Salmon Sandwich
Looking for an easy lunch to bring to work or an amazing main dish for your next picnic? This Salmon Sandwich is going to become your go to. Served on pillowy soft ciabatta rolls with crunchy cucumbers and a delicious homemade spread of cream cheese with herbs, these are fast and easy to prepare. They also make a fantastic light dinner!
Salmon is one of my favorite things, and this sandwich recipe is so easy! In the Pacific Northwest where I live, we are known for our salmon, and my family eats it quite often. These sandwiches are a favorite picnic basket item in my household in Spring and Summer with some easy panzanella, farro and veggie salad, or cucumber salad with some lemonade made with some fresh PNW berries!
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Home Chef Tips For Salmon Sandwiches
Here are a few tricks to help you make these sandwiches, but definitely visit the recipe card to get all the details!
I like to have someone debone my salmon for me at the market when I buy it. While I certainly know how to do it myself, it saves me time once I’m home and ready to cook.
The salmon can be roasted ahead of time, making these great for looking at the week ahead for lunch, or a quick light dinner as well as a picnic option. The sandwiches can be assembled a few hours before eating or right before you serve them, whatever is most convenient for you!
My family takes these sandwiches with us on picnics all the time, and we normally eat them cold.
If you’re planning to make my oven baked salmon with pesto butter, you can always roast the salmon for this recipe and the sandwiches at the same time, and save the salmon for the sandwiches for the next day!
Fish does not tend to stay fresh for very long, so be sure to eat the salmon within three days after you cook it. While these sandwiches can be made in advance, keep in mind that you can’t make them too far ahead.
The salmon roasts quickly on a sheet pan, and foil means no mess!
Arugula, red onion, and cucumber.
This easy cream cheese and herb spread is perfect with the salmon!
Fresh Herb Cream Cheese Spread
Nothing goes together quite like salmon and cream cheese! You will love this easy spread, and you may find yourself trying it on other sandwiches! I used herbs from my garden along with some from the Farmers Market near my home. I love utilizing fresh ingredients in my cooking, and showing you how to use these items too!
This spread also has a little creme fraiche in it, which you can make with two ingredients right in your own kitchen, and I can show you how to make creme fraiche yourself!
Down in the recipe card notes I have a few variations for herbs you can use depending on your taste preference or what is available near you.
The cream cheese spread can also be made in advance and will store refrigerated for up to one week.
Serving and Storage Tips
Even though the cream cheese spread can hang out in the fridge for as long as a week, the salmon can’t!
Your salmon sandwiches should be eaten within three days of cooking the fish. As far as how long you should cook the salmon after buying it, definitely roast it within a day or two after you buy it. You can use frozen salmon as well, but be sure to check for pin bones before roasting. To defrost frozen salmon, let it sit in the refrigerator for a day or two until it is defrosted.
Premade sandwiches can be stored in plastic wrap, sandwich bags, or foil. When I take these on picnics, I put plenty of cold packs in my basket to keep the salmon cold!
Refrigerator pickled shallots are great on this sandwich!
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Roasted Salmon Sandwiches
These easy Salmon Sandwiches are served on soft ciabatta rolls with a delicious cream cheese spread full of garden fresh herbs. They are perfect for a picnic, light dinner, or make ahead lunch.
- Total Time: 15 minutes
- Yield: 4 Servings 1x
Ingredients
For the Sandwiches
1 1/2 to 2 pound Salmon Fillet
1/2 teaspoon of Salt
1/4 teaspoon of Pepper
1/2 of a medium Red Onion
1/2 of a large Cucumber
1 cup of Arugula
4 Ciabatta Rolls
For the Cream Cheese Spread
3 ounces of Cream Cheese
2 Tablespoons of Creme Fraiche
1/2 teaspoon of Salt
1/4 teaspoon of Pepper
2 Tablespoons of Fresh Dill
2 Tablespoons of Fresh Chives
Instructions
Turn on your oven to 450 degrees. Line a rimmed baking sheet with aluminum foil, dull side up.
Debone the salmon if needed and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cut the salmon into four portions as equally as you can.
Roast the salmon for 8 to 10 minutes, or until it is light pink. While the salmon cooks, make the cream cheese spread.
In a small bowl, stir together the 3 ounces of cream cheese, 2 tablespoons of creme friache, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Chop the fresh dill and chives to yield 2 tablespoons of each, and stir into the cream cheese mixture.
Slice the 1/2 red onion and the 1/2 cucumber. these can be as thick or thin as you like, just be sure to have enough for four sandwiches.
Once the salmon is baked, spread the cream cheese mixture on the split ciabatta rolls and add a salmon portion to each roll and top with cucumber, arugula, and red onion slices.
Notes
Fresh Herb Variations-
Try fresh thyme or rosemary (use the rosemary sparingly) or even some basil.
If you are lucky enough to have chives with flowers on them, add them to the cream cheese mixture or as a sandwich topping!
Sandwich Topping Variations
Try some pickled shallots or easy refrigerator pickles.
If you are taking these on a picnic, I don’t recommend fresh tomato as a topping. The juices can make your sandwiches soggy.
Meal Prep and Storage
The sandwich spread can be made in advance and will keep refrigerated for one week. The salmon should be cooked no more than two days after buying it, and can be stored in or out of the sandwiches after cooking for up to three days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dishes and Sandwiches
- Cuisine: American
Nutrition
- Serving Size: 1 Sandwich
- Calories: 551
- Sugar: 4.2 g
- Sodium: 1229.2 mg
- Fat: 21.2 g
- Carbohydrates: 43 g
- Protein: 49.3 g
- Cholesterol: 118.4 mg
