There’s something deeply satisfying about biting into a perfectly grilled salmon sandwich, especially when it’s stacked high with fresh herbs, tangy lemon-caper spread, and crisp vegetables on toasted artisan bread. This Herbed Salmon Sandwich with Lemon-Caper Spread isn’t your average fish sandwich—it’s the kind of thing you’d expect to find at a coastal bistro, but it’s surprisingly easy to make right at home. This recipe brings together the delicate richness of salmon, the brightness of citrus and capers, and the comforting crunch of grilled bread for a truly unforgettable lunch or dinner. If you’ve been browsing salmon sandwich recipes and wondering which one to try next, this one deserves a spot at the top of your list.
Herbed Salmon Sandwich with Lemon-Caper Spread
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Total Time 27 minutes mins
Course Lunch, Main Course
Cuisine American, European
Servings 2 hearty sandwiches
Grill Pan or Outdoor Grill Ideal for getting that beautiful char on your salmon. A non-stick skillet works too if you're indoors.
Mixing bowls For prepping the marinade and the lemon-caper spread.
Spatula or tongs To flip the salmon without it breaking apart.
Toaster or pan For grilling or toasting your bread slices.
Knife and Cutting Board For slicing vegetables and herbs.
For the Herbed Salmon
- 2 skinless salmon fillets about 6 oz each
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon fresh parsley chopped
- Salt and black pepper to taste
For the Lemon-Caper Spread
- ½ cup mayonnaise
- 2 tablespoons plain Greek yogurt optional, for added tang
- 2 teaspoons capers chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
Sandwich Assembly
- 4 slices of sourdough bread or ciabatta rolls for a more rustic touch
- Butter or olive oil for toasting
- 1 small tomato sliced
- ½ small red onion thinly sliced
- 1 cup arugula or mixed greens
Optional: sliced avocado or cucumber for extra texture
Prepare the Herbed Salmon
Start by making the herb rub for the salmon. In a small bowl, mix olive oil, lemon juice, lemon zest, garlic powder, onion powder, smoked paprika, oregano, dill, and parsley. Season the salmon fillets with salt and pepper, then coat them with the herb mixture on all sides. Let it marinate for at least 10 minutes while you prep the spread.
Make the Lemon-Caper Spread
In a separate bowl, whisk together mayonnaise, Greek yogurt (if using), chopped capers, Dijon mustard, lemon juice, and zest. Season with salt and pepper. The spread should be creamy and bright—perfectly balancing the richness of the salmon. Chill until ready to use.
Grill the Salmon
Heat a grill pan over medium-high heat. Lightly oil the surface to prevent sticking. Place the salmon fillets on the grill and cook for about 4–6 minutes per side, depending on thickness, until cooked through and flaky. The internal temperature should hit 145°F. Remove and let rest for a minute before assembling the sandwiches.
Toast the Bread
Brush your sourdough slices or ciabatta rolls with butter or olive oil. Toast them on a skillet or grill until golden and crisp—this adds texture and keeps the sandwich from becoming soggy.
Assemble the Sandwich
Spread a generous amount of the lemon-caper spread on both slices of bread. Layer with arugula, tomato slices, red onion, and the grilled salmon. Add avocado or cucumber if using. Close the sandwich and press slightly to hold everything together.
Serve
Slice in half and serve immediately. This sandwich is best enjoyed warm, with the salmon still juicy and the spread melding into every layer.
Pairings
A sandwich this flavorful deserves some thoughtful pairings:
- Side Salad: A crisp fennel and apple slaw or a lemony kale salad with parmesan would complement the richness of the salmon.
- Chips or Fries: Try sweet potato fries or sea salt kettle chips for crunch.
- Soup: A bowl of chilled cucumber soup or a creamy tomato bisque makes for a cozy and satisfying combo.
- Drink: A crisp white wine like Sauvignon Blanc or a citrusy iced tea pairs beautifully with the bright lemon and herb flavors.
For a brunch-style twist, serve it open-faced like a smoked salmon toast, with a poached egg on top.
FAQs
1. Can I use canned salmon for this recipe?
While fresh or grilled salmon is ideal for flavor and texture, high-quality canned salmon can be used in a pinch. Just drain it well and mix it with the herb rub before lightly pan-searing or warming it.
2. Should I use salmon fillets with skin or skinless?
Skinless fillets are easier to work with for sandwiches. If using skin-on, grill skin-side down first and remove the skin before assembling.
3. What type of salmon is best?
Atlantic salmon is more mild and fatty, while sockeye has a bolder flavor. Either works well here. Just ensure it’s fresh and sustainably sourced. For a smoky twist, you could even substitute with smoked salmon to turn this into a smoked salmon sandwich with tomato and greens.
4. Can I make this into a salmon burger?
Absolutely! If you’re into salmon burgers recipe variations, form ground salmon into patties using similar herbs and spices. Grill the patty and serve with the same spread for a burger-style sandwich.
5. Can this sandwich be served cold?
It can, but it’s best warm. If you’re looking for a cold variation, think along the lines of smoked salmon sandwich ideas or even a classic smoked salmon grilled cheese served open-faced.
