Smoky Salmon Salad Melt Recipe

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This Smoky Salmon Salad Melt is a simple way to bring gastropub to the picnic table—out with the same old boring tuna salad and in with sandwich flavors as intense as the summer weather.

PREP TIME

25 mins

COOK TIME

20 mins

SERVINGS

4

Ingredients

Grilled Salmon

  • 1 lb salmon fillets
  • Olive oil, to taste
  • Garlic powder, to taste
  • Smoked paprika
  • Dried oregano, to taste
  • Salt, to taste
  • Pepper, to taste

 

Smoky Salmon Salad Melt

  • Grilled Salmon, flaked
  • 1 cup mayo
  • 2 Tbsp horseradish mustard
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp honey
  • 1/2 cup diced celery
  • 1/2 cup diced cornichon
  • 1/4 cup freshly minced chives
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • Salt, to taste
  • Pepper, to taste
  • 8 provolone slices
  • 8 sourdough slices
  • 4 leaf lettuce leaves
  • 2 beefsteak tomatoes, sliced

Smoky Salmon Salad Melt cut in half and the halves are stacked on top of each other with a toothpick stuck through the top of the sandwich holding a cornichon and a pearl onion.

COOKING INSTRUCTIONS:
Smoky Salmon Salad Melt

Grilled Salmon

  1. Load Char-Broil Bistro Pro grill with charcoal. Preheat on high for 10 mins with lid closed. Turn off heat after 10 mins.
  2. While grill is preheating, brush salmon with oil on all sides, then season top of fillet with garlic powder, smoked paprika, dried oregano, salt, and pepper.
  3. Cook salmon on grill with lid closed for 3-4 mins per side (grill with seasoned side down first). Remove and let rest 5 mins before making Smoked Salmon Salad. Be sure to leave grill lid closed for browning sandwiches.

 

Smoky Salmon Salad Melt

  1. In a large bowl, add all ingredients except provolone, bread, lettuce, and tomato slices. Mix until well-combined. Chill if desired, or make sandwiches immediately.
  2. To build a sandwich: Top sandwich heel with Smoked Salmon Salad, provolone, lettuce, tomato, then sandwich crown. Repeat with remaining ingredients for 3 other sandwiches.
  3. Grill for ~5 mins per side, or until golden brown and cheese is melted. Remove from grill and serve immediately. Enjoy!

PAIRINGS:
Smoky Salmon Salad Melt

Zinfandel

Scotch Ale

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