Salmon Primo Sandwich
This recipe was originally adapted for 1859 Magazine March/April 2025 issue, as part of the cover story, “Foodie Road Trip on the Oregon Coast”
This sandwich has been a staple of Local Ocean’s menu for many years. It originated during a year when Chinook salmon was not widely available -- Captain Don Snow of F/V Summerplace challenged Executive Chef Enrique Sanchez-Rodriguez to create something special with the Coho he had caught that year in SE Alaska. “Primo” means “the best” in Italian. Suffice to say, Captain Snow agreed with the name; we continue to buy the majority of our yearly salmon from Don and his boat, and he still orders this sandwich every time he joins us for a meal at Local Ocean. In Don’s own words:
“When in Newport, my go-to place for lunch is always Local Ocean Seafood on the bayfront. There are so many appealing choices on the menu, but their Coho Primo sandwich catches my eye. The fresh-baked ciabatta bun and a nice big piece of wild Coho, along with just the right veggies makes it irresistible.”
TIME: 30 minutes
INGREDIENTS (per sandwich)
4 to 4.5 ounces fresh wild salmon fillet, skinned and pin bones removed, cut about 2.5 to 3” wide (coho typically used, but Chinook would make for a decadent sandwich)
1-2 thin slices Prosciutto
1.5 ounces shredded mozzarella
Ciabatta bun
2-3 fluid ounces olive oil, for cooking
Salt and black pepper, freshly ground
Roasted garlic*
Basil oil**
Roasted garlic rémoulade***
Primo fresh mix****
* FOR THE ROASTED GARLIC:
2 cups garlic, peeled
2 cups olive oil
Simmer garlic and olive oil together in a pan until soft and fragrant, and the garlic is a golden color. When cool enough to handle, separate excess oil, reserving for later.
** FOR THE BASIL OIL:
1 cup roasted garlic oil (oil only)
1 cup fresh basil leaves
Blend in a food processor until smooth and well incorporated. Pour into a container for storage.
***FOR THE ROASTED GARLIC REMOULADE:
(Note – this makes more than needed for this recipe. It stores well in a sealed container in the fridge for at least a month)
3/4 cup mayonnaise
·2 cups roasted garlic
1 tablespoon Dijon mustard
1 tablespoon capers, drained
1 ½ teaspoons white balsamic vinegar
2 tablespoons parsley, finely minced
1/2 teaspoon green Tabasco
1/2 green onion, sliced
Process all ingredients in a food processor until well incorporated. Add garlic oil as needed to help machine process. Excess rémoulade can be stored for up to a month.
**** FOR THE PRIMO FRESH MIX:
(Note - measuring these ingredients is not necessary – just put a pinch of each at your preferred ratio. You can mix them all together in a small bowl while chopping)
1/2 ounce arugula
1 ounce fresh tomatoes, diced small
1/2 ounce red onion, sliced thin
1/2 green onion, sliced thin
1/2 teaspoon parsley, finely minced
Mix all together in a small bowl and season to taste with basil oil, salt and pepper.
STEPS
Season salmon fillets on both sides with pepper. Wrap each fillet in sliced prosciutto, ensuring the prosciutto wraps all the way around the sliced sides of the fillet.
To pan-sear the salmon, heat a large frying pan over medium-high heat with 2 tablespoons of olive oil. When the oil is shimmering add the salmon fillet, being careful to keep the salmon from sticking to the pan. Shake the pan gently as you add each portion to make sure there is enough oil between it and the pan. Cook for 2 minutes then flip, gently shaking the pan again when placing the raw side down into the oil. If your fillet is not browning after a few minutes, turn the heat up. To serve medium-rare, pull salmon off the heat when temperature reaches 115-120 degrees in the center – it will continue to cook. Let it rest at room temperature.
Toast the Ciabatta by cutting the bun in half width-wise and brushing cut sides with olive oil. Toast in the pan while fish is resting to a golden-brown color.
Spread a generous amount of roasted garlic rémoulade on the toasted sides of each bun. Top the bottom portion of the bun with a heaping mound of the Primo fresh mix, then top with the salmon, followed by the top bun. Enjoy!
