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This easy baked Salmon Sandwich is ready from start to finish in just 20 minutes! Tender and juicy roasted salmon fillets are seasoned with Old Bay, and served with tartar sauce, lettuce and tomato on griddled brioche buns. Pair the sandwiches with potato chips, coleslaw, or a simple side salad for a quick and delicious homemade dinner — even on your busiest nights!
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 BLT sandwich with basil mayo, go for a classic patty melt, or sink your teeth into these crispy fried fish sandwiches!
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. Sounds like a dreamy weeknight recipe!
Salmon Sandwich Ideas
The good news is that these sandwiches are totally customizable! Take the idea and adapt the ingredients to make them your own. Instead of the Old Bay seasoning, try using our favorite all-purpose seasoning. A bbq seasoning would also be delicious! 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.
What bread goes best with salmon?
We love these salmon sandwiches on buttered and griddled brioche buns, but you can use just about any roll, bun, or bread that your family enjoys. Just make sure that it’s sturdy enough to stand up to a big salmon fillet and plenty of toppings! Other nice options include a French baguette, hoagie rolls, ciabatta rolls, croissants, or hamburger buns.
Ingredients
This is a quick overview of the simple salmon sandwich ingredients. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Salmon fillets: cook as many fillets as you need for your meal. You can make just one at a time, or increase the amount to serve 4, 6, or more.
- Olive oil: brush on top of the fish to help the seasoning adhere and to help it crisp up and brown in the oven.
- Seasoning: our favorite seafood seasoning, Old Bay, gives the fish a zesty kick. If you prefer, you can use all-purpose seasoning, a bbq rub, blackened seasoning, or even just kosher salt and freshly-ground black pepper.
- Butter: to spread on the buns before toasting.
- Brioche buns: our favorite bread for these restaurant-quality sandwiches.
- Lettuce, tomato and tartar sauce: simple toppings to complete the sandwiches. Use a store-bought tartar sauce or make your own with my recipe below. Mayonnaise or mustard will work, too!
How to Make a Salmon Sandwich
This easy salmon sandwich recipe comes together from start to finish in about 20 minutes, making it perfect for busy weeknights. Cook as many fillets as you need to make the exact number of sandwiches to suit your family. So convenient!
- Pat salmon dry with paper towels.
- Rub or brush with olive oil.
- Season with Old Bay (or other seasoning of choice).
- Roast in a 400°F oven for 8-11 minutes, or until the fish flakes easily with a fork.
- Toast the buttered buns while the fish is in the oven.
- Assemble the sandwiches by spreading the buns with tartar sauce and topping with salmon, lettuce and tomato.
What to Put on a Salmon Sandwich
The roasted salmon fillets are delicious with tartar sauce (make your own, or use a store-bought version), lettuce and tomato. You might like to add some thinly-sliced red onion or dill pickles as well. Instead of tartar sauce, try a Dijon or grainy mustard, mayonnaise, or this basil mayonnaise.
What goes with Salmon Sandwiches?
Serve the sandwiches with any of these easy sides:
- Green Salad with Red Wine Vinaigrette, Caesar Salad, or our favorite House Salad with Candied Pecans
- Coleslaw
- Broccoli Cauliflower Salad
- Tomato Salad with Basil and Balsamic or Tomato Cucumber Onion Salad
- Macaroni Salad or Easy Pasta Salad with Mayo, Lemon and Basil;
- Couscous Salad
- Potato Salad
- Baked Potato Wedges, French Fries or Potato Chips
- Refrigerator Dill Pickles
- Parmesan Roasted Cauliflower
- Roasted Broccoli or Broccoli and Cheese
- Roasted Asparagus or Sauteed Asparagus
- Amish Green Beans with Brown Butter or Southern-Style Green Beans
Storage
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!
Recipe Variations
- Grilled Salmon Sandwiches: follow this recipe for the perfect 15-minute grilled salmon, then assemble the sandwiches.
- Blackened Salmon Sandwiches: follow these instructions to make blackened salmon, then assemble the sandwiches.
- Seasoning: instead of Old Bay, season the fish with all-purpose seasoning, bbq rub, blackened seasoning, or a simple combination of kosher salt and freshly-ground black pepper.
- Bread: we love brioche buns, but any sandwich rolls or sturdy bread will work well. Try French baguette, hoagie rolls, ciabatta rolls, croissants, or hamburger buns.
- Salmon Sandwich Sauce: we love creamy tartar sauce, but other good options include mayonnaise, basil mayonnaise, Dijon mustard or another grainy mustard.
- Scale the recipe to accommodate the size of your family. Cooking for one? Prepare just one fillet. Cooking for six? Bake six salmon fillets to make six sandwiches.
Tips for the Best Salmon Sandwich Recipe
- 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.
- How to Bake a Juicy Salmon for Sandwiches: 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.
- Use fresh salmon or frozen salmon for this recipe. If starting with frozen salmon, make sure that it’s completely thawed before using. 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 certainly use salmon with the skin already removed.
- Garnish the fish with a squeeze of fresh lemon juice before assembling the sandwiches for a bright, acidic note.
More Easy Salmon Recipes to Try
- 4-Ingredient Brown Sugar Dijon Roasted Salmon
- Perfect 15-Minute Grilled Salmon
- Baked Salmon Fillet
- 5-Ingredient Blackened Salmon
- Salmon with Dill Sauce
- Teriyaki Salmon
- Parmesan Herb Baked Salmon
- Honey Soy Salmon
- Salmon Marinade with Lemon, Garlic and Herbs
Easy Salmon Sandwich
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
- 1 tablespoon Dijon or stone-ground mustard
- 1 tablespoon minced fresh dill or parsley, optional
- 1 ½ tablespoons freshly-squeezed lemon juice
- Salt and 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
- 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.
- How to Bake a Juicy Salmon for Sandwiches: 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.
- Use fresh salmon or frozen salmon for this recipe. If starting with frozen salmon, make sure that it’s completely thawed before using. 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 certainly use salmon with the skin already removed.
- Garnish the fish with a squeeze of fresh lemon juice before assembling the sandwiches for a bright, acidic note.
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!