Salmon Sandwich with Dill Yogurt Sauce

This quick and easy Salmon Sandwich with Spicy Dill Yogurt Sauce is a perfect weeknight dinner!

You can thank my husband, the wordsmith, for this recipe’s nickname “salmoniches.” We’ve been enjoying these salmon sandwiches for years. Before kids, when we actually left the house to eat at restaurants sometimes, we often went for dinner at a place called Park Chow. Every night they featured a special sandwich that came with homemade fries and was really reasonably priced. Wednesday nights was ahi tuna sandwich night, so we would try to be there for that. Eventually the menu changed, and I craved that favorite meal!

Luckily, it was pretty easy to come up with this copycat version that I think is just as good. I use salmon instead of tuna since it’s easier to find and less expensive, and I love it just as much as the original. We’re all excited when it’s salmonich night, and I hope you enjoy this 20-minute weeknight dinner too!

 If you have time, these sandwiches go great with…

Baked Parmesan Ranch Chips

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Salmon Sandwich with Spicy Dill Yogurt Sauce (AKA Salmoniches)

These quick and easy salmon sandwiches make a great weeknight dinner.

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Course

Main

Prep Time

5 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 2 sturdy sandwich rolls (Ciabatta or Torta rolls work great.)
• 12 ounces salmon filets cut into two pieces
• salt and freshly ground pepper
• 1/4 cup plain yogurt
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
• 1/2 teaspoon sriracha hot sauce or to taste
• 2 handfulls mixed baby greens
• 1 medium tomato sliced

Course Main Prep Time 5 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 2 sturdy sandwich rolls (Ciabatta or Torta rolls work great.) 12 ounces salmon filets cut into two pieces salt and freshly ground pepper 1/4 cup plain yogurt 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill) 1/2 teaspoon sriracha hot sauce or to taste 2 handfulls mixed baby greens 1 medium tomato sliced

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Instructions

1. Mix yogurt, dill, and sriracha in small bowl. Cut sandwich rolls in half (if necessary) and spread both sides with yogurt sauce. Place lettuce and tomato on one half of each roll.
2. Season salmon fillets with salt and pepper. Spray skillet with cooking spray and heat over medium-high heat. Place fillets in skillet skin side down (if they have skin). Cook for 4-5 minutes, or until skin is cooked. Turn fillets over, and gently peel off skin with spatula and discard. Continue cooking until salmon is cooked to desired level of doneness, approximately 5-7 more minutes.
3. Remove salmon from pan and allow to drain on a few layers of paper towels for a couple minutes (important to reduce sogginess). Place each fillet on top of lettuce and tomato, top with roll, and enjoy. Best served with fries.