Grilled Salmon BLT with Charred Scallion Mayo
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 sandwiches
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Course
Main Course, Lunch
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Cuisine
American
Grilled Salmon BLT with Charred Scallion Mayo
Description
Grilled Salmon BLT with Charred Scallion Mayo features salmon filets seasoned with smoked paprika, oregano, garlic powder, onion powder, and optional crushed red pepper for a balanced, smoky spice. The salmon is grilled until tender and flaky, providing a firm texture and a mildly smoky flavor from the grill. Bacon cooked to crispy perfection adds texture and savory saltiness, while sourdough bread with grill marks brings a toasty base. Grilled scallions mixed into mayonnaise create a creamy, slightly charred spread that brightens the sandwich. Fresh tomato slices and crunchy lettuce add moisture and freshness to each bite. Assembly involves layering these components to blend savory grilled flavors with fresh vegetables and creamy sauce, resulting in a well-rounded sandwich.
The sandwich serves well as a hearty lunch or casual dinner option. The mix of textures from the flaky fish, crisp bacon, creamy scallion mayo, and toasted bread makes it satisfying and suitable for a variety of occasions where a flavorful sandwich is desired. The recipe allows some flexibility, such as cooking bacon ahead of time, which helps streamline preparation.
Ingredients
- 8 lices Bacon cooked until crispy
- 2 pounds salmon filet
- 2 teaspoons smoked paprika
- 2 teaspoons oregano dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt kosher salt
- black pepper kosher salt
- 1/2 teaspoon crushed red pepper optional
- 8 lices sourdough bread
- 6 scallion cleaned and ends trimmed
- 2 tomato thinly sliced
- 1 romaine lettuce or green leaf lettuce
- ½ cup mayonnaise
Instructions
- Note: you can cook the bacon however you’d like! You can do it in a skillet or in the oven. I like to do this first (or even the day before, store in the fridge) so the bacon is ready to go.
- Preheat your grill to 400 to 450 degrees F.
- Pat the salmon dry with a towel. Stir together the paprika, oregano, salt, pepper, onion powder, garlic powder and red pepper flakes. Sprinkle all over the salmon.
- Place the salmon on the grill. Close the lid and cook for 6 to 8 minutes, until it’s opaque and pink. Remove the salmon and let it sit for 5 minutes.
- While the salmon is on the grill, you can also throw the bread on and the scallions. I grill the bread until grill marks appear - about 1 to 2 minutes per side, if that! I grill the scallions for about 5 minutes, turning them once or twice.
- To make the scallion mayo, slice the scallions once they are off the grill and stir them into the mayo. You can make this a bit ahead of time too!
- Then it’s time to assemble! If you have a large salmon filet, slice it into equal-ish pieces that fit your bread slices. Spread 1 tablespoon of scallion mayo on each bread slice. Top one slice with lettuce, the salmon, tomato, bacon and another slice of the bread. Slice and serve! Repeat with remaining ingredients.
User Reviews
Overall Rating
5
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