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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 in several ways, but this one is the family favorite. —Stephanie Hanisak, Port Murray, New Jersey
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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.
Nutrition Facts
1 open-faced sandwich: 436 calories, 17g fat (3g saturated fat), 74mg cholesterol, 1226mg sodium, 37g carbohydrate (5g sugars, 1g fiber), 31g protein.

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Average Rating:
  • justmbeth
    Oct 21, 2014

    Nice alternative to salmon served traditionally. I used ciabatta bread rather than sour dough. Simple. A keeper.

  • veggiemama
    Sep 17, 2014

    This was soooo good. Way better than I expected. Definitely a keeper! So fast and definitely delicious!