Smoked Salmon

This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to…

A Couple Cooks – Recipes worth repeating.

This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to use it in recipes.

Smoked Salmon

One of the best delicacies in the world is smoked fish! Typically we buy it since it’s so widely available in the grocery store, but got an outdoor smoker? You can make your own at home. Now that we have a smoker, Alex has spent a while honing this method. Here’s our best smoked salmon recipe that’s out of this world good. It has a tender, buttery texture and a rich, smoky flavor that is undeniably irresistible. Here’s how to smoke salmon!

Equipment and ingredients for smoked salmon

It might sound daunting, but it’s very simple to make your own smoked salmon at home. You’ll need an outdoor smoker, but other than that there’s no special equipment required. Here’s what you’ll need to smoke salmon:

  • Outdoor smoker of any brand
  • Smoking chunks or chips: we like to use a combination of cherry and hickory wood
  • Salmon fillets: skin on! Use wild caught if possible.
  • Brown sugar
  • Onion powder
  • Garlic powder
Smoker

How to smoke salmon

Smoked salmon is simple: the most important thing you’ll need for this recipe is time. You’ll need to prepare the salmon the day before you want to smoke using a process called dry brining. Dry brining is salting and resting food before cooking it, which makes for deeply seasoned, juicy salmon without diluting the flavor (which can happen with a wet brine or marinade). Here’s how to smoke salmon:

  1. The day before (dry brine): Sprinkle the salmon fillets with salt, brown sugar, onion powder, and garlic powder (see the recipe below for quantities). Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse and refrigerate it uncovered overnight.
  2. The day of smoking: Heat an outdoor smoker to 200°F. Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F.

Tips on outdoor smokers and pellets

Any outdoor smoker is suitable for this recipe. Keep in mind that the timing can vary based on the thickness of your salmon fillet and your specific smoker. We use a temperature-controlled smoker from Masterbuilt, which works wonderfully. But you can use any brand like Traeger or others, including both manual and automatic smokers.

Feel free to explore different woods to find your favorite flavor. While a lighter fruit wood is a popular choice for salmon, we favor a slightly more robust flavor with a mix of cherry and hickory. For a consistent smoke throughout the cooking process, we layer chunks of wood with charcoal in our smoker.

Why it’s better homemade

Smoked salmon from the store can be incredibly delicious, and we’ve found some great brands. However, homemade salmon is like taking 10 steps up. The flavor is beautifully intense, and you can vary the flavors depending on the wood you use. You can also vary the seasonings according to your liking.

You’ll find when you serve it, no one will be able to resist this smoked salmon! It did not last long at our house.

How to smoke salmon

Hot smoked vs cold smoked (lox)

This smoked salmon recipe is for hot smoked salmon. Hot smoking flavors the salmon and cooks it at the same time, whereas cold smoking imparts flavors without fully cooking it. Cold smoked salmon is typically cooked at 90°F. This gives cold smoked salmon (lox) a buttery, smooth texture whereas hot smoked salmon is flaky and cooked through.

Flavor variations

There are lots of ways to vary this smoked salmon recipe. You can use lighter smoking chips like apple or cherry to have a more subtle flavor. We’ve tried this recipe with simple salt and pepper and it tastes great too! But to us, the brown sugar is essential for bringing out the earthy flavor of this fish.

Storage info

How to store homemade smoked salmon? Place it in a sealed container or plastic bag and refrigerate it for up to 10 days. You can also freeze it for up to 1 month (we haven’t tested this, because it’s eaten too quickly in our house!).

Smoked salmon recipes

Smoked salmon is perfect for eating on its own: it works for breakfast, lunch, snack or dinner! But it’s extra delicious incorporated into recipes. Here are our top smoked salmon recipes to use up leftovers:

This smoked salmon recipe is…

Gluten-free, dairy-free and pescatarian.

Print
Smoked Salmon

Smoked Salmon Recipe


  • Author: Sonja Overhiser
  • Prep Time: Overnight
  • Cook Time: 1 hour
  • Total Time: 59 minute
  • Yield: ¾ pound

Description

This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to use it in recipes.


