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Salmon butties with tartare sauce recipe

Salmon butties with tartare sauce recipe

5 ratings

This sandwich is quick and delicious. Best of all, its a nutritious alternative to the same old bacon butty or burger. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 585 calories / serving


  • 4 skinless salmon fllets
  • large pinch cayenne pepper
  • 2 tbsp plain four
  • 1 tbsp olive oil
  • 2 tsp butter
  • 4 soft rolls, warmed

For the tartare sauce

  • 4 tbsp light mayonnaise
  • 6 tbsp fat-free Greek yogurt
  • 2 medium gherkins, chopped
  • 1 tbsp capers, finely chopped
  • 2 spring onions, finely chopped
  • 1 tbsp fresh dill, roughly chopped
  • 2 tbsp fresh chives, chopped
  • 1 tbsp lemon juice, wedges to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    31g 44%
  • Saturates

    6g 30%
  • Sugars

    5g 6%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 37.4g Protein 41.1g Fibre 1.7g


  1. Pat the salmon dry with kitchen paper. Put the cayenne and flour on a plate, season, mix well and use to coat the fish.
  2. Warm a nonstick frying pan over a high heat. Add the oil and butter. When melted and bubbling, fry the fish for 1-2 minutes on each side until golden, with opaque fish that flakes easily.
  3. Mix the tartare sauce ingredients in a bowl. Season. Fill the rolls with the fish and sauce. Serve with lemon wedges.

See more Salmon recipes

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