Salmon Sandwiches
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.
Ingredients
For the Herb Mayonnaise:
- 1 garlic clove minced
- ¾ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon finely chopped fresh dill
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Salmon Sandwiches:
- 4 skinless center-cut salmon fillets about 6 ounces each
- 2 tablespoons canola oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Nonstick cooking spray
- 4 brioche hamburger buns split
- 4 butter lettuce leaves
Instructions
- Make the Herb Mayonnaise: In a medium bowl, stir together garlic, mayonnaise, lemon juice, basil, dill, mustard, salt and pepper.
- Make the Salmon Sandwiches: Brush grill with wire brush to remove any crumbs or crusty bits, then preheat grill for direct grilling over medium-high heat.
- Pat salmon fillets dry with paper towel. Rub salmon generously on all sides with oil, and then sprinkle with salt and pepper on all sides.
- Spray grill grates thoroughly with cooking spray. Place salmon directly on grill grates. Cover grill and cook 4 to 6 minutes or until fish is beginning to turn opaque.
- Using a heatproof spatula, carefully flip fish. Cover grill and cook 4 to 6 minutes longer or until internal temperature in the thickest part of the fish reaches 145 degrees F. Remove salmon from grill and let stand 5 minutes before building sandwiches.
- To serve, spread both halves of buns with Herb Mayonnaise. Divide lettuce over bottom halves of buns. Place 1 piece of salmon on each sandwich and top with top halves of buns. Serve immediately.
Notes
Oven Method: Preheat oven to 425 degrees F. Line rimmed baking pan with parchment paper. Prepare salmon with oil, salt and pepper as directed in Step 3. Place salmon on prepared pan and bake 10 to 14 minutes or until internal temperature in thickest part of fish reaches 145 degrees F. Let stand 5 minutes, then assemble sandwiches as directed in Step 6.
Calories: 715kcal, Carbohydrates: 23g, Protein: 39g, Fat: 51g, Saturated Fat: 7g, Polyunsaturated Fat: 26g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 111mg, Sodium: 1143mg, Potassium: 948mg, Fiber: 1g, Sugar: 4g, Vitamin A: 650IU, Vitamin C: 4mg, Calcium: 96mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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