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Open-Faced Grilled Salmon Sandwiches

 Open-Faced Grilled Salmon Sandwiches
In my family, we love to fish. What better reward from a day of fishing than eating what you just caught? We make salmon several different ways, this one is the family favorite. —Stephanie Hanisak, Port Murray, New Jersey
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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.

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Open-Faced Grilled Salmon Sandwiches (continued)

Nutritional Facts: 1 open-faced sandwich equals 436 calories, 17 g fat (3 g saturated fat), 74 mg cholesterol, 1,226 mg sodium, 37 g carbohydrate, 1 g fiber, 31 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.