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Smoked Salmon Sandwich Recipes

Updated on June 22, 2016
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or under used ingredients.

Smoked salmon is a delicious addition to a steak sandwich
Smoked salmon is a delicious addition to a steak sandwich

Smoked salmon for many is still considered a rich man's indulgence. It is assumed to be incredibly expensive and - like caviar - beyond the everyday means of the average person. This is no longer actually true, given modern salmon farming methods and vacuum packing which keeps the fish fresh and edible for longer. Smoked salmon also comes in a variety of grades and thus price ranges, making it affordable within the confines of almost any food budget.

The sandwiches on this page are all made with Scottish cold smoked salmon and provide an insight in to how truly versatile this delicious foodstuff can be.

Hot Smoked Salmon

Hot smoked salmon, clapshot and broccoli
Hot smoked salmon, clapshot and broccoli | Source

What's the Difference Between Hot and Cold Smoked Salmon?

Hot smoked salmon is smoked directly over the heat source that provides the smoke. This means it is conventionally cooked as it is smoked. Salmon to be cold smoked is contained in a chamber away from the heat source, in to which the smoke only is channelled. This means the salmon is smoked without essentially being cooked.

Oak Smoked Salmon Sandwich Recipes

Oak smoked, long slice salmon
Oak smoked, long slice salmon

Smoked Salmon and Strawberry Sandwich Recipe

Oak smoked salmon, strawberries and basil make for a simple but excellent sandwich
Oak smoked salmon, strawberries and basil make for a simple but excellent sandwich

Smoked salmon and strawberries may sound like an unusual combination but the two actually complement one another beautifully when served in a number of different ways. A sandwich may not be the obvious way in which the two can be combined but this recipe sees smoked salmon and strawberries added to a honey and sunflower toasted bread roll to delicious effect.

Cook Time

  • Prep time: 5 min
  • Cook time: 5 min
  • Ready in: 10 min
  • Yields: One sandwich

Ingredients

  • 1 honey and sunflower seed bread roll, (or similar)
  • 1 tbsp olive oil
  • 3oz smoked salmon
  • 3 strawberries, husked and halved down through the centre
  • Squeeze of fresh lemon juice
  • Black pepper
  • 2 or 3 fresh basil leaves, rolled and thinly sliced
Click thumbnail to view full-size
Strawberries and honey and sunflower seed bread rollSliced strawberries and basilToasting honey and sunflower seed roll in extra virgin olive oilToasted honey and sunflower seed rollSmoked salmon is first to be added to bread rollSliced strawberries are added to smoked salmonBasil is scattered over strawberries and smoked salmonSmoked salmon and strawberry sandwich is ready to eat
Strawberries and honey and sunflower seed bread roll
Strawberries and honey and sunflower seed bread roll
Sliced strawberries and basil
Sliced strawberries and basil
Toasting honey and sunflower seed roll in extra virgin olive oil
Toasting honey and sunflower seed roll in extra virgin olive oil
Toasted honey and sunflower seed roll
Toasted honey and sunflower seed roll
Smoked salmon is first to be added to bread roll
Smoked salmon is first to be added to bread roll
Sliced strawberries are added to smoked salmon
Sliced strawberries are added to smoked salmon
Basil is scattered over strawberries and smoked salmon
Basil is scattered over strawberries and smoked salmon
Smoked salmon and strawberry sandwich is ready to eat
Smoked salmon and strawberry sandwich is ready to eat
  1. Bring the olive oil up to a medium heat in a frying pan. Cut the bread roll in half horizontally and fry both halves cut sides down for a couple of minutes until the surface is golden and slightly crisp.
  2. Lay the smoked salmon slices on the cut side of the bottom half of the roll. Arrange the strawberry halves on top, cut/flat sides down.
  3. Squeeze a little lemon juice over the strawberries and season with black pepper. Scatter over the basil strips. Lay the top of the roll in place.

