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. You’ve probably seen it in the canned fish aisle, right next to the canned tuna.
Well, guess what– you can also buy high-quality fillets of this slightly leaner salmon! In fact, as much as I adore sockeye salmon, I probably eat more pink salmon than any other type of fish.
For one thing, it’s the most affordable type of wild Pacific salmon. It’s also delicious and has a mild flavor that’s easy to work with. 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: Check out this post: Types of Salmon: An Ultimate Guide.
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 more SALMON? Try these:
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.