Whether you're in the mood for luscious lobster rolls, grilled salmon burgers, dainty smoked salmon tea sandwiches, a po'boy, or an extra-special tuna sandwich, you'll find the perfect recipe here.

Top-split buns are the time-honored choice for lobster rolls, but side-split buns can be used instead. While purists may insist on only mayonnaise or melted butter to dress the lobster meat, we think that some fresh chives and tarragon are a delicious addition.

Fried cornmeal-coated flounder finds a home in these Louisiana po'boys. Make the sandwich in one long baguette, spread with tartar sauce, and top with sliced tomato and lettuce.

This sandwich features moist, oil-packed tuna mixed with celery, apple, fresh basil, light mayo, and a squeeze of lemon juice. Use to make a sandwich on good-quality sourdough bread for an easy, satisfying lunch or dinner.

Since they are relatively flat, salmon pieces cut from the tail end of the fillet work best for this open-faced sandwich. Serve salmon on grilled sourdough bread topped with arugula and sweet soy-mustard sauce.

Creme fraiche, shallot, chives, and lemon juice complement the sweet, delicate flavor of lump crabmeat without overpowering it. Serve the crab salad between slices of toasted brioche with red-leaf lettuce and sliced avocado.

The ingredients of a Nicoise salad -- oil-packed tuna, cucumber, red onion, hard-cooked eggs, and olive tapenade -- combine in a picnic-perfect sandwich. For the best flavor, make the sandwich at least an hour ahead of time.

Bass, tilapia, tuna, and salmon all work well in this simple grilled meal. Before cooking, pat the fish dry and brush with oil to prevent it from sticking to the grates. Make the sandwiches with toasted buttery brioche or chewy country bread.

Smoked salmon replaces the ham in this classic French sandwich of cheese, fried egg, and bechamel sauce. Serve these for brunch as an elegant departure from eggs and toast.

This shrimp-filled take on Maine's classic lobster roll is just as tasty as the original but a lot lighter on the wallet. For a touch of Down East authenticity, use top-sliced hot dog buns.

Make tuna melts on halved baguettes and cut into snack-size slices to serve. These little bites are a great addition to a game-day party or a lunch with kids.

What could be better than a BLT? A BLT with wasabi-maple glazed salmon! This recipe is from Adam Richman, host of the show "Man v. Food Nation."

No need to dip the scallops in egg wash before breading them; their natural moisture makes the coating stick. Serve the sandwiches with a spread made of store-bought mayonnaise doctored with paprika and hot sauce.

Basil pesto replaces the usual mayonnaise in this Mediterranean take on the tuna salad sandwich. Toast the English muffin before assembling the sandwich, if you like.

Buttery smoked salmon and crisp, bitter endive are a winning combination in these dainty tea sandwiches. The cream cheese-scallion spread can be prepared a few days in advance.

For an excellent appetizer, light lunch, or afternoon snack, toss together cannellini beans, shallot, parsley, celery, and olive oil-packed tuna in a zingy lemon-Dijon dressing. Pile on toasted baguette slices.

A combination of shrimp and cod gives these burgers a great texture, and capers lend them a briny, Mediterranean taste. Spread tarragon tartar sauce on hamburger buns for an added layer of flavor.

Lemony homemade mayonnaise and vine-ripened tomatoes make these lump crabmeat sandwiches extra-special. Set out sliced country bread and let everyone assemble his or her own lunch.

Meaty chopped tuna comes together with garlic, sesame oil, anchovy, and basil in a flavorful patty. Grill to your preference -- just three to four minutes for rare, up to 8 minutes per side for well-done -- and top with pickled ginger, easy-to-make wasabi mayonnaise, and your choice of bun.

Dress sweet, tender chunks of lobster meat with mayonnaise, lemon juice, chives, and a small amount of Old Bay seasoning to make the irresistible filling for these appetizer-size lobster rolls. Toast the buns in a buttered skillet just before filling them.

Mix together chopped salmon fillets, smoked salmon, and fresh dill to make these out-of-the-ordinary burgers. The salmon patties will be delicate, so it's best to cook them in a nonstick skillet.

All the ingredients of the famous salad -- green beans, tomatoes, olives, hard-cooked eggs, and tuna -- are piled onto a baguette for a perfect picnic lunch. To save time, you could use store-bought sun-dried tomato tapenade instead of making the tomato-olive spread from scratch.

A favorite menu item at the legendary Russ and Daughters specialty-food store in Manhattan, this sandwich combines whitefish and salmon salad with horseradish-dill cream cheese on a fresh bagel. You can purchase the  wasabi-infused flying fish roe on their website.

Puree ripe avocado with wasabi powder and lemon juice to make the creamy, zesty spread for these poached salmon sandwiches. Enjoy these as a light lunch or cut them into smaller pieces to serve as an appetizer.

Mix chives, dill, and lemon juice into softened butter to make the delicate spread for these sandwiches. Serve the sandwiches chilled so they maintain their shape.

Inspired by two favorite seafood treats -- shrimp cocktail and lobster rolls -- this easy sandwich will be a hit with adults and kids alike. Scale up the recipe to serve a crowd.

Salmon fillets are rubbed with a lively combination of cumin and fennel seeds, dried oregano and thyme, paprika, and cayenne and then seared. The spice rub will keep for up to a month, so double the recipe if you like.

The simple combination of sweet crab meat, mayonnaise, and lemon juice makes a mouthwatering sandwich filling. You can miniaturize these to serve as appetizers by spooning the crab salad on baguette slices and topping with halved cherry tomatoes.

Capers, red onion, basil, and lemon zest flavor this grown-up tuna sandwich. Serve on your favorite kind of bread -- whole-grain, baguette, brioche, or olive bread.

This recipe includes instructions for boiling and shelling live lobsters to make the mayonnaise-dressed salad for these luscious lobster rolls. Ed McFarland, owner of Ed's Lobster Bar in New York City, shared this recipe with Martha.

Chopped celery and Granny Smith apple add crunch to the mixture of tuna and mayonnaise. Rolled up in lavash flatbread with American cheese slices, this is a lunch that any kid will love.