Grilled Salmon Sandwiches with Basil Dill Sauce

These grilled salmon sandwiches, made with wild caught salmon, slathered with an amazing sauce flavored with basil, dill, scallions, and capers, will be the star of your next football watching party or backyard get together.

I fell in love with these grilled salmon sandwiches with basil dill sauce at first bite.

First, there's the sauce. It's so Oh Em Gee good. Jump up and down good. It's herby, tangy, and loaded with umami from the capers.

Second, there's the grilled salmon. Be sure to cook it just enough, but not too much. Take it off the grill a little early and tent it with foil and let it continue cooking for a few minutes on a plate.

The sauce for these grilled salmon sandwiches is so good that you will want to spread it on both halves of the bun.

Shopping List to Make Grilled Salmon Sandwich with Basil Dill Sauce:

• 2 pounds of fresh salmon fillets, skin-on
• 12 basil leaves
• 3/4 cup fresh dill
• Chopped scallions
• Capers

From the Pantry and Fridge:

• Salt and pepper
• Olive oil
• Mayonnaise
• Sour cream 
• White wine vinegar

To blend the sauce, I used a mini food processor, which worked great for me, and the clean up was easy. You can also blend it in a full sized food processor. 

How to Make These Grilled Salmon Sandwiches: 

First, you make the basil dill sauce. Toss the ingredients into a food processor and pulse. The dill, basil, scallions, and capers mixed with the mayonnaise and sour cream combine to create a crazy good sauce. You can make the sauce the day before and refrigerate it.

Next, you prep the grill and brush the rack with oil. Rub the salmon with oil and sprinkle with salt and pepper. Grill the salmon about 5 minutes per side, and then place the salmon on a plate and let it rest for 15 minutes tented with foil to continue cooking.

While the salmon is resting, toast the buns on the grill or a toaster oven, and spread both halves of the buns with the basil dill sauce. Place some baby spinach or mixed baby greens on the bottom bun, top with the salmon, and then top with the other half of the bun.

How to serve these grilled salmon sandwiches:

This recipe is for 6 sandwiches. If you are serving a crowd, you can easily double the recipe. 

These sandwiches are delicious hot or at room temperature. Just place them on a buffet table on a tray, along with side salads, snacks (popcorn, pretzels, nuts, crudités), desserts (cookies, brownies, and ice cream bars would be great), and a cooler filled with sodas, bottled water, beers, and wine. 

You could also set out other sandwiches such as pulled pork or roast beef for your guests to choose from. 

My favorite salads to go with these sandwiches are this Thai-style coleslaw, this spicy tomato and corn salad, and this roasted corn and zucchini salad. 

This month, the Fish Friday Foodies are grilling! Our host is Stacy of Food Lust People Love! She is one of my favorite food bloggers. In fact, I'm dying to try her Fried Jalapeño Corn Puffs. 

The last time the #FishFridayFoodies grilled fish was almost two years ago. I made this spicy grilled rockfish and it is still one of my most popular and visited recipes.

Be sure to check out everyone's grilled fish:

• Campfire Salmon from Culinary Adventures with Camilla
• Grilled Gumbo from Palatable Pastime
• Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love
• Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories
• Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
• Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe

Grilled Salmon Sandwiches with Basil Dill Sauce

Yield: 6 servings

Author: Karen Kerr

These grilled salmon sandwiches, made with wild caught salmon, slathered with an amazing sauce flavored with basil, dill, scallions, and capers, will be the star of your next football watching party or backyard get together.

ingredients:

For the Sauce

• 1 cup mayonnaise
• 1/4 cup sour cream
• 3/4 teaspoon white wine vinegar
• 12 large fresh basil leaves
• 3/4 cup chopped fresh dill
• 1 scallion, chopped, including green and white parts
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 teaspoons capers

For the Sandwiches

• 2 pounds fresh wild caught salmon filets, skin on
• Olive oil
• Kosher salt
• Pepper
• 6 quality white hamburger buns
• Baby spinach or baby mixed greens

instructions:

How to make Grilled Salmon Sandwiches with Basil Dill Sauce

To make the Sauce

1. Add all of the sauce ingredients, except the capers, to the bowl of a food processor and pulse until combined. 
2. Add the capers and pulse two or three times, until smooth. 

To Make the Sandwiches

1. Heat a charcoal or gas grill. When the grill is ready, brush the grill with oil.
2. Rub the salmon with oil and sprinkle with the salt and pepper.
3. Grill the salmon, 5 minutes per side, It should be almost cooked through.
4. Transfer the salmon to a plate and tent with foil. Let sit for 15 minutes.
5. Toast the hamburger buns on the grill or in a toaster oven.
6. Spread both sides of the buns with the sauce.
7. Add some of the baby greens to the bottom bun.
8. Remove any remaining skin from the salmon, top the buns with the salmon, and add the top bun to create a sandwich. 

https://www.karenskitchenstories.com/2019/07/grilled-salmon-sandwiches-with-basil-dill-sauce.html

Karen's Kitchen Stories

salmon, fish, grilled fish, sandwiches

Seafood

American

Created using The Recipes Generator

This recipe was adapted from one of my favorite cookbooks, Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That are Really Fun. This one was published in 2001 and is still in print. That says it all. 

If you are a food blogger and would like to join Fish Friday Foodies, email Wendy at wendyklik1517 (at) gmail (dot) com.