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Ingredients
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Salmon & Bacon
Sandwich Components
Optional Garnish & Finishing
Method
Salmon & Bacon
- 1
Prepare bacon
Preheat oven to 400°F (200°C). Arrange bacon slices on a wire rack set over a rimmed baking sheet (or directly on the sheet). Bake 12–15 minutes until crisp. Remove and transfer to a paper towel–lined plate to drain. Keep oven on for toasting buns if you prefer oven-toasted later.
- 2
Season salmon
Pat salmon fillets dry with paper towels. Drizzle with 1 tbs olive oil and rub to coat. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1/2 tsp smoked paprika (if using). Let sit at room temperature for 5–10 minutes while bacon cooks.
- 3
Cook salmon
Heat a nonstick or cast-iron skillet over medium-high heat. Add a thin film of oil if needed. When hot, place salmon fillets in the pan and sear 3–4 minutes, flesh-side down, without moving to get a golden crust. Flip and cook 2–4 minutes more until salmon registers 125–130°F (51–54°C) for medium, or longer to desired doneness. Remove from heat and let rest 2 minutes; flaky but moist.
Sandwich Components
- 4
- 5
Make lemon-mayo: In a small bowl, combine mayonnaise (3 tbs), Dijon mustard (1 tsp) and juice of half a lemon. Stir until smooth. Season to taste with a pinch of salt and pepper.
- 6
Prepare tomato and lettuce: Slice the tomato into 1/4-inch (6 mm) rounds. Remove 2 leaves of iceberg per sandwich and pat dry. If leaves are very large, tear to fit buns.
- 7
Assemble sandwiches: Spread about half of the lemon-mayo on the bottom bun. Place 1 leaf of iceberg, then a salmon fillet (break into two pieces if large), add 3 slices of bacon (or arrange to preference), then two tomato slices, and finish with the remaining lettuce leaf and a smear of lemon-mayo on the top bun. Add optional dill or a few capers/hot sauce if desired.
