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

Recipe by Health January 2014


Credit: Yaso + Junko

Recipe Summary

30 mins
20 mins
22 mins
1 hr 12 mins
Yield: 4 sandwiches (serving size: 1 sandwich)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

626 calories; fat 31g; saturated fat 4g; protein 48g; carbohydrates 46g; fiber 5g; cholesterol 104mg; iron 5mg; sodium 772mg; calcium 114mg.