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Top view of Salmon Sandwiches with fried eggs, feta, and greens, arranged on a wooden serving board with salad and coffee.

Feta Fried Eggs Salmon Sandwich

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
This Feta Fried Eggs Salmon Sandwich features flaky golden salmon, feta-fried eggs with crispy edges, and a soft, toasty base that soaks it all up like a dream. Each bite hits all the right notes — tangy feta, buttery fish, crunchy greens, and a little saucy chaos!
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Feta Fried Eggs Salmon Sandwich

Ingredients
  

  • ⅔ lb salmon, skin on, diced
  • ½ tbsp lemon juice 
  • Salt and pepper to taste
  • 3.5 oz feta cheese, crumbled
  • 4 eggs
For assembly
  • 4 ciabatta or sourdough bread slices
  • Mayonnaise (to taste)
  • Ketchup (to taste)
  • Fresh kale, (or substitute greens like lettuce or rocket)

Method
 

  1. In a bowl, mix diced salmon with lemon juice, salt, and pepper. Marinate for 10 minutes.
    ⅔ lb salmon, ½ tbsp lemon juice , Salt and pepper to taste
  2. Pat salmon dry with a paper towel for better crisping.
  3. Heat a non-stick pan over medium-low heat. Add salmon and pan-fry until golden brown and flaky.
  4. Transfer to a plate and set aside.
  5. In the same pan, sprinkle crumbled feta cheese in small mounds.
    3.5 oz feta cheese
  6. Allow the cheese to melt slightly, then crack an egg directly over each mound.
    4 eggs
  7. Fry until the egg whites are set and edges are crispy (adjust yolk doneness to your preference).
  8. Divide the eggs into 4 portions and set aside.
Assemble of Feta Fried Eggs Salmon Sandwiches
  1. Toast ciabatta or sourdough slices until lightly golden.
    4 ciabatta or sourdough bread slices
  2. Spread mayonnaise and ketchup on each slice.
    Mayonnaise (to taste), Ketchup (to taste)
  3. Layer with fresh kale, followed by pan-fried salmon cubes, then top with a feta-fried egg.
    Fresh kale
  4. Sprinkle with parsley and black pepper, if desired.

Notes

  1. Best consumed fresh, ideally within 2 hours at room temperature.
  2. If storing, refrigerate the sandwich in an airtight container for up to 24 hours.
  3. Freezing is not recommended as it alters the texture of eggs, cheese, and bread.