Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the fries with 1 tablespoon olive oil on a baking sheet and sprinkle with the spiced salt. Bake on the lower oven rack, tossing halfway through, until golden, about 25 minutes.
Meanwhile, make the tartar sauce: Mix the mayonnaise, pickle and brine, scallions, parsley and a pinch of kosher salt in a small bowl.
Season the salmon with kosher salt and pepper. Heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over high heat. Reduce the heat to medium; add the salmon and cook until golden brown on the bottom, 5 minutes. Transfer the skillet to the upper oven rack; bake until the salmon is just opaque, about 3 minutes.
Spread some tartar sauce on the rolls. Sandwich with the salmon (cut into pieces, if needed), lettuce and tomatoes. Serve with the fries and more tartar sauce for dipping.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine