

Salmon Sandwich with Pesto and Roasted Red Peppers

Alright, let’s dive into making a Salmon Sandwich with Pesto and Roasted Red Peppers. A perfect blend of flavors and textures, this sandwich is a delightful meal that’s both nutritious and satisfying. Follow these steps carefully to create a masterpiece that’s sure to impress.

Ingredients

• 2 salmon fillets (about 6 oz each, skinless for easier eating)
• 1/2 cup basil pesto (homemade or store-bought, but I swear by the fresh basil kind)
• 1/2 cup roasted red peppers (jarred is fine, but pat them dry to avoid a soggy sandwich)
• 4 slices of artisan bread (sourdough adds a nice tang, but any sturdy bread works)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the salmon.
2. Season the salmon fillets evenly with salt and black pepper on both sides.
3. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Once hot, add the salmon fillets.
4. Cook the salmon for 3-4 minutes on each side, or until the exterior is golden and the inside flakes easily with a fork. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. While the salmon cooks, lightly toast the bread slices to your preference for added texture.
6. Spread a generous layer of basil pesto on each slice of toasted bread.
7. Place a cooked salmon fillet on two of the bread slices, then top with roasted red peppers. Tip: Layering the peppers evenly ensures every bite is flavorful.
8. Close the sandwiches with the remaining bread slices, pesto side down.
9. Cut the sandwiches in half diagonally for easier handling and a more appealing presentation. Tip: Use a serrated knife for clean cuts without squishing the sandwich.

Combining the succulent salmon with the vibrant pesto and sweet roasted peppers creates a sandwich that’s bursting with flavors. The contrast between the crispy bread and tender filling makes each bite a delight. Serve it with a side of mixed greens or a crisp white wine for a complete meal.

Cold Smoked Salmon Sandwich with Capers and Red Onion

On a warm summer day, nothing beats the refreshing and sophisticated flavors of a cold smoked salmon sandwich, especially when it’s paired with the sharpness of capers and the crisp bite of red onion. Let me guide you through creating this delightful dish, step by step.

Ingredients

• 8 oz cold smoked salmon – I love the delicate, buttery texture of wild-caught salmon.
• 1/4 cup capers – Their briny pop is essential for balancing the richness of the salmon.
• 1/2 medium red onion, thinly sliced – Soaking them in ice water for 10 minutes tames their sharpness.
• 4 slices of artisan bread – A crusty sourdough or rye adds wonderful texture.
• 4 tbsp cream cheese – Room temperature for easy spreading.
• 1 tbsp extra virgin olive oil – My go-to for a subtle fruity note.
• 1 tsp fresh dill, chopped – It brings a light, herby freshness to the sandwich.

Instructions

1. Begin by soaking the thinly sliced red onion in a bowl of ice water for 10 minutes to mellow its flavor, then drain and pat dry.
2. Toast the artisan bread slices until golden and crisp, about 2-3 minutes per side in a toaster or under a broiler set to 350°F.
3. Spread 1 tbsp of room temperature cream cheese evenly on each slice of toasted bread.
4. Layer 2 oz of cold smoked salmon on two of the bread slices, ensuring even coverage.
5. Scatter the drained capers and prepared red onion slices over the salmon.
6. Drizzle each sandwich with 1/2 tbsp of extra virgin olive oil for added richness.
7. Sprinkle the chopped fresh dill over the top for a burst of color and flavor.
8. Top each prepared slice with the remaining bread slices, cream cheese side down, to complete the sandwiches.

Ready to enjoy, this sandwich offers a harmonious blend of textures and flavors—creamy, crunchy, briny, and fresh. For an extra touch, serve it with a side of mixed greens lightly dressed in lemon vinaigrette to complement the salmon’s richness.

Salmon and Avocado Sandwich with Lime Dressing

Alright, let’s dive into creating a refreshing and nutritious Salmon and Avocado Sandwich with Lime Dressing, perfect for a quick lunch or a light dinner. This recipe combines the richness of salmon with the creaminess of avocado, all brought together with a zesty lime dressing.