Ingredients

  • 3/4 pound salmon fillets, skin on (wild if possible)
  • 2 teaspoons kosher salt
  • 1 teaspoon brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Smoking chips: we like a mix of cherry and hickory

Instructions

  1. The day before (dry brine): Sprinkle the salt, brown sugar, onion powder, and garlic powder over the salmon. Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse, pat dry and refrigerate it uncovered overnight. 
  2. The day of smoking: Heat an outdoor smoker to 200°F with smoker chips, chunks or pellets (we prefer a mix of cherry and hickory wood). Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F. Place it in a sealed container and refrigerate up to 10 days. 

Notes

If you prefer, you can cover the salmon loosely in the refrigerator, just make sure that it is exposed to air.

  • Category: Essentials
  • Method: Smoked
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Smoked salmon, smoked salmon recipe, smoked salmon recipes, how to smoke salmon

A Couple Cooks - Recipes worth repeating.

Salmon Rice Crunch Bowl

This salmon rice bowl recipe stars marinated salmon, fresh veggies, spicy mayo and crunchy bits of fried onion! It’s irresistible.…

A Couple Cooks – Recipes worth repeating.

This salmon rice bowl recipe stars marinated salmon, fresh veggies, spicy mayo and crunchy bits of fried onion! It’s irresistible.

Salmon Rice Bowl

Here’s a dinner idea we could eat on repeat every night of the week: Salmon Rice Crunch Bowls! This tasty bowl of salmon and rice has a few flavor secrets that make it over-the-top craveable. The chunks of tender fish are covered in an irresistible savory, garlicky and a little sweet salmon marinade. Combine that with fluffy rice and fresh veggies, then cover it with a spicy mayo to really make it pop. Sprinkle it with crunchy fried onions to seal the deal! We can’t get enough of this one.

Ingredients in this salmon rice bowl recipe

This salmon rice bowl is so much fun, we might eat it every day of the week if we could. The crunch part of the bowl is a riff on our pal Pinch of Yum’s recipe for Crunchy Roll Bowls. It mimics the textures and flavors in a sushi crunch roll, using purchased crispy fried onions to mimic the crunchy tempura flakes (genius, Lindsay!). Here’s what you’ll need for this salmon rice bowl:

  • 1 recipe Marinated Salmon
  • Long grain white rice
  • Avocados
  • English cucumber
  • Carrots
  • Radishes
  • Mayoonaise
  • Sriracha hot sauce
  • Crunchy fried onions
  • Chunky sea salt or soy sauce
Salmon rice bowl

About those crispy fried onions

So, those crispy fried onions: other than the marinated salmon, they’re the key to this salmon rice bowl! After trying it, let’s just say we sprinkle crispy fried onions on all our bowl meals and salads. Here are a few tips:

  • Grab a can of purchased crispy fried onions. That’s right, the kind that go on green bean casserole.
  • Sprinkle over the whole bowl on as a garnish. They mimic the texture of a sushi crunch roll, and also bring a little savory onion flavor to the party.
  • Use them for sprinkling on any bowl meal or salad. They’re especially fun on on a Caesar salad or kale Caesar.
Salmon marinade

Keys to the marinated salmon

This salmon rice bowl is good with any type of salmon: so you can use your favorite salmon recipe. But what really makes it shine is this marinated salmon! It adds an extra punch of flavor with soy sauce, rice vinegar, brown sugar and garlic. Here are a few things to know:

  • Place the salmon in shallow dish, then pour in the marinade mixture. The recipe below makes about ¾ cup marinade which works for 1 pound of salmon.
  • Marinate at room temperature for at least 30 minutes. You can allow the salmon to marinate for up to 3 hours refrigerated; if so, allow it to stand at room temperature 30 minutes before cooking.
  • Tap off excess marinade and sprinkle with salt and pepper. Removing excess marinade is important if you’re pan searing so the pan won’t spit (it’s not as necessary for grilling, since excess marinade can fall between the grates).
  • Cook using your favorite cooking method. Make pan seared salmon, broiled salmon, or grilled salmon following these linked methods.

Variations on this salmon rice bowl

Want to make an even quicker salmon rice bowl? Use different flavors? Here are a few ideas:

  • Speed it up with smoked salmon or canned salmon. This makes a super quick weeknight meal. If using canned salmon, drain it and mix it with a little olive oil, salt and pepper before serving.
  • Use different vegetables. Use whatever you have on hand! Try broccoli, edamame, shredded red cabbage, or sliced bell peppers.
  • Add a different flavor profile. Swap out the spicy mayo for cilantro lime dressing and use quick black bean and corn salad for the vegetables for a totally different feel.

