New This Month

Grilled Salmon Sandwich


Flat, wide fillets cut from the tail of the salmon work well for this open-face sandwich.

  • Servings: 4

Source: Martha Stewart Living, June/July 1994


  • 2 tablespoons dry mustard
  • 3 tablespoons packed light-brown sugar
  • 1/2 teaspoon soy sauce
  • 1 tablespoon olive oil
  • 4 salmon fillets, about 6 ounces each
  • Salt and freshly ground black pepper
  • 1/2 bunch arugula, leaves slightly wet
  • 4 slices sourdough bread, crusts trimmed


  1. Combine mustard and sugar in a small bowl. Stir in 1 1/2 tablespoons water. Add soy sauce and 1 teaspoon oil. Set aside.

  2. Heat a grill or grill pan until very hot. Brush salmon with remaining oil; season with salt and pepper. Grill for 5 minutes, or until browned. Turn and cook for another 5 minutes, or to desired doneness.

  3. Toast bread and place on plates. Top each with wilted arugula and a salmon fillet. Drizzle mustard sauce over top. Serve immediately.

Reviews Add a comment

  • sepej
    22 FEB, 2013
    A portion of this recipe is missing. There is no information on cooking the arugula.
  • sepej
    22 FEB, 2013
    Part of this recipe is missing. There are no instructions for the arugula.