There are some meals that don't need much convincing.
This is one of them.
Tender flakes of roasted salmon, crisp romaine lettuce, and a creamy herby dill aioli piled onto a soft brioche bun create a sandwich that feels light enough for a warm afternoon yet satisfying enough for dinner.
The lemon brightens every bite while capers add a little briny pop, and our Herby Dill Seasoning ties everything together with fresh garden flavor.
Whether you're enjoying it on the patio for lunch or serving it with kettle chips and fresh fruit for a simple summer supper, this is one of those recipes you'll find yourself making again and again.
Simple ingredients.
Fresh flavors.
A little reminder that summer cooking doesn't have to be complicated.
A beautifully roasted salmon fillet becomes the centerpiece of this fresh summer sandwich. Paired with crisp romaine, buttery brioche, and our creamy Herby Dill Aioli, every bite is bright, fresh, and effortlessly satisfying. It's the kind of meal that makes an everyday meal just a little more special.
Place the salmon fillet on a parchment-lined oiled baking sheet.
Brush with olive oil and season generously with Perfect Salmon Seasoning.
Arrange thin lemon slices over the top.
Bake for 18–22 minutes, depending on the thickness of the fillet, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
Allow to cool slightly before serving or refrigerate until chilled for sandwiches.
Make the Fennel & Fire Herby Dill Aioli
Whisk all ingredients together until smooth. Refrigerate for at least 20 minutes before serving to allow the shallot to mellow and the herbs to bloom. Taste and adjust with an extra squeeze of lemon if desired. may be made the day before.
Assemble the Sandwiches
Lightly toast the brioche buns.
Spread a generous layer of Lemon Herb Aioli on both halves of each bun.
Add crisp romaine lettuce.
Top with large flakes of cooked salmon.
Finish with another small spoonful of aioli before placing on the top bun.
Serve immediately with kettle chips, fresh fruit, or a simple cucumber salad.
Recipe Note
Cook the whole fillet. Even if you're only serving a few people, roast the entire salmon. Leftover salmon keeps well in the refrigerator for up to 2 days and makes these sandwiches effortless to assemble.
Don't overcook the salmon. Remove it from the oven when it flakes easily with a fork and reaches an internal temperature of 145°F. Moist salmon makes the best sandwich.
Toast the brioche. A lightly toasted bun adds texture and helps keep the aioli from soaking into the bread.
Make the aioli a day ahead. The Herby Dill Aioli can be prepared the day before, making these sandwiches even quicker to assemble. As it rests, the lemon, herbs, and shallot blend into an even brighter, more flavorful sauce.
Serving Suggestions: Pair with kettle chips, fresh fruit, watermelon slices, cucumber salad, or a simple pasta salad for an easy summer meal.
