A recipe for my favorite Grilled Salmon Sandwiches with Pesto, Avocado, and Arugula and tips for perfectly grilled salmon, every time!
Course Main Dish
Cuisine Seafood
Keyword Grilled Salmon Sandwiches
Prep Time 15 minutesminutes
Cook Time 13 minutesminutes
Total Time 28 minutesminutes
Servings 2sandwiches
Calories 500kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
6ozsalmon(skin on) halved
a drizzle of your favorite extra virgin olive oil
season with:salt, pepper, garlic powder, and paprika - to taste
2fresh ciabatta rolls
2-4TBSPpesto(homemade or store bought)
2TBSPfresh mayo or aioli
1cupfresh baby arugula
½large avocadosliced lengthwise
6slicestomato
Instructions
Grab some wild Alaskan salmon from your local seafoodery and fire up the grill!
Heat your grill to about 375 degrees F and prep your salmon by drizzling each fillet with olive oil and seasoning, to taste, with salt, pepper, garlic powder, and paprika.
Secure your fish, skin-side down in a grill basket and grill for about 5 minutes.
Flip the basket an grill skin-up for approx 8 minute until salmon is a bright pinkish-orange and completely opaque.
Whichever technique you use for the salmon, be sure to gently remove the skin after cooking.
It should slide off easily when you insert a knife between the salmon and the skin. Just gently swipe through and you're good to go.
If you're using take-and-bake ciabatta like I am, pop two in the oven for five minutes until golden and crisp on the outside and fluffy on the inside. Yum!
Using bakery fresh rolls instead? Lightly toast them up on your grill with a little butter or oil if you'd like or enjoy them as is!
Slather one side of the ciabatta with homemade or storebought mayo or aioli and spread your favorite pesto for the other. Add a small mountain of fresh arugula and your hot and ready salmon.
Pile on the veggies and introduce it to your face. Enjoy!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!