20 Delicious Salmon Sandwich Recipes for Every Occasion

Craving something deliciously simple yet utterly satisfying? Look no further! Our roundup of 20 Delicious Salmon Sandwich Recipes for Every Occasion is here to transform your mealtime into a culinary adventure. Whether you’re after a quick lunch, a fancy brunch, or a cozy dinner, these recipes promise to delight your taste buds and inspire your inner chef. Dive in and discover your next favorite sandwich today!

Classic Smoked Salmon and Cream Cheese Sandwich

Venture into the world of simple yet sophisticated sandwiches with this classic smoked salmon and cream cheese delight. It’s perfect for a quick lunch or a fancy brunch, and you’ll love how easy it is to whip up.

Ingredients

• 8 oz of thinly sliced, high-quality smoked salmon
• 4 oz of smooth, creamy Philadelphia cream cheese
• 1 tbsp of fresh, zesty lemon juice
• 1 tsp of finely chopped, aromatic fresh dill
• 4 slices of artisanal, crusty sourdough bread
• 1/2 cup of crisp, peppery arugula
• 1 tbsp of rich, golden extra virgin olive oil

Instructions

1. In a small bowl, mix the cream cheese, lemon juice, and fresh dill until well combined. Tip: Let the cream cheese sit at room temperature for 10 minutes before mixing for easier blending.
2. Lightly toast the sourdough bread slices until golden and crisp, about 2 minutes per side in a toaster or on a grill pan. Tip: Brushing the bread with olive oil before toasting adds extra flavor and crunch.
3. Spread a generous layer of the cream cheese mixture on each slice of toasted bread.
4. Arrange the smoked salmon slices evenly over two of the bread slices. Tip: Fold the salmon slices slightly for a more textured bite.
5. Top the salmon with a handful of arugula, then cover with the remaining bread slices, cream cheese side down.
6. Cut each sandwich in half diagonally and serve immediately. Tip: For an extra touch, serve with a side of capers or thinly sliced red onions.

Absolutely delightful, the sandwich boasts a perfect balance of creamy, smoky, and fresh flavors with a satisfying crunch. Try serving it with a chilled glass of white wine for an elevated dining experience.

Grilled Salmon with Avocado and Aioli Sandwich

Absolutely nothing beats the combo of smoky grilled salmon and creamy avocado, especially when it’s all hugged by a toasty bun with a generous swipe of garlicky aioli. It’s the kind of sandwich that makes you close your eyes and just savor every bite.

Ingredients

• 1 lb fresh, skin-on salmon fillet
• 2 ripe avocados, sliced
• 1/2 cup homemade or store-bought aioli
• 4 soft brioche buns, lightly toasted
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 lemon, juiced

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush the salmon fillet with olive oil and season both sides with sea salt and black pepper.
3. Place the salmon skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy and the salmon releases easily from the grill.
4. Carefully flip the salmon and cook for another 3-4 minutes, or until the fish is just opaque in the center.
5. Remove the salmon from the grill and let it rest for 2 minutes. Then, flake it into large chunks, discarding the skin.
6. While the salmon rests, lightly toast the brioche buns on the grill for about 30 seconds per side until golden.
7. Spread a generous amount of aioli on the bottom half of each bun. Top with flaked salmon, avocado slices, and a squeeze of fresh lemon juice.
8. Cap with the top bun and serve immediately.

Flaky, buttery salmon meets the smooth richness of avocado, all brought together with the sharp tang of aioli. Try serving these sandwiches with a side of sweet potato fries for the ultimate comfort meal.

Spicy Sriracha Salmon and Cucumber Sandwich

Let’s dive into making a sandwich that’s both refreshing and packs a punch. This Spicy Sriracha Salmon and Cucumber Sandwich is your go-to for a quick, flavorful meal that doesn’t skimp on the heat or the crunch.

