Flavorful Grilled Salmon Sandwich

Here is my tried-and-true grilled salmon sandwich recipe, with fresh salmon fillets, crispy lettuce, ripe tomatoes, and a homemade herb mayo spread, all tucked into toasted sourdough bread.

This sandwich has become my go-to lunch option when I want something that feels special but doesn’t take forever to make. I often prep extra salmon at dinner just so I can make these sandwiches the next day. Nothing beats a warm, toasty sandwich for lunch, right?

What Kind of Salmon Should I Use?

For a sandwich, you’ll want to look for salmon fillets that are about 4-6 ounces each and uniform in thickness so they cook evenly on the grill. Atlantic salmon tends to be milder in flavor and works great in sandwiches, while sockeye has a stronger taste and deeper color if you want something more bold. Fresh or frozen salmon both work fine here – if using frozen, just make sure to thaw it completely in the fridge overnight and pat it dry before grilling. When shopping, look for fillets that have firm, bright flesh without any brown spots or strong fishy smell.

Options for Substitutions

This sandwich recipe is pretty adaptable – here are some easy swaps you can try:

• Salmon fillets: While salmon makes this sandwich special, you can use other firm fish like mahi-mahi, cod, or even grilled tuna. Just adjust cooking time based on the thickness of your fish.
• Butter lettuce: Any leafy green works here – try romaine for extra crunch, arugula for a peppery kick, or mixed greens. Just avoid iceberg lettuce as it’s too watery.
• Fresh dill: No fresh dill? Use 1/4 teaspoon dried dill instead. You could also try fresh basil or tarragon for a different flavor profile.
• Mayonnaise: Greek yogurt makes a good substitute if you want something lighter – just know it’ll be a bit tangier. You can also try half mayo, half yogurt for the best of both worlds.
• Buns: Any bread works here – try ciabatta rolls, sourdough, or whole grain bread. Even pita pockets can work for a different twist.
• Olive oil: Feel free to use any neutral cooking oil like canola or vegetable oil, or even melted butter for brushing the fish.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling salmon for sandwiches is overcooking the fish, which can turn a perfectly good fillet into a dry, flaky mess – aim for an internal temperature of 145°F and remember that the fish will continue cooking slightly after you remove it from the heat. Starting with a clean, well-oiled grill grate is crucial, as salmon tends to stick easily, potentially ruining your perfectly portioned sandwich pieces. To prevent the dreaded sticking situation, let the salmon come to room temperature for 15-20 minutes before grilling, and resist the urge to flip it too early – when it’s ready to be turned, it will release easily from the grate. For the best sandwich assembly, make sure to pat the grilled salmon dry with paper towels before placing it on your bun, as excess moisture can make your bread soggy and affect the overall texture of your sandwich.

What to Serve With Grilled Salmon Sandwiches?

These hearty sandwiches pair perfectly with light, fresh sides that won’t overpower the delicate salmon flavor. A simple coleslaw made with crisp cabbage and a light vinegar dressing makes an excellent companion, while sweet potato fries offer a nice contrast to the lemony fish. For something green, try a cucumber and tomato salad dressed with just a touch of olive oil and herbs – it’s super refreshing and works great with the richness of the salmon. If you’re keeping things casual, a handful of kettle-cooked chips and some pickle spears on the side will do the trick just fine!

Storage Instructions

Keep Fresh: If you’ve got leftover grilled salmon, place it in an airtight container and pop it in the fridge for up to 2 days. Keep the buns, lettuce, and lemon-dill mayo separate to prevent everything from getting soggy. The mayo mixture can be stored in its own container in the fridge for up to 5 days.

Prep Ahead: Want to get ahead? Mix up the lemon-dill mayo a day before – it actually tastes even better when the flavors have time to mingle! You can also prep the salmon seasoning mix in advance, but I’d recommend grilling the salmon fresh when you’re ready to eat.

Serve Later: When you’re ready to enjoy your leftover salmon, serve it cold in the sandwich, or gently warm it in the microwave for about 30 seconds. Just remember not to heat it with the lettuce or mayo – add those fresh when assembling your sandwich.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 120-130 g
• Fat: 120-130 g
• Carbohydrates: 60-70 g

Ingredients

For the dill mayonnaise:

• 1/4 tsp salt
• 1/2 tsp grated lemon zest
• 1/2 tsp fresh dill (finely minced for best flavor)
• 1/2 cup mayonnaise (I prefer Hellmann’s for this recipe)
• 2 tsp lemon juice

For the salmon:

• 1 tbsp olive oil (or any neutral cooking oil)
• 1 tsp salt
• 4 sandwich-sized salmon fillets
• seasoning mix for poultry or fish

For assembly:

• 4 toasted buns
• butter lettuce leaves

Step 1: Prepare the Dill Mayo

Begin by mixing together all of the dill mayo ingredients in a bowl until well combined.

Once mixed, place the bowl in the refrigerator to chill while you prepare the rest of the meal.

Step 2: Preheat the Grill

Set your pellet grill to preheat at a temperature range of 425°-450°, following the specific directions provided by your grill’s manufacturer.

This will ensure that the grill is at the perfect temperature for cooking the salmon.

Step 3: Season the Salmon Fillets

Brush each salmon fillet lightly with olive oil to help the seasoning adhere and to add moisture.

Then, dust each fillet liberally with Fin & Feather Rub and a pinch of salt.

Ensure the seasoning is evenly distributed across the surface of each fillet.

Step 4: Grill the Salmon

Place the seasoned fillets on the preheated grill.

Cook the salmon until the internal temperature reaches 130°-135°, or adjust to your preferred level of doneness.

Use a meat thermometer for an accurate reading to ensure the salmon is cooked just right.

Step 5: Assemble the Sandwich

Once the salmon is cooked, remove the fillets from the grill and allow them to rest for about 5 minutes.

This lets the juices redistribute within the fish.

Meanwhile, spread some of the prepared dill mayo on the bottom half of the toasted buns.

Top with a grilled salmon fillet, add a layer of fresh lettuce, and finish with the top half of the bun.

Step 6: Serve and Enjoy

Serve the salmon sandwiches hot.

The combination of flavors from the dill mayo, perfectly grilled salmon, and fresh lettuce between toasted buns makes for a delicious meal.

Enjoy your grilled salmon sandwich immediately!