Salmon Sandwich Recipes

SALMON SALAD SANDWICHES

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.

SALMON SALAD SANDWICHES

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.

SMOKED SALMON SANDWICH

Steps:

• Toast bread in a toaster or toaster oven.
• Spread cream cheese and goat cheese on 1 slice of toast. Add smoked salmon on top. Add olive oil, dill, and black pepper. Cover with lettuce and top with the other slice of toast.

GRILLED SALMON SANDWICH WITH DILL SAUCE

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.

SIMPLE SALMON SANDWICHES

Steps:

• Preheat oven to 375 degrees.
• In large bow combine, egg, salmon, bread or cracker crunbs, cheese, mayo, onion, lemon juice, salt, pepper and curry.
• Separate 1 can crescent dough into 4 rectangles, firmly pressing perforation to seal.
• Place rectangles 1 inch apart on ungreased cookie shee.
• Spread 1/4 of filling on each rectangle to within 1/2 inch of all edges.
• Separate remaining can of crescent dough into 4 rectangles, firmly pressing perforations to seal.
• Place over filling, sealing edges with fork.
• Bake a 37t degrees for 15-20 minutes until golden brown. Cut each sandwich into 2 triangles.
• Serve warm with sauce.
• To make sauce: Combine all ingredients in saucepan and heat over medium heat until smooth.

SALMON SANDWICH

Steps:

• Preheat the oven to 400 degrees F. Preheat a grill.
• Rub the salmon fillets with oil and thyme. Season with salt and pepper. Grill the salmon until marked on both sides and medium doneness, about 2 to 3 minutes per side. Remove from the grill and set aside.
• Cut the bread into 8 (1/2-inch thick) slices. Place the bread on a sheet pan and brush with olive oil. Place the bread in the oven and cook until lightly toasted, about 10 minutes.
• Remove the ends from the cucumber and slice in half horizontally. Slice on a mandoline into 1/8-inch thick slices.
• Spread the Salmon Remoulade on 2 slices of the toasted bread. Place the salmon on 1 slice of the bread. Top with a few slices of the cucumber and 2 slices of tomato. Toss the arugula with some of the House Dressing in a small bowl. Top the tomatoes with 1/4 of the arugula. Top with the other slice of bread and cut in half diagonally. Repeat with the remaining ingredients.
• Place the lemon aioli in a food processor. Add capers, mustards, ketchup, tarragon, red onion, dill, chives, basil, and smoked salmon and pulse until well combined. Taste for seasoning.
• In a food processor, combine the egg yolk, mustard, and roasted garlic and process. Add the lemon juice and pulse to combine. With the motor running, slowly add the oil until it is all added and the mixture is emulsified. Add the lemon zest and thyme and pulse to combine. Season with salt and pepper.
• In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.