Ingredients

• 2 slices of artisanal whole grain bread, lightly toasted
• 1/4 cup of creamy avocado mayo
• 1 tbsp of fiery Sriracha sauce
• 4 oz of fresh, flaky salmon fillet, skinless
• 1/2 tsp of smoked paprika
• 1/4 tsp of sea salt
• 1/2 cup of thinly sliced, crisp English cucumber
• 1/4 cup of peppery arugula
• 1 tbsp of rich extra virgin olive oil

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp of rich extra virgin olive oil.
2. Season the fresh, flaky salmon fillet with 1/2 tsp of smoked paprika and 1/4 tsp of sea salt.
3. Place the salmon in the skillet, cooking for 4 minutes on each side until it’s golden and flakes easily with a fork. Tip: Don’t overcrowd the pan to ensure even cooking.
4. While the salmon cooks, mix 1/4 cup of creamy avocado mayo with 1 tbsp of fiery Sriracha sauce in a small bowl.
5. Spread the Sriracha mayo mixture evenly on both slices of lightly toasted artisanal whole grain bread.
6. Layer the bottom slice with 1/2 cup of thinly sliced, crisp English cucumber and 1/4 cup of peppery arugula.
7. Once cooked, place the salmon on top of the arugula, then cap with the second slice of bread. Tip: Let the salmon cool slightly to prevent the bread from getting soggy.
8. Cut the sandwich in half and serve immediately. Tip: Pair with a cold beverage to balance the heat.

Ready to enjoy? The contrast between the spicy, tender salmon and the cool, crunchy cucumber makes every bite a delight. Try serving it with a side of sweet potato fries for a complete meal.

Lemon Dill Salmon Salad Sandwich

Feeling like you need a refreshing yet satisfying meal? This Lemon Dill Salmon Salad Sandwich is your go-to for a quick, flavorful lunch that doesn’t skimp on taste or nutrition.

Ingredients

• 1 lb fresh, flaky salmon fillet
• 2 tbsp rich extra virgin olive oil
• 1/2 cup creamy mayonnaise
• 2 tbsp bright lemon juice
• 1 tbsp finely chopped fresh dill
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt
• 4 slices of artisanal whole grain bread
• 1 cup crisp, fresh arugula
• 4 thin slices of ripe avocado

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, drizzle with olive oil, and season with sea salt and black pepper.
3. Bake for 12-15 minutes, until the salmon is opaque and flakes easily with a fork. Tip: Don’t overcook to keep it moist.
4. Let the salmon cool slightly, then flake it into a large bowl, removing any skin.
5. In a small bowl, whisk together mayonnaise, lemon juice, and dill until smooth.
6. Pour the dressing over the flaked salmon and gently mix to combine. Tip: Fold gently to keep the salmon chunks intact.
7. Toast the whole grain bread slices until golden and crisp.
8. Layer the bottom slices with arugula, then the salmon salad, and top with avocado slices. Tip: The avocado adds a creamy texture that balances the tangy salmon.
9. Close the sandwiches with the remaining bread slices and press lightly.

Serve this sandwich with a side of sweet potato fries or a simple green salad for a complete meal. The combination of creamy avocado, tangy lemon dill salmon, and crisp arugula makes every bite a delightful mix of textures and flavors.

Teriyaki Glazed Salmon and Pineapple Sandwich

Alright, let’s dive into making this mouthwatering Teriyaki Glazed Salmon and Pineapple Sandwich that’s perfect for a quick lunch or a fancy dinner. You’re going to love how the sweet and savory flavors come together in this easy-to-make dish.

Ingredients

• 1 lb fresh, skin-on salmon fillet
• 1/2 cup homemade or store-bought teriyaki sauce
• 1 tbsp smooth Dijon mustard
• 1 tbsp rich honey
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 4 slices of fresh pineapple, about 1/2 inch thick
• 2 tbsp extra virgin olive oil
• 4 brioche buns, lightly toasted
• 1 cup crisp arugula
• 1/4 cup thinly sliced red onion

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 375°F.
2. In a small bowl, whisk together the teriyaki sauce, Dijon mustard, honey, black pepper, and sea salt. Tip: Adjust the honey based on how sweet you like your glaze.
3. Brush the salmon fillet with half of the teriyaki glaze on both sides. Tip: Let it sit for 5 minutes to absorb the flavors.
4. Grill the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the fish flakes easily with a fork.
5. While the salmon cooks, brush the pineapple slices with olive oil and grill for 2-3 minutes per side until caramelized.
6. Toast the brioche buns lightly on the grill for about 1 minute per side. Tip: Keep an eye on them to prevent burning.
7. Assemble the sandwiches by placing a handful of arugula on the bottom bun, followed by the grilled salmon, a slice of pineapple, and a few slices of red onion. Drizzle with the remaining teriyaki glaze.

