Culinary Institute of America Recipe
Print Recipe

Open-Face Salmon and Red Onion Sandwich

Choose a close-grain whole grain or rye bread for this sandwich. These breads make a good match for a silken slice of smoked salmon.



Makes 8 Servings

  • 1 small red onion, sliced very thin
  • 1/2 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp capers, rinsed and chopped
  • 2 tbsp chopped dill
  • 8 slices fine-grained whole wheat or rye bread
  • 1 lb sliced smoked salmon
  • 1 tbsp capers, rinsed
  • 1 tbsp dill sprigs


  1. Place the sliced onions in a small bowl and add enough cold water to cover completely. Let the onions soak in cold water in the refrigerator for at least 20 minutes and up to 2 hours.
  2. Stir together the mayonnaise, mustard, capers, and dill in a small bowl. Set aside.
  3. Cut the bread slices in half. Spread with the caper-dill mayonnaise. Top with the smoked salmon.
  4. Drain the red onion slices and blot dry with paper towel. Garnish each sandwich with red onion, whole capers, and a sprig of dill. Serve on a platter or individual plates.

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