I almost didn’t post this, because really, it isn’t much – but it was pretty tasty, so forgive me if this is too basic.
Coat four 6-ounce+ salmon fillets in olive oil. Make a rub of 1 tablespoon smoked paprika, 1 tablespoon brown sugar, 1 teaspoon salt, 1 teaspoon black pepper, and ¼ teaspoon red pepper. Coat the fillets with the rub and grill or fry in a cast iron pan, flipping once, about 3 minutes a side. A little char is a feature not a bug.
Chop and mix together ¼ to ½ cup of whatever fresh herbs you have – dill, tarragon, parsley, oregano, chives, basil – use them all or use just one – with ¾ cup of mayonnaise. For the mayonnaise-averse, mix them with a bit of olive oil.
Slice the crustiest, most rustic bread you can find and grill or fry 4 slices for a few seconds each side, move to serving plates. Spread the bread with the herb/mayonnaise or herb/oil mixture.
Pile on romaine lettuce, tomatoes, cucumbers, leeks, or onions; the idea is to grab the freshest of these veggies from you garden or farmer’s market.
Top each slice with a salmon fillet, drizzle with pan drippings.