Grilled Salmon with Spicy Remoulade

A smoky and zesty sandwich sure to please.


  1. Preheat grill to medium high. Lightly spray grill with cooking spray.
  2. In a medium bowl, combine extra virgin olive oil, salt, pepper and oregano. Marinate the salmon for 30 minutes.
  3. For remoulade: In a medium bowl, whisk together mayonnaise, mustard, garlic, lemon juice, hot sauce, paprika, chili powder and pickles.
  4. Grill salmon 3 minutes per side. Lightly grill rolls for 30 seconds.
  5. To assemble, spread 1 tablespoon of remoulade on bottom half of roll, top with 2 slices of tomato, 1 slice of red onion, 1 piece of romaine, 1 piece of salmon and top half of roll. 

Recipe Courtesy of Chef Jonathan,
ALDI Test Kitchen


Carlini Cooking Spray

1 tablespoon Carlini Extra Virgin Olive Oil

1/8 teaspoon Stonemill Essentials Iodized Salt

1/4 teaspoon Stonemill Essentials Ground Black Pepper

1/4 teaspoon Stonemill Essentials Oregano

1 pound Sea Queen Wild Caught Salmon, thawed

1/4 cup Burman's Mayonnaise

1 1/2 teaspoons Burman's Spicy Brown Deli Mustard

1 garlic clove, minced

1 teaspoon lemon juice

1 teaspoon Burman's Hot Sauce

1/2 teaspoon Stonemill Essentials Paprika

1/2 teaspoon Stonemill Essentials Chili Powder

1 Great Gherkins Kosher Baby Dill Pickle, minced

4 L'oven Fresh Center Split Deli Rolls or 1 12-ounce L'oven Fresh French Baguette, cut into 4 pieces and sliced in half

1 beefsteak tomato, sliced

1 red onion, sliced

1/4 head of romaine lettuce

Prep Time:
14 minutes (plus 30 minutes to marinate)

Cook Time:
6 minutes

Total Time:
20 minutes (plus 30 minutes to marinate)