Calling all tuna sandwich lovers—there’s a new fish sandwich in town. She’s a little glamorous, a little zesty, and she’s sure to be the star of any springtime spread. The centerpiece of this creation is the salmon, simply seasoned with salt and pepper, then slow-roasted to silky, succulent perfection.
Bright, briny green-olive relish (packed with Castelvetrano olives, herbs, and lemon) provides a vibrant foil to the richness of the fish. Shredded lettuce adds crunch, while the toasted Arnold®, Brownberry®, or Oroweat® Potato Sandwich Bun bring a slight sweetness that elevates the delicate flavor of the salmon. I like to serve it with a light salad of spring lettuces and tender green herbs (think: parsley, mint, and dill) simply dressed with extra-virgin olive oil and fresh lemon juice. —Asha Loupy
Test Kitchen Notes
- Prep time 15 minutes
- Cook time 45 minutes
- Serves 4
1 1/2 pounds
skinless salmon fillet, preferably center-cut
extra-virgin olive oil, divided
freshly ground black pepper
small shallot, chopped
white wine vinegar
pitted Castelvetrano olives (about 1 cup)
Zest of 1 lemon (about 2 teaspoons)
fresh parsley, roughly chopped
1 1/2 tablespoons
fresh oregano, roughly chopped
red pepper flakes
Arnold®, Brownberry®, or Oroweat® Potato Sandwich Buns, toasted
1 1/2 cups
romaine or iceberg lettuce, shredded
- Preheat the oven to 300°F. Line a rimmed baking sheet with aluminum foil.
- Place the salmon fillet on the baking sheet and drizzle with 1 tablespoon olive oil, rubbing it over both sides of the fillet so every surface is lightly coated. Season both sides with salt and pepper and place salmon on what would be the skin-side down. Roast until medium to well-done, depending on your preference, about 18 to 22 minutes for medium to medium-well, and 23 to 27 minutes for well-done. Remove from the oven, let cool for 15 minutes and then break into large pieces about 3 inches long.
- While the salmon is roasting, start the relish by combining chopped shallots and white wine vinegar in a small bowl. Toss to coat the shallots in the vinegar and let sit for 15 minutes (this will mellow their oniony pungency).
- Combine the macerated shallots with the remaining 3 tablespoons olive oil, olives, lemon zest, lemon juice, parsley, oregano, and red pepper flakes in a food processor. Pulse until a coarse, but uniform paste forms. Transfer to a bowl, then taste and season with salt, if necessary.
- To assemble the sandwiches, spread a generous layer of mayonnaise on the bottom bun. Top with several pieces of slow-roasted salmon and a handful of shredded lettuce. Spread a thick layer of olive relish on the top bun, and place it on top of the lettuce and salmon, gently pressing it down. Repeat with the remaining sandwiches and serve immediately.