Open Face Salmon Sandwich with Sweet Mustard Sauce

I can be pretty boring with salmon, it’s so easily mastered with just the bare-bones salt, pepper and a hot grill.  So why mess with simple and perfect?

Well, because chef Marcus Samuelsson says so….and I agree. Marcus’ Sweet Mustard Sauce is a 15-second whisk of Dijon mustard, honey, olive oil and a squeeze of lemon that’s a perfect addition to grilled salmon.. In fact,  whisk in a more olive oil and it turns into a fantastic honey mustard salad dressing if you want to ditch the sandwich idea and serve the salmon on a bed of lettuce instead.

Marcus Samuelsson on Blogging

A few weeks ago, my good friends at Be Everywhere social media agency (hey James, Danica and Tamara!) invited me to a Macy’s Culinary Council event in D.C. I couldn’t go, so I sent two bloggers to go my place, Mrs. Wheelbarrow and and the mysterious W. Mark Felt. Mrs. Wheelbarrow shot a quick video, asking Marcus about blogging (see below) and I’ll publish Felt’s article later this week.

Sooooo….Marcus, what do you think of blogging?

YES! Marcus blogs and tweets! Though, someone needs to tell him that he’d be much more successful at social media if he actually talks back with people once in a while. Open up comments on the blog! Respond to nice tweets!  There’s a reason why the word “social” is in social media….it’s not soapbox media.

Okay, getting off my little rant and onto the recipe…simple ingredients…

And of course the sweet mustard sauce….

Food Styling: Salmon Sandwich

If you’re interested in seeing my step-by-step food styling and photography leading up to the money shot, I’ve posted on Food Blog Forum.

I’ll show you the itty-bitty details that I notice when I’m looking through the lens as I’m taking the photo.


Open Face Salmon Sandwich with Sweet Mustard Sauce Recipe

Servings: 4 Prep Time: Cook Time:

recipe adapted from Marcus Samuelsson New American Table Cookbook


For the Sweet Mustard Sauce
2 tablespoons Dijon mustard
1 tablespoon honey
2 tablespoons olive oil
1/2 teaspoon lemon juice
1/4 teaspoon salt
Freshly ground black pepper
For the Sandwich
1 egg
Four 4-ounce salmon fillets, about 1 inch
thick, skin removed if desired
3 tablespoons olive oil, divided
2 tablespoons Sweet Mustard Sauce, (see above)
Salt and freshly ground black pepper
1 tomato cut into four 1/2 -inch slices
1/4 red onion, sliced thinly
8 slices dark rye or multi-grain bread
Mixed leafy greens
1 avocado halved, pitted, and cut into 1/2 inch slices
2 teaspoons capers, drained


1. To make the Sweet Mustard sauce, whisk together the mustard and honey in a small bowl. Slowly drizzle in the olive oil, whisking continuously. Stir in the lemon juice and season with salt and pepper.

2. To hard boil the egg, put the egg in a small pot and fill with water to cover the egg by 1-inch. Bring the water to boil and immediately turn the heat off. Let the eggs sit in the hot water for exactly 7 minutes. Drain, rinse under cool water and peel when cool enough to handle. Cut the egg into quarters, lengthwise.

3. Heat a grill pan over high heat. Brush salmon fillets with 2 tablespoons of the olive oil and grill for 2 minutes on each side.

4. Wipe the grill pan clean, brush the remaining 1 tablespoon olive oil on the bread and grill the bread for 30 seconds each side, until nicely toasted (or use a toaster)

5. To assemble sandwiches, first cut each piece of salmon into 2 pieces. Layering leafy greens, tomato, avocado, egg, red onion, grilled salmon and capers on each bread slice. Spoon the sweet mustard sauce on top and serve, opened faced.

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Comments 64

  1. CuriousEats - Lissa

    WOW. First, before my mind can think about all the delicious ingredients I am blown away by how strikingly beautiful this dish is. Beautiful picture – should be on a mag cover! Sounds delicious!

  2. Victoria

    Oh wow, this sandwich looks so easy to make and delicious. Definitely will make this someday, once I get my hands on some good salmon 🙂

  3. Cookin Canuck

    This is a beautiful sandwich. I like the sweetness of the sauce with the saltiness of the capers. Great points about putting the “social” in social media!