Craving something sweet, savory, and a bit smoky? This sandwich delivers all that with the tender salmon, juicy pineapple, and the crunch of arugula and onion. Serve it with a side of sweet potato fries for the ultimate meal.

Salmon BLT with Maple Bacon and Arugula

Oh, you’re going to love this twist on the classic BLT. Imagine the smoky sweetness of maple bacon paired with the rich, buttery texture of salmon, all nestled between crispy toast and peppery arugula. It’s a game-changer for your lunch routine.

Ingredients

• 4 slices of thick-cut maple bacon
• 2 skinless salmon fillets (about 6 oz each)
• 1 tbsp of creamy Dijon mustard
• 1 tbsp of pure maple syrup
• 4 slices of artisan sourdough bread, toasted
• 1 cup of fresh arugula, lightly packed
• 2 tbsp of mayonnaise
• 1 ripe tomato, sliced into 1/4-inch rounds
• 1/2 tsp of sea salt
• 1/4 tsp of freshly ground black pepper
• 1 tbsp of olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the maple bacon slices on the prepared baking sheet and bake for 12-15 minutes, until crispy. Transfer to a paper towel-lined plate to drain.
3. While the bacon cooks, season the salmon fillets with sea salt and black pepper.
4. Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon and cook for 4 minutes per side, or until the fish flakes easily with a fork.
5. In a small bowl, whisk together the Dijon mustard and maple syrup. Brush this mixture over the cooked salmon.
6. Toast the sourdough bread slices until golden and crisp.
7. Spread mayonnaise on one side of each toast slice. Layer with arugula, tomato slices, the glazed salmon, and crispy bacon. Top with the remaining toast slices.
8. Cut each sandwich in half and serve immediately.

Bite into this sandwich and you’ll get a crunch from the toast, a burst of freshness from the arugula, and a delightful mix of sweet and savory from the salmon and bacon. Try serving it with a side of sweet potato fries for the ultimate meal.

Mediterranean Salmon Pita with Tzatziki

Just imagine biting into a perfectly grilled salmon, wrapped in a soft pita, with a dollop of cool tzatziki. It’s a Mediterranean dream that’s surprisingly easy to whip up at home.

Ingredients

• 1 lb fresh, skin-on salmon fillet
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 4 soft, whole wheat pitas
• 1 cup creamy, homemade tzatziki sauce
• 1 cup crisp, shredded lettuce
• 1/2 cup juicy, diced tomatoes
• 1/4 cup thinly sliced, crunchy red onions

Instructions

1. Preheat your grill to a medium-high heat of 375°F.
2. Brush the salmon fillet with olive oil and season both sides with black pepper and sea salt.
3. Place the salmon on the grill, skin side down, and cook for 4-5 minutes until the skin is crispy.
4. Carefully flip the salmon and cook for another 3-4 minutes until it’s just opaque in the center.
5. Remove the salmon from the grill and let it rest for 2 minutes before flaking it into large chunks.
6. Warm the pitas on the grill for about 30 seconds on each side until they’re soft and pliable.
7. Spread a generous amount of tzatziki sauce on each pita, then top with lettuce, tomatoes, and red onions.
8. Divide the flaked salmon among the pitas, fold, and serve immediately.

Tip: For extra flavor, add a squeeze of lemon over the salmon before serving. The combination of the smoky salmon, cool tzatziki, and fresh veggies makes every bite a delight. Try serving these pitas with a side of grilled veggies for a complete meal.

Salmon and Mango Salsa Wrap

Looking for a quick, flavorful meal that screams summer? You’ll love this salmon and mango salsa wrap—it’s fresh, easy, and packed with vibrant flavors.

