• All ingredients ready? Let's begin!
  

For the buttermilk brine

• 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

• Cut your salmon into an even piece so it will fit your bread selection.
  
• Wash and pat dry the salmon filets. Sprinkle some salt or any all purpose seasoning on the salmon.
  
• Let the salmon sit in the buttermilk brine for 10 to 15 minutes in the fridge.
  
• Mix together the panko bread crumbs, flour, salt and pepper in a mixing bowl and whisk together.
  
• 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.
  
• Heat oil in a cast iron skillet over medium heat. Place the salmon filet on the oil.
  
• 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.
• Flip it and then cook the other side.
• Set it on paper towels to absorb the excess oil.
  

For the sauce

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

Assembling the sandwich

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