This easy baked salmon sandwich includes a zesty Old Bay-seasoned salmon fillet, creamy tartar sauce, lettuce, and tomato on a griddled brioche bun. Best of all, the weeknight dinner is ready from start to finish in just 20 minutes!
Table of Contents
Looking for other great sandwich recipes? Check out this post on how to make a reuben, try our easy shrimp po’ boy, whip up a Southern tomato sandwich, go for a classic patty melt, try a club sandwich, or sink your teeth into these crispy fried fish sandwiches!
A Few Tips Before You Get Started
- We love a good fried fish sandwich on occasion, and we certainly enjoy grilled salmon during the warm weather months. But sometimes you need a quick and easy dinner that comes together in less than 30 minutes, doesn’t require a deep-fryer or a big pot of oil, and doesn’t even necessitate a trip out to the grill. Instead, you can just pop these seasoned salmon fillets into the oven for about 10 minutes, and then sink your teeth into restaurant-quality baked salmon sandwiches.
- Use fresh salmon or frozen salmon for this recipe. If starting with frozen salmon, make sure that it’s completely thawed before baking. You can thaw salmon in the refrigerator overnight or quickly thaw it by placing the salmon in a large Ziploc bag and submerging it in a bowl of cold water.
- Skin-on salmon works best because the skin provides a safety layer between the fish’s flesh and the hot pan, helping the salmon retain its juices and cook evenly. In a pinch, you can use salmon with the skin already removed.
- These sandwiches are customizable, so feel free to adapt the ingredients to make them your own. Cook as many fillets as you need for your meal. Instead of the Old Bay seasoning, try using our favorite all-purpose seasoning or bbq seasoning. Looking for something with a bit more spice? Blackened salmon sandwiches are incredibly tasty. And if you prefer cooking outdoors, these perfect grilled salmon fillets would be lovely on a toasted sandwich bun, too.
- Buttered and griddled brioche buns are a delicious option for serving the fish, but other nice options include a French baguette, hoagie rolls, ciabatta rolls, croissants, and hamburger buns.
How to Make a Salmon Sandwich
You’ll find detailed directions in the recipe card below, but here’s the overview:
- Pat the salmon dry with paper towels, drizzle with olive oil, and season with Old Bay or any of your other favorite herbs and spices.
- Roast the fish in a 400°F oven for 8-11 minutes, or until the fish flakes easily with a fork. To achieve a crisp exterior, transfer the salmon to the broiler at about the 8-minute mark. Broil for a couple more minutes, until the top is nicely browned and the salmon is cooked through. The total baking time will vary depending on the size and thickness of your fillets. You know the fish is done when it flakes easily with a fork. Be careful not to overcook the salmon or it will become dry.
- Toast the buttered buns in a cast iron skillet while the fish is in the oven. If you don’t want to deal with griddling the buns in a skillet, you can toast them in a toaster oven or regular oven.
- Assemble the sandwiches by spreading the buns with tartar sauce and topping with salmon, lettuce, and tomato slices. Make your own tartar sauce or use a store-bought version. You might like to add some thinly-sliced red onion or dill pickles as well. Garnish the fish with a squeeze of fresh lemon juice before assembling the sandwiches for a bright, acidic note. Instead of tartar sauce, try a Dijon or grainy mustard, mayonnaise, or this basil mayonnaise.
Serving Suggestions
Pair the sandwiches with a side of traditional coleslaw, a Caesar salad, Southern macaroni salad, easy pasta salad with mayo, lemon, and basil, tomato cucumber onion salad, easy potato salad, or crunchy potato chips.
More Salmon Recipes to Try
Honey Maple Glazed Salmon
33 minutes mins
Salmon Marinade with Garlic, Lemon, and Herbs
45 minutes mins
Dijon Mustard Salmon
15 minutes mins
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Salmon Sandwich
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
This easy weeknight salmon sandwich is ready from start to finish in just 20 minutes!
Ingredients
- 4 salmon fillets (about 5-6 ounces each)
- 1-2 tablespoons olive oil
- 1 teaspoon Old Bay seasoning, more or less to taste
- ¼ cup softened butter
- 4 brioche buns or other sandwich rolls
- Optional, for the sandwiches: lettuce, tomato, fresh lemon juice, and tartar sauce
OPTIONAL HOMEMADE TARTAR SAUCE (OR USE STORE-BOUGHT):
- 1 cup mayonnaise (we prefer Duke's brand)
- 1 tablespoon Dijon mustard or stone-ground mustard
- 1 tablespoon minced fresh dill or parsley, optional
- 1 ½ tablespoons freshly-squeezed lemon juice
- Kosher salt and ground black pepper, to taste
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick spray (or use parchment paper). Place salmon skin-side down on the prepared pan. Pat dry, then brush the top of each piece of salmon with olive oil. Season each fillet with about ¼ teaspoon of Old Bay. Roast in the oven for 8-11 minutes, or until the fish flakes easily with a fork.
- Meanwhile, spread butter on each half of the sandwich buns. Toast in a cast iron skillet or on a griddle over medium heat until golden brown, about 3-4 minutes.
- Serve each salmon fillet on a toasted roll with lettuce, tomato, pickles, and tartar sauce.
MAKE THE TARTAR SAUCE (OR USE STORE-BOUGHT):
- Stir together all ingredients. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.
Notes
Store any leftover cooked salmon fillets in an airtight container in the refrigerator for up to 3 days. Assembled sandwiches should be enjoyed immediately, since they will become soggy as they sit.
If you have leftover baked salmon, it’s great when mixed with mayonnaise, celery, salt, and pepper for a simple salmon salad. Make salmon salad sandwiches the next day!
Nutrition
Serving: 1sandwichCalories: 696kcalCarbohydrates: 39gProtein: 38gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 252mgSodium: 548mgPotassium: 701mgFiber: 1gSugar: 1gVitamin A: 1144IUVitamin C: 1mgCalcium: 73mgIron: 2mg
This recipe was originally published in October, 2021. It was updated in August, 2024.
Should I remove the skin before adding it to the sandwich? And would sliced avocado be good on this sandwich?
Hi Joyce,
Whether or not you leave the skin on is up to you! It’s completely safe to eat. We think avocado slices would make a great addition!