Ingredients

• 1 lb fresh, skinless salmon fillet, cut into 1-inch cubes
• 1 ripe mango, diced into small, juicy pieces
• 1/2 red bell pepper, finely chopped for a sweet crunch
• 1/4 cup red onion, minced for a sharp bite
• 2 tbsp fresh cilantro, roughly chopped for a herby freshness
• 1 lime, juiced for a tangy zing
• 1 tbsp extra virgin olive oil, rich and smooth
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 4 large whole wheat tortillas, soft and pliable

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F, ensuring it’s hot enough to sear the salmon.
2. In a medium bowl, gently toss the salmon cubes with olive oil, sea salt, and black pepper until evenly coated.
3. Grill the salmon for 3-4 minutes per side, or until the edges are slightly crispy and the center is opaque. Tip: Don’t overcrowd the pan to get a perfect sear.
4. While the salmon cooks, mix the diced mango, red bell pepper, red onion, cilantro, and lime juice in another bowl to create the salsa. Tip: Let the salsa sit for 5 minutes to allow the flavors to meld.
5. Warm the tortillas on the grill for about 30 seconds per side, just until they’re soft and pliable. Tip: Cover them with a towel to keep warm.
6. Assemble the wraps by dividing the salmon and mango salsa evenly among the tortillas, then fold them burrito-style.

Great for a light lunch or dinner, these wraps offer a delightful contrast between the tender, flaky salmon and the bright, chunky salsa. Serve them with a side of crispy sweet potato fries for an extra treat.

Open-Faced Salmon and Ricotta Toast

Wondering what to make for a quick yet fancy breakfast? This open-faced salmon and ricotta toast is your answer. It’s creamy, savory, and ready in minutes.

Ingredients

• 2 slices of artisan sourdough bread, toasted to golden perfection
• 1/2 cup of creamy whole milk ricotta cheese
• 4 oz of smoked salmon, thinly sliced
• 1 tbsp of rich extra virgin olive oil
• 1 tsp of fresh lemon zest, finely grated
• 1/4 tsp of finely ground black pepper
• 1 tbsp of fresh dill, chopped
• 1/2 tsp of flaky sea salt

Instructions

1. Preheat your oven to 350°F and place the sourdough slices on a baking sheet. Toast in the oven for 5 minutes until golden and crisp.
2. While the bread toasts, mix the ricotta cheese with lemon zest and black pepper in a small bowl until well combined.
3. Once the bread is toasted, let it cool for a minute, then drizzle each slice with extra virgin olive oil.
4. Spread the ricotta mixture evenly over each slice of toast.
5. Layer the smoked salmon on top of the ricotta, folding the slices for a rustic look.
6. Sprinkle the chopped dill and flaky sea salt over the salmon.
7. Serve immediately, garnished with an extra twist of black pepper if desired.

Open your taste buds to the creamy texture of ricotta paired with the smoky salmon. The fresh dill and lemon zest add a bright contrast, making each bite a delightful experience. Try serving it with a side of arugula for a peppery kick.

Salmon Burger with Chipotle Mayo

Delicious doesn’t even begin to cover it—this salmon burger with chipotle mayo is a game-changer for your weeknight dinners. You’ll love how the flavors come together, creating something truly special.

Ingredients

• 1 lb fresh, skinless salmon fillet, finely chopped
• 1/4 cup panko breadcrumbs, lightly toasted
• 1 large farm-fresh egg, beaten
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup mayonnaise
• 1 tbsp chipotle in adobo sauce, finely minced
• 1 tsp fresh lime juice
• 4 soft brioche buns, lightly toasted
• 1 ripe avocado, sliced
• 1 cup baby arugula

Instructions

1. In a large bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, black pepper, and sea salt. Mix gently until just combined—overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully add the patties and cook for 4 minutes on each side, or until golden brown and cooked through.
4. While the patties cook, whisk together the mayonnaise, minced chipotle, and lime juice in a small bowl to make the chipotle mayo.
5. Spread a generous amount of chipotle mayo on the bottom half of each toasted brioche bun. Top with a salmon patty, a few slices of avocado, and a handful of baby arugula. Cover with the top half of the bun.

