Alaska Salmon Ciabatta Sandwiches Recipe

Warm, fresh and scrumptious, this salmon sandwich is a far cry from anything you can get at a restaurant.  The mouthwatering combination of fresh Alaskan salmon, tangy mayo and crusty roll will leave even your toughest critics satisfied every time. Now you have your go-to Salmon sandwich recipe.

Alaska Salmon Ciabatta Sandwiches
Recipe type: Sandwich
Cuisine: Seafood
Serves: Serves 4
Prep time:
Cook time:
Total time:
We recommend using Wild Alaska Salmon & Seafood's Wild Caught Sockeye Salmon or Wild Caught King Salmon for this recipe.
  • ½ cup low-fat mayonnaise
  • 1 Tablespoon fresh lime juice
  • ½ teaspoon celery salt
  • 4 ciabatta or hard sandwich rolls
  • 4 Alaskan Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 1 Tablespoon olive, canola, peanut or grapeseed oil
  • Salt and pepper, to taste
  • 1 cup chopped green onions
  • 4 leaves butter or curly leaf lettuce
  1. n small bowl, blend mayonnaise, lime juice, and celery salt; set aside. Slice sandwich rolls in half; toast or grill and keep warm.
  2. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
  3. Turn salmon over and season with salt and pepper. Add green onions to bottom of pan. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
  4. Blend cooked onions into mayonnaise mixture; thinly spread mayonnaise onto each cut side of roll. To serve, place a salmon fillet onto each roll bottom. Top salmon with dollop of mayonnaise; add a lettuce leaf and roll top.