Grilled Salmon & Bacon Recipe

Place the thinly sliced red onion in a small heatproof bowl or jar.

Combine the white wine vinegar, water, sugar, and salt in a separate small saucepan and bring to a simmer to dissolve the sugar and salt (about 1–2 minutes). Remove from heat.

Pour the hot pickling liquid over the sliced onion, press the onion down so it's immersed, let cool to room temperature (10–15 minutes), then refrigerate while you prepare the rest. Onions will be lightly pickled and ready in 15 minutes but best after 30+ minutes.

In a small bowl combine mayonnaise, chopped capers, diced cornichons, Dijon mustard, chopped parsley, lemon juice, and hot sauce (if using).

Season with 1/4 tsp black pepper and taste; adjust lemon, salt, or hot sauce to preference. Refrigerate until assembly.

Pat salmon fillets dry with paper towel. Season both sides with 1 tsp salt (split between fillets) and 1/2 tsp black pepper (split), and sprinkle smoked paprika if using.

Heat a large nonstick skillet or grill pan over medium-high heat and add 1 tbsp olive oil. When shimmering, place salmon fillets in the pan (presentation side down first). Cook 3–4 minutes without moving until golden and slightly crisp; flip and cook another 2–3 minutes for medium (internal temperature ~125–130°F / 52–55°C). Remove from pan and let rest 2 minutes. If fillets are thick, adjust time to reach desired doneness.

While salmon rests, in the same pan reduce heat to medium and add the bacon slices. Cook bacon 3–5 minutes per side until crisp to your liking. Transfer to a paper towel–lined plate to drain. If pan is too greasy, wipe out excess leaving about 1 tsp fat for flavor.

Flake each salmon fillet gently into 2–3 large pieces to make it easier to assemble in the sandwich.

Preheat a panini press or heavy skillet over medium heat. If using a skillet, have a heavy pan or foil-wrapped brick ready to press.

Mix the softened butter with the minced garlic. Spread the garlic butter evenly on the cut sides of the bread. Brush the outside of the bread lightly with 1 tsp olive oil.

Toast the bread in the panini press or in the skillet (butter side down first) until golden and crisp, about 2–3 minutes per side in a skillet or until pressed and heated through in a press.

To assemble: spread about 1 1/2–2 tbs caper remoulade on the bottom slice of toasted garlic bread. Arrange a layer of fresh spinach or arugula (about 1/2 cup), top with flaked salmon pieces (divide salmon between sandwiches), then add 3 slices of crispy bacon per sandwich. Spoon a few tablespoons of pickled red onion over the bacon (drain excess liquid). Finish with another small dollop (about 1 tbs) of remoulade on the top slice if desired, then close the sandwich.

Return the assembled sandwich to the panini press for 1–2 minutes to warm through and compress, or place in the hot skillet and press with the heavy pan until warmed and the bread is sealed.

Slice sandwich in half, serve immediately with lemon wedges for squeezing over the salmon.