You’ll be amazed by the juicy texture of the salmon paired with the creamy, spicy mayo. Try serving these burgers with sweet potato fries for a meal that’s sure to impress.

Salmon and Egg Salad Sandwich

Got a hankering for something both hearty and refreshing? This salmon and egg salad sandwich is your go-to for a quick, satisfying meal that doesn’t skimp on flavor or texture.

Ingredients

• 1 cup flaked, cooked salmon (wild-caught for the best flavor)
• 2 large farm-fresh eggs, hard-boiled and chopped
• 1/4 cup mayonnaise (creamy and rich)
• 1 tbsp fresh lemon juice (bright and zesty)
• 1/4 cup finely diced celery (crunchy and fresh)
• 1 tbsp chopped fresh dill (fragrant and herby)
• 1/2 tsp finely ground black pepper
• 4 slices whole grain bread (toasted to perfection)
• 1 cup arugula (peppery and crisp)

Instructions

1. In a medium bowl, gently mix the flaked salmon and chopped eggs with a fork, keeping some texture.
2. Add the mayonnaise, fresh lemon juice, diced celery, chopped dill, and black pepper to the bowl. Stir until just combined. Tip: Don’t overmix to keep the salad chunky.
3. Toast the whole grain bread until golden and crisp, about 2-3 minutes in a toaster set to medium. Tip: Lightly butter the bread before toasting for extra flavor and crunch.
4. Layer the arugula on two slices of the toasted bread, then evenly divide the salmon and egg salad on top. Tip: For an extra kick, add a thin slice of red onion or a sprinkle of capers.
5. Top with the remaining slices of bread, press gently, and cut each sandwich in half diagonally.

Here’s the deal: the sandwich is a delightful mix of creamy, crunchy, and fresh, with the salmon and eggs providing a rich base that’s lifted by the lemon and dill. Serve it with a side of sweet potato fries or a simple green salad for a complete meal that’s anything but ordinary.

Asian-Inspired Salmon Banh Mi

Kickstart your culinary adventure with this Asian-Inspired Salmon Banh Mi, a vibrant twist on the classic Vietnamese sandwich that’s bursting with flavors and textures. You’ll love how the tender, flaky salmon pairs with the crisp, pickled veggies and the creamy, spicy mayo.

Ingredients

• 1 lb fresh, skin-on salmon fillet
• 1/4 cup rich, full-fat mayonnaise
• 1 tbsp sriracha sauce
• 1/2 cup thinly sliced, crunchy English cucumber
• 1/2 cup pickled carrots and daikon (quick-pickled with rice vinegar, sugar, and salt)
• 2 tbsp smooth, golden hoisin sauce
• 1 tbsp fresh, zesty lime juice
• 1 tsp finely minced, aromatic garlic
• 2 soft, airy baguettes, halved lengthwise
• 1/4 cup fresh, fragrant cilantro leaves
• 1 tbsp toasted, nutty sesame oil
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet skin-side down on the prepared baking sheet. Drizzle with sesame oil and season lightly with salt and pepper.
3. Bake the salmon for 12-15 minutes, until it’s just opaque and flakes easily with a fork. Let it cool slightly, then break into large chunks.
4. In a small bowl, whisk together mayonnaise, sriracha, and lime juice to create a spicy mayo. Taste and adjust the heat if needed.
5. Lightly toast the baguette halves in the oven for 3-5 minutes, until they’re warm and slightly crispy.
6. Spread hoisin sauce on the bottom half of each baguette, then layer with salmon chunks, pickled vegetables, cucumber slices, and cilantro leaves.
7. Drizzle the spicy mayo over the top, then close the sandwich with the other half of the baguette.
8. Serve immediately, or wrap tightly in parchment paper for a picnic-ready meal.

Out of the oven, this Banh Mi is a symphony of textures—crispy, creamy, and crunchy all at once. The salmon’s richness is perfectly balanced by the tangy pickles and the heat from the mayo, making every bite a delight. Try serving it with a side of sweet potato fries for an extra treat.

