The Easiest Grilled Salmon Sandwich
How to make this super easy, super quick Grilled Salmon Sandwich. It takes less than 10 MINUTES from start to finish and is ONLY 5 ingredients!!! Great for a quick breakfast or filling lunch. What're you waiting for, getting grilling.
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Grilled Salmon Sandwich
Grilled Salmon Sandwich
Our salmon sandwich with fresh Copper River Salmon on toasted Brioche bun. We made a jalapeño and green chili aioli from scratch for the spread. We also made a fresh beet and bleu cheese salad with basil, maytag bleu cheese, toasted pine nuts, olive oil and pickled white onions.
Our recipe for pickled jalapeño aioli and pickled white onions are in the video.
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I Made This Sandwich For The News Station (Firecracker Salmon Roll)
So recently we had the opportunity to cook for the good people of Fox5 DC. We came up with this Salmon Hoagie on the fly and the staff loved it so we decided to share it with the YouTube family! Let's #makeithappen
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Shopping List:
1 lb salmon
AP Seasoned Flour (or flour + cajun seasoning, chicken bouillon, sazon, pepper, garlic, onion powder etc)
hoagie roll
butter
1 qt buttermilk
2-3 tbsps hot sauce
oil for frying
asian slaw mix
1/4 cup olive oil
2-3 tbsps honey
1 tsp garlic and ginger
1/2 tsp sesame oil
2-3 tbsps rice wine vinegar
1 tbsp soy sauce
ap seasoning
sauce:
1 cup mayo
1/4 cup sriracha
1/4 cup sweet chili
1-2 tbsps honey
1 tbsp soy sauce
AP Seasoning
Salmon burgers
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***WESTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 shallots
mustard
lemon juice
fresh dill
honey
breadcrumbs
salt
pepper
butter
burgers buns
slaw (recipe below)
Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking.
Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***EASTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 scallions
1 small thumb of ginger
miso paste
rice vinegar
honey
black sesame seeds (very optional)
breadcrumbs
salt
oil
burgers buns
slaw (recipe below)
Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine — white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt — the miso has enough salt.
Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***SLAW RECIPE***
bagged pre-cut slaw mix
mayonnaise
vinegar (I like rice vinegar)
sugar
salt
celery seeds (very optional)
soy sauce and chopped cilantro (optional, good with the Asian-flavored burger)
Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using.
Salmon sandwich recipe mayonnaise! Easy and simple salmon bread recipe for breakfast!
Salmon sandwich recipe mayonnaise! Easy and simple salmon bread recipe for breakfast! With egg and without egg! How to make a fresh salmon sandwich at home? This is most tasty salmon salad sandwich on YouTube and best fish sandwich recipe I have ever eaten before. I use the fried salmon fish, you can use grilled fish also. This is high protein sandwich as it have fish with egg mayonnaise!
I have 2 methods to prepare the breakfast for salmon sandwich which you can choose.
This is really an easy and quick breakfast recipe. If you like bread toast, then try this healthy breakfast!
When you come to here, I think you like to find food recipe or recipes which you want to cook for your lunch, dinner or breakfast. So you can consider subscribe as I will provide you with my favourite video recipes which is simple and quick!
Try this creative delicious salmon salad sandwich recipe at home and let me know “how do you like it?”
This is really a delicious and easy recipes!
I wish you have a delicious day ahead and stay safe for you and your family!
Recipe and ingredients:
0:00 – Intro
0:01 – Salmon fillet
0:04 – Salt
0:09 – Black pepper
0:12 – Paprika powder
0:51 – Red onion
1:03 – Zucchini
1:29 – Boiled egg x 2
2:08 - Boiled egg
2:32 – Red onion
2:35 – Zucchini
2:41 – Lemon juice
2:46 – Minced garlic x 2 cloves
2:59 – Mayonnaise x 2 tbsp
3:03 – Black pepper
3:07 – Salt
3:27 – Bread
4:03 - 2nd method -Salmon sandwich without egg
4:07 – Zucchini
4:12 – Fried salmon fillet
4:24 – Bread
4:25 – Cheddar cheese
4:29 – Salmon fillet
4:34 – Zucchini
4:41 – Bake with 180°C (360°F) for 5 minutes
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