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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Roasted Salmon Sandwich with Garlic Chive Aioli Cooking View
Annie's Original

Not too long ago, I mentioned my mini love affair with Taste Café in Broad Ripple.  Well, it really hasn’t subsided.  I meet up with friends, or coax coworkers to venture outside of a one mile radius for lunch, and whenever I do, we end up at Taste.  The menu is extensive and they always have tons of great specials, but ever since trying their roasted salmon sandwich, it has been tough for me to order anything else.  It’s just so good.

Recreating a homemade version of this remedied several issues at once.  I can once more feel free to order other things on the menu besides the salmon sandwich, since I can enjoy this sandwich from home.  Also, maybe (just maybe), I won’t feel this borderline obsessive pull to visit the restaurant in the first place.  (If they had a location closer to my house however, all bets would be off for sure.)  And finally, my little man loves salmon and asks for it weekly.  This dinner is his ultimate and we don’t often stray from it because it’s just so simple, but this sandwich was happily Andrew approved and devoured.  I made a garlic chive aioli in part because my chive plant is going crazy, and it was a really nice addition.  Be sure to use a soft bread such as focaccia since, as with most fish, the salmon is fairly tender and flakes easily under pressure.

Roasted Salmon Sandwich with Garlic Chive Aioli
Yield: 4-5 servings

Ingredients

4-5 (4 oz.) pieces salmon, about ¾-inch thick*
Olive oil
Coarse salt and freshly ground pepper

For the aioli:*
1 large egg yolk
4 tsp. freshly squeezed lemon juice
¼ cup olive oil
6 tbsp. canola or vegetable oil
¼ tsp. kosher salt
1 clove garlic, minced or pressed
2-3 tbsp. minced fresh chives
Freshly ground pepper, to taste

To serve: 
Focaccia sandwich rolls
Romaine or bibb lettuce leaves
Thinly sliced red onion
Thinly sliced cucumber
Thinly sliced tomato

Cooking View

Directions

  • Preheat the oven to 425˚ F.  Line a rimmed baking sheet with foil.  Place the salmon pieces skin side down on the foil.  Brush the tops lightly with olive oil and season with salt and pepper.  Roast for 15-16 minutes, or until the internal temperature just registers 160˚ F on an instant-read thermometer.  Remove from the oven and let cool slightly.

  • Meanwhile, make the aioli.  In a small bowl, combine the egg yolk with the lemon juice and whisk lightly.  Begin to drizzle in the olive and canola oils in a steady stream, whisking constantly and quickly to create an emulsion.  Continue whisking until the mixture is significantly thickened and spreadable.  Blend in the salt, garlic and chives.  Season with pepper to taste and adjust other seasonings as necessary.

  • To assemble, spread a thin layer of the aioli on the inside of the focaccia.  Layer with the lettuce leaves.  Use a spatula to separate the salmon from the skin on the foil, and place the salmon on the sandwiches.  Top with layers of red onion, tomato and cucumber.  Sandwich together and serve

  • A note about the salmon:
    The thickness of salmon fillets can vary quite a bit.  An optimal thickness for this is about ¾-inch.  If you have a piece that is super thick (1½ or so inches), split it in half horizontally so that you end up with two pieces of the desired thickness.

    A few notes about the aioli:
    This calls for a raw egg yolk.  If you are not comfortable with this or have a medical concern related to consuming raw egg, buy pasteurized eggs.
    Though I used chives, any number of herbs could be great here.  Dill is a natural pairing with salmon and would be excellent.  Experiment with what you have available.
    I have seen methods for making aioli using food processors, blenders, and immersion blenders.  I just used a whisk and elbow grease but those methods may work just as well.

  • Rayna W.

    This looks incredible! I love salmon- it’s my favorite heart healthy fish and great for a weeknight meal. Thanks for sharing!

  • http://twitter.com/HBHarvest HalfBakedHarvest

    Wow, that is so pretty! Looks like the perfect spring sandwich!

  • Liz @ Tip Top Shape

    Looks great, Annie!

  • http://www.facebook.com/missy.angryinanapron Missy Angryinanapron

    That looks and sounds delish! Bookmarking it!

  • http://kitchensimplicity.com/ Cheri | Kitchen Simplicity

    I love the look and sound of this sandwich. It’s a combination I would never have thought to try. It will be going on the menu plan very soon.

  • Caroline L.

    Meals w/ salmon are my very favorite – and I’m a huge sucker for aiolis as well! This just looks delicious on all counts!

  • http://themoonblushbaker.blogspot.com.au/2013/01/etiquette-guides-and-malted-milk-ball.html Belinda@themoonblushbaker

    Salmon is my dad’s fave too. I still got to have dill on mine, salmon is not complete for me without dill! such an elegant sandwich

  • http://twitter.com/tiffdahle Tiffany Dahle

    I kid you not, garlic aioli has been on my list of things to look up recipes for this week. I had no idea what was involved or what the ingredients were but I knew it had to be better for us than packaged mayo (which I actually can’t stand.) I could kiss you for sharing this. My chive plant thanks you. My salmon-loving husband thanks you. This is going immediately into rotation.

  • Chelsea @ Designs on Dinner

    Holy yum! This is another great way to use salmon. I love the aioli recipe!

  • greensnchocolate

    I love recreating restaurant meals at home! It’s always so satisfying when it turns out just as good. This sandwich looks delicious…and that aioli?! Wow.

  • Avilene

    This reminds me of the salmon sandwich from Panera Bread that I am obsessed over!

  • Sarah

    As a local land locked reader, I was wondering where you like to get your seafood?

  • annieseats

    Our butcher shop (Moody Meats) gets fresh salmon shipped in on Thursdays, so we usually do that. Whole Foods and Fresh Market also have decent things in their cases, but I like to ask them when they got it in so I have an idea how fresh it really is.

  • Sierra Beaton

    Delicious! Thanks for sharing the recipe.