Salmon and Brie Croissant with Honey Mustard

Venture into a delightful breakfast or brunch with this salmon and brie croissant, drizzled with honey mustard. It’s a perfect blend of savory and sweet, ready in no time.

Ingredients

• 1 large, flaky croissant, fresh from the bakery
• 4 oz smoked salmon, thinly sliced
• 2 oz creamy brie cheese, sliced
• 2 tbsp honey mustard, smooth and tangy
• 1 tbsp fresh dill, finely chopped
• 1 tsp extra virgin olive oil, rich and fruity

Instructions

1. Preheat your oven to 350°F to warm the croissant slightly, making it even more flaky.
2. Slice the croissant in half horizontally, like you’re making a sandwich.
3. Drizzle the inside of both halves with extra virgin olive oil for a subtle richness.
4. Layer the smoked salmon evenly on the bottom half of the croissant.
5. Place the brie slices on top of the salmon, allowing it to melt slightly from the warmth of the croissant.
6. Drizzle honey mustard over the brie, adjusting the amount to your liking.
7. Sprinkle fresh dill over the top for a burst of flavor.
8. Close the croissant with the top half and press gently to combine all the ingredients.
9. Serve immediately while the croissant is still warm and the brie is slightly melted.

Flaky, creamy, and with a hint of sweetness, this croissant is a morning game-changer. Try pairing it with a crisp green salad for a light lunch twist.

Smoked Salmon and Pickled Red Onion Bagel

You know those mornings when you crave something a little fancy but still totally doable? This smoked salmon and pickled red onion bagel is your answer.

Ingredients

• 1 fresh everything bagel, sliced in half
• 2 oz high-quality smoked salmon, thinly sliced
• 1/4 cup pickled red onions, tangy and crisp
• 2 tbsp cream cheese, rich and smooth
• 1 tsp capers, briny and bold
• Fresh dill, finely chopped for a herby punch
• 1/2 tsp lemon zest, bright and citrusy

Instructions

1. Toast the everything bagel halves in a toaster or oven until golden and crisp, about 3 minutes at 350°F.
2. Spread 1 tbsp of cream cheese evenly on each bagel half.
3. Layer the smoked salmon slices over the cream cheese, covering the surface.
4. Scatter the pickled red onions and capers over the salmon for a burst of flavor.
5. Sprinkle the fresh dill and lemon zest on top for a fresh, aromatic finish.
6. Press the two halves together gently if you’re making a sandwich, or enjoy open-faced for an elegant presentation.

For an extra touch, serve with a side of crisp cucumber slices. The combination of creamy, smoky, and tangy flavors with the crunch of the bagel is unbeatable.

Salmon and Kale Caesar Wrap

Wondering what to make for a quick, nutritious lunch that doesn’t skimp on flavor? You’ve got to try this Salmon and Kale Caesar Wrap—it’s packed with goodness and comes together in no time.

Ingredients

• 1 cup of fresh, crisp kale, stems removed and leaves chopped
• 1/2 cup of creamy Caesar dressing, homemade or your favorite brand
• 1/4 cup of freshly grated Parmesan cheese, for that sharp, nutty flavor
• 1/2 lb of wild-caught salmon fillet, skin removed and cut into bite-sized pieces
• 1 tbsp of rich extra virgin olive oil
• 2 large whole wheat tortillas, warmed for extra pliability
• 1/2 tsp of finely ground black pepper, for a subtle kick
• 1/4 tsp of sea salt, to enhance all the flavors

Instructions

1. Heat the olive oil in a medium skillet over medium-high heat until shimmering, about 1 minute.
2. Add the salmon pieces to the skillet, seasoning with sea salt and black pepper. Cook for 3-4 minutes, flipping once, until the salmon is just opaque and flakes easily with a fork.
3. While the salmon cooks, toss the chopped kale with Caesar dressing in a large bowl, massaging the leaves gently to soften them slightly.
4. Divide the dressed kale between the two tortillas, spreading it evenly over one half of each.
5. Top the kale with the cooked salmon pieces, then sprinkle with grated Parmesan cheese.
6. Fold the tortillas over the filling, tucking in the sides as you go, to form tight wraps.
7. Cut each wrap in half diagonally for easy eating, and serve immediately.