How would you customize this salmon rice crunch bowl? Let us know in the comments below!

Salmon rice bowl recipe

More salmon recipes

Love cooking with this versatile fish? Try these tasty salmon recipes:

This salmon rice bowl recipe is…

Gluten-free, dairy-free and pescatarian.

Print
Salmon Rice Bowl

Salmon Rice Crunch Bowl


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4

Description

This salmon rice bowl recipe stars marinated salmon, fresh veggies, and the best part: crunchy bits of fried onion! It’s irresistible.


Ingredients

  • 1 recipe Marinated Salmon (or your favorite salmon recipe*)
  • 1 cup long grain white rice
  • 2 ripe avocados, diced
  • 1/2 English cucumber, diced
  • 2 large carrots, julienne peeled or shredded
  • 4 radishes, sliced
  • ½ cup mayonnaise
  • 1 ½ tablespoons Sriracha
  • Crunchy fried onions, to garnish (required!)
  • Chunky sea salt, to garnish (or soy sauce)

Instructions

  1. Rinse the rice. Bring 2 cups of water to boil in a medium saucepan. Add the rice and ¼ teaspoon kosher salt. Bring to a boil, reduce heat to low, and cover. Simmer 15 minutes or until the water is fully absorbed (check by pulling back with a fork). Remove the heat, cover and allow to steam for 5 minutes. Then fluff with a fork and serve.
  2. Make the Marinated Salmon (pan seared, broiled or grilled). When it’s finished, flake the salmon into large chunks with a fork.
  3. Chop the avocados. Dice the cucumber. Julienne or shred the carrots. Slice the radishes.
  4. Make the spicy mayo: mix together the mayonnaise and the Sriracha. 
  5. To serve, place the rice in a bowl and top with the salmon and veggies. Sprinkle salt on the veggies or a tiny bit of soy sauce around the whole bowl. Top with the spicy mayo and a generous sprinkle of crunchy fried onions.

Notes

*To make an even quicker salmon bowl, use smoked salmon or canned salmon (drained and seasoned with a bit of olive oil, salt and pepper).

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Salmon rice bowl, salmon rice bowl recipe, salmon rice bowls

A Couple Cooks - Recipes worth repeating.

Stuffed Salmon

Impress everyone with this stuffed salmon recipe! The creamy spinach artichoke filling perfectly compliments the flaky fish. Want a dinner…

A Couple Cooks – Recipes worth repeating.

Impress everyone with this stuffed salmon recipe! The creamy spinach artichoke filling perfectly compliments the flaky fish.

Stuffed Salmon

Want a dinner recipe that’s easy and impressive? This spinach artichoke stuffed salmon recipe is out latest favorite! A creamy, savory filling flavored like your favorite dip is the ideal contrast to flaky, tender salmon. This might be one of our favorite salmon recipes because it’s so simple and a total showstopper. We made this for Alex’s mom and she can’t stop talking about it (she immediately asked for the recipe!).

Ingredients in this stuffed salmon recipe

Salmon can be stuffed with just about anything, but we like to use a play on the popular snack, spinach artichoke dip. Slice a thin cut into a thick fillet of salmon, then stuff it with a filling of cream and Parmesan cheese, spinach, artichoke hearts and spices. The way the creamy filling accents the flaky fish makes it impossible not to take another bite. Here’s what you’ll need for this recipe:

  • Thick salmon fillets, wild caught if possible
  • Salt and pepper
  • Butter or ghee
  • Frozen spinach
  • Cream cheese
  • Canned artichoke hearts
  • Garlic powder and dried dill
  • Lemon zest
  • Parmesan cheese
Stuffed Salmon Recipe

The type of salmon to buy

The quality of salmon you can find at the store varies greatly. Lower quality salmon can taste very fishy and have a mushy texture, or have a lot of white stuff (called albumin) when it’s cooked. It’s also important to have thick pieces of salmon for this stuffed salmon recipe: otherwise it will be too thin to stuff. Here’s what to know when shopping:

  • 2-inch thick fillets are handy for this recipe; you might find it labeled center cut at the store. Avoid very thin fillets for this recipe: they won’t be thick enough to stuff.
  • Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work, but try to find highest-quality frozen salmon: avoid those big economy-sized bags (we’ve found this type can be thinner and taste very fishy).
  • Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)

