Salmon Sandwich with Yogurt-Dill Sauce Recipe
This delicious Salmon Sandwich with Yogurt-Dill Sauce features tender roasted salmon fillets seasoned with salt-free seafood spices, paired with a tangy and fresh yogurt-dill sauce. Served on toasted challah or soft bread with butter lettuce and quick pickled cucumbers, it offers a perfect balance of flavors and textures for a satisfying and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Salmon
- 1 1/2 pound thin salmon fillets, skinned and cut into 4- to 5-ounce portions
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt-free seafood seasoning
- 1/2 teaspoon Kosher salt (optional)
- 1/2 teaspoon freshly ground black pepper
- 1 head Butter Lettuce
- Quick Pickled Cucumbers
- 8 slices Challah or soft bread of your choice
For the Yogurt-Dill Sauce
- 3/4 cup plain Greek yogurt
- 1/4 cup finely minced shallot
- 2 tablespoons finely chopped fresh dill or 1 tablespoon dry dill
- 1/4 cup drained capers, chopped
- Zest of 1 lemon
- 1 teaspoon extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preparation: Position one oven rack in the center and another one about 6 inches below the broiler. Preheat the oven to 400°F. Pat the salmon fillets dry with paper towels and place them on a foil-lined baking sheet. Brush the foil and the salmon fillets on all sides with olive oil. Season evenly with seafood seasoning, kosher salt, and black pepper.
- Roast the Salmon: Place the baking sheet in the oven and roast the salmon fillets for 12 to 14 minutes, or until the fish is opaque and flakes easily with a fork. After roasting, remove and let the salmon rest for 5 minutes. Then switch the oven to the broil setting.
- Make the Yogurt-Dill Sauce: In a small bowl, combine the Greek yogurt, finely minced shallot, chopped fresh dill, capers, lemon zest, and olive oil. Season with kosher salt and freshly ground black pepper to taste. Mix well and set aside.
- Toast the Bread: Brush one side of each bread slice with a thin layer of olive oil. Arrange them oil side up on a separate baking sheet. Broil the bread slices for 1 to 3 minutes or until the oiled side is lightly browned and crisp. Watch closely to prevent burning. Remove from the oven.
- Assemble the Sandwiches: Spread a generous layer of the yogurt-dill sauce on the toasted side of each bread slice. Top four slices with butter lettuce leaves and quick pickled cucumber slices, then place a roasted salmon fillet on each. Close the sandwiches with the remaining bread slices, yogurt sauce side down. Serve immediately while warm.
Notes
- You can substitute the challah bread with ciabatta or sourdough for variation.
- If quick pickled cucumbers are unavailable, thinly sliced fresh cucumbers add a nice crunch but less tang.
- For a spicier kick, add a pinch of crushed red pepper or a drizzle of hot sauce to the yogurt-dill sauce.
- Make sure not to overbroil the bread to avoid burning and bitterness.
- This recipe works well with other fatty fish fillets like trout or arctic char.
