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This easy baked salmon sandwich with zesty lemon mayo and arugula is a fast and delicious lunch idea! Ready in 20 minutes.
I wanted to do something a little different. I don’t see baked salmon in sandwiches very often. To me, baking is the easiest and least messy way of cooking salmon. No messing up your frying pan. Just chuck it in the oven and you’re good.
This is one of those recipes that’s great for in between seasons. You don’t have to worry about heating your kitchen up too much because you’re only using the oven for 15 minutes or so.
The arugula, cucumber, and lemon mayo are super fresh, but the bread makes it a fairly substantial and filling meal. If you’re still inclined, this would make a nice picnic sandwich. You could prep the salmon and mayo ahead of time and then pack it and take it with you.
As always, I love to add that magical sandwich touch of toasting the inside of the bread with a bit of butter. Nothing revolutionary, but it sure makes a difference.
The sandwich in the photos is pretty large, but I thought it looked good with the entire piece of salmon in there. If your appetite isn’t quite as gargantuan, you can of course cut the fish into smaller pieces and cut the baguette into more reasonable sized slices. 🙂 Or put it in a bun. Or use any bread you choose. Or go low carb and ditch the bread altogether.
Will you try this easy baked salmon sandwich with zesty lemon mayo and arugula? What’s your favorite way of making salmon?
I hope you’ll give this baked salmon sandwich recipe a try!
Easy Baked Salmon Sandwich with Zesty Lemon Mayo and Arugula
- 1 larger or 2 smaller pieces salmon about 0.75-1 pound total
- Olive oil
- 1/4 cup mayo
- 1 teaspoon lemon juice
- Zest of 1/2 lemon
- 1 teaspoon fresh parsley chopped finely
- Baguette/rolls/or other bread
- Butter (if toasting bread)
- Arugula to taste
- Preheat oven to 375F, move the rack to the top third of the oven, and line a baking sheet with tin foil for easy clean-up.
- Place the salmon on the baking sheet and cover it with olive oil (about a teaspoon should be enough). Season the fish with salt and pepper. Bake until it's cooked through, depending on thickness of the fish, about 10-15 minutes.
- Meanwhile, combine the zesty mayo ingredients and set aside.
- If desired, you can toast the inside of the bread/buns by adding butter to a skillet and then frying it on medium high heat until it's toasted to your liking.
- Assemble the sandwiches by adding the zesty mayo, arugula, and salmon. Serve immediately.
- This is the fabulous lemon zester I used to make this recipe.
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