New England-Style Salmon Rolls

New England-Style Salmon Rolls
Photo by Grace Parisi

If these rolls were truly New England-style (think Maine lobster rolls), there would be nothing but salmon and mayonnaise or melted butter. But a little crunchy celery and grassy-fresh chives adds a nice fresh touch. What’s non-negotiable? Split-top hot dog buns and potato chips.

New England-Style Salmon Rolls | Sitka Salmon Shares

Active time: 15 min
Total time: 15 min
Serves: 2


Ingredients

  • ¼ cup mayonnaise
  • 1 inner celery rib with leaves, finely chopped
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped flat-leaf parsley
  • 1½ teaspoons lemon juice
  • Salt and freshly ground pepper
  • 1½ cups cooked salmon, flaked and loosely packed
  • 2 split-top hot dog buns
  • Melted butter for brushing
  • Potato chips for serving

Directions

Make the filling

In a large bowl, combine the mayonnaise, celery, chives, parsley, and lemon juice. Season with salt and pepper. Add the salmon and gently stir to combine.

Toast buns and serve

Heat a griddle. Brush the sides of the hot dog buns with butter and griddle until golden brown on both sides. Fill the buns with the salmon mixture, top with potato chips, and serve immediately. 

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Pro Tips

Pair it Up

Pair it Up

You can't go wrong with a crisp, citrusy Sauvignon Blanc from New Zealand or a light and fruity sparkling rosé from Spain. If beer is your thing, lean into a full-on New England experience with a session IPA from Maine Island Trail Association. It's citrusy with a bit of pine.

Level it Up

Level it Up

Sweet glazed salmon would be great here. Add a touch of gochujang or sriracha to the mayo and top with sesame seeds. 

Change it Up

Change it Up

This is the perfect use for leftover salmon, but if making this from scratch, pan-sear one 10-ounce portion of salmon over medium heat until cooked through, 8 to 10 minutes. Refrigerate any extra salmon salad for up to 2 days.

Lighten it Up

Lighten it Up

Greek yogurt, preferably full fat, is a lighter alternative to mayo. Because it's a little tart, you may not need the lemon juice. 


Tags*

*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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