Salmon Sandwich Recipe

Prepare Salmon

Pat the 6 oz salmon filet dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Drizzle or brush with 1 tbsp olive oil and 1 tsp lemon juice; let sit at room temperature for 5 minutes while you prepare other components.

Cook Salmon

Heat a nonstick or stainless steel skillet over medium-high heat until hot (about 2 minutes). Add a thin film of oil to the pan. Place salmon skin-side down if skin is on (or presentation side down if skinless). Cook undisturbed for 3–4 minutes until the bottom is golden and the fish releases easily. Flip and cook 1.5–2 minutes more for medium (internal temp ~125–130°F / 52–54°C). Remove from pan and rest 2–3 minutes. If you prefer melted cheese on the salmon, place the pepper jack slice on the salmon and cover the pan off heat for 30–45 seconds to soften the cheese.

Slice Potatoes

Wash and peel the large russet potato if desired. Using a mandoline or sharp knife, slice potatoes very thinly (about 1–2 mm). Rinse the slices in cold water until the water runs clear to remove excess starch, then pat dry thoroughly on clean towels or paper towels.

Fry Chips

In a heavy-bottomed skillet or deep pot, heat 2 cups neutral oil to 350°F (175°C). If you don't have a thermometer, test with one potato slice — it should sizzle immediately. Fry the potato slices in small batches (do not overcrowd) until golden and crispy, about 2–3 minutes per batch. Use a slotted spoon to transfer chips to paper towels to drain. Immediately sprinkle with 1/2 tsp fine sea salt while still hot. Keep warm in a single layer on a baking sheet in a 200°F (95°C) oven if needed while finishing sandwich.

Prepare Avocado Spread

Scoop the flesh from half a ripe avocado into a small bowl. Mash with a fork and stir in 1 tsp mayonnaise, 1/2 tsp lime juice, and 1/8 tsp salt. Adjust seasoning to taste. The spread should be creamy but slightly chunky.

Toast Roll & Butter

Split the hoagie roll and spread the inside lightly with 1 tbsp softened unsalted butter. Toast the roll in a skillet butter-side down over medium heat or under a broiler for 1–2 minutes until golden and crisp. Watch closely to avoid burning.

Assemble Sandwich

Spread the avocado mixture evenly on the bottom half of the toasted hoagie roll. Place the mixed greens or lettuce on top of the avocado. Lay the cooked salmon filet on the greens (if you melted cheese on the salmon, the cheese will be on top; otherwise, place the pepper jack slice on the salmon now and allow residual heat to soften it). If desired, add a squeeze of lemon. Close the sandwich with the top half of the roll.

Plate & Serve

Place the assembled salmon sandwich on a plate and serve with a generous handful of the house-made potato chips on the side. Serve immediately while the salmon is warm and chips are crisp.