Asian Grilled Salmon Sandwich With a Wasabi Mayo

READY IN: 30mins


  • Salmon and Marinade
  • 1 - 1 12
    lb salmon (you want 4 nice fillets that will fit the size of the rolls you are using)
  • 12
  • 2
    tablespoons olive oil
  • 2
    teaspoons garlic, minced
  • 4
    tablespoons fresh ginger, minced (2 teaspoons ground ginger)
  • Cucumber and Onions
  • 1 12
    cups cucumbers, peeled, cut in half lengthwise and then thin sliced (I prefer seedless, if you use a "regular" cucumber, I lightly de-seed)
  • 1
    cup onion, thin sliced (I cut my onion in quarters and then thin slice)
  • 12
    cup rice wine vinegar (white wine vinegar would be a descent substitute)
  • 12
    teaspoon sugar, to taste (See NOTE below)
  • Wasabi Mayonnaise
  • 4
    teaspoons wasabi powder (I use wasabi paste so there would be no need for the water, but the powder works just as well)
  • 4
    teaspoons water
  • Sandwich
  • 4
    ciabatta rolls (2-4 small baguettes is also a nice alternative, a hearty Italian or rustic roll is also a great subs)
  • tomatoes, slices (optional)


  • Mayonnaise -- Whether you use the paste or use the powder, both work well. Using the powder, just mix the powder and water together to make a paste and then add to the mayonnaise. Put in the refrigerator until ready to use. This can easily be made well in advance.
  • Salmon Marinade -- I like this to marinade 1-2 hours, but not much longer; even 30 minutes would give you a nice flavor. Mix the soy sauce, olive oil, ginger and garlic in a large baggie and add the salmon. Seal the bag and toss well to coat all the salmon. Just let it marinade.
  • Cucumbers and Onions -- In a small bowl, add the cucumbers, onions and the rice wine vinegar. NOTE: Some like the onions and cucumbers a bit sweeter so just add a bit of sugar. Also, if you use white wine vinegar vs rice wine vinegar, it isn't as sweet, so you may want to add a bit more sugar to sweeten it. Just let them set at room temperature as the salmon marinates. These also can be done ahead of time. They would be fine made the day before.
  • Grilling -- First, make sure to take the salmon out of refrigerator to take the chill off. As I mentioned, this is really best made on the outside grill, but even a inside grill pan would be fine. If you don't have either, just use a saute pan. Season your grill or pan with a little nonstick spray and bring to medium high to high heat. Make sure to also season your salmon with a little pepper and grill on each side 4-5 minutes. I prefer to put the flesh side down first and then flip it over, brush with some of the marinade and continue to cook another 4-5 minutes. You want the salmon to be fork tender. Remove from the grill and set to the side as you put your sandwiches together. Simply use a fork and pull the fillet off the skin.
  • Rolls -- As the sandwich is grilling, I like to lightly toast the rolls. No need for butter or oil.
  • Sandwich -- Spread a little of the wasabi mayo on each of the rolls (top and bottom), then add the arugula, salmon and finish with the cucumber onion salad.
  • Serve -- Serve with some Asian slaw or a nice fresh citrus salad. This is a hearty sandwich and it is a great lunch sandwich or even a great light dinner. ENJOY!
  • Note: If you have any of the cucumbers left over. They will stay a few days in your fridge just fine and they are great on roast beef, ham, chicken sandwiches or are wonderful over grilled fish. Or toss with some romaine and some other fresh ingredients for a nice kick to your salad.