Tips for stuffed salmon recipe

This stuffed salmon recipe comes together easily: but it does require a bit of technique. A few things we recommend? Invest in a food thermometer! It will help you cook the salmon to the perfect doneness. Here are a few particulars:

  • Allow the salmon to come to room temperature before cooking. If the fish is too cold when you start, it can end up cooked on the outside but raw on the inside.
  • Use a sharp knife to slice a pocket into the salmon fillet. Then stuff the pocket with the spinach artichoke stuffing (you’ll have a little left over).
  • Give the fillets a quick sear on high heat on the stovetop. This ensures a nice browned exterior.
  • A fish spatula is helpful for flipping! If you don’t have one, it’s a great investment and can be used for flipping and serving lots of other foods.
  • Bake until 125 to 130°F at the thickest point, about 6 to 8 minutes. Measuring with a food thermometer is the best way to assess doneness of a piece of salmon.
Stuffed Salmon

Easy sides to serve with it

This stuffed salmon recipe comes together easily: but it’s still helpful to have a few very simple side dishes to serve with it. This way, you can whip them up in the hands-off times and still have a meal together in about 30 minutes. Here’s what we’d recommend:

And that’s it! Let us know if you try this stuffed salmon recipe and what you think of it. We hope it will be as big of a hit in your house as it is here!

Stuffed Salmon

More salmon recipes

Salmon is one of our top easy dinner ideas. Here are a few more fun salmon recipes for preparing it:

This stuffed salmon recipe is…

Gluten-free and pescatarian.

Print
Stuffed Salmon

Stuffed Salmon


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

Impress everyone with this stuffed salmon recipe! The creamy spinach artichoke filling perfectly compliments the flaky fish.


Ingredients

For the salmon

  • 1 1/2 pounds thick salmon fillets*, skin on (wild caught if possible)
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 2 tablespoons butter or ghee

For the filling

  • ¼ cup thawed frozen spinach
  • 4 ounces cream cheese, softened
  • ¼ cup chopped canned artichoke hearts
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried dill
  • ¼ teaspoon kosher salt
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon shredded Parmesan cheese
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 350°F. Place the salmon on a plate on the counter and allow it to come to room temperature before cooking, about 15 to 20 minutes (this is about the time it takes for the oven to preheat)
  2. Meanwhile, make the filling: Thaw the frozen spinach and squeeze it to remove all extra liquid, then use your fingers to break it into rough crumbles. In a small bowl, stir together the spinach with the cream cheese, artichokes, garlic powder, dried dill, kosher salt and lemon zest. 
  3. Pat the salmon dry with a clean towel. Sprinkle it with the kosher salt and a few grinds of fresh ground pepper. Using a sharp knife, slice a pocket across the center of the salmon. Spoon the filling into the salmon pockets, stuffing it as full as possible. (There will be some filling left over, which you can save or discard.)
  4. Heat a large, oven proof skillet over medium high heat and add the butter or ghee. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until nicely seared.
  5. Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Transfer to the oven and cook 6 to 8 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center).
  6. Remove from the heat. Spritz with juice from a few lemon wedges and serve immediately.

Notes

*2-inch thick fillets are handy for this recipe; you might find it labeled center cut. Avoid very thin fillets for this recipe: they won’t be thick enough to stuff. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Stuffed salmon, stuffed salmon recipe

A Couple Cooks - Recipes worth repeating.

Air Fryer Salmon Patties

These Air Fryer Salmon Patties are great for using leftover salmon or canned salmon and turning it into something delicious. Air Fryer Salmon Patties I eat salmon at least twice a week and love finding new ways to make it so I don’t get bored. The air …

These Air Fryer Salmon Patties are great for using leftover salmon or canned salmon and turning it into something delicious. Air Fryer Salmon Patties I eat salmon at least twice a week and love finding new ways to make it so I don’t get bored. The air fryer is perfect for cooking salmon fillets and

12 Years Later, Le Bernardin’s Crispy-Skinned Fish Is Still Genius

Twelve years ago, I wrote about a gonzo trick for crispy-skinned fish I’d witnessed in the kitchen at Le Bernardin.

