Ultimate Two-Sauce Salmon Sandwich
This sandwich features a cooked salmon fillet complemented by two distinct homemade sauces: a creamy dill sauce and a zesty caper sauce, all served on toasted sourdough with fresh vegetables.
Equipment
- skillet
- small bowls
- toaster (or toaster oven)
- spoons for mixing and spreading
- knife
Ingredients
Main Ingredients
- 1 (6 oz) salmon fillet cooked and flaked (or canned salmon)
- Salt and black pepper to taste
- 2 tablespoons olive oil divided
- 2 slices sourdough bread
- 2 lettuce leaves
- 4 tomato slices
- 2 slices red onion (optional)
Creamy Dill Sauce
- 1/4 cup mayonnaise
- 1 tablespoon _fresh dill finely chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- Pinch garlic powder
Zesty Caper Sauce
- 2 tablespoons Greek yogurt (plain)
- 1 tablespoon capers drained and roughly chopped
- 1 teaspoon lemon zest
- red pepper flakes (optional)
Instructions
Prepare the Salmon
- If using raw salmon, season with salt and pepper. Cook in a skillet with 1 tablespoon olive oil over medium-high heat for 3-5 minutes per side until cooked through. Flake into bite-sized pieces after cooling, or if using canned salmon, drain and flake.
Make the Creamy Dill Sauce
- In a small bowl, combine mayonnaise, dill, 1/2 teaspoon lemon juice, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined.
Make the Zesty Caper Sauce
- In another small bowl, combine Greek yogurt, capers, lemon zest, 1 tablespoon olive oil, and red pepper flakes (if using). Mix thoroughly.
Assemble the Sandwich
- Toast the sourdough bread slices until golden brown.
- Spread Creamy Dill Sauce on one slice of bread and Zesty Caper Sauce on the other slice.
- Layer lettuce leaves on the dill-sauced bread, then top with the flaked salmon, tomato slices, and optional red onion.
- Place the caper-sauced bread slice on top. Gently press down, cut if desired, and serve immediately.
Notes
Use fresh, good quality salmon for the best flavor. Adjust the amount of lemon juice and seasonings in the sauces to your preference. If you don't have sourdough, any crusty bread will work well. For extra crunch, add some thinly sliced cucumber.