Salmon Sandwich Recipe

Prepare salmon

Pat the salmon fillets dry with paper towel. Season both sides with 1 tsp salt.

Coarsely crush or crack the peppercorns (use a mortar and pestle or place in a zip-top bag and bash with a rolling pin). Press the cracked pepper evenly onto the top side(s) of the fillets so they form a crust.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. If fillets are skin-on, place skin-side down first and cook 3–4 minutes until the skin is crisp. If skinless, place crusted side down first and cook 3–4 minutes. Reduce heat to medium-low and flip carefully.

Continue cooking 2–4 minutes more, or until salmon reaches an internal temperature of 125–130°F (51–54°C) for medium-rare to medium, or cook longer for desired doneness. Total cooking time depends on thickness (about 6–8 minutes for 1-inch fillets). Remove from pan and let rest 3 minutes, then flake into sandwich-sized portions.

If using whole smoked or fire-roasted tomatoes, finely chop them and drain excess liquid. In a bowl combine 1 cup mayonnaise, 3 oz chopped smoked tomatoes, 1 tablespoon lemon juice, 1 teaspoon Dijon, 1 tablespoon chopped capers, 1 tablespoon finely minced shallot, and 1 teaspoon hot sauce (optional).

Season the remoulade with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust acidity with more lemon juice if needed. Cover and refrigerate for at least 15 minutes to allow flavors to meld.

Place 1/2 cup thinly sliced red onion in a small bowl. Add 1 tablespoon vinegar, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss and let sit 10–15 minutes to quick-pickle and soften. Drain excess liquid before assembling.

Toss 2 cups mixed baby greens lightly with a pinch of salt and a small drizzle of olive oil if desired. Keep chilled until assembly.

Split the ciabatta rolls and lightly brush cut sides with butter or brush with olive oil. Toast cut sides in a skillet over medium heat or under a broiler until golden, about 1–2 minutes.

Spread a generous tablespoon (or more to taste) of smoked tomato remoulade on the bottom half of each roll.

Place the peppercorn-crusted salmon portion on top of the remoulade. If fillets were larger, flake to fit 1 fillet per 2 sandwiches or divide as needed so each sandwich receives an even portion.

Top the salmon with a handful of mixed greens and a few rings of the quick-pickled red onion.

Finish with the top roll, press lightly, and serve immediately with lemon wedges for squeezing over the salmon if desired.