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Spring Salmon Sandwiches with Pea Sprouts + Lemon-Dill Aioli

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Lunch
Cuisine: Canadian
Servings: 4 servings
Author: Jennifer Pallian BSc, RD


For aioli:

  • 1/2 cup mayonnaise
  • 2 tsp finely grated lemon zest fluffy, not packed
  • 2 tsp lemon juice
  • 1 tsp minced dill packed
  • pinch of salt

For sandwiches:

  • 1 lb salmon filets skin optional
  • salt and pepper
  • 1 tbsp olive oil
  • handful of pea sprouts or watercress
  • thinly sliced cucumber
  • 4 ciabatta buns halved crosswise and opened up


  • In a small bowl, whisk together all ingredients for aioli.
  • Heat a large skillet over medium-high heat for a couple of minutes. Season salmon with salt and pepper on both sides. Add oil to skillet. Once it starts shimmering, add the salmon (skin-side down if it has skin). When first side releases easily (about 2-3 minutes), flip and continue cooking on other side until barely cooked through, about 1 minute more (it will continue cooking off of the heat). It should be flakey and nearly opaque in the thickest part.
  • Divide aioli between buns, spreading evenly on both cut sides. Divide salmon among buns, and top with a small handful of pea sprouts, and several slices of cucumber.