Ingredients

• 2 slices of whole grain bread – I find the nuttiness of whole grain complements the salmon beautifully.
• 4 oz cooked salmon, flaked – Freshly cooked salmon is ideal, but leftover grilled salmon works wonders too.
• 1/2 ripe avocado, sliced – The creamier, the better for spreading.
• 1 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 1 tbsp fresh lime juice – Freshly squeezed makes all the difference.
• 1/4 tsp salt – Just enough to enhance the flavors.
• 1/4 tsp black pepper – Freshly ground for that extra kick.
• 1/4 cup arugula – Adds a nice peppery crunch.

Instructions

1. In a small bowl, whisk together the extra virgin olive oil, lime juice, salt, and black pepper to create the dressing. Tip: Taste as you go to adjust the seasoning to your liking.
2. Toast the whole grain bread slices until golden and crisp, about 2-3 minutes in a toaster or on a skillet over medium heat. Tip: Keep an eye on the bread to prevent burning.
3. Spread the avocado slices evenly on one slice of the toasted bread. Tip: Mashing the avocado slightly can help it adhere better to the bread.
4. Top the avocado with the flaked salmon, then drizzle half of the lime dressing over the salmon.
5. Add the arugula on top of the salmon, then drizzle the remaining dressing over the arugula.
6. Place the second slice of toasted bread on top, press gently, and slice the sandwich in half if desired.

So simple yet so satisfying, this sandwich offers a delightful contrast of textures from the crisp bread, creamy avocado, and flaky salmon, all brightened by the tangy lime dressing. Serve it with a side of sweet potato fries for a complete meal that’s sure to impress.

Salmon Sandwich with Wasabi Mayo and Pickled Ginger

Delightfully simple yet packed with flavor, this salmon sandwich combines the richness of the fish with the kick of wasabi mayo and the tang of pickled ginger. Perfect for a quick lunch or a light dinner, it’s a dish that promises to satisfy with minimal effort.

Ingredients

• 2 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/4 cup mayonnaise (I prefer full-fat for creaminess)
• 1 tsp wasabi paste (adjust according to your heat preference)
• 1/4 cup pickled ginger (the pink kind adds a nice color contrast)
• 4 slices of whole wheat bread (toasted lightly for crunch)
• 1/2 tsp salt (sea salt flakes add a nice texture)
• 1/4 tsp black pepper (freshly ground for the best aroma)

Instructions

1. Preheat your skillet over medium heat and add the olive oil, swirling to coat the pan evenly.
2. Season the salmon fillets with salt and pepper on both sides. Tip: Pat the salmon dry with a paper towel before seasoning to ensure a crispy skin.
3. Place the salmon skin-side down in the skillet. Cook for 4 minutes without moving to get that perfect crispiness.
4. Flip the salmon and cook for another 3 minutes, or until the flesh is opaque and flakes easily with a fork. Tip: Resist the urge to move the salmon around; letting it sit ensures a golden crust.
5. While the salmon cooks, mix the mayonnaise and wasabi paste in a small bowl until well combined. Tip: Start with less wasabi and add more to taste—it’s easier to add heat than to take it away.
6. Toast the bread slices until golden and crisp, about 2 minutes per side in a toaster or on a dry skillet.
7. Spread the wasabi mayo on two slices of the toasted bread. Layer the cooked salmon and pickled ginger on top, then close with the remaining bread slices.

Salmon sandwiches offer a delightful contrast between the creamy, spicy mayo and the crisp, fresh pickled ginger. Serve with a side of sweet potato fries or a simple green salad for a complete meal that’s as pleasing to the eye as it is to the palate.