Smoked Salmon, Spinach and Soured Cream Sandwich Recipe

Smoked salmon, spinach and soured cream with dill sandwich
Smoked salmon, spinach and soured cream with dill sandwich

Cook Time

Prep time: 5 min

Cook time: n/a

Ready in: 5 min

Yields: One sandwich

Ingredients

  • 1 tbsp soured cream
  • ½ tsp dried dill
  • 2 slices wheat, spelt and rye bread (or similar)
  • Small handful baby spinach leaves
  • 3oz smoked salmon slices
  • Homemade chips/French fries to serve (optional)

Instructions

Click thumbnail to view full-size
  1. Put the soured cream in a bowl and add the dill. Stir and cover until required. This should ideally (but not necessarily) be done about an hour in advance.
  2. Wash the spinach and shake dry. Lay on one slice of the bread.
  3. The salmon slices should be laid on top of the spinach.
  4. Drizzle the soured cream over the salmon and lay the second slice of bread on top.
  5. Serve with the optional chips/fries.

Smoked Salmon, Omega 3 Fatty Acids and Health

Smoked salmon is widely known to be an excellent source of the Omega-3 fatty acids which can be so beneficial to different parts of the body, particularly the heart. The pack in which the oak smoked salmon featured above was contained also provided the following information.

Nutrition Facts
Serving size: 100g
Calories 200
Calories from Fat108
% Daily Value *
Fat 12 g18%
Saturated fat 3 g15%
Carbohydrates 1 g
Fiber 1 g4%
Protein 22 g44%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Beech Smoked Salmon Recipes

Scottish beech smoked salmon
Scottish beech smoked salmon

Smoked Salmon, Porcini Mushrooms and Capers Sandwich

Smoked salmon with chopped porcini mushrooms and capers sandwich
Smoked salmon with chopped porcini mushrooms and capers sandwich

Cook Time

Prep time: 15 min

Cook time: n/a

Ready in: 15 min

Yields: One sandwich

Ingredients

  • 1 tbsp dried porcini mushrooms
  • 2 slices of bread
  • Butter for bread (optional)
  • 3oz smoked salmon slices
  • 6 pickled capers
  • Black pepper

Instructions

Click thumbnail to view full-size
Dried porcini mushroomsRehydrating dried porcini mushroomsPorcini mushrooms and capersChopped porcini mushrooms and capersButtering the bread is optional for this sandwich recipeSmoked salmon is laid on one slice of the buttered breadChopped porcini mushrooms and capers are spread over the smoked salmon
Dried porcini mushrooms
Dried porcini mushrooms
Rehydrating dried porcini mushrooms
Rehydrating dried porcini mushrooms
Porcini mushrooms and capers
Porcini mushrooms and capers
Chopped porcini mushrooms and capers
Chopped porcini mushrooms and capers
Buttering the bread is optional for this sandwich recipe
Buttering the bread is optional for this sandwich recipe
Smoked salmon is laid on one slice of the buttered bread
Smoked salmon is laid on one slice of the buttered bread
Chopped porcini mushrooms and capers are spread over the smoked salmon
Chopped porcini mushrooms and capers are spread over the smoked salmon
  1. Put the dried porcini mushrooms in to a glass bowl. Add enough boiling water to cover and leave for ten minutes.
  2. Spread the bread with a little butter (if using butter) and lay the smoked salmon on one slice.
  3. Drain the mushrooms and gently squeeze to remove the excess moisture. Do not squeeze too hard or you will squeeze out all the flavour as well as the moisture.
  4. Sit the porcini mushrooms and capers on a chopping board. Season with black pepper and chop together.
  5. Spoon the mushroom and caper mix on top of the salmon, spread evenly and add the second slice of bread. Quarter diagonally to serve.

