Tired of burgers on the grill? Try this fun and healthy alternative! These grilled salmon sandwiches with a delicious and creamy mayo will add a new dimension to your backyard BBQ this summer!
Grilled Salmon Sandwiches with Sherry Tarragon Mayo
Grilled Salmon Sandwiches
Recipe Type: Seafood
Author:
Serves: 2
Ingredients
- Ciabatta bread or baguettes (toasted)
- 2 raw salmon filets (about .3 pounds per sandwich)
- ¼ cup soy sauce (low sodium)
- 1 teaspoon honey
- ¼ teaspoon Sriracha hot sauce
- LoSalt and pepper
- 1½ teaspoons extra virgin olive oil
- Grated carrots (I used a peeler to grate them)
- Thinly sliced cucumber
- Sliced ripe avocado
- Sherry Tarragon Mayo (see additional recipe)
Instructions
- Mix the soy sauce, honey, Sriracha and olive oil together in a bowl.
- Place the Salmon filets in a large Ziploc bag and pour the soy sauce mixture in. Gently shake the bag and get the salmon completely covered in the mixture. Set in the fridge for 10 to 15 minutes to marinate.
- Heat your grill pan or outdoor grill on medium/low heat.
- When the pan is hot, spray it with nonstick cooking spray and place the salmon filets on the pan.
- Grill the salmon for about 4 to 5 minutes on each side or until it is cooked all the way through. During the cooking process pour any extra marinade over the top.
- Spread a few tablespoons (or as much as you like) of the Sherry Tarragon Mayo onto the bread slices.
- Top the bottom slice of bread with the grated carrots and sliced avocado. Sprinkle a little LoSalt and pepper on the avocado.
- Place the salmon filet on the sandwich next and then top with the cucumber slices. I put mayo on both slices of bread so that it holds everything together.
Sherry Tarragon Mayo
Recipe Type: Sauce
Author:
Ingredients
- ⅛ cup Hellmann’s light mayo
- 1 medium shallot
- ½ teaspoon fresh tarragon leaves (chopped)
- 1 small garlic clove
- 2½ teaspoons cooking sherry (you can get it in the grocery store)
- 1½ teaspoons fresh lemon juice
- Dash of black pepper
- Pinch of LoSalt
- ¼ teaspoon white sugar
Instructions
- Place all the ingredients in a food processor or blender and pulse until the garlic and shallot are chopped finely and everything is combined.
- Put the mayo in the fridge for at least 20 minutes or so, so the flavors really come together.
This delicious dish comes to us courtesy of Got Room for More and utilizes the low-sodium alternative, LoSalt. Check out more of Danielle Marulo’s low-sodium recipes, featured on FOODIEaholic, below!
Lamb Burgers with Bacon Tomato Jam and Fennel Mint Slaw
