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Home Health Library Recipes Grilled salmon on sourdough bread

Grilled salmon on sourdough bread

Nutrition Facts

Serving Size 1 sandwich
Calories 309

Amount Per Serving
Monounsaturated fat 6 g
Saturated fat 2 g
Total fat 13 g
Sodium 205 mg
Cholesterol 64 mg
Dietary fiber 4 g
Protein 26 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This grilling technique infuses the salmon with lemon flavor. Serve open-faced on grilled sourdough bread.


(Serves 4)
  • 2 lemons, thinly sliced
  • 4 salmon fillets, each 4 ounces
  • 2 tablespoons salt-free Italian seasoning
  • 4 teaspoons reduced-fat mayonnaise
  • 1 tablespoon chopped fresh basil
  • 4 slices sourdough bread
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1 tomato, thinly sliced
  • 4 Boston lettuce leaves


Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.

Away from the heat source, wrap the grill rack or broiler pan with foil. Arrange the lemon slices in a single layer on the foil, overlapping slightly.

Sprinkle the salmon fillets with Italian seasoning. Place the fillets on the layer of lemon slices and grill or broil until the fish is opaque throughout when tested with the tip of a knife, about 15 to 20 minutes.

In a small bowl, mix together the mayonnaise and basil. Set aside.

Brush one side of each slice of sourdough bread with olive oil and grill or broil (oil side toward heat) until lightly browned. Remove from heat and rub oiled side with garlic clove.

Spread mayo mixture on each slice of the sourdough bread. Place salmon on a slice of bread and top with tomato and lettuce. Serve open-faced.

Last Updated: September 13th, 2019