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Adam Glick's Rogue River Roll

Adam Glick
Prep Time:
10 mins

Chef notes

This sandwich is special because it's really like having three sandwiches in one. It has elements of a bagel with lox, seafood po'boy and a lobster roll. The tender salmon and crunchy veggies keep it light, bright and satisfying.


  • 1/4 pound smoked salmon
  • 1 bunch dill, minced
  • 1 red onion, fine diced
  • 1 tablespoon celery, fine diced
  • 1 lemon, zested and juiced
  • 2 tablespoons mayonnaise
  • salt and freshly ground pepper, to taste
  • 4 po'boy rolls or top-split hot dog buns
  • lettuce and sliced tomato, for topping


Break up the smoked salmon into medium-sized chunks and place them in a bowl. Add the dill, onion, celery, lemon zest, lemon juice and mayo to the bowl. Season with salt and pepper and mix well.

Scoop the smoked salmon mixture into the split buns with some sliced lettuce and tomatoes and serve.