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Grilled Salmon Club

Photo: Yaso + Junko
Prep time 30 mins
Stand time 20 mins
Cook time 22 mins
Yield

Yield: 4 sandwiches (serving size: 1 sandwich)

A grilled salmon sandwich? You heard it right! Discover a delicious new way to eat your favorite grilled fish.

Ingredients

  • 1 1/2 pounds salmon fillet, with skin
  • 1 1/2 teaspoons toasted sesame oil
  • Salt and pepper
  • 1/2 teaspoon sesame seeds
  • 8 slices 7-grain sandwich bread
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons sriracha
  • 1 teaspoon lemon juice
  • 2 large tomatoes, thinly sliced
  • 1/4 cup bread-and-butter pickle slices
  • 2 cups baby arugula

Nutrition Information

  • calories 626
  • fat 31 g
  • satfat 4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 48 g
  • carbohydrate 46 g
  • fiber 5 g
  • cholesterol 104 mg
  • iron 5 mg
  • sodium 772 mg
  • calcium 114 mg

How to Make It

  1. When you buy salmon, ask fishmonger to remove skin and package it up for you. Cut salmon flesh into 4 pieces and rub with 1/2 tsp. sesame oil. Season with salt and pepper. Let stand at room temperature for 20 minutes.

  2. Preheat oven to 400°F. Line a small baking sheet with foil and lightly grease foil. Place salmon skin scale-side up in a single layer on baking sheet (cut in half to fit, if needed); rub with 1/2 tsp. sesame oil. Sprinkle with sesame seeds and season with a pinch of salt. Roast until skin is crispy and golden, about 15 minutes. Transfer salmon skin to a paper towel-lined plate to drain. Cut crosswise into baconlike strips.

  3. Preheat broiler. Brush bread with olive oil; broil until lightly browned, 45 to 60 seconds per side. In a bowl, mix mayonnaise with sriracha, lemon juice and remaining sesame oil.

  4. Preheat a grill pan over medium-high heat. Grill salmon, turning once, until just cooked through, 5 to 6 minutes. Transfer to a paper towel-lined plate and pat dry.

  5. Arrange bread on a cutting board and spread with sriracha mayonnaise. On 4 slices, arrange tomatoes, pickles, salmon, arugula and salmon-skin bacon. Close sandwiches and serve right away.