Grilled Salmon Sandwiches With Herbed Mayonnaise

Prep Time:
25 mins
Total Time:
25 mins

Herbed mayo offers a cool counterpoint to the smoky rub patted onto the fillets.


  • Vegetable oil, for brushing

  • 4 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed

  • Extra-virgin olive oil

  • 1 tablespoon smoked paprika

  • 1 tablespoon light-brown sugar

  • Coarse salt and freshly ground pepper

  • ¼ cup chopped fresh herbs, such as dill, parsley, basil, and/or chives

  • ¾ cup mayonnaise

  • 4 seeded rolls, halved

  • Romaine lettuce leaves, sliced tomatoes, cucumbers sliced on the bias, and lemon wedges, for serving

  • Flaky sea salt, such as Maldon, for serving


  1. Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.

  2. Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.

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