Smoked Salmon, Fresh Herbs and Vidalia Onion Dressing

This little gem of a sandwich takes about 5 minutes to put together, and tastes amazing. The fresh herbs compliment the soft smoked salmon with delicate crunchiness, all rounded of with the delicious Vidalia onion dressing (No, they don’t pay us 🙂

Salmon with green onion and cilantro
Salmon with green onion and cilantro


  • Smoked Salmon
  • Slice of your favorite artisan loaf
  • Olive, onion, cilantro, green onion
  • Vidalia Onion Dressing
Smoked Salmon with Lemon, Fresh Herbs and Vidalia Onion Dressing
Smoked Salmon with Lemon, Fresh Herbs and Vidalia Onion Dressing


  1. Toast the bread so it’s brown and crunchy. You should find your own level of comfort here, but we like it on the crunchy side…
  2. If you have it, smear a spoonful of ducks-fat on the bread. If you don’t, smear 2-3 roasted garlics on the bread for a light cover. We never use butter, but you could if you need to of course.
  3. Add a generous amount of smoked salmon. Yummy.
  4. Squeeze a quarter lemon on the salmon. The order of the ingredients is important, as you want the lemon to soak into the salmon and the bread.
  5. Add two teaspoons of Vidalio Onion Dressing, smear it out if necessary. This allows the next ingredients to ‘stick’ better to the sandwich.
  6. Add a generous serving of finely chopped green onions.
  7. Top with a teaspoon of fresh cilantro leaves.
  8. Top with a few freshly cut onion rings (careful, as the salmon is very delicate, you don’t want the onion to drown out the taste).
  9. Top with an olive.

And enjoy while warm.

Ahh so good.

Smoked Salmon with Fresh Herbs, onions and Vidalia Onion Dressing.
Smoked Salmon Open Faced Salmon with lemon and herbs
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Rating: 4.3/5 (3 votes cast)
Smoked Salmon, Fresh Herbs and Vidalia Onion Dressing, 4.3 out of 5 based on 3 ratings

4 thoughts on “Smoked Salmon, Fresh Herbs and Vidalia Onion Dressing”

  1. Wow, that’s one heck of a sandwich. I tried my best to re-create it, but had to substitute cilantro with a little shredded parsley, and I had no olive 🙂

    Thanks! Can’t wait to see what else you come up with. Promising site !

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  2. Joey,
    This is a very forgiving sandwhich which lends itself to many herbs. The cilantro sounds like a great idea – I’ll have to try it next time in an a smoked salmon smorrebrod mood.

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  3. Great sammich. Try using thinly chopped red onions, and a beet root based jelly/spread. I would use the spread on a hearty bread slice, and start stacking the onions, salmon and other ingredients on top.
    If your sammich recipes are the solo hits, mine would be the underground remixes which shake the masses 🙂

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