Looking for a simple salmon sandwich idea that comes together quickly and easily? This Pan-Fried Salmon Sandwich brings bold flavor in just 15 minutes and with minimal ingredients so you can enjoy without all the fuss.
The salmon is coated in a simple Dijon mustard + Old Bay marinade and then pan-fried in olive oil for a crispy outer sear and warm, flaky interior. Then, stacked on bread with tartar sauce and your toppings of choice!
As a mom-on-the-go who follows a pescatarian diet, I struggle with lunch and sometimes skip it altogether! Then, the hangry late afternoon version of me curses my earlier self for not just taking the time to eat.
But between this simple salmon sandwich recipe and my Salmon Wrap with Greek Yogurt Sauce, lunch has been my favorite meal of the say lately! 15-minutes and a frying pan is all you need to make this fish sandwich happen!
Salmon Sandwich Ingredients
Here’s everything you need:
- Skinless salmon.
- Dijon mustard. Grainy or smooth. I love using Grey Poupon’s Country Dijon.
- Old Bay seasoning.
- Olive Oil.
- Bread. Whatever you have on hand. I used a hoagie roll.
- Tartar sauce. Or mayonnaise. Or if you’re feeling fancy, grab the recipe for a quick aioli from my Old Bay Fries recipe (which, btw, makes for the perfect side to this sammie!).
- Lettuce & tomato. Or whatever sandwich feelings you desire!
Tips and Tricks for this Sandwich with Salmon
How to Pan Fry Salmon for a Sandwich
The best salmon for this sandwich is a 5-ounce portion of skinless salmon. That way you can rub the quick marinade on both sides and quickly fry it up.
Start by patting dry your salmon filet with a paper towel. This will reduce excess moisture and give you the best texture on your fish.
Then, on both sides of the salmon, rub on a generous amount of Dijon mustard and sprinkle on the Old Bay seasoning.
Get the olive oil hot in the pan for a few minutes over medium heat first. Then, carefully lower in your seasoned salmon. Cover and sear on both sides for about 4-5 minutes on each side.
How quickly the salmon cooks will depend entirely on how thick it is, so watch it closely. Ideally, we are going for an internal temperature of about 145°F with a crispy sear on the outside.
How to Assemble a Simple Seared Salmon Sandwich
It’s up to you if you want to leave your bread fresh or toast it. I usually give a very light toasting! Then, add your tartar sauce to the bottom slice.
Stack the lettuce or other greens of choice on top of the sauce, followed by the tomato. The lettuce will act as a barrier between the tomato and the bread so that the juices from the tomato don’t make it soggy.
Finally, stack your pan-fried salmon on top of the tomato, followed by the top slice of bread and voila! You’ve got your salmon sandwich!
What to Serve with Salmon Sandwiches
This seared salmon sandwich with Dijon mustard and Old Bay is hearty enough to serve as a meal on its own. But, if you’re looking for some side dishes to complete your meal, here are some of my favorites:
How to Store and Reheat Leftover Salmon
If you have leftovers, I recommend disassembling your sandwich so the bread doesn’t get soggy. Then, you can store the leftover salmon separately and reheat it on its own to make another sandwich or add to any other meal.
Leftover cooked Salmon will last up to 4 days in an airtight container in the refrigerator.
To reheat, add the salmon to a baking dish and preheat your oven to 400°F. Cover the dish with aluminum foil and roast for about 15-20 minutes until the internal temperature of the salmon reaches 145°F.
You can also freeze cooked salmon for up to 3 months. From frozen, thaw in the refrigerator overnight and reheat in the oven as instructed above.
15-Minute Pan-Fried Salmon Sandwich
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 5 ounces skinless salmon
- 1 tablespoon Dijon Mustard, grainy or smooth
- ½ teaspoon Old Bay Seasoning
- 2 tablespoon olive oil
- 2 slices bread of choice (or hoagie roll as pictured)
- 2 tablespoons tartar sauce (optional)
- 3 slices tomato (optional)
- 1 leaf lettuce (or other greens of choice, optional)
Instructions
- Pat salmon dry with a paper towel to absorb excess moisture. Add an even layer of Dijon mustard to both sides, then sprinkle with Old Bay Seasoning.5 ounces skinless salmon, 1 tablespoon Dijon Mustard, grainy or smooth, ½ teaspoon Old Bay Seasoning
- In a frying pan, get olive oil hot over medium heat for a few minutes. Then, carefully lower the salmon into the oil. Cover, and fry for 4-5 minutes on each side until you get a crispy sear on the outsides with an internal temperature of about 145°F.2 tablespoon olive oil
- Assemble your sandwich by adding tartar sauce to the bottom slice of bread. Stack lettuce on top and then tomato. Finally, add your seared salmon and top slice of bread. Enjoy hot.2 slices bread of choice, 2 tablespoons tartar sauce, 3 slices tomato, 1 leaf lettuce
Pro Tips
- This recipe can be easily doubled to make two sandwiches! You can simply pan-fry two portions of salmon at the same time.
