Looking for an easy salmon sandwich that comes together in minutes? This Pan-Fried Salmon Sandwich delivers bold, satisfying flavor in about 15 minutes using just a few simple ingredients.
The salmon is brushed with Dijon mustard and seasoned with Old Bay, then pan-seared in olive oil until it has a crisp exterior and a flaky, tender interior. Pile it on your favorite bread with tartar sauce, lettuce and tomato for a quick, delicious meal.
As a busy mom who follows a pescatarian diet, I often scramble to figure out lunch. This sandwich — along with my salmon wrap — has become a reliable, fast favorite. All you need is a frying pan and 15 minutes for a satisfying lunch or light dinner.
Salmon Sandwich Ingredient Highlights
You can use either grainy or smooth Dijon mustard — both work well. For bread, use whatever you have on hand; a hoagie roll or crusty slice makes a great base.
Tartar sauce adds a bright, tangy contrast, but mayonnaise is an easy substitute. If you prefer something bolder, a remoulade or spicy mayo would also pair nicely with the salmon.
Tips and Tricks for this Sandwich with Salmon
How to Pan Fry Salmon for a Sandwich
Choose a roughly 5-ounce portion of skinless salmon for easy handling and even cooking. Pat the fillet dry with a paper towel to remove excess moisture — this helps achieve a better sear.
Coat both sides with about a tablespoon of Dijon mustard, then sprinkle evenly with Old Bay seasoning. Heat a couple tablespoons of olive oil over medium heat until shimmering, then carefully place the salmon in the pan.
Cover the pan and sear the salmon for about 4–5 minutes per side, depending on thickness. You’re aiming for a crispy exterior and an internal temperature near 145°F. Watch the fish closely and adjust time for thicker or thinner fillets.
How to Assemble a Simple Seared Salmon Sandwich
Lightly toast your bread if desired for extra texture. Spread tartar sauce (or mayo) on the bottom slice, then layer lettuce or greens, followed by tomato slices. The lettuce helps protect the bread from tomato juices.
Place the warm seared salmon on top of the tomato and finish with the top bread slice. Serve immediately while the salmon is hot.
What to Serve with Salmon Sandwiches
This seared salmon sandwich is filling on its own, but it pairs well with a variety of sides. Consider pan-fried potatoes, a bright orzo salad, or crispy fries to round out the meal.
How to Store and Reheat Leftover Salmon
If you have leftovers, disassemble the sandwich so the bread stays dry. Store salmon in an airtight container in the refrigerator for up to four days.
To reheat, place the salmon in a baking dish, cover with foil and roast in a 400°F oven for 15–20 minutes or until the internal temperature reaches 145°F. You can also freeze cooked salmon for up to three months; thaw overnight in the refrigerator before reheating.
15-Minute Pan-Fried Salmon Sandwich
Marley Goldin
Equipment
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Frying Pan
Ingredients
- 5 ounces skinless salmon
- 1 tablespoon Dijon mustard
- ½ teaspoon Old Bay seasoning
- 2 tablespoon olive oil
- 2 slices bread of choice
- 2 tablespoons tartar sauce (optional)
- 3 slices tomato (optional)
- 1 leaf lettuce (optional)
Instructions
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Pat salmon dry with a paper towel. Spread Dijon mustard evenly on both sides and sprinkle with Old Bay seasoning.
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Heat olive oil in a frying pan over medium heat. Carefully add the salmon, cover, and cook about 4–5 minutes per side until the exterior is seared and the internal temperature reaches 145°F.
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Assemble the sandwich: spread tartar sauce on the bottom slice of bread, add lettuce and tomato, top with the seared salmon and finish with the top slice. Serve hot.
Pro Tips
- Double the recipe to make two sandwiches—simply pan-fry two portions at once if your pan fits them comfortably.