Jul 14 2026
Restaurants›La Marsa Farmington Hills - Drake›New Salmon Sandwich Recipe

New Salmon Sandwich Recipe

Inspired by La Marsa Farmington Hills - Drake
Time35m
Serves4

Grilled fillet of salmon with garlic & pepperoncini.

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Ingredients

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Salmon & Marinade

Spread & Toppings

Bread & Finish

Method

Salmon & Marinade

  1. 1

    Prepare salmon

    Pat salmon fillets dry with paper towels. If fillets are thick, leave them whole; if very thick (over 1 1/2"), consider cutting in half horizontally for even cooking.

  2. 2

    Make marinade

    In a shallow dish or bowl, whisk together 3 tbs extra-virgin olive oil, minced garlic, sliced pepperoncini (reserve 2 slices per sandwich for assembly), 2 tbs lemon juice, 1 tsp dried oregano, 1 tsp kosher salt, and 1 tsp freshly ground black pepper.

  3. 3

    Marinate

    Place salmon in the dish, skin-side down if applicable, and spoon the marinade over each fillet to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Do not marinate longer than 30 minutes to avoid breaking down the fish.

  4. 4

    Preheat grill or skillet

    Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet (cast iron) over medium-high heat. Lightly oil the grill grates or pan to prevent sticking.

  5. 5

    Grill salmon

    Place salmon fillets on the grill or skillet, skin-side down if present. Cook for 4–6 minutes without moving to develop a sear. Flip carefully and grill 3–5 minutes more, until the fish flakes easily with a fork and registers 125–130°F (52–54°C) for medium doneness. Thinner fillets will cook faster (3–4 minutes per side). Remove from heat and let rest 2 minutes.

Spread & Toppings

  1. 6

    Make herb mayo spread

    In a small bowl combine 1 tbs mayonnaise, 1 tbs Greek yogurt, 1 tsp Dijon mustard, and 1 tbs chopped fresh dill. Whisk until smooth and season to taste with a pinch of salt and pepper.

  2. 7

    Prepare vegetables

    Thinly slice the red onion and tomato. Toss the mixed salad greens lightly with a pinch of salt and a drizzle of olive oil if desired.

  3. 8

    Slice reserved pepperoncini

    Slice the reserved pepperoncini (2 slices per sandwich) into rings if not already sliced; set aside for assembly.

Bread & Assembly

  1. 9

    Toast rolls

    Halve the ciabatta rolls and butter cut sides with softened butter. Toast the cut sides on the grill or in a skillet until golden and crisp, about 1–2 minutes.

  2. 10

    Assemble sandwiches

    Spread about 1 tbs of the herb mayo mixture on both cut sides of each toasted roll. On the bottom half place a handful (about 1/2 cup) of mixed greens, then a grilled salmon fillet. Top each fillet with 2–3 pepperoncini slices, a few rings of red onion, and a slice of tomato. Finish with the top bun and press gently.

  3. 11

    Serve

    Serve sandwiches immediately with lemon wedges on the side for squeezing over the salmon, and additional pepperoncini if desired.

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