Recipe courtesy of David Adams
Episode: Sandwiches
Mediterranean Salmon Sandwich
20 min
10 min
4 servings
20 min
10 min
4 servings


  • 5 tablespoons olive oil
  • 4 (6-ounce) salmon steaks or fillets
  • Salt and freshly ground pepper
  • 1 cup artichoke hearts marinated in olive oil, chopped
  • 1/2 small red onion, finely chopped
  • 1/3 cup of kalamata olives, pitted and sliced
  • 1 fire roasted red bell pepper, peeled, seeded, and chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • Juice of 1 lemon
  • 4 focaccia rolls or 1 large roll with Italian herbs, cut into 4 (4 to 5-inch) squares


Heat 3 tablespoons olive oil in a nonstick skillet. Season the salmon steaks with salt and pepper. Once the pan is hot, place the salmon steaks in the pan and cook until just cooked through, 3 to 5 minutes per side.

Meanwhile, mix the artichoke hearts, red onion, olives, bell pepper, parsley, lemon juice, and the remaining 2 tablespoons olive oil in a bowl. 

Once the steaks are cooked, remove from heat. Let the salmon steaks cool. Remove the skin and bones, if any and shred the meat using 2 forks. Mix the cooled meat with the artichoke mixture in the bowl. Season it with salt and pepper to taste. 

Cut the focaccia bread in half lengthwise; then warm them up on a griddle. Next, take the filling and spoon it onto the warm focaccia, set the tops in place. Cut the sandwiches diagonally in half, and serve. Delicious!

Cook's Note

It tastes a lot better if you make the filling ahead of time to let the flavors combine. The bread is very important. It's a lot better to use the kind with Italian herbs.


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