Salmon Sandwich

This open-faced honey-bourbon salmon sandwich with creamy avocado spread and garlicky feta aioli is an easy 30-minute lunch. A sprinkle of crunchy chia seeds and juicy tomatoes make it absolutely irresistible!

Easy Glazed Salmon Sandwich

With crispy sourdough bread and avocado spread, this sweet-and-savory grilled salmon sandwich with tangy feta aioli is packed with American and Mediterranean flavors. The classic glaze is made with honey, smokey bourbon, and spicy ginger. A quick marinade is all the salmon needs to soak up its caramel-like notes and set it aside from your regular weekday sandwiches. Topped with sweet tomatoes, it’s a hearty and refreshing summer recipe you’ll gobble up every time.

Why You’ll Love This Recipe for Salmon Sandwiches

You’ll say goodbye to boring sandwiches after you try this quick recipe with honey-bourbon glazed salmon.

• Hearty. Lots of flaky salmon, avocado, fresh tomatoes, and chia seeds will help keep you full all day.
• Versatile. Use leftover focaccia as the base, spread the toast with hummus, or add sweet bell peppers on top.
• Quick. You only need 30 minutes to grill the salmon, mash the avocado, blend the aioli, and assemble this sandwich.
• Fusion of flavors. While the glaze is very American, the drizzle of feta aioli gives this meal a slight Mediterranean flair.

Recipe Ingredients

The sweet honey-bourbon glaze and tangy aioli give this recipe a sweet and savory flavor profile. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Salmon:

• Honey – You can use agave nectar or maple syrup instead.
• Bourbon – Rum, brandy or cognac work too.
• Soy sauce – I prefer low-sodium soy sauce or tamari.
• Ginger – Feel free to use fresh or ground.
• Lemon juice – Orange juice is a good swap.
• Garlic – Fresh garlic or garlic paste is best.
• Black pepper – The more you add, the spicier the salmon will be.
• Salmon – Go for fresh or frozen (thawed).

For the Aioli:

• Feta – You can use herbed feta.
• Mayonnaise – Use full-fat or low-fat mayo.
• Yogurt – Make sure it’s plain and unsweetened.
• Lemon juice – Reduce the amount by half if you use lime juice.
• Garlic – Avoid garlic powder because it’ll make the mixture grainy.
• Black pepper – Freshly-cracked black pepper is best.

To Make the Avocado Spread:

• Avocado – You can also use leftover guacamole.
• Salt – I prefer kosher salt.
• Olive oil – Feel free to use avocado oil.

Other Toast Ingredients:

• Tomato – Roma and Heirloom tomatoes are great for this. Halved cherry tomatoes too.
• Cilantro – Fresh dill works too.
• Bread – Try sourdough or Tuscan boule.
• Chia seeds – Flax seeds or sunflower seeds add a similar crunch.

How To Make A Salmon Sandwich

Open-faced grilled salmon sandwiches will be your favorite lunch from now on. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Marinate the salmon. Add all the salmon ingredients in a Ziploc bag. Seal it and shake well. Refrigerate it for up to an hour.
• Prep the grill. Set the grill to medium-high or preheat the oven to 400F. Discard the excess marinade from the bag. Place the salmon over a square of foil and pinch up the edges to create an edge. If you’re using the oven, line a baking sheet with foil.
• Grill it. Place the bread over indirect heat for a minute. Grill it until toasty on both sides. Remove it from the heat. Add the salmon and cook it for 15 minutes or until flaky. Set it aside and chop it up into 2-3″ pieces.
• Prep the aioli. Whisk all the aioli ingredients in a bowl until completely smooth. Set it aside.
• Prep the avocado. Mash all of the avocado spread ingredients until smooth or chunky to taste.
• Assemble it. Spread the bread with avocado spread. Add chia seeds, tomatoes, and a piece of salmon. Top it with aioli or cilantro. Serve and enjoy!

Tips for Success

Sweet bell peppers and fresh jalapeño are great ways to switch up this simple sandwich recipe.

• Add more toppings. Chopped bell peppers, sliced mushrooms, hard-boiled eggs, and grilled onions are great ways to add more flavor. Chopped pecans, almonds, and crispy panko breadcrumbs work too.
• Swap the bread. Use focaccia, ciabatta, Irish soda bread, brioche, or leftover sandwich bread instead of sourdough.
• Pack it up. Top the sandwich with another slice of bread and wrap it up in a Ziploc bag for an on-the-go meal.
• Use more drizzle. Chili oil, pesto, hot sauce, and creamy tahini can add extra flavor to each bite.
• Make it spicy. Finely chop 1/4-1/2 jalapeño or serrano and top the sandwich with it. You can also use red pepper flakes or cayenne pepper can be used as well.
• Change the spread. If you don’t feel like having the avocado spread, add hummus or spinach-ricotta dip.

Serving Suggestions

This hearty salmon-sourdough sandwich is a quick lunch option. It’s perfect with a side of Potato Salad, Tomato Burrata Salad, and Kale and Roasted Cauliflower Salad. My Lemon Quinoa Salad and Spring Mix Salad are other great sides. For something comforting, try my Mushroom Bacon Soup, Broccoli White Bean Soup, and Mushroom Soup.

How To Store & Reheat Leftovers

This sandwich is best the day it’s made so that the bread is fresh and crispy.

• Fridge: Store the salmon and avocado separately. Refrigerate them for up to 3 days.
• To reheat it: Microwave the salmon for up to a minute or until warm. Set it on the toast as usual.

More Salmon Recipes To Try

• Pistachio Crusted Salmon
• Easy Salmon Soup
• Spicy Salmon Burgers {Gluten Free}
• Roasted Salmon Potato Tomato and Asparagus