BBQ Salmon Sandwich with Caramelized Onions

For a dish that combines the richness of salmon with the sweet depth of caramelized onions, this BBQ Salmon Sandwich is a must-try. Follow these steps to create a sandwich that’s bursting with flavor and perfect for any occasion.

Ingredients

• 1 lb fresh salmon fillet (skin-on for extra flavor)
• 1 large onion, thinly sliced (yellow onions work best for caramelizing)
• 1/2 cup BBQ sauce (I swear by a smoky, homemade version)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 4 brioche buns (lightly toasted for that perfect crunch)
• 1 tsp salt (sea salt adds a nice texture)
• 1/2 tsp black pepper (freshly ground for the best aroma)

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 375°F, ensuring it’s hot enough to sear the salmon.
2. While the grill heats, season the salmon fillet with salt and black pepper on both sides, pressing the seasoning in gently.
3. Place the salmon skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and the salmon releases easily.
4. Flip the salmon and brush the top with BBQ sauce. Cook for another 3-4 minutes, or until the salmon is just opaque in the center.
5. Meanwhile, heat olive oil in a skillet over medium heat. Add the sliced onions and a pinch of salt, stirring occasionally for about 15 minutes until golden and caramelized.
6. Toast the brioche buns lightly on the grill for about 30 seconds per side, just until they have grill marks.
7. Assemble the sandwiches by placing a piece of salmon on the bottom bun, topping with a generous amount of caramelized onions, and the top bun.

Let the sandwich sit for a minute before serving to let the flavors meld together. The combination of the smoky BBQ salmon with the sweet onions and buttery brioche creates a symphony of textures and tastes. Try serving it with a side of crisp coleslaw to cut through the richness.

Salmon Sandwich with Sun-Dried Tomato and Basil

Unveiling a simple yet sophisticated dish that’s perfect for a quick lunch or a light dinner, this salmon sandwich combines the richness of the fish with the vibrant flavors of sun-dried tomato and basil. It’s a recipe that promises to delight your taste buds while keeping the cooking process straightforward and enjoyable.

Ingredients

• 2 salmon fillets (about 6 oz each, skinless for easier eating)
• 4 slices of whole grain bread (I love the nutty flavor it adds)
• 1/4 cup sun-dried tomatoes in oil, drained and chopped (the oil-packed ones are more flavorful)
• 1/4 cup fresh basil leaves, thinly sliced (tearing them releases more aroma)
• 2 tbsp mayonnaise (I prefer full-fat for creaminess)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and pepper to taste (freshly ground pepper makes a difference)

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp of extra virgin olive oil, ensuring the pan is evenly coated.
2. Season the salmon fillets lightly with salt and pepper on both sides. Place them in the skillet, cooking for about 4 minutes on each side or until the salmon flakes easily with a fork. Tip: Don’t overcrowd the pan to ensure even cooking.
3. While the salmon cooks, toast the whole grain bread slices until golden and crisp. This adds a delightful crunch to your sandwich.
4. In a small bowl, mix the mayonnaise with the chopped sun-dried tomatoes and sliced basil. This spread is the heart of the sandwich’s flavor.
5. Once the salmon is cooked, let it rest for a minute before assembling. This keeps it juicy. Then, flake the salmon into large pieces.
6. Spread the sun-dried tomato and basil mayonnaise on two slices of the toasted bread. Top with the flaked salmon and cover with the remaining bread slices.
7. Cut the sandwiches in half and serve immediately. Tip: Pair with a simple arugula salad for a complete meal.

Key to this sandwich’s appeal is the contrast between the tender, flaky salmon and the crisp bread, with the sun-dried tomato and basil adding a punch of flavor. For an extra touch, serve it with a side of pickled vegetables to cut through the richness.

Conclusion

Great flavors await in these 16 salmon sandwich recipes, perfect for any meal or gathering. Whether you’re craving something classic or adventurous, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share this roundup on Pinterest so fellow food lovers can enjoy these tasty creations too. Happy cooking!

Bella Bacinos