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Grilled Salmon Sandwiches with Corn Salad

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Grilled Salmon Sandwiches with Corn Salad

Grilled Salmon Sandwiches with a pleasant summer Corn Salad is the perfect summer recipe that’s light, refreshing, and packed with flavor! 

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The flavor combinations of the sourdough, creamy coleslaw made with lemon zest, and lemon juice creates a flavor party with the grilled salmon and refreshing corn salad. 

Key Ingredients:

To make this fantastic grilled salmon sandwich with corn salad, you will need the following key ingredients: 

Sockeye Salmon

I like to use sockeye because it’s wild caught and leaner than most salmons. It also doesn’t have the infamous “fishy” taste of salmon. 

Corn

Corn is in abundance during the summer and is easy to find year-round. However, the summer months are when corn is fresh and sweet.

Citrus Zest & Juice

The zest of lemon, lime, and other citrus has more flavor than the juice. The essential oils of the citrus are locked inside of the zest “skin.” You can remove the zest with ease using a microplane tool, zester, or the finely grated side of a box grater. 

Sourdough

I like the fresh, airy, and chew of sourdough bread. Plus, it’s usually the one bread everybody can eat.

How to make grilled salmon sandwich

The recipe is an easy and flavorful way to make grilled salmon. Here’s what you need:

Grilled Salmon Sandwich:

2 teaspoons kosher salt

2 teaspoons black pepper

1 teaspoon garlic powder

½ teaspoon dried thyme

¼ teaspoon cayenne

4 4-6 oz. fresh skinless sockeye salmon fillets

2 tablespoons oil

4 tablespoons melted unsalted butter

1 garlic clove

8 sourdough slices

½ cup mayonnaise

Preheat grill to 350-375°F degrees. In a small bowl, combine salt, black pepper, garlic powder, dried thyme, and cayenne. Evenly season both sides of salmon. Rub each salmon evenly with oil. Grill salmon directly over heat skin-side down for 4-5 minutes, then 2 minutes on the opposite side. Transfer to a plate and cover loosely with foil.

Once salmon is cooked, rub garlic cloves on both sides of the bread and brush with butter, and grill over heat for 1 minute per side until toasted. Spread remaining mayonnaise on both sides of the bread. Assemble sandwich sourdough, slaw, salmon, a generous serving of corn salad, and sourdough. 

Corn Salad

How to make corn salad

A corn salad can be made in a variety of ways. I like to make my corn salad with no mayonnaise to keep it light and refreshing. Here’s what you need to make a refreshing and healthy corn salad:

4 ears corn, shucked, kernels chopped

1 medium shallot, chopped medium

1 garlic clove, chopped fine

8 heirloom cherry tomatoes, halved

1 stalk celery, chopped medium

¼ cup chopped Italian parsley

¼ teaspoon kosher salt

¼ teaspoon black pepper

zest of 1 lime

juice of 2 limes

In a medium bowl, combine corn kernels, shallot, garlic, cherry tomatoes, celery, parsley, salt, black pepper lime zest, and juice of 2 limes. 

Recipe Tips & Tricks: 

Here are some of my top tips and tricks to help you make this dish:

  • Use fresh corn always. If fresh corn is not available, the best option is to buy 16 oz. of frozen corn. Cook it over medium heat in a large skillet with 3 tablespoons of oil, cook for 5-8 minutes until all moisture is removed. Cool. Then add the remaining corn salad ingredients. 
  • Use the direct heat grilling technique. You want to cook the fish and toast over direct heat. 
  • Feel free to add any of your favorite vegetables to the corn salad.
  • If you choose to keep the salmon’s skin, it will act as a non-stick aid to the grill. It would be best if you also grilled the fish at 400°F to get crispy skin. 
  • No grill, no problem. You can use a non-stick skillet like a cast iron or a grill pan to cook the fish. 

Frequently Asked Questions

Here are the answers to some of the most frequently asked questions about grilled salmon sandwiches:

How much salmon per person

Serving salmon for a group of people doesn’t have to be tricky. A proper portion of salmon per person is 4-6 oz. Although if you have some guests with large appetites, you can serve 8 oz. of salmon. 

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How to tell when salmon is done

Grilled salmon can be tricky but let me help simplify it for you, regardless of what temperature you like to eat your salmon. Your salmon is perfectly grilled when you use the tip of a fork and gently press it against the fish, and it easily falls apart. If it flakes, it’s done and ready for consumption.  

Degree of Doneness

Everybody eats their salmon at different temperatures. These temperatures reflect the internal temperatures, which determine how cooked the salmon truly is. The general degrees of doneness are: rare, medium-rare, medium, medium well, and well done.

