Salmon Sandwich with Yogurt-Dill Sauce
Turn a whole, wild salmon fillet into an easy, casual dinner with this Mediterranean salmon sandwich recipe. Sauced with a healthy take on tartar sauce and topped with tender lettuce and pickles, these roasted salmon sandwiches are summery and light.
Servings: 4
Ingredients
For the salmon
- 1 1/2 pound thin salmon fillets, skinned and cut into 4- to 5-ounce portions
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt-free seafood seasoning
- 1/2 teaspoon Kosher salt (optional)
- 1/2 teaspoon freshly ground black pepper
- 1 head Butter Lettuce
- Quick Pickled Cucumbers
- 8 slices Challah or soft bread of your choice
For the Yogurt-Dill sauce
- 3/4 cup plain Greek yogurt
- 1/4 cup finely minced shallot
- 2 tablespoons finely chopped fresh dill or 1 tablespoon dry
- 1/4 cup drained capers, chopped
- Zest of 1 lemon
- 1 teaspoon extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Get ready. Position one oven rack in the center and one rack about 6 inches from the broiler. Preheat your oven to 400°F. Pat the salmon fillets dry with paper towels and place them on a foil lined baking sheet. Brush the foil and the filets on all sides with olive oil. Season each piece of salmon evenly with the seafood seasoning, plus a good pinch each of kosher salt and black pepper.
- Roast the salmon. Roast the salmon fillets until they’re opaque and flakes easily with a fork, 12 to 14 minutes, depending on how thick they are. Set the cooked salmon aside to rest for 5 minutes. Switch the oven to broil.
- Make the yogurt-dill sauce. In a small bowl, mix together the Greek yogurt, shallot, dill, capers, and lemon zest. Season to taste with salt and black pepper. Set aside.
- Toast the bread. Brush one side of each slice of bread with a thin layer of olive oil and lay them out, oil side up, on a second baking sheet. Broil the bread just until lightly browned and crisp on the oiled side, 1 to 3 minutes, watching closely to ensure it doesn’t burn. Remove from the oven.
- Assemble the sandwiches. Spread a generous layer of the yogurt sauce on the toasted side of each slice of bread. Place a few butter lettuce leaves and a few sliced pickles on four of the slices, then top with a piece of salmon. Close the sandwiches with the remaining bread. Serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Note: The Nutrition Facts for this recipe do not include bread because how thick you slice it and the kind you use will impact the caloric value.
- To grill the salmon: Preheat a grill or grill pan over medium-high heat. Oil the grates well and grill the salmon for 4 to 5 minutes per side, depending on thickness, until just cooked through.
Nutrition
Calories: 327kcal | Carbohydrates: 6.1g | Protein: 39g | Fat: 15.8g | Saturated Fat: 2.4g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 6.9g | Trans Fat: 0.003g | Cholesterol: 95.4mg | Sodium: 830.5mg | Potassium: 1065.4mg | Fiber: 1.6g | Sugar: 3.1g | Vitamin A: 1497.5IU | Vitamin C: 3.8mg | Calcium: 102.5mg | Iron: 2.5mg
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