Best 5 Open Faced Salmon Sandwiches Recipes
Indulge in a culinary journey with our delectable Open-Faced Salmon Sandwiches, a harmonious blend of flavors and textures that will tantalize your taste buds. Crafted with love and attention to detail, these sandwiches feature tender, flaky salmon, creamy avocado, crisp cucumber, and a zesty lemon-herb dressing, all nestled between slices of hearty bread.
For those seeking a classic combination, our Traditional Open-Faced Salmon Sandwiches offer a timeless taste experience. With a generous layer of smoked salmon, complemented by tangy capers, red onion, and a creamy dill sauce, these sandwiches are sure to satisfy your cravings.
If you prefer a more modern twist, our Avocado and Smoked Salmon Open-Faced Sandwiches are a delightful choice. Featuring a vibrant combination of creamy avocado, briny smoked salmon, and a zesty lemon-tahini dressing, these sandwiches are a feast for the senses.
For a lighter and refreshing option, try our Open-Faced Salmon Salad Sandwiches. Flaky salmon is tossed with a medley of crisp vegetables, including cucumber, red onion, and celery, and dressed with a tangy vinaigrette. Served on a bed of mixed greens, these sandwiches are a perfect balance of flavors and textures.
No matter your preference, our Open-Faced Salmon Sandwiches are sure to impress. With their vibrant colors, tantalizing aromas, and delicious flavors, these sandwiches are a culinary delight that will leave you craving more.
ELEGANT OPEN-FACED SMOKED SALMON SANDWICHES
These smoked salmon sandwiches are simple enough for even the most inexperienced cook, yet delicious and elegant enough to be served to a special someone. Serve with a good wine and a salad for a light dinner that leaves plenty of room for a decadent dessert!
Provided by Hugatunity
Categories Seafood Fish Salmon Smoked
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
- Combine butter, scallion, parsley, and garlic in a small bowl.
- Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 31.1 g, Cholesterol 56.3 mg, Fat 18.2 g, Fiber 2.9 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1303.2 mg, Sugar 3.4 g
OPEN-FACED SALMON SANDWICHES
I keep several cans of salmon in my pantry at all times so I never have to worry about drop-in guests. This recipe is so tasty and quick...and it doubles easily for company. -Katnee Cabeceiras, So. Prairie, Washington
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first nine ingredients. Fold in salmon. Shape into four patties., In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4-5 minutes on each side or until lightly browned. Serve on English muffin halves with lettuce and tomato if desired.
Nutrition Facts : Calories 270 calories, Fat 10g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 757mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
OPEN-FACED GRILLED SALMON SANDWICHES
In my family, we love to fish. What better reward from a day of fishing than eating what you just caught? We make salmon in several ways, but this one is the family favorite. -Stephanie Hanisak, Port Murray, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fillets in an 8-in. square dish. Pour marinade over fillets; turn fish to coat. Let stand 15 minutes., Drain salmon, discarding marinade. Sprinkle salmon with pepper., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill salmon, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until fish just begins to flake easily with a fork., Grill bread, covered, over medium heat 1-2 minutes on each side or until lightly toasted. Spread with tartar sauce; top with lettuce and salmon. If desired, serve with lemon wedges.
Nutrition Facts : Calories 436 calories, Fat 17g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 1226mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.
OPEN-FACED SALMON SANDWICHES WITH AVOCADO-WASABI SPREAD
Rich in beneficial omega-3 fatty acids, wild salmon is poached to preserve its texture; served on a whole-wheat baguette with creamy avocado-wasabi spread, the flaked fish is showered with radish sprouts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Fill a saucepan wide enough to hold salmon with 2 1/2 inches cold water. Stir in 1/4 cup lemon juice, the celery, parsley, and 2 teaspoons salt. Bring to a boil; reduce heat. Add salmon, skin side down. Cover, and simmer until salmon is just cooked through, 10 to 12 minutes. Transfer salmon to a plate, and let cool 20 minutes. Discard poaching liquid. Flake salmon into large pieces.
- Put avocado, wasabi paste, and remaining 3/4 teaspoon lemon juice into a food processor, and season with salt; puree. Transfer to a small bowl, and cover tightly with plastic wrap, pressing wrap directly onto the surface. Refrigerate until ready to use (up to 30 minutes).
- Preheat oven to 425 degrees. Cut baguette in half crosswise, and trim crust from sides; cut each half lengthwise into three 1/2-inch-thick slices. Arrange, flat side down, in a single layer on a baking sheet. Toast in oven until lightly golden, about 7 minutes. Let cool 10 minutes. Spread each bread slice with about 2 tablespoons avocado-wasabi mixture, and top with salmon and sprouts.
Nutrition Facts : Calories 215 g, Cholesterol 42 g, Fiber 4 g, Protein 18 g, SaturatedFat 2 g, Sodium 199 g
OPEN FACED SMOKED SALMON SANDWICHES
Steps:
- From lemon, grate 1 t peel and squeeze 1 T juice. In medium bowl, combine lemon peel, juice, cream cheese, celery, carrot, capers, onion and chopped dill. Stir to blend. Spread cream cheese mixture on 1 side of each slice of bread; top with smoked salmon. Cute each sandwich into quarters; garnish with dill sprigs.
Tips:
- Choose the right salmon. Fresh, wild-caught salmon is the best choice for this recipe. If you're using frozen salmon, thaw it completely before cooking.
- Cook the salmon properly. The salmon should be cooked until it is just opaque in the center. Overcooked salmon will be dry and tough.
- Use a good quality bread. A sturdy bread, such as sourdough or rye, will hold up well to the salmon and toppings.
- Don't skimp on the toppings. The toppings are what make this sandwich special. Be generous with the avocado, cream cheese, and capers.
- Serve the sandwiches immediately. These sandwiches are best enjoyed fresh. If you need to make them ahead of time, assemble them just before serving.
Conclusion:
These open-faced salmon sandwiches are a delicious and easy lunch or dinner option. They're perfect for a quick weeknight meal or a casual weekend brunch. With a few simple ingredients, you can create a sandwich that is both satisfying and delicious. So next time you're looking for a quick and easy meal, give these open-faced salmon sandwiches a try. You won't be disappointed!
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