Best 5 Salmon Sandwiches With Japanese Flavors Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Experience the Exquisite Fusion of Japanese Flavors in Every Bite: Indulge in our Salmon Sandwiches with Japanese Twist Recipes**

Embark on a culinary journey that harmoniously blends the delicate flavors of Japanese cuisine with the classic appeal of salmon sandwiches. Discover a delightful array of recipes that elevate this timeless dish to new heights of taste and sophistication. From the aromatic crunch of panko-crusted salmon to the tangy zest of yuzu mayonnaise, each recipe offers a unique exploration of Japanese culinary artistry. Prepare to tantalize your taste buds with these innovative creations that showcase the versatility and depth of Japanese ingredients. Whether you're seeking a light lunch option or an impressive appetizer for your next gathering, these salmon sandwiches are guaranteed to leave a lasting impression.

**Dive into a World of Culinary Delights with these Featured Recipes:**

1. **Crispy Panko-Crusted Salmon Sandwich:** Experience the perfect balance of textures with this sandwich, featuring golden-brown panko-crusted salmon fillets nestled between soft, fluffy buns. A drizzle of tangy yuzu mayonnaise adds a refreshing citrus note that complements the savory salmon.

2. **Teriyaki Salmon Sandwich:** Savor the rich, umami flavors of teriyaki sauce in this delectable sandwich. Perfectly grilled salmon is glazed with a homemade teriyaki sauce, then paired with crisp lettuce, thinly sliced cucumbers, and a sprinkling of sesame seeds for an authentic Japanese touch.

3. **Spicy Avocado Salmon Sandwich:** Unleash a symphony of flavors in this spicy avocado salmon sandwich. Flaky salmon is coated in a tantalizing spicy avocado sauce, made with fresh avocados, Sriracha, and a touch of lime juice. Served on toasted sourdough bread, this sandwich packs a flavorful punch that will satisfy even the most discerning palate.

4. **Miso-Marinated Salmon Sandwich:** Discover the depth of miso's savory and slightly sweet notes in this unique sandwich. Salmon is marinated in a flavorful miso paste, then grilled to perfection and paired with a medley of fresh vegetables. A drizzle of honey-miso dressing adds a touch of sweetness and complexity.

5. **Cucumber-Wasabi Salmon Sandwich:** Experience the refreshing coolness of cucumber and the subtle heat of wasabi in this invigorating sandwich. Flaky salmon is topped with a refreshing cucumber-wasabi sauce, made with grated cucumber, wasabi paste, and a hint of sesame oil. Served on a bed of mixed greens, this sandwich is a refreshing and healthy choice.

6. **Salmon Onigiri Sandwich:** Embark on a culinary journey to Japan with this delightful onigiri sandwich. Salmon is flaked and mixed with Japanese rice, then formed into triangular shapes and wrapped in nori seaweed. A drizzle of sweet and savory teriyaki sauce adds the perfect finishing touch to this portable and satisfying snack.

Let's cook with our recipes!

SALMON KASUZUKE (SAKE LEES MARINATED SALMON)



Salmon Kasuzuke (Sake Lees Marinated Salmon) image

With the deep sake and elegant flavor, Salmon Kasuzuke (sake lees marinated salmon) is a classic Japanese dish to impress your dinner guests.

Provided by Namiko Chen

Categories     Main Course

Time P1DT55m

Number Of Ingredients 3

1 lb salmon ((4 fillets))
2 tsp kosher salt (Diamond Crystal; use half for table salt) ((2% salt of salmon weight, 9 g))
Kasudoko (homemade)

Steps:

  • Gather all the ingredients.
  • Sprinkle salt on both sides of salmon and set aside for 30 minutes.
  • Remove the excess moisture on the salmon with a paper towel.
  • Place the salmon in the kasudoko. All sides must be covered completely.
  • Marinate in the kasudoko for 6-24 hours.

Nutrition Facts : Calories 176 kcal, Carbohydrate 2 g, Protein 23 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 62 mg, Sodium 668 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SMOKED SALMON SANDWICH



Smoked Salmon Sandwich image

Fast yet flavor-filled smoked salmon sandwich! Delicious on a warm day!

Provided by vmohrbell

Categories     Seafood     Fish     Salmon     Smoked

Time 15m

Yield 1

Number Of Ingredients 8

2 slices whole wheat bread
1 tablespoon cream cheese
1 tablespoon creamy goat cheese
2 slices smoked salmon
1 teaspoon olive oil
½ teaspoon dried dill, or to taste
ground black pepper to taste
½ cup shredded lettuce

Steps:

  • Toast bread in a toaster or toaster oven.
  • Spread cream cheese and goat cheese on 1 slice of toast. Add smoked salmon on top. Add olive oil, dill, and black pepper. Cover with lettuce and top with the other slice of toast.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 25.7 g, Cholesterol 36.9 mg, Fat 18.6 g, Fiber 4.5 g, Protein 24.1 g, SaturatedFat 7.9 g, Sodium 845.4 mg, Sugar 4 g

SALMON SANDWICHES WITH JAPANESE FLAVORS



Salmon Sandwiches With Japanese Flavors image

Most canned salmon is wild, making it a sustainable and convenient choice. The Japanese flavors in the spread are the perfect foil for meaty salmon. I like finding recipes that use canned salmon. I made this and it only took me 15 minutes and I loved it! EatingWell, June 2007. I used 7 grain bread because that is what we had, also -- I didn't use radish sprouts.

