Grilled Salmon Sandwich (Recipe) | Outdoor Channel
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Grilled Salmon Sandwich (Recipe)


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Light the grill, because you are in for a treat. A grilled salmon sandwich topped with bacon on a grilled bun; it can't get any better than this.

You may also use your favorite white fish fillets like tilapia, grouper, ocean perch, cod or haddock.

Ready to make this caramelized salmon sandwich that includes sweet, thick homemade teriyaki sauce? More meal suggestions below.

Grilled Salmon Sandwich


  • 4 rolls, split and buttered
  • 4 (6 oz) salmon fillets
  • vegetable or olive oil to rub fillets
  • arugula leaves
  • 8 thick bacon slices, cooked until crisp

Teriyaki Sauce:

Mix all but the cornstarch and 1/4 cup of water in a sauce pan and begin to cook. Mix cornstarch and cold water in a cup and stir to dissolve. Add to the sauce pan mixture.

Heat until sauce thickens. If it gets too thick, just add a little water to thin it out.


To spice it up, you may add 1 tsp of horseradish and 1 tsp of Dijon mustard (or to taste) to the sauce if you wish.


Rub the salmon with oil and season with salt and pepper. Grill the salmon over moderate heat, skinned side down, until lightly browned; approximately 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through.

Grill buttered rolls until golden brown and set aside.

Turn the salmon again and spread each fillet with at least 1 tablespoon of the teriyaki glaze. Turn and grill until glazed, about 30 seconds. Serve the remaining glaze on the side.

Place arugula on the bottom bun, and top with 2 slices of bacon. Add the salmon fillet and the top bun.

Best served with:

Roast Potato Wedges - love these with burgers, fried fish or chicken. Great when dunked in homemade ranch dressing.


Homemade Potato Salad - offering old fashioned recipes with and without mayonnaise.

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