By The Spoonful


Salmon Club

salmon club2


This is a great summer time grilling option or prepared under the broiler anytime of the year. Light, refreshing and satisfying. I used a sourdough bread sprinkled with sesame seeds. You could also use a hearty wheatberry bread, chibatta or even wrap up in a pita.

Salmon Club

By The Spoonful

Makes About 4 Servings


    • ½ cup mayonnaise
    • ¼ cup fresh dill, roughly chopped
    • ¼ cup whole-grain Dijon mustard
    • 1 Tbsp. cider vinegar
    • 1 Tbsp. granulated sugar
    • Salt/pepper, to taste
    • ½ cucumber, seeded, cut into matchsticks
    • 1 Granny Smith apple, cut into matchsticks


    • 4 (6oz.) salmon fillets
    • 4 Tbsp. olive oil, divided
    • Red onion, thin slices
    • 8 slices of hearty bread


    In a small bowl whisk together mayonnaise, dill, Dijon, cider vinegar, sugar and season with salt and pepper. Set dressing aside.

    In a medium bowl combine the cucumber and apple. Add 1/4 cup dressing and toss to coat. Cover and refrigerate until needed. Chill remaining dressing separately and reserve for spreading on bread.


    Season salmon with salt and pepper. Pan fry, bake or grill salmon until the fillets are just opaque in the center or to your desired doneness, 3-4 minutes on each side.

    Toast bread slices on the grill or in the oven for 1-2 minutes, just until slightly crispy.

    To assemble: Remove skin from salmon if it is still attached. Spread reserved dressing on one side of each slice of bread. Lay red onion slices on one slice of bread, top with a salmon fillet, add desired amount of slaw and top with remaining bread slice, dressing side down.

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