Salmon Sandwiches
Delicious salmon sandwiches featuring flaky grilled salmon and creamy herb mayonnaise on soft brioche buns, perfect for lunch or dinner!
Equipment
- Grill
- Mixing Bowl
- Spatula
Ingredients
- 1 clove garlic minced
- 3/4 cup mayonnaise
- 2 Tbsp fresh lemon juice
- 2 Tbsp fresh basil finely chopped
- 1 tsp fresh dill finely chopped
- 1/2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 4 fillets skinless center-cut salmon about 6 ounces each
- 2 Tbsp canola oil
- 1/2 tsp kosher salt for salmon
- 1/4 tsp ground black pepper for salmon
- Nonstick cooking spray
- 4 buns brioche hamburger split
- 4 leaves butter lettuce
Instructions
- In a medium mixing bowl, combine minced garlic, mayonnaise, lemon juice, chopped basil, dill, Dijon mustard, kosher salt, and ground black pepper. Mix until smooth.
- Preheat the grill to medium-high heat. Pat the salmon fillets dry and rub each with canola oil, kosher salt, and ground black pepper.
- Spray the grill grates with nonstick cooking spray. Place the salmon fillets on the grill and cook for about 4 to 6 minutes on each side until they turn opaque and reach an internal temperature of 125°F.
- Remove the salmon from the grill and let it rest for about 5 minutes.
- Spread herb mayonnaise on both halves of each brioche bun. Layer the butter lettuce on the bottom halves, then add a salmon fillet on top. Cover with the top halves of the buns and serve immediately.
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Notes
Store leftover salmon in an airtight container in the refrigerator for up to 2 days.