Salmon Club Sandwiches with Cucumber-Apple Slaw

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    8 to 12 min.


the Ingredients

20151023095356 Row Seafood 16


  • 120 milliliters mayonnaise
  • 6 grams coarsely chopped fresh dill
  • 80 milliliters whole-grain Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • ½ English cucumber, about 170 grams, unpeeled, cut into matchsticks with a knife or with a plastic V-slicer or mandoline
  • 1 Granny Smith apple, cored, unpeeled, and cut into matchsticks with a knife or with a plastic V-slicer or mandoline
  • 4 salmon fillets (with or without skin), each 170 to 225 grams and about 3 centimeters thick, pin bones removed
  • 4½ tablespoons extra-virgin olive oil, divided
  • 4 thin slices red onion
  • 8 slices country-style bread


  • In a small bowl whisk the dressing ingredients. Season with salt and pepper. Set aside.
  • In a medium bowl combine the cucumber and apple. Add 90 milliliters of the dressing and toss to coat. Season with a generous pinch of salt and more pepper, if desired. Cover and refrigerate while grilling the salmon. Chill the remaining dressing separately and reserve for spreading on the bread slices.
  • Prepare the grill for direct cooking over medium heat (180° to 230°C) on one side of the grill and direct cooking over high heat (230° to 290°C) on the other side.
  • Brush the salmon fillets with 1 tablespoon of the oil and season evenly with ¾ teaspoon salt and ½ teaspoon pepper. Brush the onion slices with ½ tablespoon of the oil and lightly season with salt and pepper. Brush both sides of the bread slices with the remaining 3 tablespoons oil.
  • Brush the cooking grates clean. Grill the salmon over direct high heat, with the lid closed, until you can lift the fillets off the cooking grates without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking until just opaque in the center or to your desired doneness, 2 to 4 minutes for medium rare. At the same time, grill the onion slices over direct medium heat until tender and light grill marks appear, 5 to 6 minutes, turning once or twice. During the last minute of grilling time, toast the bread slices over direct medium heat, turning once. Remove the salmon, onion, and bread from the grill.
  • If the salmon still has skin attached, remove it. Spread the reserved slaw dressing on one side of each bread slice, dividing it equally. Build the sandwiches with onion slices, a salmon fillet, and some of the slaw. Serve with the remaining slaw on the side.

Let's Gear Up

Recommended Tools

More Seafood recipes

You May Also Like