This easy salmon sandwich makes a super special lunch or dinner! Roasted salmon is layered with crispy prosciutto, lettuce and roasted garlic mayo between toasted bread.
I made this salmon sandwich recipe for the first time for a very special work from home lunch a few weeks ago. Not that we were celebrating anything but sometimes you just deserve something a little extra for lunch.
I'd highly recommend these sandwiches for a weekend lunch, for serving to friends or just for a day when you feel like celebrating life. They're also pretty filling so you could totally serve them with a salad or chips for a weeknight dinner.
Apparently I'm slightly obsessed with salmon recipes right now (see also this recipe for salmon couscous I posted a couple of weeks ago).
Ingredients
- Fresh Salmon Fillets - I used tail fillets and they worked super well for this as they're a bit flatter, ideal for a sandwich. You can use skin-on or skinless salmon fillets depending on your preference.
- Seasoning - Smoked paprika, oregano, onion powder and chilli flakes are all used in the salmon rub
- Garlic
- Olive Oil
- Prosciutto - Or you could use bacon if you prefer
- Bread - Any good sandwich bread or even something like brioche buns would work
- Mayonnaise
- Baby Gem Lettuce
See recipe card for quantities.
Instructions
Place the salmon fillet in a baking tray and coat with the spice mix. Cook for 15 minutes.
Fry the prosciutto until crispy.
Fry the bread in the same pan until browned on both sides.
Squeeze the roasted garlic from the cloves and mix with the mayo.
Put the mayo, lettuce, prosciutto and salmon on two slices of bread.
Top with the second slice of bread and serve.
Hint: No need to use oil when frying the prosciutto - it's fatty enough that it'll crisp up just from the heat of the pan.
Substitutions
- Lettuce - instead of baby gem lettuce, you can use romaine lettuce or spinach
- Bread - use gluten free bread instead of regular bread to make this gluten free
- Pescatarian - Leave out the prosciutto all together if you want to make this pescatarian/pork free. It'll still taste delicious!
Variations
- Spicy - increase the chilli flakes if you want to give the sandwich an extra kick
- Deluxe - add avocado slices, dill pickles or thin slices of tomato or red onion for an extra touch
- Add some herbs - fresh dill is a classic with salmon and would taste lovely here
For a different (and cheesier) twist on a sandwich try this prawn sandwich with melty cheese and tomato!
Storage
Store the filling ingredients separately in an airtight container and assemble the sandwiches just before eating to avoid the bread getting soggy.
These ingredients don't stand up well to freezing.
Top tip
Keep a close eye on the salmon to make sure you don't overcook it - it should flake easily once it's ready but you don't want it to dry out. If you have a meat thermometer you can take the temperature in the thickest part of the fish - it should be cooked to145°F (63°C).
FAQ
Salmon itself is super healthy - it's a good source of healthy fats and protein. However, this sandwich has a fair amount of slightly less healthy ingredients including mayonnaise and prosciutto. You could easily make a few simple swaps to make it a little healthier if you'd like to.
I happen to love mayonnaise but I know not everyone is a fan! There are plenty of other options though - try switching for sour cream or Greek yoghurt if you want something else creamy or going down a different route altogether with mustard, hummus or smashed avocado.
The beauty of this sandwich is that it works with pretty much any bread you like. From hamburger buns to sourdough to brioche.
This recipe is great served with any of your classic sandwich sides. Try it with chips or fried potatoes for a heartier meal or a simple side salad for something lighter.
Want more? Try these other fish and seafood recipes!
- Salmon Salad with Watercress & Edamame
- Parmesan Breaded Fish with Pesto Yoghurt Dip
- Mackerel Potato Salad with Soft Boiled Eggs
- Prawn Po'Boys with Tangy Cajun Sauce
- Tuna Pasta Salad with Feta & Pine Nuts
- Southern Style Shrimp & Grits
Recipe
Salmon Sandwich with Prosciutto & Garlic Mayo
Ingredients
- 2 thin Salmon Fillets
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- ½ teaspoon Onion Powder
- Pinch Chilli Flakes
- Salt and Pepper
- 4 cloves Garlic
- Olive Oil
- 4 slices Prosciutto
- 4 thick slices Bread
- 4 tablespoon Mayonnaise
- ½ head Baby Gem Lettuce
Instructions
- Heat the oven to 200°C/400°F. Spread a drizzle of oil on the bottom of a baking sheet. Put the salmon fillets on top skin side down if it has it and pat dry with a paper towel. Mix together the paprika, oregano, onion powder, chilli flakes and plenty of salt and pepper. Sprinkle the spice mix over the salmon and rub over the fish. Put the whole cloves of garlic in the tray with the salmon. Put in the oven for 15 minutes.
- While the salmon cooks heat a frying pan over medium heat and add the prosciutto. Cook for a few minutes until crispy then remove to a plate. Heat a drizzle of olive oil in the same pan and toast the slices of bread on both sides until crisp.
- When the salmon has roasted take the garlic cloves from the pan, squeeze out the garlic from the skins and add to the mayo. Mix well with a pinch of salt. Remove the skin from the salmon if desired. Spread the mayo over two of the slices of bread, top with a couple of lettuce leaves, the prosciutto and the salmon. Top with the other slices of bread, cut in half and serve.
Notes
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Tara says
This salmon sandwich was perfectly flavored! Everything came together so well. Very tasty. Thanks!
MacKenzie says
This looks delicious. I’m always looking for new recipes to add fish into my diet. Thank you for sharink
Mirlene says
Made this for lunch and it was surely an A++. Love the crispy procuitto and the creamy mayo with the salmon. So delicious!
Andrea says
Garlic mayo with salmon and prosciutto sounds amazing! I need this sandwich in my life.
Jess says
I work from home and get tired of eating pb&j everyday. This is such a good change from my normal routine for lunch!