Provided by Manami

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons reduced-fat mayonnaise, divided
1 tablespoon lemon juice
1 teaspoon reduced sodium soy sauce
1 1/2 tablespoons finely chopped fresh ginger
1/2 teaspoon sugar
1 (7 ounce) can salmon, drained, picked over and flaked or 1 cup flaked cooked salmon fillet
1/4 cup finely diced celery
2 tablespoons chopped scallions
1/4 teaspoon wasabi powder (optional)
8 slices whole wheat bread
1 1/2 cups radish sprouts

Steps:

  • Whisk together 2 tablespoons mayonnaise, lemon juice, soy sauce, ginger and sugar.
  • Fold in salmon, celery and scallions.
  • If using wasabi, mix it into the remaining 1 tablespoon mayonnaise; spread over the bread.
  • Spoon the salmon salad over 4 of the bread slices, spreading evenly.
  • Top with sprouts; set the remaining bread slices on top.

Nutrition Facts : Calories 240.2, Fat 7.8, SaturatedFat 1.4, Cholesterol 29.7, Sodium 468, Carbohydrate 28.6, Fiber 4.1, Sugar 4.5, Protein 15.6

SALMON SANDWICH



Salmon Sandwich image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 sandwiches

Number Of Ingredients 39

4 (4-ounce) salmon fillets
Olive oil
4 teaspoons chopped thyme
Salt
Freshly ground black pepper
Potato Dill bread or good quality bakery bread
1 Japanese cucumber
Salmon Remoulade, recipe follows
2 tomatoes, sliced
4 ounces arugula, cleaned
House Dressing, recipe follows
Lemon Aioli, recipe follows
1 tablespoon drained and chopped capers
2 teaspoons whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon ketchup
1 tablespoon chopped tarragon
2 tablespoons finely chopped red onion
1/4 cup chopped dill
2 tablespoons chopped chives
1/4 cup chopped basil
1 1/2 cups chopped smoked salmon
2 egg yolks*
1 tablespoon Dijon mustard
1 1/2 ounces roasted garlic
1 lemon, juiced
2 cups olive oil/canola blend
1 tablespoon lemon zest
2 teaspoons chopped thyme
Salt
White pepper
2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons Zinfandel vinegar
2 tablespoons Sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt
Freshly ground white pepper

Steps:

  • Preheat the oven to 400 degrees F. Preheat a grill.
  • Rub the salmon fillets with oil and thyme. Season with salt and pepper. Grill the salmon until marked on both sides and medium doneness, about 2 to 3 minutes per side. Remove from the grill and set aside.
  • Cut the bread into 8 (1/2-inch thick) slices. Place the bread on a sheet pan and brush with olive oil. Place the bread in the oven and cook until lightly toasted, about 10 minutes.
  • Remove the ends from the cucumber and slice in half horizontally. Slice on a mandoline into 1/8-inch thick slices.
  • Spread the Salmon Remoulade on 2 slices of the toasted bread. Place the salmon on 1 slice of the bread. Top with a few slices of the cucumber and 2 slices of tomato. Toss the arugula with some of the House Dressing in a small bowl. Top the tomatoes with 1/4 of the arugula. Top with the other slice of bread and cut in half diagonally. Repeat with the remaining ingredients.
  • Place the lemon aioli in a food processor. Add capers, mustards, ketchup, tarragon, red onion, dill, chives, basil, and smoked salmon and pulse until well combined. Taste for seasoning.
  • In a food processor, combine the egg yolk, mustard, and roasted garlic and process. Add the lemon juice and pulse to combine. With the motor running, slowly add the oil until it is all added and the mixture is emulsified. Add the lemon zest and thyme and pulse to combine. Season with salt and pepper.
  • In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.

GRILLED SALMON SANDWICHES



Grilled Salmon Sandwiches image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

2 pounds fresh salmon fillets
Good olive oil
Kosher salt
Freshly ground pepper
1 cup good mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions, (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 teaspoons capers, drained
6 fresh white or brioche rolls (4-inch round)
1/4 pound mesclun mix or fresh basil leaves

Steps:

  • For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
  • For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
  • To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.

Tips:

  • Choose the right salmon: For the best flavor and texture, use fresh, high-quality salmon. Look for fillets that are firm to the touch and have a vibrant color.
  • Cook the salmon properly: Salmon should be cooked to an internal temperature of 145°F (63°C) to ensure that it is safe to eat. You can cook salmon in a variety of ways, such as grilling, baking, or pan-frying.
  • Use fresh, flavorful ingredients: The other ingredients in your salmon sandwich should be just as flavorful as the salmon itself. Use fresh vegetables, herbs, and condiments to create a sandwich that is both delicious and satisfying.
  • Don't be afraid to experiment: There are endless possibilities when it comes to making salmon sandwiches. Get creative and try different combinations of ingredients to find your favorite sandwich.

Conclusion:

Salmon sandwiches are a delicious and versatile meal that can be enjoyed for lunch, dinner, or even breakfast. With a few simple tips, you can make a salmon sandwich that is both flavorful and satisfying. So next time you're looking for a quick and easy meal, give salmon sandwiches a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #lunch     #salads     #seafood     #vegetables     #asian     #no-cook     #diabetic     #kosher     #picnic     #salmon     #fish     #dietary     #sandwiches     #brown-bag     #saltwater-fish     #to-go     #technique

Related Topics