Smoked Salmon, Soft Cheese and Pineapple Bagel

Smoked salmon, soft spreading cheese and pineapple form the basis of this very tasty bagel sandwich
Smoked salmon, soft spreading cheese and pineapple form the basis of this very tasty bagel sandwich

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: One bagel sandwich

Ingredients

  • 1 bagel, cut in half horizontally
  • 1 tbsp soft cheese (approximately)
  • 2oz smoked salmon, cut in to strips
  • 1 pineapple ring, canned in own juice
  • 2 basil leaves, shredded

Instructions

Click thumbnail to view full-size
Lightly toasted bagel halvesSoft cheese is spread on the bagelSmoked salmon is cut in to stripsSmoked salmon is laid on one half of the bagelPineapple ring is laid on top of the smoked salmonSmoked salmon, soft cheese and pineapple bagel is ready to serve
Lightly toasted bagel halves
Lightly toasted bagel halves
Soft cheese is spread on the bagel
Soft cheese is spread on the bagel
Smoked salmon is cut in to strips
Smoked salmon is cut in to strips
Smoked salmon is laid on one half of the bagel
Smoked salmon is laid on one half of the bagel
Pineapple ring is laid on top of the smoked salmon
Pineapple ring is laid on top of the smoked salmon
Smoked salmon, soft cheese and pineapple bagel is ready to serve
Smoked salmon, soft cheese and pineapple bagel is ready to serve
  1. Lightly toast the bagel halves on their cut sides. If your bagel is especially fresh, you may of course wish to omit the toasting process.
  2. Allow the toasted bagel to cool for a minute or so, otherwise the cheese will melt, run and possibly split.
  3. Spread both halves of the bagel with soft cheese.
  4. Arrange the smoked salmon strips on the bottom half of the bagel.
  5. Lay the pineapple ring on top of the smoked salmon before scattering the basil over the top.
  6. Lay the top half of the bagel in place and serve.

Oak and Beech Smoked Salmon Sandwich Recipes

Oak and beech smoked salmon
Oak and beech smoked salmon

Beef Steak and Smoked Salmon Sandwich Recipe

Beef rib eye steak, smoked salmon and horseradish sauce sandwich
Beef rib eye steak, smoked salmon and horseradish sauce sandwich

There can't be many sandwich combinations in this world that were inspired by the name of a racehorse - but that is truly from where this sandwich idea came. Beef or Salmon was a famous Irish steeplechaser which - although hugely successful in Ireland - failed to live up to expectations elsewhere, especially at the world's top jumps' meeting, Britain's famous Cheltenham Festival. The name of the horse suggests an almost impossible restaurant choice for those who love both beef and salmon - so this sandwich recipe affords the best of both worlds...

Cook Time

Prep time: 10 min

Cook time: 6 min

Ready in: 15 min

Yields: One sandwich

Ingredients

  • 1 6oz rib eye beef steak
  • Vegetable oil for frying
  • Salt and pepper
  • 2 slices of wheat, spelt and rye bread
  • 2 tsp horseradish sauce
  • 3oz smoked salmon slices
  • 1 tsp freshly chopped chives
  • Pickled onions to serve (optional)

Instructions

Click thumbnail to view full-size
Rib eye steakStarting to fry the rib eye steakRib eye steak is turned halfway through cookingHorseradish sauce is spooned on to breadHorseradish sauce is spread evenly over breadExcess fat should be cut from a steak only after it has been cooked and restedSteak is laid on one slice of breadSmoked salmon slices are laid over steakSteak, smoked salmon and horseradish sandwich is served with pickled onions
Rib eye steak
Rib eye steak
Starting to fry the rib eye steak
Starting to fry the rib eye steak
Rib eye steak is turned halfway through cooking
Rib eye steak is turned halfway through cooking
Horseradish sauce is spooned on to bread
Horseradish sauce is spooned on to bread
Horseradish sauce is spread evenly over bread
Horseradish sauce is spread evenly over bread
Excess fat should be cut from a steak only after it has been cooked and rested
Excess fat should be cut from a steak only after it has been cooked and rested
Steak is laid on one slice of bread
Steak is laid on one slice of bread
Smoked salmon slices are laid over steak
Smoked salmon slices are laid over steak
Steak, smoked salmon and horseradish sandwich is served with pickled onions
Steak, smoked salmon and horseradish sandwich is served with pickled onions
  1. Ensure that (where applicable) the steak has been removed from the fridge at least an hour before you intend to cook it and allowed to come up to room temperature.
  2. Bring the oil up to a high heat in a frying pan. Season the steak on both sides and fry for three minutes each side or until done as you like it.
  3. Turn the heat off under your frying pan and push it to a cool part of the stove or hob. Leave the steak to rest for about seven or eight minutes.
  4. Put a teaspoon of horseradish sauce on each slice of bread and spread evenly.
  5. If desired, any excess fat can be cut from the rested steak. This should never be done prior to or immediately after cooking as it will adversely affect the taste and possibly the texture of the steak.
  6. Lay the steak on one slice of bread and top with the smoked salmon slices. Scatter over three-quarters of the chopped chives.
  7. Put the second slice of bread in place and cut the sandwich in half diagonally. Serve with the pickled onions and garnished with the remaining chopped chives.

