Best Salmon Sandwiches With Chimichurri Mayo Recipes

SALMON SALAD SANDWICHES

Salmon Salad Sandwiches image

A creamy lemon and dill mixture combines with canned salmon to create these easy Salmon Salad Sandwiches. A delicious, no-fuss meal for lunch or dinner!

Provided by Valerie Brunmeier

Time 10m

Number Of Ingredients 11

Ingredients

12 ounces canned wild pink salmon (like Wild Planet or Kirkland brand (2 6-ounce cans))
⅓ cup mayonnaise
1 green onion (thinly sliced)
¼ cup finely diced celery
2 tablespoons fresh lemon juice
¾ teaspoon dried dill or 1 tablespoon fresh
½ teaspoon salt
8 slices of sturdy sandwich bread like focaccia, ciabatta, or sourdough
green leaf lettuce
thinly sliced cucumber
thinly sliced tomato

Steps:

Combine all the ingredients for the Salmon Salad in a bowl, mixing until well combined.
Layer the Salmon Salad on sturdy sandwich bread with your toppings of choice.

Nutrition Facts : ServingSize 1 sandwich, Calories 349 kcal, Carbohydrate 27 g, Protein 23 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 889 mg, Fiber 1 g, Sugar 1 g

SALMON SALAD SANDWICHES

Salmon Salad Sandwiches image

These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

3 ounces cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) pink salmon, drained, bones and skin removed
1/2 cup shredded carrot
1/2 cup chopped celery
Lettuce leaves
2 whole wheat buns, split
Sliced tomatoes

Steps:

In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.

Nutrition Facts : Calories 463 calories, Fat 29g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1158mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.

GRILLED SALMON SANDWICHES

Grilled Salmon Sandwiches image

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds fresh salmon fillets
Good olive oil
Kosher salt
Freshly ground pepper
1 cup good mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions, (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 teaspoons capers, drained
6 fresh white or brioche rolls (4-inch round)
1/4 pound mesclun mix or fresh basil leaves

Steps:

For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.

SALMON WITH MANGO CHIMICHURRI

Salmon with Mango Chimichurri image

Sweet, tangy mango shines in this take on a South American chimichurri. It's also delicious with boneless chicken breasts or shrimp for lunch or dinner.

Provided by Martha Stewart

Categories Salmon Recipes

Time 20m

Number Of Ingredients 7

Ingredients

1 mango, peeled, pitted, and diced small
1 bunch cilantro, finely chopped
1/2 teaspoon red-pepper flakes
1/4 cup vegetable oil, plus more for grilling
2 tablespoons lime juice
Salt and pepper
6 skin-on salmon fillets (2 pounds total)

Steps:

Stir together mango, cilantro, red-pepper flakes, oil, and lime juice; season with salt and pepper.
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season salmon with salt and pepper and lightly brush with oil. Grill, skin side up, until salmon begins to turn opaque, 4 to 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Transfer to a platter, spoon chimichurri over top, and serve.

Nutrition Facts : Calories 328 g, Fat 19 g, Fiber 1 g, Protein 30 g, SaturatedFat 3 g

SALMON CLUB SANDWICH

Salmon Club Sandwich image

Provided by Cheryl Alters Jamison

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

6 tablespoons mayonnaise
5 tablespoons minced fresh basil
1 teaspoon grated lemon peel
3 tablespoons olive oil
1 tablespoon fresh lemon juice
4 5- to 6-ounce skinless salmon fillets (each about 3/4 inch thick)
8 bacon slices
1 small red onion, sliced
8 1/2-inch-thick sourdough or country-style white bread slices (each about 5x3 inches)
8 tomato slices
8 lettuce leaves

Steps:

Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.
Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.
Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.