Description
A gourmet twist on the classic BLT, featuring perfectly grilled salmon and a smoky charred scallion mayo that elevates this sandwich to restaurant quality. Crispy bacon, juicy tomatoes, and fresh lettuce complete this irresistible combination of flavors and textures.
Ingredients
Units
Scale
- 8 slices bacon, cooked until crispy
- 2 pounds salmon filet
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and pepper, to taste
- 1/2 teaspoon crushed red pepper (optional)
- 8 slices sourdough bread
- 6 scallions, cleaned and ends trimmed
- 2 tomatoes, thinly sliced
- 1 head of romaine or green leaf lettuce
- 1/2 cup mayonnaise
Instructions
- Prepare the Bacon: Cook the bacon until crispy using your preferred method—either in a skillet or in the oven. This can be done ahead of time and stored in the refrigerator until needed, making assembly quicker when you’re ready to serve.
- Preheat the Grill: Heat your grill to a temperature between 400 to 450 degrees F. This temperature range will allow the salmon to cook through while developing a nice exterior without drying out.
- Season the Salmon: Pat the salmon dry with a paper towel to ensure the seasonings adhere well. In a small bowl, combine the smoked paprika, dried oregano, salt, pepper, onion powder, garlic powder, and crushed red pepper flakes. Sprinkle this spice mixture evenly over the entire surface of the salmon.
- Grill the Salmon: Place the seasoned salmon directly on the preheated grill. Close the lid and cook for 6 to 8 minutes, until the salmon becomes opaque and pink. Remove from the grill and allow it to rest for 5 minutes before handling, which helps retain juices and completes the cooking process.
- Grill the Bread and Scallions: While the salmon cooks, place the sourdough bread slices on the grill until light grill marks appear, about 1 to 2 minutes per side. Also grill the scallions for approximately 5 minutes, turning once or twice until they’re nicely charred and softened.
- Make the Charred Scallion Mayo: Once the scallions are grilled and slightly cooled, thinly slice them and fold into the mayonnaise. This flavorful spread can be prepared slightly ahead of time to allow the flavors to meld.
- Assemble the Sandwiches: Slice the salmon filet into portions that fit your bread slices. Spread about 1 tablespoon of scallion mayo on each bread slice. On one slice, layer lettuce, the grilled salmon, tomato slices, and crispy bacon, then top with another slice of bread. Slice the sandwich diagonally for easier eating and a better presentation.
Notes
- For the best flavor, use fresh wild-caught salmon if available.
- The scallion mayo can be made up to 24 hours in advance and stored in the refrigerator.
- For a lighter option, use whole grain bread instead of sourdough and Greek yogurt mixed with a small amount of mayo for the spread.
- To prevent the bread from getting soggy, lightly toast both sides even if you’re not using a grill.
- The spice rub for the salmon works great for other fish like tuna or swordfish as well.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 0g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 105mg
