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Scottish Salmon Sandwich

Tender seared salmon on toasted bread with avocado, tomato, and homemade aioli. Siracha Sauce optional. Feel free to use a good quality mayo instead of aioli. Link above for may/aioli recipe. You need an oven safe pan for this recipe.
Course Main Course
Cuisine Scottish
Keyword classic recipe, easy lunch recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 1 serving
Author Linda Spiker


  • 2 T butter
  • sea salt
  • freshly ground pepper
  • 1 - 6 oz salmon filet skin on or off (see instructions for removing skin above)
  • 2 slices of your favorite sandwich bread I use sourdough
  • 1 slice of your favorite cheese I use pepper jack
  • 1/2 avocado sliced
  • 2 slices tomato
  • aioli or mayonnaise recipe link above
  • sriracha sauce optional


  1. Preheat oven to 350 degrees and place rack in center position
  2. Prepare homemade mayo or aioli
  3. Sprinkle salmon with salt and pepper
  4. Heat a panini pan (or other heavy pan) on high heat
  5. When pan is hot add butter and turn heat to med/high
  6. Place salmon skin side up on pan (flesh side down)
  7. Cook for five minutes or until golden brown
  8. Use fish spatula to gently turn salmon skin side down and place pan in oven for 12 minutes.
  9. While salmon is cooking prepare the rest of your ingredients.
  10. Heat a pan on high heat.
  11. Spread butter on two pieces of bread.
  12. Place bread butter side down and lower heat to medium
  13. Place a slice of cheese on one piece of bread to melt.
  14. When salmon is done, remove from pan (see tip above for removing skin) place on top of cheese (cut in half so it's half as thick if necessary to cover bread)
  15. Place tomato and avocado on fish
  16. Spread last piece of bread with aioli and drizzle Sriracha sauce to spice things up (optional) top sandwich. Slice sandwich in half and serve.