This restaurant-worthy grilled salmon sandwich is a perfect blend of flaky fish and herb-infused mayonnaise, all nestled in a soft, pillowy bun. As someone who loves creating new salmon recipes (like my crispy salmon patties), I’m excited to share this quick and easy sandwich that’s ready in under 30 minutes. Whether you’re grilling outdoors or baking in your kitchen, this recipe delivers incredible results every time!
Why You’ll Love This Salmon Sandwich
- Ready in less than 30 minutes
- Perfect flaky, tender salmon every time
- Herb-infused mayo adds amazing flavor
- Works beautifully grilled or baked
- Customizable with your favorite toppings
- Rich in protein and omega-3s
- Make-ahead friendly herb mayo
The magic of this sandwich starts with selecting thick, center-cut salmon fillets – they’re the key to getting that perfect, flaky texture. I prefer skinless fillets here, as they’re easier to work with and make for neater sandwiches. The herb mayonnaise is a game-changer – it’s creamy, fresh, and can be made up to 2 days ahead. If herbs aren’t your thing, try spreading the buns with creamy feta dressing or even cream cheese!
My favorite part is how versatile this recipe is. Top your sandwich with creamy avocado, tangy pickled onions, or spicy slaw. In summer, I love serving these with crispy potato chips or Mexican street corn salad. During colder months, a warm bowl of soup makes the perfect companion. The possibilities are endless!
Ingredients You’ll Need
Let me walk you through everything you’ll need to make these incredible salmon sandwiches! As someone who’s tested countless salmon recipes (including my favorite Cajun-spiced version), I’ve learned exactly what makes each ingredient shine.
- Salmon Fillets: The star of our show! I always reach for center-cut pieces, about 6 ounces each. They’re thicker and more uniform than tail pieces, which means more even cooking. Wild-caught offers amazing flavor, but farm-raised works beautifully too.
- Herb Mayonnaise: This is our secret weapon! Mix 1 cup mayo with fresh dill, parsley, and chives. Trust me – make extra because you’ll want to put it on everything. No fresh herbs? Dried work in a pinch, just use 1/3 of the amount.
- The Perfect Bun: I love brioche for its buttery softness, but any substantial bun that can hold up to our flaky fish works great. Toast them lightly – it makes such a difference!
- Fresh Garnishes: Crisp lettuce (I prefer butter lettuce), sliced tomatoes, and red onion add that perfect crunch and freshness.
Success Tips & Tricks
Just like my bang bang salmon bites, getting the texture perfect is key! Here are my tried-and-true tips after making this sandwich hundreds of times:
- Temperature Matters: Let your salmon sit at room temperature for 15 minutes before cooking. This helps it cook more evenly and prevents that white protein from seeping out.
- The Push Test: Don’t have a thermometer? Gently press the salmon with your finger – it should be firm but still give slightly, like pressing the tip of your nose.
- Seasoning Secret: Season your salmon just before cooking, not in advance. Salt too early can draw out moisture, affecting the final texture.
- Mayo Magic: Make your herb mayo at least an hour ahead – this lets the flavors meld together beautifully. It’ll keep for 2 days in the fridge in an airtight container.
Remember, the key to a perfect salmon sandwich is treating each component with care – from the way you handle the fish to how you build your layers. These little details make the difference between a good sandwich and an amazing one!
Step-by-Step Instructions
Let me walk you through my foolproof method for creating these incredible salmon sandwiches. I’ve made these countless times, and these steps never fail!
Grilling Method
- Start with a spotlessly clean grill – trust me, this makes all the difference!
- Brush your salmon fillets generously with canola oil and season with salt and pepper
- Preheat grill to medium-high (around 375-400°F)
- Just before cooking, spray the grill grates with nonstick spray
- Place salmon directly on grates and cook covered for 4-5 minutes
- Gently flip using a fish spatula (like my favorite crispy spicy salmon)
- Cook another 4-5 minutes until internal temperature reaches 125°F
Baking Method
- Preheat oven to 400°F
- Line a rimmed baking sheet with foil and spray with nonstick spray
- Place seasoned salmon on foil
- Bake for 16-18 minutes until flaky
Recipe Variations
While I love this recipe as-is, it’s super versatile! If you enjoy experimenting like I do with my salmon patties, here are some delicious ways to customize your sandwich:
Bread Options
- Brioche buns – my personal favorite for their buttery softness
- Ciabatta rolls – perfect when you want something heartier
- Whole grain rolls – for added nutrition
Topping Combinations
- California-style: avocado, sprouts, cucumber
- Spicy version: jalapeños, chipotle mayo, red onion
- Mediterranean: feta, olives, tomatoes (similar to my white fish recipe)
Sauce Alternatives
- Lemon-dill aioli
- Honey mustard
- Tartar sauce
- Sriracha mayo
Remember, these sandwiches are wonderfully adaptable – feel free to mix and match toppings based on what you have on hand!
FAQs & Final Thoughts
Frequently Asked Questions
While salmon is best served fresh off the grill or from the oven, you can prep the herb mayo and toppings ahead of time. If you need a quick weeknight option, try my bang bang shrimp tacos instead – they’re just as delicious!
The secret is triple protection! Start with a squeaky-clean grill, coat your salmon with oil, and give those grates a quick spritz of cooking spray just before placing the fish. I learned this technique through plenty of trial and error, and it works like a charm every time.
The salmon should flake easily with a fork but still be slightly pink in the center. For perfect doneness, aim for an internal temperature of 125°F. If you’re unsure, it’s better to slightly undercook than overcook – nobody likes dry salmon!
Final Thoughts
I can’t tell you how many times this salmon sandwich has saved dinner at my house! It’s become one of those recipes I keep coming back to, whether I’m craving something light but satisfying or hosting friends for a casual lunch.
What I love most about sharing this recipe is hearing how everyone puts their own spin on it. Some readers add crispy bacon, others pile on the avocado, and some keep it beautifully simple. There’s no wrong way to make it – just make it yours!
And hey, if you’re feeling nervous about grilling salmon for the first time, remember that I was once in your shoes too. Take a deep breath, follow the steps, and before you know it, you’ll be serving up restaurant-worthy sandwiches right from your own kitchen!
Salmon Sandwiches
Equipment (affiliate links)
- 1 Medium bowl
- 1 grill
- 1 Wire Brush
- 1 paper towels
- 1 Heatproof Spatula
Ingredients
For the Herb Mayonnaise:
- 1 clove garlic minced
- 0.75 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon finely chopped fresh dill
- 0.5 teaspoon Dijon mustard
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
For the Salmon Sandwiches:
- 4 skinless center-cut salmon fillets about 6 ounces each
- 2 tablespoons canola oil
- 0.5 teaspoon kosher salt
- 0.25 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 throughly 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 125 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.
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