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Salmon Sandwiches with Cucumbers and Dill

Makes 2 sandwiches

Sometimes, it is difficult to decide what to have for dinner. The day I decided to make this recipe, I was canning tomatoes and planning a dinner party for the next evening. I solicited the help of my mother to choose the current day's dinner since I appeared to be totally indecisive. I gave her choices. The longer it took for her to decide, the more choices I gave her. I think it took us two hours to decide that we were hungry for salmon but, also, for sandwiches. So, I came up with this idea for salmon sandwiches and we both were very pleased. These salmon sandwiches are so quick and easy you can plan ahead or, like me, just make them as a last minute meal. If you have salmon fillets on hand in your freezer, you just need about an hour to defrost in cold water and dinner is ready in no time.


Preheat oven to 450° F. Pat the salmon dry with paper towels. Season the skin side with salt and pepper. Drizzle with just a little oil. Place skin-side down on a small baking sheet or shallow casserole. Season the other side with salt and pepper. Drizzle with a little more oil. Roast until just done, about 7 minutes, depending on thickness and desired doneness. Remove from oven and let rest about 5 minutes to cool slightly.

Meanwhile, split the rolls in half horizontally. If desired, toast the cut sides lightly under the broiler. Spread each half with mayonnaise. Remove the skin from the salmon fillets. Cut the fish as needed to fit the rolls. Place on bottom roll half. Top with a generous amount of cucumber slices. Tear the dill sprigs, removing tough stems, and spread over cucumbers. Top with the remaining half of roll and serve immediately.

Notes: You can use salmon with the skin on or off. This is equally good on thick-sliced wholegrain or other dark bread that is lightly toasted. The recipe can be made in any amount needed.