Just imagine the crunch of the kale against the tender, flaky salmon, all wrapped up in a soft tortilla with the creamy, tangy Caesar dressing tying it all together. Perfect for a lunch on the go or a light dinner at home.

Salmon and Guacamole Club Sandwich

Vibrant flavors and textures come together in this salmon and guacamole club sandwich, a twist on the classic that’s sure to impress. You’ll love how the creamy guacamole pairs with the smoky salmon, all hugged by toasted bread.

Ingredients

• 2 slices of thick-cut, artisan whole wheat bread
• 1/2 cup of ripe, creamy avocado mashed into guacamole
• 1/4 lb of smoked salmon, thinly sliced
• 2 tbsp of tangy mayonnaise
• 1/4 cup of crisp, fresh arugula
• 1/4 tsp of coarse sea salt
• 1/8 tsp of freshly cracked black pepper
• 1 tbsp of rich extra virgin olive oil

Instructions

1. Preheat a skillet over medium heat and brush one side of each bread slice with extra virgin olive oil.
2. Toast the bread, oiled side down, in the skillet for 2-3 minutes until golden and crisp. Flip once to lightly toast the other side.
3. Spread mayonnaise evenly on the untoasted side of one bread slice.
4. Layer the smoked salmon over the mayonnaise, ensuring even coverage.
5. Top the salmon with a generous spread of guacamole, then sprinkle with sea salt and black pepper.
6. Add a layer of fresh arugula for a peppery crunch.
7. Close the sandwich with the second slice of bread, toasted side out, and press gently to adhere.
8. Cut the sandwich diagonally and serve immediately for the best texture and flavor.

Layers of smoky salmon and creamy guacamole make every bite a delight. Try serving it with a side of sweet potato fries for a satisfying meal.

Salmon and Cucumber Tea Sandwich

Mmm, imagine biting into a light, refreshing sandwich that’s perfect for a sunny afternoon or a fancy tea party. You’re going to love how the creamy salmon pairs with the crisp cucumber in this easy-to-make tea sandwich.

Ingredients

• 1 cup cooked salmon, flaked into small pieces
• 1/4 cup mayonnaise, creamy and rich
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp lemon zest, bright and citrusy
• 1/4 tsp salt, fine and evenly distributed
• 1/4 tsp black pepper, freshly ground
• 8 slices white bread, soft and fresh
• 1/2 English cucumber, thinly sliced into rounds

Instructions

1. In a medium bowl, combine the flaked salmon, mayonnaise, dill, lemon zest, salt, and black pepper. Mix gently until all ingredients are evenly incorporated.
2. Lay out the slices of bread on a clean work surface. Spread the salmon mixture evenly on 4 slices.
3. Arrange the cucumber slices in a single layer over the salmon mixture on each sandwich.
4. Top with the remaining slices of bread, pressing down lightly to adhere.
5. Using a sharp knife, trim the crusts off each sandwich for a neat appearance.
6. Cut each sandwich diagonally into 4 triangles for easy serving.

Just like that, you’ve got a batch of elegant tea sandwiches with a delightful contrast of textures and flavors. Serve them on a tiered stand for an extra touch of sophistication at your next gathering.

Pesto Salmon and Mozzarella Panini

Now, if you’re craving something that’s both comforting and a bit fancy, this Pesto Salmon and Mozzarella Panini is your go-to. It’s the perfect blend of juicy, flaky salmon and melty mozzarella, all hugged by crispy bread.

