Salmon Club Recipe

Preheat and prep

Preheat a grill or heavy skillet (cast iron) to medium-high (about 400°F / 200°C). Pat the salmon fillets dry with paper towels. Brush both sides lightly with olive oil. Season flesh side with kosher salt and freshly ground black pepper. Squeeze half a lemon over the flesh side.

Grill or pan-sear

Place salmon skin-side down on the hot grill or skillet. For 4–6 oz fillets cook 4–5 minutes skin-side down without moving to develop a crisp skin. Flip gently and cook an additional 2–3 minutes for medium doneness (salmon will be opaque and flake easily). Internal temperature should register 125–130°F (52–54°C) for medium; adjust time for your preferred doneness. Remove from heat and let rest 2 minutes.

Portion

If fillets are larger than desired, split them into sandwich-sized portions while resting. Keep warm until assembly.

While the salmon cooks, cook bacon in a skillet over medium heat until crisp, 8–12 minutes, turning occasionally so it renders evenly. Transfer to paper towels to drain and keep warm. Option: bake bacon at 400°F/200°C on a wire rack over a sheet pan for 12–18 minutes for even crisping.

In a small bowl, whisk together mayonnaise and Greek yogurt until smooth. Stir in finely chopped fresh dill, lemon juice, lemon zest, minced garlic, Dijon mustard, and honey (if using). Season with salt and black pepper to taste. Refrigerate until ready to use—at least 10 minutes for flavors to meld. If the aioli is too thick, thin with 1–2 tsp water or additional lemon juice.

Lightly butter cut sides of brioche buns. Toast cut-side down in a skillet or on the grill over medium heat until golden and slightly crisp, about 1–2 minutes. Keep toasted buns warm.

Slice tomato into 4 even rounds. Dry lettuce leaves and season tomato lightly with a pinch of salt if desired.

Assembly timing: place a slice of provolone on the warm salmon immediately after cooking so cheese softens slightly from residual heat (or briefly melt cheese on grill for 10–20 seconds).

Spread about 1–1.5 tbs of lemon dill aioli on both the top and bottom halves of each toasted brioche bun.

On the bottom bun, place 1–2 leaves of lettuce, then a tomato slice. Top tomato with the provolone-topped salmon fillet.

Arrange two slices of crisp applewood bacon on top of the salmon. Add another small piece of lettuce if desired for structure.

Cap with the top bun, press gently, and serve immediately with a lemon wedge and extra dill garnish if using.

Serve each Salmon Club immediately while salmon is warm and bacon is crisp. Recommended sides: fries, mixed greens, or potato salad. Leftover aioli keeps up to 3 days refrigerated in an airtight container.