Want a dinner that feels like you went all out—but secretly took barely any effort? This grilled salmon sandwich with lemon aioli is it. Juicy, smoky salmon, crisp greens, cool cukes, and a slather of tangy aioli—all tucked into a buttery, toasted brioche bun.
It’s bold, fresh, and fancy-ish without trying too hard.
Honestly, it’s one of those meals that looks like it came from a bistro, but you pulled it off in your own kitchen. No stress, no complicated steps, just a whole lot of flavor.
Why You’ll Be Obsessed With This Sandwich
This sandwich walks that perfect line between easy and impressive. The salmon stays super tender with a nice sear, while the lemon aioli brings that zippy, creamy thing that makes every bite pop. The cool crunch from cucumbers and greens? Total texture upgrade.
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It’s fast (like, under 30 minutes), uses stuff you probably already have, and works for literally any night—lazy weeknights, lunch with friends, or when you just need to break out of your dinner rut.
Grilled Salmon Tips (Even If You’re Not a Grill Master)
- Preheat your grill to medium-high—around 375–400°F. Hot grates = great grill marks.
- Oil your grates so your fillet doesn’t weld itself to the grill.
- Don’t overdo it: Use a thermometer and pull the salmon at 140–145°F in the thickest spot. Flaky but still juicy.
No grill? No problem. Pan-sear it in a nonstick skillet or bake it at 400°F for 10–12 minutes. Still delicious.
Customize It Your Way
This sandwich is basically a blank canvas. Here’s how to mix it up:
- Different protein: Try grilled chicken, tofu, or even a spicy black bean patty.
- Low-carb it: Skip the bun and layer it over salad greens with extra lemon aioli.
- Add crunch: Toss on red onion, pickled jalapeños, or even crispy onions for extra texture.
- Make the aioli yours: Stir in dill, parsley, or a dash of cayenne if you want to zhuzh it up.
The base is solid, but you’ve got room to riff.
What to Serve on the Side
This sandwich can totally hold its own, but if you’re feeling extra:
- Sweet potato fries or classic chips are always a hit.
- A fresh green salad with lemon vinaigrette keeps it light and bright.
- A bowl of tomato soup turns it into a cozy, complete meal.
It’s casual, it’s crowd-pleasing, and it all plays really well together.
Easy Grilled Salmon Sandwiches Recipe with Lemon Aioli
Equipment
- Grill or grill pan
- Instant-read thermometer
- Small bowl for aioli
- Tongs
Ingredients
For the Grilled Salmon Sandwiches
- High-heat cooking oil e.g., grapeseed or vegetable oil, for greasing
- 1 ½ tablespoons unsalted butter softened
- 4 burger buns preferably brioche
- 4 6-ounce boneless, skinless salmon fillets
- 1 tablespoon extra-light olive oil
- Fine sea salt and freshly ground black pepper to taste
- Spring greens mix
- Thickly sliced cucumber
For the Lemon Aioli
- ½ cup mayonnaise
- 1 teaspoon lemon zest from 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove pressed or grated
Instructions
- Set Up the Grill: Preheat your grill to medium-high heat (about 350°F to 400°F). Lightly oil the grates with high-heat cooking oil to prevent sticking.
- Prepare the Buns: Spread the softened butter onto the cut sides of the brioche buns. Place them face-down on the grill and toast for about 1 minute or until they develop golden grill marks. Remove and set aside.
- Season and Cook the Salmon: Brush both sides of the salmon fillets with olive oil and sprinkle with salt and pepper. Place the fillets on the grill and cook with the lid closed for 3 minutes on each side, or until the salmon is fully cooked (the thickest part should register an internal temperature of 140°F to 145°F). Once done, transfer the salmon to a plate and tent it with foil to keep warm.
- Make the Lemon Aioli: In a small bowl, stir the mayonnaise until smooth. Mix in the lemon zest, lemon juice, and garlic until fully combined. Adjust seasoning if desired, then set aside.
- Assemble the Sandwiches: Spread a generous layer of the lemon aioli on the bottom halves of the toasted buns. Add a handful of spring greens and layer on the cucumber slices. Place a grilled salmon fillet on top, then finish with the top bun.
- Serve Immediately: Enjoy these sandwiches while they’re fresh and warm for the best flavor and texture.
Notes
- For fillets 1 inch thick: Grill 3 minutes per side.
- For fillets ¾ inch thick: Grill 2–3 minutes per side.
- For fillets ½ inch thick: Grill 2 minutes per side.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.