Herbed Salmon Sandwich with Lemon-Caper Spread
Equipment
- 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.
Ingredients
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
Instructions
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.