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.
How Do I Make a Salmon Sandwich?
For this easy sandwich, we’re pan-searing the salmon, mixing together a quick yogurt sauce, and then layering everything between some toasted bread.
Salmon Sandwich with Dijon Sauce
- 1 tablespoon olive oil
- 2 pink salmon fillets (~4 oz each)
- pinch sea salt
- 4 slices bread (use gluten-free bread if needed)
- 2 lettuce leaves (optional)
- ½ tomato, thinly sliced (optional)
- ½ cup plain yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon capers
- ⅛ cup diced red onion
- ½ lemon, juiced
- pinch sea 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 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.