Salmon Fillet Sandwich Food

SALMON SALAD SANDWICHES

Salmon Salad Sandwiches image

These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

3 ounces cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) pink salmon, drained, bones and skin removed
1/2 cup shredded carrot
1/2 cup chopped celery
Lettuce leaves
2 whole wheat buns, split
Sliced tomatoes

Steps:

In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.

Nutrition Facts : Calories 463 calories, Fat 29g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1158mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.

GRILLED SALMON SANDWICH WITH DILL SAUCE

Grilled Salmon Sandwich with Dill Sauce image

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

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

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

SALMON CLUB SANDWICH

Salmon Club Sandwich image

Provided by Cheryl Alters Jamison

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

6 tablespoons mayonnaise
5 tablespoons minced fresh basil
1 teaspoon grated lemon peel
3 tablespoons olive oil
1 tablespoon fresh lemon juice
4 5- to 6-ounce skinless salmon fillets (each about 3/4 inch thick)
8 bacon slices
1 small red onion, sliced
8 1/2-inch-thick sourdough or country-style white bread slices (each about 5x3 inches)
8 tomato slices
8 lettuce leaves

Steps:

Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.
Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.
Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.

GRILLED SALMON SANDWICHES WITH HERBED MAYONNAISE

Grilled Salmon Sandwiches With Herbed Mayonnaise image

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

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

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.

SALMON SALAD SANDWICH FILLING

Salmon Salad Sandwich Filling image

A healthier alternative to traditional mayo-based salmon salad. This is from a chef friend of mine...

Provided by Moody

Categories Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 salmon fillet, poached (you can cheat and use canned salmon, but make sure its good!)
1 tablespoon extra virgin olive oil
1 tablespoon whole grain mustard
1/2 small tomatoes, seeded and chopped
1/2 small onion, chopped finely
salt
pepper

Steps:

Combine everything in a small bowl.
Salt and pepper to taste.
Spoon into a pita with some lettuce or spinach, onto whole grain bread, or into a wrap.

SALMON SALAD SANDWICHES

Salmon Salad Sandwiches image

A creamy lemon and dill mixture combines with canned salmon to create these easy Salmon Salad Sandwiches. A delicious, no-fuss meal for lunch or dinner!

Provided by Valerie Brunmeier

Categories Lunch Main Course Sandwiches

Time 10m

Number Of Ingredients 11

Ingredients

12 ounces canned wild pink salmon (like Wild Planet or Kirkland brand (2 6-ounce cans))
⅓ cup mayonnaise
1 green onion (thinly sliced)
¼ cup finely diced celery
2 tablespoons fresh lemon juice
¾ teaspoon dried dill or 1 tablespoon fresh
½ teaspoon salt
8 slices of sturdy sandwich bread like focaccia, ciabatta, or sourdough
green leaf lettuce
thinly sliced cucumber
thinly sliced tomato

Steps:

Combine all the ingredients for the Salmon Salad in a bowl, mixing until well combined.
Layer the Salmon Salad on sturdy sandwich bread with your toppings of choice.

Nutrition Facts : ServingSize 1 sandwich, Calories 349 kcal, Carbohydrate 27 g, Protein 23 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 889 mg, Fiber 1 g, Sugar 1 g

GRILLED SALMON SANDWICH

Grilled Salmon Sandwich image

Flat, wide fillets cut from the tail of the salmon work well for this open-face sandwich.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 8

Ingredients

2 tablespoons dry mustard
3 tablespoons packed light-brown sugar
1/2 teaspoon soy sauce
1 tablespoon olive oil
4 salmon fillets, about 6 ounces each
Salt and freshly ground black pepper
1/2 bunch arugula, leaves slightly wet
4 slices sourdough bread, crusts trimmed

Steps:

Combine mustard and sugar in a small bowl. Stir in 1 1/2 tablespoons water. Add soy sauce and 1 teaspoon oil. Set aside.
Heat a grill or grill pan until very hot. Brush salmon with remaining oil; season with salt and pepper. Grill for 5 minutes, or until browned. Turn and cook for another 5 minutes, or to desired doneness.
Toast bread and place on plates. Top each with wilted arugula and a salmon fillet. Drizzle mustard sauce over top. Serve immediately.

GRILLED SALMON SANDWICHES

Grilled Salmon Sandwiches image

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds fresh salmon fillets
Good olive oil
Kosher salt
Freshly ground pepper
1 cup good mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions, (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 teaspoons capers, drained
6 fresh white or brioche rolls (4-inch round)
1/4 pound mesclun mix or fresh basil leaves

Steps:

For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.

HERB-ROASTED SALMON FILLETS

Herb-Roasted Salmon Fillets image

Provided by Erica Ngao

Categories Main Courses

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 salmon fillets ((6 oz each))
4 garlic cloves (minced)
1 tbsp minced fresh rosemary (or 1 teaspoon dried rosemary, crushed)
1 tbsp olive oil
2 tsp teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
3/4 tsp salt
1/2 tsp pepper

Steps:

Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.

SALMON FILLET SANDWICH

Salmon Fillet Sandwich image

I've got a Dh who loves this open-faced sandwich. Chances are you know a guy who'd like it, too. Grilled salmon is served on sourdough with mustard sauce and arugula. Fifteen minutes!

Provided by sugarpea

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

8 -12 ounces salmon fillets, thin,wide pieces from tail of salmon fillet (or 2 each)
1 1/2 teaspoons olive oil, divided
salt & freshly ground black pepper
1 tablespoon dry mustard
1 1/2 tablespoons packed light brown sugar
1/4 teaspoon soy sauce
2 1/4 teaspoons water
2 slices sourdough bread, crusts removed,toasted
1/4 bunch arugula

Steps:

Brush salmon with 1 tsp olive oil and sprinkle with salt and pepper; grill or broil until browned and desired doneness, about 10 minutes.
Mix remaining 1/2 tsp olive oil, mustard, brown sugar, soy sauce, and water; plate each serving with bread, top with arugula and salmon, drizzle with mustard sauce and serve.

Nutrition Facts : Calories 401.1, Fat 10.8, SaturatedFat 1.6, Cholesterol 58.3, Sodium 511.3, Carbohydrate 45.3, Fiber 2.8, Sugar 10.5, Protein 29.5

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20 BEST GRILLED SALMON RECIPES | RECIPES, DINNERS AND EASY ...

Take a break from the BBQ sauce and marinate lean salmon fillets in a lemon, garlic, cumin and cayenne mixture. So tasty and ready in just 30 minutes!
From foodnetwork.com

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SALMON FILLET RECIPES MADE JUST LIKE OMA

Preheat oven to 400°F. Lightly grease baking pan. Place salmon in baking pan with skin side down. Brush mustard on salmon, season with salt and pepper. Mix breadcrumbs and olive oil in a small bowl. Gently spread mixture on top of each fillet. Bake, uncovered, until fish flakes easily, about 15 to 20 minutes.
From quick-german-recipes.com

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BEST GRILLED SALMON SANDWICHES RECIPES | BAREFOOT …

Directions. Step 1. For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
From foodnetwork.ca

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HOW TO FIX SALMON IN A SANDWICH? – GROUPERSANDWICH.COM

Skin side down, cut the salmon. Then add it to the pan. A fork should easily catch the flake of the fish that has been roasted for about 8 to 11 minutes. Make the butter spread to each half of the sandwiches. You will enjoy each salmon fillet paired with lettuce, tomato, pickles, and tartar sauce on a toasted roll.
From groupersandwich.com

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