Smoked Salmon, Lemon Juice and Black Pepper Sandwich

Smoked salmon is laid on half a bread roll and seasoned with lemon juice and black pepper
Smoked salmon is laid on half a bread roll and seasoned with lemon juice and black pepper

The recipes previously featured on this page have looked at a number of very different ways to embellish a smoked salmon sandwich with a wide variety of ingredients. There are some occasions, however, when trying to improve on virtual perfection is pure folly and a little seasoning is all that is needed. Try this incredibly simple sandwich to enjoy the subtle, distinctive flavours of smoked salmon at its very best.

Cook Time

Prep time: 5 min

Cook time: n/a

Ready in: 5 min

Yields: One sandwich

Ingredients

  • 1 soft, fresh bread roll
  • Few slices of smoked salmon
  • Squeeze of lemon juice
  • Black pepper

Instructions

Click thumbnail to view full-size
Soft and fresh bread rollLemon juice ready to be squeezed on smoked salmonSmoked salmon, lemon juice and black pepper bread roll
Soft and fresh bread roll
Soft and fresh bread roll
Lemon juice ready to be squeezed on smoked salmon
Lemon juice ready to be squeezed on smoked salmon
Smoked salmon, lemon juice and black pepper bread roll
Smoked salmon, lemon juice and black pepper bread roll
  1. Cut the bread roll in half horizontally.
  2. Lay the salmon slices on the bottom half of the roll.
  3. Squeeze over a little lemon juice and season with black pepper.
  4. Add the top of the roll.

Comments

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    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you very much Audrey and I hope you do get the chance to try to enjoy some of these ideas. The speed of preparation (as well as the magnificent taste!) is of course a big plus in making these sandwiches.

    • brakel2 profile image

      Audrey Selig 3 years ago from Oklahoma City, Oklahoma

      I love salmon and never realized how many ways you can prepare it. I am very impressed with the photos and how natural, but vivid, the colors of the foods turned out. I may try some of these methods. They sound like they are quick to prepare. Pinning Some look low calorie.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks, Carly. I hope you enjoy your creations. :)

    • CarlySullens profile image

      CarlySullens 4 years ago from St. Louis, Missouri

      Yum! These look delicious. I am going to be making some of these in the near future. Great job.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom

      Hello, someonewhoknows. You may rest assured, it most certainly is not. I balk sometimes at the concept of farmed fish in general but as a passionate fisherman who rates conservation above all else, I am aware in real terms that it is a necessary evil in the modern world if certain fish species are to survive and be available to present - never mind future - generations. I have been to many fish farms and seen how they operate - the good and the bad. Thanks for stopping by.

    • someonewhoknows profile image

      someonewhoknows 4 years ago from south and west of canada,north of ohio

      Hopefully that isn't GMO farm raised Salmon.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, randomcreative. The pineapple was an experiment but I knew from long experience that strawberries go very well with smoked salmon so I thought why not other fruits? I loved it! Thanks for reading and commenting.

    • randomcreative profile image

      Rose Clearfield 4 years ago from Milwaukee, Wisconsin

      Smoked salmon and pineapple, what an inspired combination! Thanks for the wonderful recipes as always.