One of the fanciest restaurants in New York City (and the world) decidedly wasn’t using stone-ground local grains, but Wondra flour—a 1…

Twelve years ago, I wrote about a gonzo trick for crispy-skinned fish I’d witnessed in the kitchen at Le Bernardin.

One of the fanciest restaurants in New York City (and the world) decidedly wasn’t using stone-ground local grains, but Wondra flour—a 1960s-era convenience product that wondrously dissolves more quickly than all-purpose. I had to tell the world about this technique, and our community quickly fell in love, too. But then, until recently, I forgot the joys of using it myself.

Read More >>

Easy Salmon “Sushi” Bowls

Who loves all things sushi but feels a little intimidated by making sushi at home? (Slowly raises hand.) Solution: this quick and easy salmon sushi bowl! It’s our take on the satisfaction of sushi without the need for sushi-grade fish or assembli…

Easy Salmon “Sushi” Bowls

Who loves all things sushi but feels a little intimidated by making sushi at home? (Slowly raises hand.) Solution: this quick and easy salmon sushi bowl! It’s our take on the satisfaction of sushi without the need for sushi-grade fish or assembling rolls! We’re into it. 

Just 9 ingredients required, friends. Let us show you how it’s done!

How to Make Salmon “Sushi” Bowls

These EASY salmon “sushi” bowls come together with just three required components, plus a few optional add-ons to step up the sushi vibes!

Easy Salmon “Sushi” Bowls from Minimalist Baker →

Miso-Glazed Salmon & Veggie Sheet Pan Dinner

For those nights when you want a nourishing meal with minimal clean up, sheet pan dinners are a dream. This 10-ingredient version features perfectly cooked salmon, eggplant, and broccolini tossed in a gingery miso glaze. Swoon!
It’s a flavorful, quick …

Miso-Glazed Salmon & Veggie Sheet Pan Dinner

For those nights when you want a nourishing meal with minimal clean up, sheet pan dinners are a dream. This 10-ingredient version features perfectly cooked salmon, eggplant, and broccolini tossed in a gingery miso glaze. Swoon!

It’s a flavorful, quick & easy, satisfying meal, especially when paired with your choice of grains. Let us show you how it’s done!

The trick to perfectly cooked veggies and salmon on 1 pan?

Miso-Glazed Salmon & Veggie Sheet Pan Dinner from Minimalist Baker →

Salmon Sandwich with Dill Sauce

This salmon sandwich recipe is bursting with flavor! Top the savory fish with feta crumbles and creamy dill sauce. Want…

A Couple Cooks – Recipes worth repeating.

This salmon sandwich recipe is bursting with flavor! Top the savory fish with feta crumbles and creamy dill sauce.

Salmon Sandwich

Want an interesting way to serve everyone’s favorite fish? Try this Salmon Sandwich with Dill Sauce! There’s something so satisfying about a good fish sandwich, and this one is irresistibly tasty. Throw a fillet of Old-Bay seasoned pan seared salmon onto a bun, then top with feta crumbles, red onion and creamy, lemony dill sauce. This is one for the books: our entire family loved it. Here’s what to do!

Ingredients for this salmon sandwich

You can build a salmon sandwich in many ways, like a Smoked Salmon Sandwich or a Salmon Salad Sandwich. But this one is a straight up salmon sandwich, pairing a lovely fillet of salmon with a creamy dill sauce. Here’s what you’ll need to put together this simple meal:

  • Salmon fillets, skin on (wild caught if possible)
  • Old Bay seasoning
  • Salt and pepper
  • Olive oil
  • Dill Sauce
  • Buns or focaccia bread
  • Baby arugula
  • Red onion slices
  • Feta cheese crumbles
Salmon Sandwich

How to cook the salmon: pan fry or grill

This salmon sandwich recipe works with any type of cooking method for salmon. In the recipe below, we list instructions on how to pan fry the salmon. It comes out delicious and works in any season! Of course, if it’s grill season, grilled salmon is the way to go. You can also use any of these other options for how to cook salmon, adjusting the flavor to align with the Old Bay seasoning in this recipe:

  • Pan seared salmon: It’s fast and easy, and cooks in about 10 minutes. Go to the recipe below!
  • Grilled salmon: If it’s grilling season, pull out the grill for this one! Go to Easy Grilled Salmon.
  • Broiled salmon: This cooking method is very quick and totally hands off. Go to Quick Broiled Salmon.
  • Baked salmon: This oven baked salmon is a stand-by easy cooking method.

