Preparations

• If your salmon fillet has the skin on, leave it intact for cooking and then remove the skin before using it in a sandwich. For both broiling and baking, cover an oven tray with aluminum foil for easy clean-up. Grease it well to prevent the fish from sticking. Decide what type of marinade or glaze to use on the fish. A marinade allows the fish to absorb the flavors before cooking; a glaze is brushed on and cooked onto the fish. Salmon works with many flavors from a sprinkling of lemon to more complex Asian-inspired components such as teriyaki or a honey glaze.

Under the Heat

• Broiling salmon under direct heat is one way to cook it for sandwiches. It cooks quickly, leaving a crispy, golden exterior that, in addition to being tasty, makes for an appetizing presentation on an open-faced sandwich. Preheat the oven to the "Broil" setting and place an oven rack about 5 inches from the top. For a flavorful sweet glaze, combine ingredients such as honey, finely chopped garlic, ground ginger, salt and pepper. Rub oil onto the salmon fillet and place it onto the broiling tray. Brush the honey mixture onto the fish and place it under the broiler. Additional glaze can be added when the salmon is about halfway done. Broil salmon until golden brown and flesh flakes easily, about 7 to 10 minutes.

Baked to Perfection

• Broiling requires cooking at a high heat for a shorter time so there is a greater chance to overcook your salmon. Another method that has less risk for burning or overcooking is to bake your fish at a lower temperature. Cook the fish at 350 to 400 degrees Fahrenheit for 15 to 20 minutes, depending on the thickness of the fillet. Place the salmon in a greased baking dish or onto a baking pan. To create a sandwich with a tangy cucumber spread, season your fish with lemon pepper and salt. Bake until the flesh is opaque. Mix together chopped cucumber, Greek yogurt, fresh mint, lemon juice, and ground red pepper. Lightly toast slices of wholewheat bread and then top with the cucumber mixture. Add fresh watercress or spinach and the baked salmon fillet.

Salmon Salad

• Salmon that has been broiled or baked can be used in a salmon salad. For best results, cook the fish with minimal seasonings as to not compete with the other salad ingredients. Salmon salad can be served on a number of breads but is particularly tasty on a chewy ciabatta roll or on a warm croissant. Mix together mayonnaise, finely chopped celery and onion, a squeeze of fresh lemon juice, a dash of paprika, salt and pepper. Gently fold in cooked salmon that has been flaked, using a fork. Layer pieces of arugula, fresh spinach or butter lettuce onto the bread of your choice. Top with the salad and serve with a wedge of lemon.