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salmon sandwich recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This gochujang salmon sandwich combines flaky, seasoned salmon with a creamy, spicy aioli and crunchy quick-pickled cucumbers for a flavor-packed meal that’s perfect for lunch or a light dinner.
Ingredients
- 10 oz (280g) fresh salmon fillet, skin removed
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (2.5 ml) salt, divided
- 1/4 tsp (1.25 ml) black pepper
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) gochujang (Korean chili paste)
- 1 tbsp (15 ml) fresh lime juice
- 2 tsp (10 ml) maple syrup
- 1 tsp (5 ml) grated fresh ginger
- 1/2 tsp (2.5 ml) toasted sesame oil
- 1/2 English cucumber, thinly sliced
- 2 tbsp (30 ml) rice vinegar
- 1 tsp (5 g) granulated sugar
- 4 crusty sandwich rolls or sourdough bread slices
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) toasted sesame seeds
Instructions
- Prepare Quick Pickles: Combine the thinly sliced cucumber, rice vinegar, granulated sugar, and 1/4 tsp of salt in a small bowl. Stir to combine and set aside for at least 10 minutes. Drain before assembling.
- Cook and Flake Salmon: Pat the salmon fillet dry. Season with the remaining salt and black pepper. Heat olive oil in a pan over medium-high heat and sear the salmon for 3-4 minutes per side until cooked through. Flake the cooked salmon with a fork into a medium bowl.
- Make Spicy Gochujang Aioli: In a separate small bowl, whisk together the mayonnaise, gochujang, lime juice, maple syrup, grated ginger, and sesame oil until smooth.
- Mix Salmon Filling: Add about three-quarters of the prepared aioli to the flaked salmon. Gently fold together until the salmon is evenly coated. Adjust seasoning or add more aioli if needed to create a binding consistency.
- Assemble Sandwich: Slice the sandwich rolls in half or lightly toast the sourdough bread. Spread a thin layer of the remaining aioli on the bottom half of each roll or slice. Spoon a generous amount of the gochujang salmon filling onto the bread.
- Garnish and Serve: Top with the drained quick-pickled cucumber slices. Garnish with chopped fresh cilantro and toasted sesame seeds before placing the top half of the roll or slice on top. Serve immediately.
Notes
To avoid a soggy sandwich, use crusty bread and assemble just before serving. The salmon filling can be prepared up to two days in advance and stored separately from the pickles and bread in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Main Course
- Method: Pan-Seared
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg