Salmon Blt Recipe
Grilled salmon, bibb lettuce, tomato, bacon, garlic mayo, brioche bun
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Ingredients
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For the sandwich
For the seasoning and grill
For the garlic mayonnaise
Optional / finishing
Method
For the sandwich
- 1
Prepare salmon
Pat the salmon dry with paper towels. If the filet is thick, cut it crosswise into two even portions so each sandwich gets a portion about 4–5 oz. Set aside.
- 2
- 3
Slice tomato and prep lettuce
Slice the tomato into 1/4-inch thick slices. Wash and dry bibb lettuce leaves and set aside. If using red onion, thinly slice now.
For the seasoning and grill
- 4
Make the seasoning
In a small bowl combine 1 tablespoon olive oil, 1 teaspoon lemon juice, garlic powder, smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Brush this mixture over both sides of each salmon portion.
- 5
Grill or pan-sear salmon
Preheat a grill or heavy skillet to medium-high (about 400°F/200°C). If using a nonstick or cast-iron skillet, add a light coating of oil and heat until shimmering. Place salmon flesh-side down and cook 3–4 minutes without moving to get a good sear. Flip and cook an additional 2–4 minutes, depending on thickness, until salmon reaches an internal temperature of 125–130°F for medium-rare to medium, or 145°F if you prefer fully cooked. Remove from heat and let rest 2 minutes, then squeeze a bit of lemon over the top.
For the garlic mayonnaise
- 6
In a small bowl whisk together 1/2 cup mayonnaise, grated garlic clove, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust salt or lemon as desired. Refrigerate until ready to assemble.
Assembly
- 7
Spread a generous layer (about 1–2 tablespoons) of the garlic mayo on both bottom and top brioche bun halves.
- 8
Place bibb lettuce on the mayo-coated bottom bun to create a moisture barrier. Top lettuce with 1–2 tomato slices, season tomato lightly with a pinch of salt and pepper.
- 9
Lay the grilled salmon portion on top of the tomato. Break or place two cooked bacon strips over the salmon. If using, add a few thin slices of red onion.
- 10
Finish with the top bun, press gently, and serve with a lemon wedge on the side. Repeat for the second sandwich.