Recipes For Grown Ups

Not Your Ordinary Fish Salad Sandwich

Who needs canned fish when you can make a better version at home any night of the week with any fresh fish you choose? Let’s try it!

I like the simplicity of pan-searing the fish to control seasoning and salt levels. I have found that using firmer fish with a large flake, like salmon, shark, sea bass, and tuna, works best. The varieties of fresh or frozen fish selections are endless, resulting in many tasty fish salad sandwiches. 

I made this scrumptious Mahi mahi salad sandwich with fresh pan-seared mahi in just minutes. I cooked the mahi filets in olive oil and butter with fresh dill, garlic, and a sprinkle of my favorite rosemary pink sea salt. After allowing the fish to cool down to room temperature, I tore it into bite-sized pieces, mixed in some mayonnaise, some chopped spicy sweet pickles, and a little lemon pepper season salt; I tossed in chopped fresh dill then served the savory fish salad on toasted sourdough bread with micro greens dressed in a splash of fresh lemon juice. Holy yum! This gorgeous sandwich’s fresh flavor and texture will blow you away. Not your ordinary fish salad sandwich.

Mahi Mahi Salad Sandwich

Prep Time: 10 minutes | Cook Time: 18 minutes  | Servings: 2


• 6-8 ounces fresh or frozen fish filets

• 4 slices sourdough bread

• 5 tablespoons chopped dill; 2 tablespoons for pan-searing fish, 3 tablespoons for Mahi salad

• 2 tablespoons garlic, minced

• Juice from one lemon divided in half 

• 1 tablespoon olive oil

• 2 tablespoons butter more for toasting bread

• Salt and pepper to taste 

• 3 tablespoons mayonnaise 

• 1/4 cup spicy sweet pickles, chopped

• 1 tsp lemon pepper seasoning salt

• 1 cup micro greens


  1. Make sure the fish is dry by removing excess water from the filets with a clean paper towel, and season both sides of the fish with salt and pepper. 
  2. Heat the pan over medium-high flame; add 1 tablespoon olive oil and 1 tablespoon butter to the pan.
  3. Add the garlic to the pan once the oil is hot and the butter is just melted. 
  4. Add the fish and cook for 2-3 minutes before turning the fish over. Flip the fish, add 1/2 of the lemon juice, 2 tablespoons dill, and cook it to 145F. Remove the fish from the pan onto a plate and let it rest until it is cool enough to pull apart with your finger. 
  5. Butter 4 slices of sourdough bread and cook in a pan on the stove till golden brown.

For the Mahi Salad:

  1. Once the fish is at room temperature, begin to pull it apart into bite-size pieces. Add the pieces to a small mixing bowl. Mix in the mayonnaise, seasoning salt, chopped pickles, and dill. Stir to combine.
  2. Taste for seasoning. Add more if necessary.
  3. Toss the microgreens in the remaining lemon juice.
  4. Build the sandwich: Add half of the mahi salad to each of the two slices of bread. Top salad with dressed micro greens and remaining bread slices.



Chef Rebecka Evans

Rebecka Evans is an award-winning Competitive Home Cook, Food Blogger, and Recipe Developer/Photographer. With her husband, Blake, she’s a mother of five and grandma to seven. Rebecka was the 2017 World Bacon Cham­pion at the World Food Championship and won The Food Network's Home Sweet Grandma episode of CLASH OF THE GRANDMAS in 2016. Rebecka is also a trained classical vocalist and loves singing opera.

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