How to buy a great piece of salmon

This salmon sandwich is dependent on one thing: the quality of the salmon! Unfortunately there’s no way to “fix” poor quality salmon: even drowning it with a sauce. Keep in mind: lower quality salmon can taste fishy and have a mushy texture. You can use frozen salmon, but we’ve found that fresh salmon tends to taste better and be higher quality. Here’s how to buy a great piece of salmon:

  • Buy wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide. Buy it fresh from the fish counter if you can; frozen works too.
  • Look for US caught (if you’re in the US). 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
  • Coho is a good choice for great flavor. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but it’s on the expensive end. Atlantic salmon is typically farmed salmon, so we tend to avoid it: however, we have found some good quality Atlantic salmon fillets at the fish counter.
Dill sauce for salmon

For the dill sauce

This salmon sandwich owes everything to the creamy Dill Sauce, which drapes everything in a luxuriously silky, herbaceous drizzle. Don’t attempt to make this sandwich without it (or use one of the substitutes below). The sauce requires simple ingredients and comes together quickly. You’ll need:

  • Sour cream
  • Mayonnaise
  • Fresh dill
  • Lemon juice
  • Garlic powder
  • Dried dill
  • Sugar
  • Salt

You can also use this sauce simply for serving with plain grilled, broiled or pan seared salmon for a simple meal. It adds a bright pop of flavor and looks lovely too. Head to Dill Sauce for Salmon for more.

Alternative sauce ideas

Not a big dill person? Just make sure to serve this sandwich with a creamy sauce, otherwise it’s much too dry. Here are a few alternative salmon sandwich sauce ideas:

And that’s it! This tasty salmon sandwich is perfect as a healthy dinner recipe: we love it especially as a summer dinner on the patio. But of course, it works in any season! Let us know if you try it in the comments below.

Salmon Sandwich Recipe

More salmon recipes

Love salmon? Here are some of our favorite salmon recipes that make a great meal:

This salmon sandwich recipe is…

Pescatarian.

Print
Salmon Sandwich

Salmon Sandwich with Dill Sauce


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4

Description

This salmon sandwich recipe is bursting with flavor! Top the savory fish with feta crumbles and creamy dill sauce.


Ingredients

  • 1 pound salmon fillets, skin on (wild caught if possible)
  • ½ teaspoon kosher salt, plus more for brining
  • 1 teaspoon Old Bay seasoning
  • Fresh ground black pepper
  • 3 tablespoons olive oil
  • 1 recipe Dill Sauce
  • 4 buns, focaccia bread, or other buns 
  • Baby arugula
  • Red onion slices
  • Feta cheese crumbles

Instructions

  1. Brine the salmon* (optional): In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes. Otherwise, allow the salmon to come to room temperature. 
  2. Pan sear the salmon (or grill the salmon): Pat the salmon dry with a clean towel. Sprinkle it with the kosher salt, Old Bay seasoning, and generous grinds of fresh ground pepper. Heat the olive oil in a large skillet over medium high heat. Add the salmon skin side up and cook for 2 to 3 minutes, until cooked about halfway to the center of the thick part of salmon.
  3. Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Spoon the pan juices a few times again. Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 Fahrenheit in the center when removed). If the pieces are very thick, you can place them in a 350 degree Fahrenheit oven to finish cooking. Remove from the heat.
  4. Prepare the toppings: Make the Dill Sauce. Toss the arugula with a bit of olive oil and a few pinches kosher salt. Thinly slice the red onion.
  5. Serve: To serve, place the cooked salmon on the buns. Top with arugula, red onion slices, feta cheese crumbles, and the dill sauce. Serve immediately.

Notes

*This is most important for salmon that is lower quality; it helps to reduce the white stuff that comes out when cooking fish (albumin).

  • Category: Salmon
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Salmon sandwich, salmon sandwich recipe

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Grilled Salmon with Mango Peach Salsa

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This 30-minute meal is rich in protein, antioxidants, and vitamins and minerals and is the answer for a nourishing lunch or dinner, especially on warm summer days.

Smoky Summer Salad with Lime-Crusted Salmon (30 Minutes!) from Minimalist Baker →