This Salmon Roll Recipe is Asian-New England fusion at its best! Fresh salmon filets marinate in wonderful Asian flavors before it roasts, then gets mixed with crunchy cucumber and buttery avocado in a wasabi-mayo dressing and served in toasted buns a la New England lobster rolls. These salmon rolls hit all the notes with flavor and textures!
Looking for more ways to use salmon? Don’t miss our incredible honey glazed salmon, salmon patties, or air fryer salmon.
New England Style Salmon Rolls
This is a fun, delicious twist on classic New England lobster rolls, where salmon replaces the lobster. If these rolls were truly New England-style (like Maine lobster rolls), there would be nothing more than salmon and mayonnaise or melted butter, but we take these sandwiches up several notches with Asian flavors and other ingredients for great texture.
The fish marinates in a mixture of mirin, soy sauce, and brown sugar before it gets caramelized under the broiler, then it’s flaked into large chunks and mixed with crunchy diced cucumber and buttery avocado before being coated with a mayo-wasabi based dressing. Packed into pillowy, toasted buns, the mixture is light and so incredibly tasty!
Here’s what you’ll need to make these salmon sandwiches.
(Scroll to the bottom for our easy printable recipe with the complete directions.)
- Salmon – You’ll need 4 skinless fresh salmon fillets (4 to 6 ounces each) for this recipe.
- Marinade – The salmon marinates in a mixture of mirin (or dry sherry), soy sauce, brown sugar, toasted sesame oil, and sesame seeds.
- Vegetables – Purists would never dream of adding these ingredients to a lobster roll, but we love crunchy diced celery and smooth, buttery ripe avocado for added flavor and texture.
- Dressing – A mixture of mayonnaise, wasabi, and lemon juice coat everything.
- Baby Arugula – Instead of lettuce, we’re using baby arugula that’s very lightly coated with toasted sesame oil and soy sauce.
- Buns – Split-top New England style hot dog buns, lightly toasted (see note)
Best Buns To Use for Salmon Rolls
New England-style split-top hot dog buns are the classic bread used for lobster rolls and ideal, but can be difficult to find depending on where you live. If you can’t spot any, split-top brioche buns or even split-top Hawaiian buns are good alternatives. You want something soft and buttery with a moist crumb. Regular hot dog buns should be a last resort since they tend be dry.
We toast our buns in the oven, but you can also toast them in a skillet or cast iron pan, cut side down, over medium-high heat for about 30 seconds or until golden brown.
How to Make Salmon Rolls
These salmon sandwiches are made in a few simple steps.
(Scroll to the bottom for our easy printable recipe with the complete directions.)
- Marinate the salmon. Whisk together the mirin, soy sauce, brown sugar, sesame oil, and sesame seeds. Add the salmon filets and turn to coat. Cover and refrigerate for at least 1 hour (ideally 2 hours, and no more than 6 hours.)
- Broil the salmon. Transfer salmon to a foil-lined rimmed baking sheet coated with nonstick spray; brush with some of the marinade. Broil for 3 minutes, carefully flip filets, baste with a little more marinade continue to broil for another 3-5 minutes until cooked through (see note.)
- Toast the buns. Place the buns on a separate sheet pan, cut sides up. Toast in the oven (on a lower rack) for about 2 minutes, or until the edges are just lightly browned and the buns are heated through.
- Make the dressing. Whisk together the mayo, wasabi, and lemon juice.
- Combine the ingredients. Break up the cooked salmon into small chunks and gently fold it into the dressing, along with the diced cucumber and diced avocado.
- Assemble. Toss the arugula with the sesame oil and soy sauce. Load each toasted bun with the arugula and salmon mixture.
How to Tell When Salmon is Done Cooking
Salmon cook times are approximate because they will vary based on how hot your broiler gets, how thick the salmon fillets are, and desired degree of doneness. Salmon is done when it easily flakes with a fork. The USDA safe temperature is 145.
