It’s prime season for cookouts—hardly a weekend goes by without burgers and brisket—but this time of year lighter fare sometimes fits the bill. When the dog days weigh you down (like a 110-degree afternoon in Chico), rebound with our Kellerweis® Salmon Sandwich. Save your forks; wrangle this fish with your paws.
With a nutty crust made from chopped pistachios and bread crumbs that blanket one side of the fillets, this sandwich also has a bright citrus taste from the lemon butter that’s made even better from the fruit and spice notes of Kellerweis. Spread the butter on a soft roll, stack the salmon and lettuce, and find your spot on the patio.
Most wild salmon today is found in the Pacific Northwest where we and many American craft brewers get the majority of our hops. We source a portion of our hops from fields certified through Salmon-Safe, a Portland-based nonprofit that champions land management practices that help salmon thrive (and make tasty dishes like this possible). From water use and pest management to erosion and sediment control, Salmon-Safe’s efforts highlight a critical loop: hop farming impacts the very food we pair with our beer, and we’re keen on keeping both at their highest quality.
Kellerweis Salmon Sandwich
1/4 cup Kellerweis
4 fresh salmon fillets (approximately 6 ounces each)
1/2 cup raw, unsalted pistachios, finely chopped
1/4 cup panko breadcrumbs
1 stick unsalted butter, softened to room temperature
1/2 Meyer lemon, zested and segmented
2 tablespoons canola oil
4 soft sandwich rolls
4 butter lettuce leaves
Salt and white pepper
Combine the pistachios and breadcrumbs in a shallow baking dish. Press one side of each salmon fillet into the mixture. Place the fillets on a plate, cover them with plastic wrap, and refrigerate for 1 hour. Refrigeration allows the breading mixture to absorb the fillets’ moisture, which helps prevent burning when sautéing the fillets.
In a small bowl, whip the butter with a whisk until smooth. Add the Kellerweis, lemon zest and lemon segments, mixing until all ingredients are fully combined. Season with salt and pepper to taste. Fill a glass with the remaining beer to sip while you shift to the stovetop.
Warm the canola oil over moderate-high heat in a large, nonstick skillet. Sauté the salmon, crusted side down, for 2 to 3 minutes. Turn the salmon and continue until the fish is cooked through, 8–10 minutes per inch of thickness of the fillet.
Spread the Kellerweis lemon butter on the rolls. Top each roll with a salmon fillet and butter lettuce, and you’re ready to serve!