Ingredients

• 2 slices of artisan sourdough bread
• 1/2 cup of fresh, vibrant basil pesto
• 1 (6 oz) piece of wild-caught salmon, skin removed
• 1/2 cup of creamy, fresh mozzarella cheese, sliced
• 1 tbsp of rich extra virgin olive oil
• 1/4 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a grill pan and a heavy skillet will do the trick.
2. Season the salmon with sea salt and finely ground black pepper on both sides.
3. Heat the extra virgin olive oil in a skillet over medium-high heat. Once hot, add the salmon. Cook for 3-4 minutes per side, until the salmon is just cooked through and flakes easily with a fork.
4. Spread a generous layer of fresh basil pesto on one side of each slice of sourdough bread.
5. Place the cooked salmon on one slice of bread, then top with slices of fresh mozzarella cheese. Close the sandwich with the other slice of bread, pesto side down.
6. Place the sandwich in the preheated panini press. Close the lid and cook for 3-4 minutes, until the bread is golden and crispy, and the cheese is melted.
7. If using a grill pan, place the sandwich on the pan and press down with the heavy skillet. Cook for 2-3 minutes per side, until golden and the cheese is melted.

Unbelievably good, this panini offers a crispy exterior with a gooey, flavorful center. Serve it with a side of sweet potato fries or a simple arugula salad for a meal that feels both indulgent and balanced.

Salmon and Roasted Red Pepper Ciabatta

Just when you thought your lunch couldn’t get any better, here comes a game-changer. You’re going to love this Salmon and Roasted Red Pepper Ciabatta—it’s fresh, flavorful, and oh-so-satisfying.

Ingredients

• 1 lb fresh, skin-on salmon fillet
• 2 cups jarred roasted red peppers, drained and sliced into strips
• 4 ciabatta rolls, lightly toasted
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup creamy aioli
• 1 cup arugula, lightly packed

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet, skin side down. Drizzle with 2 tbsp of olive oil and sprinkle with sea salt and black pepper.
3. Roast the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork. Let it cool slightly, then remove the skin and break into large chunks.
4. While the salmon cooks, whisk together the remaining olive oil and lemon juice in a small bowl to create a simple dressing.
5. Slice the ciabatta rolls in half horizontally and lightly toast them until golden brown.
6. Spread a generous layer of aioli on the bottom half of each ciabatta roll.
7. Top the aioli with a handful of arugula, followed by chunks of roasted salmon and strips of roasted red peppers.
8. Drizzle the lemon-olive oil dressing over the fillings, then cap with the top half of the ciabatta roll.

Here’s the deal: this sandwich is a masterpiece of textures and flavors. The ciabatta’s crunch gives way to the creamy aioli, tender salmon, and the sweet, smoky peppers. Serve it with a side of crispy sweet potato fries for the ultimate lunch experience.

Salmon and Hummus Pita Pocket

Kickstart your day with a Salmon and Hummus Pita Pocket that’s as nutritious as it is delicious. Perfect for a quick lunch or a light dinner, this dish combines the heartiness of salmon with the creamy texture of hummus, all tucked into a soft pita.

Ingredients

• 1 cup creamy hummus, smooth and rich
• 2 medium whole wheat pitas, soft and pliable
• 1/2 lb fresh salmon fillet, skinless and cut into chunks
• 1 tbsp extra virgin olive oil, golden and fragrant
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/2 cup arugula, crisp and peppery
• 1/4 cup red onion, thinly sliced for a sharp bite

Instructions

1. Preheat your skillet over medium heat (350°F) and add the extra virgin olive oil.
2. Season the salmon chunks with sea salt and black pepper, then add them to the skillet. Cook for 3-4 minutes on each side until golden and flaky. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Warm the pitas in the skillet for about 30 seconds on each side until they’re just soft. Tip: This makes them more pliable and enhances their flavor.
4. Spread 1/2 cup of creamy hummus inside each pita, dividing evenly.
5. Layer the cooked salmon, arugula, and red onion slices inside the pitas. Tip: For an extra crunch, add a few more arugula leaves on top before serving.

Vibrant and satisfying, these pita pockets offer a delightful contrast between the creamy hummus and the flaky salmon. Serve them with a side of pickled vegetables for an added tangy twist.

Summary

Feast your eyes on these 20 scrumptious salmon sandwich recipes, perfect for any occasion! Whether you’re craving something classic or adventurous, this roundup has you covered. We’d love to hear which recipes become your favorites—drop a comment below and don’t forget to share the deliciousness on Pinterest. Happy cooking!