Salmon Melt Recipe

Place thinly sliced red onion into a small jar or bowl.

Combine apple cider vinegar, water, sugar, and salt in a measuring cup and stir until sugar and salt dissolve.

Pour the vinegar mixture over the onions, press down so onions are submerged, cover and let sit at room temperature for at least 15 minutes (best 30+ minutes).

Heat a skillet over medium heat. Add bacon slices and cook until crisp, 6–8 minutes, turning occasionally.

Transfer bacon to a paper towel–lined plate to drain. Keep skillet for cooking salmon or reserve for another pan.

Pat salmon fillets dry with paper towels. Rub both sides with olive oil and season evenly with Old Bay, salt, and pepper.

Heat a heavy skillet or grill pan over medium-high heat until hot. Add a small amount of oil if pan is dry.

Place salmon in the pan and cook 3–4 minutes per side (depending on thickness) for medium doneness, or until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Avoid overcooking; salmon should flake but remain moist.

In the last 30–60 seconds of cooking, top each fillet with a slice of Swiss cheese. Cover pan briefly to help cheese melt, about 30–60 seconds.

In a small bowl mix mayonnaise, Old Bay seasoning, lemon juice, and black pepper until smooth.

Butter the cut sides of each brioche bun. Toast buns, cut-side down, in a clean skillet over medium heat until golden and lightly crisp, about 1–2 minutes.

Spread about 1/2 tablespoon of Old Bay mayo onto the bottom half of each toasted brioche bun.

Place the melted Swiss-topped salmon fillet on the mayo.

Top the salmon with 2 bacon slices (break if needed), a slice or two of tomato, a small handful of arugula (about 1/2 cup), and a few pickled onion slices (drain excess pickling liquid).

Spread remaining Old Bay mayo on the top bun and close the sandwich.

Press gently, slice in half if desired, and serve immediately with your choice of side (fries, salad, or chips).