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–+ servings
stacked salmon sandwich

Green Goddess Salmon Sandwich

This Salmon Sandwich features slow-cooked salmon layered with creamy avocado cilantro dressing, cabbage slaw, and crispy shallots for a fresh, flavorful take on a classic salmon sandwich.
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Ingredients

Serves 2 sandwiches

For the slow-roasted salmon:

  • 2 salmon fillets 5–6 oz each
  • 1 tbsp olive oil
  • Flaky sea salt
  • Cracked black pepper
  • 1 handful fresh herbs dill, parsley, or cilantro

For the avocado cilantro dressing:

  • 1 ripe avocado
  • ½ cup plain Greek yogurt
  • 1 packed cup fresh cilantro
  • 1 small jalapeño roughly chopped (seeds removed for less heat)
  • Juice of 1 lime
  • 1 tsp smoky paprika
  • 1 small garlic clove
  • 2 tbsp olive oil
  • 2 –4 tbsp water as needed
  • ½ tsp kosher salt
  • Freshly cracked black pepper

For the cabbage slaw:

  • 2 cups finely shredded green or purple cabbage
  • 2 scallions thinly sliced
  • 1 tbsp fresh lime juice
  • Half of the prepared avocado cilantro dressing

For the crispy shallots:

  • 2 medium shallots thinly sliced into rings
  • ½ cup neutral oil such as avocado or vegetable oil

For assembling:

  • 2 ciabatta rolls or brioche buns halved
  • 2 baby cucumbers thinly sliced lengthwise
  • Remaining avocado cilantro dressing
  • Fresh cilantro optional

Instructions 

  • Slow-roast the salmon: Preheat the oven to 275°F. Arrange the fresh herbs and lemon slices on a parchment-lined baking sheet and place the salmon fillets on top. Drizzle with olive oil and season with salt and pepper. Bake for 25–35 minutes, depending on thickness, until the salmon is tender and flakes easily. For fully cooked fish, the center should reach 145°F.
  • Make the avocado cilantro dressing: Add the avocado, Greek yogurt, cilantro, jalapeño, lime juice, garlic, olive oil, salt, and pepper to a blender or food processor. Blend until smooth, adding water one tablespoon at a time until creamy and spreadable. Taste and adjust seasoning as needed. Divide the dressing into two equal portions.
  • Prepare the cabbage slaw: Add the shredded cabbage and scallions to a mixing bowl. Toss with the lime juice and half of the avocado cilantro dressing until everything is evenly coated. Refrigerate until ready to assemble.
  • Make the crispy shallots: Thinly slice the shallots into even rings. Add them to a small skillet with the neutral oil and heat over medium-low. Cook for about 10–15 minutes, stirring frequently, until lightly golden and crisp. Watch carefully toward the end, as they can burn quickly. Transfer to a paper towel-lined plate using a slotted spoon and immediately sprinkle with salt. They will continue to crisp as they cool.
  • Assemble the sandwiches: Lightly toast the ciabatta rolls or brioche buns. Spread the remaining avocado cilantro dressing generously onto the cut sides of the bread. Layer with the thinly sliced baby cucumbers, followed by the slow-roasted salmon, breaking it into large flakes if desired. Pile the dressed cabbage slaw over the salmon and finish with plenty of crispy shallots and fresh cilantro. Close the sandwiches and serve immediately.