Ingredients
Vegetable oil, for brushing
4 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed
Extra-virgin olive oil
1 tablespoon smoked paprika
1 tablespoon light-brown sugar
Coarse salt and freshly ground pepper
1/4 cup chopped fresh herbs, such as dill, parsley, basil, and/or chives
3/4 cup mayonnaise
4 seeded rolls, halved
Romaine lettuce leaves, sliced tomatoes, cucumbers sliced on the bias, and lemon wedges, for serving
Flaky sea salt, such as Maldon, for serving
Preparation
Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.
Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.
