Description
This Grilled Salmon Salad Sandwich offers a delightful combination of smoky, tender salmon and a creamy, tangy herb-celery slaw, all nestled between buttery toasted brioche bread. Perfect for a quick lunch or light dinner, it balances fresh flavors with satisfying textures.
Ingredients
For the Grilled Salmon:
- 1 (8-ounce) salmon fillet, skin-on
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 tablespoon vegetable oil
For the Salmon Salad:
- 2 tablespoons cream cheese
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons chopped celery
- 2 tablespoons chopped green onions
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon grainy Dijon mustard
- ¼ teaspoon hot sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Herb-Celery Slaw:
- 1 cup chopped celery
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- 1½ tablespoons lemon juice
- 2 tablespoons mayonnaise
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Assembling:
- 4 slices brioche bread
- 2 tablespoons butter
Instructions
- Preheat the Grill: Prepare your grill to medium-high heat to ensure it’s hot enough for crisping the salmon skin and cooking the fish evenly.
- Season the Salmon: Rub the salmon fillet with garlic powder, paprika, 1 teaspoon salt, and ½ teaspoon black pepper, then drizzle with vegetable oil to keep it moist and flavorful during grilling.
- Grill the Salmon: Place the salmon skin side down on the grill. Cook for 5 minutes so the skin gets crispy. Flip and grill for another 3 minutes until the salmon is opaque and flakes easily. Then flip back to skin side and remove from the heat.
- Flake the Salmon: Allow the salmon to cool slightly, then carefully remove the skin and flake the flesh into bite-sized pieces, perfect for mixing into the salad.
- Prepare the Salmon Salad: In a bowl, combine the flaked salmon with cream cheese, sour cream, mayonnaise, chopped celery, green onions, lemon juice, lemon zest, grainy Dijon mustard, and hot sauce. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Mix well and set aside.
- Make the Herb-Celery Slaw: Toss together chopped celery, parsley, dill, lemon juice, mayonnaise, salt, and black pepper in a separate bowl. This slaw adds a fresh, zesty crunch to the sandwich.
- Toast the Brioche: Butter each slice of brioche bread and grill them for 1-2 minutes per side until lightly toasted and golden brown.
- Assemble the Sandwiches: Spread the salmon salad evenly onto two slices of toasted bread. Top each with 1 tablespoon of the herb-celery slaw, then cover with the remaining toasted bread slices.
- Serve: Plate the sandwiches with the remaining herb-celery slaw on the side. Add potato chips if desired for an extra crunchy accompaniment.
Notes
- Skin-on salmon fillet helps achieve a crispy texture when grilled but remove the skin before mixing the salad for a better mouthfeel.
- Adjust the hot sauce quantity based on your spice preference.
- Use fresh herbs for the slaw to maximize flavor.
- Brioche bread adds a rich and slightly sweet note; substitute with any soft sandwich bread if preferred.
- Butter the bread generously for a golden, flavorful crust when grilling.
- This sandwich is best enjoyed fresh but can be prepped ahead by making the salad components and assembling just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
