Salmon Sandwich with Pesto Mayo and Apricot Jam: A Perfect Summer Recipe
A Year-Round Favorite, Perfect for Summer Holidays
This salmon sandwich is a family favorite, especially during summer holidays like Memorial Day, Father’s Day, the 4th of July, and Labor Day. It’s an easy, flavorful dish that’s perfect for warm-weather celebrations.
The Best Greens for Your Sandwich
Crisp little gems or peppery arugula are the perfect greens for this sandwich, adding a refreshing bite that complements the rich salmon and sweet-tangy apricot jam.
Choosing the Right Bun
A lightly toasted buttery brioche bun is our top pick, but pretzel buns or potato rolls work just as well, each adding its own unique flavor and texture.
Tasty Sides to Pair with Your Salmon Sandwich
This sandwich stands well on its own, but when we add sides, sweet potato oven fries or fresh fruit are our go-tos for a light and satisfying meal.
Cheers,
Christina
Any seasoning works for this, but I enjoy a mesquite grill seasoning with a bit of smoked paprika and brown sugar.
Prepared pesto and mayonnaise mixed together are a nice herbaceous contrast to the sweet apricot jam.
Crisp little gems or peppery arugula are both great choices for this sandwich as well a lightly toasted buttery brioche. Other buns that also work well are pretzel buns and potato rolls.
Salmon Sandwich with Pesto Mayo and Apricot Jam
Ingredients
- 1⅓ lbs salmon fillets
- 1 tsp mesquite grill seasoning optional
- ½ tsp smoked paprika
- ½ tsp brown sugar
- ½ tsp kosher salt
- 1 tbsp olive oil
- 4 slices cooked bacon
- ¼ cup mayonnaise
- ¼ cup pesto
- ¼ cup apricot jam
- 1 cup arugula mixed greens and little gems work as well
- 4 brioche hamburger buns
Instructions
- Place salmon on a sheet tray lined in parchment paper. Drizzle with olive oil and sprinkle with mesquite seasoning, paprika, brown sugar and salt. Roast salmon at 375° until done, about 15 minutes.
- Meanwhile, mix mayonnaise and pesto. Set aside.
- Make an assembly line of pesto mayo, apricot jam, bacon (broken in half) and lettuce.
- Separate brioche buns and place on a sheet tray. Toast these in the oven for a few minutes after pulling out the salmon.
- When ready to assemble, spread about 1 tablespoon of pesto mayo each on half of the buns and 1 tablespoon of jam each on the other half. Place one portion of salmon on the mayo, followed by the bacon and lettuce. Top with remaining buns spread with apricot jam.
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