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Recipe: Grilled salmon on sourdough bread

Serves 4

Medically reviewed on Aug 20, 2018

Dietitian Tip

Salmon is a good source of omega-3 fatty acids — a type of fat that may be beneficial to your heart.


  • 4 salmon fillets, each 4 ounces
  • 2 1/2 tablespoons Italian seasoning
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon chopped fresh basil
  • 8 slices sourdough bread
  • 1 tomato, thinly sliced
  • 4 butter (Boston) lettuce leaves


Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Sprinkle the salmon fillets with Italian seasoning. Place the fillets on the grill rack or broiler pan 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. Spread on each slice of the sourdough bread. Place salmon on a slice of bread and top with tomato and lettuce and another slice of bread. Serve immediately.

Nutritional Analysis (per serving)

Serving Size1 sandwich
Carbohydrate32 g
Cholesterol62 mg
Fiber2 g
Protein30 g
Sodium452 mg
Monounsaturated Fat4 g
Saturated Fat4 g
Total Fat16 g

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