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.
¼ cup mayonnaise
1 inner celery rib with leaves, finely chopped
1 tablespoon chopped chives
1 tablespoon chopped flat-leaf parsley
1½ teaspoons freshly squeezed lemon juice
Salt and freshly ground pepper
1½ cups cooked salmon, flaked and loosely packed Available in Our Seafood Subscription Box
2 split-top hot dog buns
Melted butter for brushing
Potato chips for serving
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 the 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.
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
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
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
Greek yogurt, preferably full fat, is a lighter alternative to mayo. Because it's a little tart, you may not need the lemon juice.