Salmon Sandwich Recipe

This Salmon Sandwich recipe layers grilled salmon, crisp butter lettuce and lemon-basil-dill mayonnaise on soft brioche buns. There is an oven option, too, so you can make a satisfying salmon sandwich whether or not you feel like firing up the grill.

A Salmon Sandwich That’s All About The Fish (And The Sauce!)

I’ve made a lot of salmon recipes over the years, but there’s something especially satisfying about turning a perfectly cooked fillet into a really good sandwich. And for me, that means starting with a thick piece of salmon, a soft brioche bun and a sauce that’s worth making from scratch.

The herb mayonnaise is what really brings this salmon sandwich together. Fresh basil, dill, lemon, garlic and Dijon give it plenty of bright flavor, while butter lettuce adds a little crunch to the sandwich, too. You don’t need a towering pile of toppings when the main ingredients are this good.

I know grilling salmon can feel intimidating. I remember worrying that the fish would stick to the grates or fall apart when I flipped it! But with a few simple precautions, it’s very manageable. I’ll show you how to make these sandwiches with grilled or baked salmon, so you can enjoy them any time of year.

Salmon Sandwich Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• salmon – ask for center-cut fillets if your fish counter allows it. A relatively even thickness makes grilling and assembling easier. Thin tail-end pieces can still be used in dishes where the fish is flaked, but they are less ideal as the main piece in a sandwich.
• canola oil – coats the fish before grilling and helps prevent it from sticking. Another neutral cooking oil also works.
• kosher salt and black pepper – season both the salmon and the herb mayonnaise.
• nonstick cooking spray – used on the grill grates for an additional layer of stick prevention.
• brioche hamburger buns – their soft, buttery texture complements the salmon. Choose buns that can comfortably hold the fillets.
• butter lettuce – adds a fresh, delicate crunch.
• mayonnaise – makes the creamy base for the herb sauce.
• fresh lemon juice – cuts through the richness of the mayo and salmon.
• fresh basil – adds a fragrant, slightly sweet note to the sauce.
• fresh dill – pairs naturally with salmon. If using dried dill, use half the amount of fresh dill called for.
• garlic – adds savory flavor to the mayo; mince it finely so it distributes evenly.
• Dijon mustard – gives the mayonnaise a little tangy sharpness without making it taste super mustard-y.

How To Make A Grilled Salmon Sandwich

Cooking salmon on the grill can feel tricky because the fillets are delicate. Clean grates, oil and one confident flip make the process much more manageable.

1. MIX. In a small bowl, stir together garlic, mayonnaise, lemon juice, basil, dill, Dijon mustard, salt and pepper to make the herb mayonnaise.
2. PREP GRILL. Brush the grill grates to remove any stuck-on bits, then preheat for direct cooking over medium-high heat.
3. DRY AND SEASON. Pat the salmon dry with paper towels. Rub oil all over the fillets and season on all sides with salt and pepper.
4. GRILL. Prepare the grill grates with nonstick cooking spray as directed in the recipe card. Place salmon on the grates, cover and cook 4 to 6 minutes, until beginning to turn opaque.
5. FLIP AND REST. Turn the salmon carefully with a heatproof spatula, cover and cook another 4 to 6 minutes, checking the thickest part with a thermometer. Remove from the grill and rest 5 minutes.
6. ASSEMBLE. Spread both halves of each brioche bun with herb mayonnaise. Add butter lettuce, one salmon fillet and the top bun. Serve immediately.

For more detailed fish-grilling technique, see my Grilled Sockeye Salmon recipe.

How To Bake Salmon For A Salmon Sandwich

No grill? Set oven to 400 degrees F. Line a small rimmed baking pan with foil, then lightly oil the foil or coat it with nonstick cooking spray. Place the salmon on the pan and season with salt and pepper.

Bake 16 to 18 minutes, or until the fish is cooked to your desired doneness, checking the thickest part. The exact time depends on the thickness of the fillets. Add the baked salmon to brioche buns with the herb mayonnaise and butter lettuce, just as you would with the grilled version.

Salmon Fish Sandwich Variations

• AVOCADO – tuck a few slices of ripe avocado beside the salmon for extra creaminess.
• PICKLED RED ONIONS – add Pickled Red Onions for acidity and crunch.
• SPICY MAYONNAISE – stir a little hot sauce or finely chopped jalapeno into the herb mayonnaise.
• ROASTED GARLIC – swap the herb mayo for Roasted Garlic Spread if you want a richer, more savory sauce.

What To Serve With Salmon Sandwiches

For a picnic-style meal, pair these sandwiches with Potato Salad Without Mayo or Mexican Street Corn Salad. Both are flavorful sides that can be made ahead.

If you want a fish-and-fries dinner, make Oven Baked Fries. In cooler weather, serve the sandwiches with a bowl of Colcannon Soup.

Make Ahead, Storage And Reheating

• Make Ahead: Stir together the herb mayonnaise up to 2 days in advance and keep in the refrigerator in an airtight container. Wash and dry the lettuce ahead, but assemble the sandwiches just before serving.
• Refrigerate: Keep leftover salmon separate from the buns, lettuce and mayonnaise. Refrigerate the fish uncovered until fully chilled, then cover and store for up to 1 day.
• Reheat: Place salmon in a covered baking dish in a 300 degree F oven until heated through. Assemble with fresh lettuce and chilled herb mayonnaise. Properly refrigerated cooked salmon is also good served cold.
• Freeze: Do not freeze assembled sandwiches. The lettuce and mayonnaise will lose their texture. You can freeze cooked salmon separately in an airtight freezer-safe container for up to 2 months, although freshly cooked salmon has the best sandwich texture.

Salmon Sandwich FAQs