Cup of Yum
1. All ingredients ready? Let's begin!

For the buttermilk brine

1. Add butter milk and hot sauce into a mixing bowl. Hot sauce will be about 2 teaspoons here if you are measuring. Whisk together. Set aside as this will be used for the salmon.

For the fish

1. Cut your salmon into an even piece so it will fit your bread selection.
2. Wash and pat dry the salmon filets. Sprinkle some salt or any all purpose seasoning on the salmon.
3. Let the salmon sit in the buttermilk brine for 10 to 15 minutes in the fridge.
4. Mix together the panko bread crumbs, flour, salt and pepper in a mixing bowl and whisk together.
5. Dip the brined salmon fillets and cover them generously. Shake off any excessive flour afterwards. Place on a plate for about 5 minutes to rest.
6. Heat oil in a cast iron skillet over medium heat. Place the salmon filet on the oil.
7. Let it cook for 3-4 minutes depending on thickness of the salmon. The skin should become crispy brown but not black. But ensure that it doesn’t stick to the bottom of the pan.
8. Flip it and then cook the other side.
9. Set it on paper towels to absorb the excess oil.

For the sauce

1. In a bowl mix the mayonnaise, chopped dill pickle, chopped scallions and the parsley.
2. Add salt, pepper and 2 teaspoons hot sauce then give it a good stir.
3. Finely add a dash of lemon juice and mix it well.

Assembling the sandwich

1. Cut each ciabatta roll in half.
2. Spread a generous dollop of tartar sauce on each slice of the ciabatta.
3. Layer with lettuce, tomato and the salmon.
4. Add some salt and pepper on top.
5. Enjoy your Simple Fried Salmon Sandwich!