These easy salmon sandwiches are seriously delicious with pan-seared salmon and a quick homemade mayonnaise. They are a little sweet, a little spicy, and incredibly delicious!
My family loves salmon (as proven by all the salmon recipes you will find on Inspired Taste!) We are always looking for new ways to enjoy it, which is how these easy salmon sandwiches came to be!
These sandwiches taste incredible, thanks to a bit of agave nectar brushed onto the salmon fillets before searing them in the pan. Then, we balance the sweet crust of the salmon with a moderately spicy homemade chipotle mayo. I can’t wait for you to try them!
Key Ingredients
- Salmon: Any salmon fillet will work for these sandwiches. I especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is cooked.
- Agave Nectar: If you do not have agave, no worries! Substitute with honey or maple syrup. You’ll lightly brush each salmon fillet with a little agave before searing them in the pan, adding a lovely, sweet caramelized crust to the salmon.
- Greens: I used baby spinach in the photos, but any tender, fresh greens like arugula or baby kale will work.
- Rolls: Since the salmon is soft, I prefer softer rolls, so when you take a bite, the whole sandwich doesn’t fall apart on you. Use what you love!
- Chipotle Mayo: Making flavored mayo is really easy and adds so much flavor! To make my chipotle mayo, combine mayonnaise with cilantro, lime juice, salt, pepper, and chipotle in adobo sauce. Chipotle in adobo sauce is smoky and spicy. They are smoked jalapeños preserved in a flavorful adobo sauce made with spices and chili peppers. You can buy them in small cans, usually next to salsas or in your store’s International aisle. I also use them to make our roasted corn with chipotle butter, these mini fish tacos, and our sweet potato tacos.
Chipotle Salmon Sandwiches
- PREP
- COOK
- TOTAL
I love these pan-seared salmon sandwiches. We make a simple chipotle mayonnaise to spread on the bread rolls. You can do this using a food processor, or if you prefer, mince the chipotle pepper and cilantro very small and stir them into the mayonnaise with a spoon. You can usually find canned chipotle peppers in adobo sauce sold near salsas, but if your store does not carry them, try an International or Mexican market.
You Will Need
Salmon Sandwiches1 tablespoon grape seed or canola oil
4 center cut salmon fillets, skin removed, about 6 ounces each
2 tablespoons agave nectar or substitute honey
Salt and fresh ground black pepper
1 cup baby spinach or arugula
4 bread rolls, lightly toasted
Chipotle Mayonnaise1 cup mayonnaise, see homemade mayonnaise
1 to 2 small chipotle peppers in adobo, seeded, depending spice level
1 tablespoon sauce from the canned adobo chile peppers
1/4 cup fresh cilantro leaves, finely chopped
Juice of 1 lime
Salt and fresh ground black pepper
Directions
1Make chipotle mayo: Add the mayonnaise, minced pepper, adobo sauce, cilantro and lime juice to a small food processor. Season with about 1/4 teaspoon of salt then blend until mostly smooth. Taste and adjust with more peppers, sauce or salt.
2Cook the salmon: Heat oil in a heavy-bottomed skillet over medium-high heat. Brush agave nectar onto both sides of the salmon fillets then season with salt and pepper. Add salmon to the skillet and cook 2 to 3 minutes until the agave forms a nice brown crust. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon flakes easily with a fork. Transfer to a plate and rest for 5 minutes.
3Assemble sandwiches: Spread mayonnaise onto bread rolls then add a handful of arugula to the bottom slice of each roll. Place salmon on top and enjoy.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates. We assumed a ciabatta roll and 6 tablespoons of the mayonnaise for 4 burgers.
So good! I made these burgers for my husband and I last night and he’s told me to keep this recipe on deck as it was so delicious! I doubled the amount of cilantro and adobo sauce to our taste for the chipotle mayo. I topped the burgers off with thinly sliced onion, avacado, tomato and baby arugula. Delish!
That chipotle mayo on top of this perfectly grilled salmon burger looks perfectly delicious – can’t wait to try it.