May 10, 2013

open-face grilled salmon sandwich


Have you guys heard of Traeger grills? Oh boy, let me tell you, they are wonderful. We just got one last weekend and have used it literally every night this week, and we’ll continue to use it until it rains, and even then we’ll probably just roll out the awning on our deck and grill in our rain coats. I don’t know the ins and outs of how it works, but I do know that it makes the best grilled salmon I have ever had, and therefore the best grilled salmon sandwich I have ever had.

The key to this recipe is the marinade (courtesy of, who else?, Ina Garten). I marinate both the salmon and the asparagus for about ten minutes before whacking them on the grill. My husband went nuts over the asparagus, so you might want to make extra.

marinating-and-grillingOpen-Face Grilled Salmon Sandwich

makes 1 sandwich


1 4-6 oz skinless salmon fillet
5 (or more!) asparagus spears
1/2 Kaiser roll or hamburger bun
2 Tablespoons olive oil
1 Tablespoon soy sauce
2 teaspoons Dijon mustard
1/4 teaspoon minced garlic


Preheat your grill (325 degrees F if you’re using a Traeger).

Pat the salmon fillet dry with a paper towel and set on a plate. Remove tough, woody ends from the asparagus spears and set on the plate alongside the salmon.

Whisk together the olive oil, soy sauce, dijon mustard and minced garlic in a small bowl. Drizzle about 3/4 of the marinade over the salmon and asparagus and turn to coat. Allow to marinate for about 10 minutes.

Lay the salmon and asparagus on the hot grill. Discard the marinade that the fish and asparagus were sitting in. If using a Traeger, grill for 20 minutes. For other grills, grill for 4-5 minutes per side, or until asparagus is crisp tender and the fish is just cooked through.

Toast the roll on the grill for a couple of minutes and set on a clean plate. Top the toasted roll with the salmon fillet and the asparagus. Pour the reserved 1/4 marinade over the sandwich and get after it.