This seared salmon sandwich is made with seared pink salmon and a quick Dijon yogurt sauce, and is ready in 15 minutes!
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. It’s also the most affordable type of wild Pacific salmon.
When I want luxury, I go with sockeye salmon or King salmon. When I want a quick and easy lunch, I stick with pink salmon.
Want more pink salmon ideas? Try these: Salmon Caesar Salad, Pesto Salmon, and Pink Salmon Recipes.
Learn more about salmon: Wild Salmon vs. Farmed Salmon and Types of 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.
Ba-da-bing, ba-da-boom.
Done.
Serve this easy salmon sandwich along with a shaved brussels sprouts salad or a bowl of homemade tomato soup for a delicious and easy meal.
Need more help? Check out this tutorial on How to Cook Salmon and How to Pan-Sear Fish.
Salmon Sandwich with Dijon Sauce
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Ingredients
- 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)
- ½ tomato, thinly sliced (optional)
Dijon Sauce:
- ½ cup plain yogurt
- 1 TB Dijon mustard
- 1 TB capers
- ⅛ cup diced red onion
- ½ lemon, juiced
- ¼ tsp salt, to taste
Instructions
- 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 ½ 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 ¾ 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.
Love the sound of that sauce…so much better than mayo! This sandwich looks and sounds delish!
This looks really delicious. I like that this is super easy to make.
I love sandwiches too! I usually love mine with a coffee and sometimes potato chips 🙂 I’ve never made a salmon sandwich before, but this looks like a great way to mix things up. Love the capers!
Sarah, You are talking to the fish sandwich QUEEN! In Florida — fish sandwiches are as ubiquitous as seagulls on a beach. The place to go is the Lorelei in Islamorada (Florida Keys) very low-key, excellent margaritas and an epic fish sandwich. That said, I would eat yours from morning to night — and I wish I were joking.
I knew I liked you 😉 If we’re ever down your way, I’ll check out that place!!!
You are making me crave some fish sandwiches, especially with that Dijon sauce! Sandwiches are a lot like salads for me, they actually can take a lot of work and ingredients so I like ordering them at restaurants so I don’t have to do anything. But I’d be willing to work for this.
As often as I eat salmon, I’ve actually never made it into a sandwich! I don’t know why that’s the case, because this sounds fabulous. I love that creamy Dijon sauce. What a great option for those nights when I don’t have a lot of time, but still want something nutritious and satisfying.