GRILLED SALMON SANDWICHES WITH HERBED MAYONNAISE

Grilled Salmon Sandwiches With Herbed Mayonnaise image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 11

Vegetable oil, for brushing
4 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed
Extra-virgin olive oil
1 tablespoon smoked paprika
1 tablespoon light-brown sugar
Coarse salt and freshly ground pepper
1/4 cup chopped fresh herbs, such as dill, parsley, basil, and/or chives
3/4 cup mayonnaise
4 seeded rolls, halved
Romaine lettuce leaves, sliced tomatoes, cucumbers sliced on the bias, and lemon wedges, for serving
Flaky sea salt, such as Maldon, for serving

Steps:

Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.
Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.