I find the sweet spot for grilled salmon is medium. The salmon will be cooked beautifully, firm, moist and tender. If you would like to cook your salmon Medium-Rare it’s 125°F; for Medium it’s 135°F; for Medium-Well it’s 140°F; for Well-Done it’s 145°F.

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How to make grilled salmon

Making grilled salmon and any other fish is simple. All you need to do is master a few simple techniques, and you’ll grill salmon like a pitmaster. 

Preheat grill to 350°F degrees. In a small bowl, combine salt, black pepper, garlic powder, dried thyme, and cayenne. Evenly season both sides of salmon. Rub each salmon evenly with oil. Grill salmon directly over heat skin-side down for 4-5 minutes, then 2 minutes on the opposite side. Transfer to a plate and cover loosely with foil.

How do you skin salmon

If you only can find salmon with skin on it, there are two options. First, ask your fish guy to remove the skin for you. Second, use the tip of a sharp chef knife and make an incision in the skin, begin to cut the skin away from you. Once you get about 2-3 inches of skin, hold it as you make a sawing motion until the salmon fillet is removed from the skin.

Can you make it ahead?

Storage

Fridge: Grilled Salmon: You can grill the salmon one day in advance. Keep in an airtight container for 7 days if you do make the salmon early. I highly recommend that you undercook it. This will allow you to enjoy your salmon at your desired temperature when you reheat it. 

Coleslaw: You can make coleslaw one day in advance. Keep in an airtight container for 3 days. 

Corn Salad: You can make corn salad one day in advance. Keep in an airtight container for 3 days.

Reheating: Grilled Salmon: You can reheat salmon over the grill by wrapping it in foil and reheat over the grill for 3-5 minutes. You can also reheat in a 350°F degree oven for 5-6 minutes.  

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latest Recipe Video:

Common One to One Substitutions:

Any Fish of Choice = Sockeye Salmon

Thawed Frozen Corn = Fresh Corn

Any Pre-Shredded Slaw = Tri-Color Coleslaw

Any Bread of Choice = Sourdough Slices

Granulated Sugar = Raw Cane Sugar

 

what to serve with Grilled Salmon

More Sandwich Ideas:

So, what are you waiting for? Head to your kitchen and make this grilled salmon sandwich with a corn salad recipe. If it’s a hit in your house like mine, be sure to tag me on Instagram, and don’t forget to leave a comment below! I can’t wait to see how delicious your finished product looks (and tastes) in all of its glory!

Recipe:

Grilled Salmon Sandwich with Corn Salad1.jpg

Grilled Salmon Sandwiches with Corn Salad

Kenneth
Grilled Salmon Sandwiches with a pleasant summer Corn Salad is the perfect summer recipe that’s light, refreshing, and packed with flavor! 
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Salad
Cuisine American
Servings 4 persons
Calories

Ingredients
  

Grilled Salmon:

  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne
  • 4 4-6 oz. fresh skinless sockeye salmon fillets
  • 2 tablespoons oil
  • 4 tablespoons melted unsalted butter
  • 1 garlic clove
  • 8 sourdough slices

Slaw:

  • 1 cup mayonnaise
  • zest of 1 medium lemon
  • juice of 1 medium lemon
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon raw cane sugar
  • 12 oz. tri-color coleslaw

Corn Salad:

  • 4 ears corn shucked, kernels chopped
  • 1 medium shallot chopped medium
  • 1 garlic clove chopped fine
  • 8 heirloom cherry tomatoes halved
  • 1 stalk celery chopped medium
  • ¼ cup chopped Italian parsley
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • zest of 1 lime
  • juice of 2 limes

Instructions
 

  • Preheat grill to 350°F degrees. In a small bowl, combine salt, black pepper, garlic powder, dried thyme, and cayenne. Evenly season both sides of salmon. Rub each salmon evenly with oil. Grill salmon directly over heat skin-side down for 4-5 minutes, then 2 minutes on the opposite side. Transfer to a plate and cover loosely with foil.
  • While salmon is cooking in a large bowl, combine ½ cup mayonnaise, lemon zest, lemon juice, salt, pepper, and sugar. Stir in coleslaw until evenly coated.
  • In a medium bowl, combine corn kernels, shallot, garlic, cherry tomatoes, celery, parsley, salt, pepper, lime zest, and juice of 2 limes.
  • Once salmon is finished cooking, rub garlic cloves on both sides of the bread and brush with butter, and grill over heat for 1 minute per side until toasted. Spread remaining mayonnaise on both sides of the bread. Assemble sandwich sourdough, slaw, salmon, a generous serving of corn salad, and sourdough.

Notes

If you cook with a fattier cut of salmon (king or Atlantic), increase the cooking time by 1-2 minutes. 
No grill, no problem. You can use a non-stick skillet like a cast iron or a grill pan to cook the fish. 
Keyword grilled chicken sandwich, grilled salmon, salmon
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