In my family, we love to fish. What better reward from a day of fishing than eating what you just caught? We make salmon in several ways, but this one is the family favorite. —Stephanie Hanisak, Port Murray, New Jersey
Featured In: 50 Dinners for Serious Bread Lovers
- 4 salmon fillets (1 inch thick and 5 ounces each), skin removed
- 3/4 cup mesquite marinade
- 1/4 teaspoon pepper
- 4 slices sourdough bread (1/2 inch thick)
- 1/4 cup tartar sauce
- 4 iceberg lettuce leaves
- 4 lemon wedges, optional
- Place fillets in an 8-in. square dish. Pour marinade over fillets; turn fish to coat. Let stand 15 minutes.
- Drain salmon, discarding marinade. Sprinkle salmon with pepper.
- Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill salmon, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until fish just begins to flake easily with a fork.
- Grill bread, covered, over medium heat 1-2 minutes on each side or until lightly toasted. Spread with tartar sauce; top with lettuce and salmon. If desired, serve with lemon wedges. Yield: 4 servings.
Originally published as Open-Faced Grilled Salmon Sandwiches in Taste of Home June/July 2014
Reviews for Open-Faced Grilled Salmon Sandwiches
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 21, 2014
"Nice alternative to salmon served traditionally. I used ciabatta bread rather than sour dough. Simple. A keeper."
Reviewed Sep. 17, 2014
"This was soooo good. Way better than I expected. Definitely a keeper! So fast and definitely delicious!"