Salmon Sandwich, 5 Oz Recipe

Prepare salmon

Pat the salmon dry with paper towels and finely chop into small, roughly 1/8–1/4-inch pieces. Place chopped salmon in a medium mixing bowl.

Add the chopped onion, minced parsley, mayonnaise, Dijon mustard, beaten egg (use half of a large egg — whisk and measure 1/2), panko breadcrumbs, lemon juice, salt, and pepper to the bowl with the salmon.

Gently combine the mixture with a fork or spatula until just incorporated. Do not overwork; leave small chunks for texture. If the mixture feels too wet, add up to 1 more tablespoon panko. If too dry, add 1/2 teaspoon water or a touch more mayo.

Form into a single patty roughly 5 oz (about the size of the roll; approximately 3.5–4 inches in diameter and about 3/4 inch thick). Press gently so it holds together.

Heat a nonstick or stainless-steel skillet over medium heat. Add the olive oil and allow to shimmer but not smoke.

Place the patty in the skillet and cook without moving for 3–4 minutes, until the underside is golden-brown. Carefully flip and cook the other side 3–4 minutes, or until the center reaches 125–130°F (51–54°C) for medium-rare to medium; if you prefer fully cooked, cook to 140°F (60°C). Total cooking time will be 6–8 minutes depending on thickness.

Transfer the cooked patty to a plate and let rest 2 minutes while assembling the sandwich. Residual heat will finish carrying it to safe temperature if needed.

Lightly butter the cut sides of the roll. Toast buttered sides in a separate skillet over medium heat or in a toaster oven until golden, about 1–2 minutes.

Spread tartar sauce or lemon aioli on the bottom half of the toasted roll (about 1 tbsp). Place the lettuce leaf on top of the sauce to create a moisture barrier.

Place the warm salmon patty on the lettuce. Top with tomato slices and red onion. Add the remaining sauce to the top half of the roll if desired.

Close the sandwich, press gently, and serve immediately with a lemon wedge alongside for squeezing over the patty.