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Square side shot of a baked salmon sandwich with lettuce, tomato, and tartar sauce on a brioche bun.
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Salmon Sandwich

This easy weeknight salmon sandwich is ready from start to finish in just 20 minutes!
Course Dinner, Lunch
Cuisine American
Keyword baked salmon sandwich recipe, Easy Salmon Recipe, salmon sandwich
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 696kcal
Author Blair Lonergan

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.
    Seasoning salmon fillets with Old Bay seasoning.
  • 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.
    Toasting brioche buns in a cast iron skillet.
  • Serve each salmon fillet on a toasted roll with lettuce, tomato, pickles, and tartar sauce.
    Horizontal side shot of an easy salmon sandwich on a dinner table.

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.
    Spreading tartar sauce on a toasted brioche bun.

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: 1sandwich | Calories: 696kcal | Carbohydrates: 39g | Protein: 38g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 252mg | Sodium: 548mg | Potassium: 701mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1144IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg