Grilled Salmon Sandwiches
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This grilled salmon sandwich is satisfying and delicious. Fresh salmon fillets are grilled to juicy perfection and then tucked into a brioche bun with tartar sauce, arugula, and pickles. It’s an easy recipe for weeknights that takes only 15 minutes to make!
This grilled salmon sandwich is big on flavor and ready in just 15 minutes, making it perfect for busy nights when you still want something satisfying. The salmon cooks quickly on the grill, staying juicy and flavorful, and turns a simple sandwich into something that feels a little special without any extra work.
I love it topped with creamy tartar sauce, crunchy pickles, and peppery arugula for a balance of rich, tangy, and fresh flavors. It’s an easy, flexible recipe that comes together fast and delivers a seriously delicious bite every time—no oven required.
If you prefer a salmon patty, check out my salmon burger recipe.
What to serve with a grilled salmon sandwich
For a quick and homemade dinner, pair this salmon fillet sandwich with dill French fries, classic broccoli slaw, grilled potato salad, or a simple spring mix salad.
Store leftovers
How do I store leftovers? Store leftover salmon in an airtight container in the refrigerator for 2-3 days. The leftovers taste great cold in a salad.
Can I prepare these sandwiches in advance? While I love these sandwiches hot off-the-grill, they are also very good with leftover cold fish.
Grilled Salmon Sandwiches (15 minute recipe!)
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon EACH: garlic powder, smoked or sweet paprika, sea salt, and pepper
- 4 pieces salmon (skin removed – see notes)
- 4 brioche buns
- Tartar sauce, sliced pickles, and arugula (to serve)
Instructions
- Preheat your grill to medium-high. In a small bowl, mix the olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper.1 tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon EACH: garlic powder, smoked or sweet paprika, sea salt, and pepper
- Dry the salmon with paper towels then spread the paste over both sides of the salmon.4 pieces salmon
- Grill the salmon for 3 minutes then flip it over and grill it for another 3-4 minutes. Place the brioche buns on the grill, cut sides down, for 1 minute while the salmon is cooking.4 brioche buns
- To assemble your salmon sandwich, slather the toasted buns with tartar sauce, top with arugula and the salmon and finish with a few slices of pickles.Tartar sauce, sliced pickles, and arugula
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Hi, Kristen – This recipe looks delicious, and I plan to try it as shown for a heartier meal one night, but I’m currently planning an upcoming luncheon and I’ll be preparing a salmon salad served on crescent rolls to make it a lighter meal. I’d like to serve them alongside a cup of soup that will complement the sandwiches. Do you have some soup recipes you might recommend that would be compatible? I would really appreciate any suggestions you might have. Thank you so much!
Hi Cindy! Your salmon salad sounds amazing. Since it’s summer, I would serve it with a light soup like our creamy avocado soup or carrot soup. I hope that helps!