This Seared Salmon Sandwich is made with seared pink salmon and a quick Dijon yogurt sauce, and is ready in 15 minutes!
Guys– I LOVE sandwiches. Sandwiches are THE BEST.
They’re basically an entire meal all wrapped up in a bread bow, ya’ know?
You’ve got protein, carbs, a sauce, and you can even pack them full of veggies. What’s not to love?!
Quite honestly, my favorite sandwiches are the ones that I don’t have to make. I like them best when I go out for lunch, order, pay, and then– all within a few minutes– I am handed a deli-fresh plate of sandwich deliciousness.
Recently, though, the hubs and I have been attempting to kind of, sort of, mostly…. stick to a budget. A budget that says. “You should eat at home more often.”
And so, with a newly-tightened budget-belt and a little determination, I’ve been making my own sandwiches at home.
These Easy Salmon Sandwiches are FAST, simple to prepare, and smothered in a homemade yogurt sauce.
What is Pink Salmon?
For these Easy Salmon Sandwiches, I like to use pink salmon fillets.
Pink salmon is the underappreciated fish in the salmon sea. BUT– it’s also the most affordable type of wild Pacific salmon.
When I want luxury, I go with sockeye salmon. When I want a quick and easy lunch– I stick with pink salmon.
Learn more about salmon: Wild Salmon vs. Farmed Salmon.
How Do I Make a Salmon Sandwich?
For this easy sandwich, we’re just searing the salmon, mixing together a quick yogurt sauce, and then layering everything between some toasted bread.
Need more help? Check out this tutorial on How to Pan-Sear Fish.
Ba-da-bing, ba-da-boom. Done.
Want SOUP with your sandwich? Try these:
Salmon Sandwich with Dijon Sauce
- 1 TB olive oil
- 2 pink salmon fillets (~4 oz each)
- 1 tsp salt
- 4 slices bread (use gluten-free bread if needed)
- 2 lettuce leaves (optional)
- 1/2 tomato, thinly sliced (optional)
- 1/2 cup plain yogurt
- 1 TB Dijon mustard
- 1 TB capers
- 1/8 cup diced red onion
- 1/2 lemon, juiced
- 1/4 tsp salt, to taste
- Pat salmon dry. Pat dry again. (Wet fish will not sear). Sprinkle both sides of fish with salt.
- Heat oil in a stainless steel or cast iron pan over medium-high heat, until oil begins to shimmer.
- Set salmon, skin side down, in hot pan. Sear, without touching or trying to move salmon, for approximately 4 minutes per 1/2 inch thickness. Salmon will begin to cook from the bottom up- turning from pale pink to whiter and more opaque. Salmon is ready to flip when the fish has cooked approximately 3/4 of the way through.
- Use a thin metal spatula to flip salmon. If salmon sticks to the pan, allow it to cook another 30 seconds and try again until it's loosened.
- Once salmon is flipped, sear it for about 1 minute. Remove salmon from pan. Flake the fillets apart.
- Toast bread, and set aside. Mix lemon juice and all remaining Dijon sauce ingredients together.
- Layer the flaked salmon, a generous dollop of yogurt sauce, sliced tomatoes, and lettuce in between the slices of bread to make two sandwiches. Cut sandwiches in half if desired, and serve immediately.