Delicious and Easy Salmon Sandwiches featuring pan-seared salmon and a quick homemade mayonnaise. These sandwiches have a perfect balance of sweetness and spice, making them incredibly flavorful!
My family adores salmon (as evidenced by the numerous salmon recipes on Inspired Taste!) We are constantly seeking new ways to enjoy it, which led to the creation of these simple salmon sandwiches!
These sandwiches are bursting with flavor, thanks to a touch of agave nectar brushed on the salmon fillets before searing them. The sweet crust of the salmon is perfectly complemented by a mildly spicy homemade chipotle mayo. I can’t wait for you to give them a try! For a salmon burger patty, refer to our salmon burger recipe.
Key Ingredients
- Salmon: Any type of salmon fillet works well for these sandwiches. I particularly enjoy salmon varieties with higher fat content, such as sockeye, king, and coho. Salmon with more fat remains tender and moist after cooking.
- Agave Nectar: If you don’t have agave nectar, don’t worry! Honey or maple syrup can be used as substitutes. Lightly brush each salmon fillet with a bit of agave before searing to create a delightful, sweet caramelized exterior.
- Greens: While I used baby spinach in the photos, any tender, fresh greens like arugula or baby kale will work beautifully.
- Rolls: Given the soft texture of the salmon, I recommend using softer rolls to prevent the sandwich from falling apart when you take a bite. Use your favorite type of roll!
- Chipotle Mayo: Crafting flavored mayo is simple and adds a lot of depth! To make my chipotle mayo, mix mayonnaise with cilantro, lime juice, salt, pepper, and chipotle in adobo sauce. Chipotle in adobo sauce provides a smoky, spicy kick. These are smoked jalapeños preserved in a flavorful adobo sauce made with spices and chili peppers. You can typically find them in small cans, usually located near salsas or in the International aisle of your grocery store. I also use them in recipes like our roasted corn with chipotle butter, mini fish tacos, and sweet potato tacos.
Chipotle Salmon Sandwiches
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PREP
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COOK
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TOTAL
Indulge in these delightful pan-seared salmon sandwiches. We prepare a simple chipotle mayonnaise to spread on the bread rolls. You can easily make this using a food processor, or if you prefer, finely mince the chipotle pepper and cilantro and mix them into the mayonnaise by hand. Canned chipotle peppers in adobo sauce are usually found near salsas. If your local store doesn’t carry them, try an International or Mexican market.
4 Servings
You Will Need
Salmon Sandwiches
1 tablespoon grape seed or canola oil
4 center cut salmon fillets, skin removed, about 6 ounces each
2 tablespoons agave nectar or substitute honey
Salt and fresh ground black pepper
1 cup baby spinach or arugula
4 bread rolls, lightly toasted
Chipotle Mayonnaise
1 cup mayonnaise, see homemade mayonnaise
1 to 2 small chipotle peppers in adobo, seeded, depending spice level
1 tablespoon sauce from the canned adobo chile peppers
1/4 cup fresh cilantro leaves, finely chopped
Juice of 1 lime
Salt and fresh ground black pepper
Directions
1Prepare chipotle mayo: Combine mayonnaise, minced pepper, adobo sauce, cilantro, and lime juice in a small food processor. Season with about 1/4 teaspoon of salt and blend until mostly smooth. Taste and adjust with more peppers, sauce, or salt as needed.
2Cook the salmon: Heat oil in a heavy-bottomed skillet over medium-high heat. Brush agave nectar on both sides of the salmon fillets, season with salt and pepper, and cook for 2 to 3 minutes until a golden crust forms. Flip the fillets and cook for another 2 to 3 minutes, or until the salmon flakes easily with a fork. Transfer to a plate and let rest for 5 minutes.
3Assemble sandwiches: Spread mayonnaise on the bread rolls, add a handful of arugula to the bottom slice of each roll, place salmon on top, and enjoy.
Adam and Joanne’s Suggestions
- The provided nutrition facts are estimates. We assumed a ciabatta roll and 6 tablespoons of mayonnaise for 4 burgers.
Nutrition Per Serving
Serving Size
1 burger
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Calories
563
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Total Fat
27.4g
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Saturated Fat
4.9g
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Cholesterol
66.6mg
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Sodium
807.2mg
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Carbohydrate
46.2g
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Dietary Fiber
2.1g
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Total Sugars
9.3g
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Protein
34.6g
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