I think it’s the law to serve lobster rolls with a side of potato chips, right? Lol. Well, these salmon rolls are no different in that regard. We love these sandwiches with some salt and vinegar kettle chips and lemon wedges.
The raw salmon marinates for a couple hours and then once cooked, it will keep in a tightly sealed container in the refrigerator for up to 2 days. Same goes for the salmon mixture – once you combine all the ingredients, the salmon “salad” will keep in the fridge for up to 2 days. If you won’t be enjoying the sandwiches right away, dress the arugula and toast the buns fresh just before serving.
More Classic Sandwiches
- Dog Haus Chili Dog
- Hot Ham and Cheese Sliders
- Tuna Melt
- Shrimp Po Boy
- Muffuletta Sandwich
- Best Grilled Cheese
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
New England-Style Salmon Rolls
For the Marinade
- 3 tablespoons mirin (or dry sherry)
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon sesame seeds
- 4 skinless salmon fillets (4-6 ounces each)
For the Filling
- 1/3 cup mayonnaise
- 1 1/2 teaspoons teaspoons wasabi paste
- 1 tablespoon lemon juice
- 1/4 cup diced cucumber
- 1 small ripe avocado , diced into small cubes
- 2 cups baby arugula
- 1/2 tablespoon toasted sesame oil
- 1/2 teaspoon soy sauce
- 4 split-top New England style hot dog buns , lightly toasted (see note)
- In a large shallow container, whisk together the mirin, soy sauce, brown sugar, sesame oil, and sesame seeds. Add the salmon and turn to coat. Cover and refrigerate for at least 1 hour (ideally 2 hours, and no more than 6 hours.)
- Preheat the broiler to high with the rack in the center of oven. Transfer salmon to a foil-lined rimmed baking sheet coated with nonstick spray; brush with some of the marinade. Broil for 3 minutes, carefully flip fillets, baste with a little more marinade continue to broil for another 3-5 minutes until cooked through (tent with foil if necessary to prevent excess browning.) Salmon is done with it easily flakes with a fork. (See note.) Remove from oven and set aside.
- While the salmon roasts, place the buns on a separate sheet pan, cut sides up. Toast in the oven (on a lower rack) for about 2 minutes, or until the edges are just lightly browned and the buns are heated through. (Watch them carefully so they don't burn) Remove from the oven. Transfer to a clean, dry work surface. (See note.)
- Whisk together the mayo, wasabi, and lemon juice in a large bowl. Break up the salmon into small chunks and gently fold it into the mixture, along with the diced cucumber and diced avocado, until combined.
- Toss the arugula with the sesame oil and soy sauce.
- Load each toasted bun with the arugula and salmon mixture.
- Serve warm and enjoy with a lemon wedge and potatoes chips on the side.
Reader Questions and Reviews
I made these tonight for dinner with a little twist, I made them lettuce wraps instead of sandwiches. They turned out really good – I bet the sandwiches would be even more amazing! Thanks!
I couldn’t wait to make this, and was not disappointed at all. What flavors all in one sandwich. YUM!
(Adding salmon to my grocery list…) This sounds super scrumptious, Amy!
OMG. My mouth is watering, and I’m almost drooling. Can’t wait to try this, even if I have to eat all by myself. I’ll follow your recipe but will see if my Trader Joe’s carries the miso paste mentioned by one of your readers.
These were dang tasty! At first glance they sound complicated, but are actually so easy. Would be even easier with leftover salmon.
This sandwich sounds like the perfect lunch to me!
Sounds incredible – cannot wait to make this!
This looks incredible! I need to try this soon!
I love this recipe, I made it for my 44th wedding anniversary. With some minor healthy changes for low cholesterol.
I love this recipe. Great alternative to lobster that is so expensive…and we love all the asian flavors!
So, it feels like cheating when all I have to do is faithfully read your blog and transfer all your hard work onto my menu planner for the week, but I must say, this has really been working out quite well for me and my family. This recipe was delicious! Even my picky kids ate it!