Baked salmon, lemon, crusty bread, fresh dill, Greek yogurt, shallot, and peppery arugula combine to make this salmon tartine a flavorful open-faced sandwich. Ready in about 20 minutes, it’s an elegant yet simple lunch or light dinner.
Open-faced sandwiches have always been a favorite of mine — they let you pile on the toppings and enjoy every bite without a second slice of bread getting in the way. This salmon tartine feels a little special while staying quick and approachable.
The method is straightforward: rub the salmon with olive oil, season with garlic powder, salt and pepper, then bake. While it cooks, chop the shallot and dill, stir them into Greek yogurt, and toast the bread. When the salmon is done, flake it and finish with a squeeze of lemon.
A crusty loaf with garlic baked into it made a great base for these tartines — if you love garlic, it’s an easy way to boost flavor. Pile the toasted bread with the yogurt-dill spread, flaky salmon, and a handful of arugula for brightness and texture.
Full‑fat Greek yogurt works particularly well because it’s thick and spreadable, almost like cream cheese, and it adds a rich, tangy note that balances the salmon. If you prefer 2% yogurt, the tartine will still be delicious, but full fat gives it an extra creamy finish.
I’m a bit obsessed with Greek yogurt and often reach for the full-fat variety when I want that dense, smooth texture. It elevates this simple sandwich without complicating the process.
Enjoy this easy tartine recipe for a quick, satisfying meal that tastes fresh and a little fancy. If you have questions about the recipe or want tips for variations, feel free to ask.
Salmon Tartine
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
- 1 piece salmon
- Garlic powder to taste
- Salt & pepper to taste
- Olive oil to taste
- 1/3 cup Greek yogurt (I prefer full fat)
- 1 tablespoon fresh dill chopped
- 1 tablespoon finely chopped shallot
- Arugula to taste
- Small wedge of lemon
- 2 slices of bread
Instructions
-
Preheat oven to 375°F and move the rack to the top third. Line a baking sheet with foil for easy cleanup.
-
Lightly coat the salmon with olive oil and season with garlic powder, salt, and pepper. Bake for 10–15 minutes, until cooked through and flaky.
-
While the fish cooks, finely chop the shallot and dill and stir them into the Greek yogurt. Toast the bread.
-
When the salmon is done, flake it into bite-sized pieces and squeeze a little lemon over it. Spread the yogurt mixture on the toast, top with salmon and arugula, and serve.
Notes
- This recipe is written for one person but doubles easily to serve more.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this post is appreciated, but copying full recipes without permission is prohibited.
Leave a star rating and comment below!