By Marcus Samuelsson | June 21, 2012

Photo Credit: Paul Brissman

This open-faced sandwich is a great meal. Splurge on a great loaf of whole-grain bread and top each slice with a piece of grilled salmon. I love the creamy flavors of avocado in contrast with the crunchy romaine and grilled onion. Weekday tip: make a few extra hard-boiled eggs to keep for snacks during the rest of the week.
For more recipes by Marcus Samuelsson click here.

Photo Courtesy by Paul Brissman

Grilled Salmon Sandwich Recipe

Servings: 4
Calories: 350 per serving
Prep Time: 10
Cook Time: 15
Total Time: 25


Grilled Salmon Sandwich
  • Four 4 ounce salmon fillets skin removed, about 1 inch thick
  • 3 tablespoons olive oil
  • 2 tablespoons Sweet Mustard Sauce (recipe follows)
  • 1 1/2 teaspoons chopped cilantro
  • salt and freshly ground black pepper
  • 1 tomato cut into four 1/2-inch thick slices
  • 1 red onion cut into four 1/2-inch thick slices
  • 4 slices dark rye or multigrain bread
  • 4 romaine lettuce leaves with tough ends discarded
  • 1 avocado halved, pitted, peeled cut into 1/4 inch thick slices
  • 1 large hard boiled egg cut into quarters
  • 1 1/2 teaspoons capers rinsed and drained
  • juice of 1 lime
Sweet Mustard Sauce
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • juice of 1 lime
  • 1/4 teaspoon salt
  • freshly ground black pepper


1. Heat a grill pan over high heat.
2. Brush the salmon fillets with 2 tablespoons of the olive oil. Place on the grill and grill until cooked through, about 2 minutes on each side.
3. Combine the sweet mustard sauce and the cilantro in a small bowl. Season with salt and pepper. Dip the tomatoes and onions in the mustard sauce.Place on the grill and cook for 1 minute on each side. Set aside. Brush the remaining 1 tablespoon olive oil on the bread. Place the bread on the grill for 30 seconds.Turn and grill for another 30 seconds.
4. To assemble the sandwiches, place a romaine leaf on each slice of bread. Place a grilled tomato slice on the romaine, then top with the salmon. On top of the salmon, layer the onion, avocado, egg, and capers. Drizzle with lime juice.

For Sweet Mustard Sauce
1. Whisk together the mustard and honey in a small bowl. Slowly drizzle in the olive oil, whisking continuously
2. Stir in the lime juice and season with salt and pepper

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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