    Hello…first time visit.
    I often have some left over salmon for which I’ve sandwiched in many ways.
    I will certainly add these ingredients the next time around.
    I make salmon at least once per week and in so many ways that I’ve lost count. One of my very favorites is with a little plain yogurt, crushed capers, Dijon, selected dry herbs and lots of Parmesan cheese (Reggiano)…smothered all over…and into the oven she goes. Delicious ;o)
    Thanks for sharing your lovely recipe and gorgeous photos.
    I’ll be back for more visits. Flavourful wishes, Claudia

  5. Sara

    Gorgeous pics as always my dear! I’ll be checking out your play by play; aager to learn some tips. Great to see you at CBS Seafood on Saturday; hope you enjoyed the Dim Sum! 🙂

  6. Delishhh

    Being a Swede myself i know this dish very well. But usually you eat the Sweet Mustard (Hovmastarsas) sauce over gravlax. Marcus has taken his Swedish roots and just done many twist and turns with it. Some of good some are not. I went to his restaurant in NYC Aquivit and it was good but a little too much twist and turns to the basic of Swedish food.

  7. Fran

    This looks so great. I like the color combo and the drizzle of mustard sauce makes my mouth water. Too bad I couldn’t go to this event … was in my back yard. I’m going to have to make a point to get out there in the world to attend local events.

  8. [email protected]

    I never eat my left over salmon, but now I have this great idea to remember.

  9. Anyati Abdullah Orcullo

    Just purchased your book, Jaden. Love the pics. It is such a good read as well. I wish though I could take photos as good as you. Anyways, tried some of your recipes. I like the idea of simplicity without ruining the flavors. More power!

  10. Carol Sacks

    The recipe looks marvelous and your photos are terrific.

    I’m pretty new to your blog and really enjoying your posts and the recipes looks divine. Thanks for the pointer, Twitter!

  11. Allie

    I have to tell you, this looks unbelievably amazing. I just want to eat this. I am trying to work on acquiring my food photography skills, they are rudimentary at best. I love your components here; they really come together to make a liaison of flavor. I am going to start following you- you come highly recommended by the food blogging community. Thanks for this recipe!

  12. dave

    Looks fantastic as always! Salmon’s one of my favorite fish, always tasty no matter what you do to it. I’m a huge fan of keeping it simple too, the mustard sauce looks like it goes perfectly (and it’s ALSO simple, props++)

    Thanks for the post!

  13. Vicki

    Beautiful looking sandwich. Being a veg I’m wondering what I could substiute for the salmon because it sounds delicious! Loved the tutorial on shooting the picture. Best one I’ve seen. I have such trouble with my point and shoot taking anything less than a horrible picture. If you have any point and shoot tips, I’d be so appreciative.

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  15. Kiran

    Yum-O! Love this simple yet delicious recipe 🙂 And thanks for the photography tips over at your FBF. It was handy!

  16. Liza de Guia

    Enjoy seeing the behind the scenes…and the fact that you are just a woman of many talents 🙂

    I’m going to show my seafood shop owning husband that picture and will try to convince him to make it for me. You know it’s wild king salmon season. See if you can find some down in Tampa. Talk soon!!

    PS – I see you’ll be at TechMUNCH. I may be seeing you there finally.

  17. Maryann

    Same problem with salmon, just so good don’t really think to do something new with it. This gives me loads of inspiration!!!!

  18. Mama Holli

    I am a fan of yours from Tasty Kitchen! I love your blog and I am sending you some Link Love from…….you are posted up in the “Flock” or group named Mama Can Cook! Feel free to come over and post up about your cookbook etc… advertising at it’s best……it is a women’s only networking site! I can’t wait to see what you have up your sleeve next!
    Have a great day!

  19. Grace

    Jaden I saw the step by step on FBF it was amazing, your pictures are beautiful. I wanted to jump right through the screen and take a bite. I have never been much of a salmon eater but I would make the exception with this sandwich, it’s so tempting. Just wanted to mention that your FBF site has been so, so helpful, what a great community you’ve started. All the tips and how to you provide are essential when blogging and I don’t know where I’d be without the guidance and support from FBF. This is a great big thank you!!!!

  20. Kristie

    Love the picture and am loving this recipe (it is going on my “to eat” list for the week)!

    P.S. Amen to the meaning of social in social media, can’t agree more!

  21. marla {family fresh cooking}

    That is so funny, I must have eaten about a pound of salmon today…I love it. Pure happy food 🙂 Was thinking of doing a mustard/maple sauce and lookie what I found here. This looks great Jaden! Fab pics too, will check out your secrets at FBF. xo

  22. Lisa

    We made this for dinner last night, and it was fantastic. The mix of simple flavors was wonderful. We enjoyed a pinot noir with it, but thought it would also be lovely with champagne!

  23. tgif coupons

    You have a nice shot! I love sandwich a lot, but always fail to prepare a delicious one:( Gonna ask my wife to try this out during next weekend:)


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