Salmon Sandwiches: Grilled Club & Spicy Cabbage Wrap
Two lunches built around cooked salmon
A warm salmon club and a cabbage-filled wrap need different assembly, but both start with boneless fish cooked through. Keep the pieces large enough to give each bite some texture. For a thin-sliced smoked salmon option, use the Nova lox bagel recipe instead.
Use boneless portions cut from fresh king salmon fillets. These are a king salmon option, not a claim that every king salmon product is Ora King. If you choose dry-aged Ora King, check the selected format and allow for filleting and portioning.
Grilled salmon club: two sandwiches
- Two salmon portions, about 5–6 oz each
- 4 strips bacon, cooked according to package instructions
- 4 slices sourdough or other sandwich bread
- 2 tbsp mayonnaise or prepared lemon aioli
- Lettuce and sliced tomato
- Oil, salt and pepper for the fish
- Optional sliced avocado or dill pickle
- Heat a clean grill to medium heat. Lightly oil the salmon and season. Use a grill basket if the portions need support.
- Cook, turning carefully as needed, until the thickest part reaches 145°F. Start checking after several minutes; thickness and grill heat determine the cooking time.
- Toast the bread and spread it with mayonnaise or aioli. Let the cooked fish rest briefly while you arrange the lettuce, tomato and bacon.
- Add the salmon and optional avocado or pickle, close the sandwich and serve.
Spicy salmon wraps: two servings
- 8 oz fully cooked salmon, gently flaked
- 2 large tortillas
- 2 tbsp mayonnaise
- 1–2 tsp sriracha and ½ tsp lime juice
- 1 cup shredded cabbage
- 1 grated carrot
- ½ avocado, sliced
- Cilantro and lime wedges, optional
- Mix mayonnaise, sriracha and lime juice. Warm the tortillas briefly to make them flexible.
- Spread sauce across the center of each tortilla. Add cabbage, carrot, salmon and avocado.
- Fold in the sides and roll. Serve immediately, or refrigerate promptly and keep cold during transport.
Substitutions and packing
Drained canned salmon can replace the cooked fillet in the wrap. Check its label and remove any bones or skin you prefer not to include. Prepared hot-smoked salmon also changes the flavor; taste before adding salt and follow its package instructions.
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For a packed lunch, carry the fillings in a chilled container and assemble close to mealtime. Toast and lettuce lose texture when stored against wet fillings. Follow the shortest storage limit among the ingredients; do not leave the wrap at room temperature for the workday.
Keep raw fish chilled and cook its thickest part to 145°F, following FDA seafood guidance. Times are estimates.
For another fish-and-bread combination, try our sablefish sandwich with lemon-Dijon sauce.
Collections You May Like
Choose cuts in the Salmon collection, part of our Fish catalog.
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