If you’re craving a sandwich that’s bursting with flavor and a bit of gourmet flair, then you need to try this Grilled Salmon BLT with Charred Scallion Mayo Recipe. Crisp bacon, smoky grilled salmon, bright tomatoes, and a luscious mayo with charred scallions — this combo is wildly addictive.
Before You Start
- Cook the bacon first: Cook 8 slices until crisp; this can be done the day before.
- Grill: Heat to 400–450°F.
- Prep the rest: Trim the scallions, slice the tomatoes and wash the lettuce.
- Spice mix: Mix the paprika, oregano, garlic and onion powders, salt and pepper.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The smoky, salty bacon pairs beautifully with the tender, seasoned grilled salmon and fresh veggies.
- Quick and Easy to Assemble: You can grill everything simultaneously for a fast meal that’s still impressive.
- Charred Scallion Mayo Twist: This mayo is game-changing—smoky, tangy, and creamy, it elevates the classic BLT to next-level deliciousness.
- Great for Entertaining: The recipe scales well and looks fantastic on a platter, perfect for weekend gatherings.
Ingredients & Why They Work
Every ingredient in this Grilled Salmon BLT with Charred Scallion Mayo Recipe has a role to play, and they all complement each other beautifully. When shopping, pick fresh salmon for that tender, flaky texture and sourdough bread with a nice crust for the grill marks.
Save - Bacon: Choose thick-cut if you like it extra crispy—bacon adds that irresistible crunch and smoky depth.
- Salmon filet: Fresh or thawed, skin removed for ease, this is the hearty protein hero of our sandwich.
- Smoked paprika: Brings a gentle smoky warmth that plays beautifully with the bacon’s richness.
- Dried oregano: Adds herbal notes that cut through the richness of salmon and mayo.
- Garlic and onion powder: A subtle umami boost—your salmon will taste seasoned to perfection.
- Kosher salt and pepper: Essential—season well to bring out every flavor.
- Crushed red pepper (optional): For a gentle kick if you’re feeling a little spice.
- Sourdough bread: Its tangy flavor and sturdy texture handle grilling like a champ.
- Scallions: Charred on the grill, they add a sweet-smoky undertone to the mayo you’ll love.
- Tomatoes: Look for ripe but firm, so they don’t weigh your sandwich down.
- Romaine or green leaf lettuce: Adds crunch and freshness to balance it all out.
- Mayonnaise: The creamy base for the charred scallion mayo—don’t skip it!
Make It Your Way
One of the best things about this Grilled Salmon BLT with Charred Scallion Mayo Recipe is how easy it is to tweak. Play around with the spice level or switch up the bread depending on what you have on hand, and it always turns out great.
- Dietary Modification: For a lighter version, use avocado mayo instead of traditional mayo—it gives a creamy texture with healthy fats.
- Seasonal Twist: Try heirloom tomatoes in summer for extra color and incredible sweetness.
- Grilling Method: Don’t have a grill? No worries, a grill pan or even broiling in your oven can bring you close to the smoky char flavor.
Step-by-Step: How to Make Grilled Salmon BLT with Charred Scallion Mayo Recipe
Save Step 2: Prep and Season Your Salmon
Pat your salmon dry—that’s key for that nice crust when grilling. Mix up smoked paprika, oregano, garlic and onion powders, kosher salt, pepper, and red pepper flakes if you like a little heat. Then sprinkle that spice blend all over the salmon evenly.
Step 3: Heat the Grill and Cook the Salmon
Preheat your grill to somewhere between 400 to 450°F. Place the salmon flesh-side down and close the lid for about 6 to 8 minutes. You’re looking for the salmon to be opaque and opaque pink in the center. Don’t overcook—this fish deserves to stay juicy and tender!
Step 4: Grill Your Bread and Scallions
While the salmon chills for a few minutes, throw your sourdough bread and scallions on the grill. The bread only takes 1-2 minutes per side to get those signature grill marks. For the scallions, cook about 5 minutes total, turning once or twice until they’re slightly charred and soft.
Step 5: Make Charred Scallion Mayo
Slice the grilled scallions and mix them into the mayonnaise. This mayo takes on such a fantastic smoky depth from the scallions — it’s what transforms this BLT into something memorable.
Step 6: Assemble Your Sandwiches
If your salmon filet is large, cut it into portions that fit your bread slices. Spread about a tablespoon of the scallion mayo on each slice, then layer lettuce, salmon, tomato slices, crispy bacon, and top with the other bread slice. Slice in half and get ready to enjoy!
Pro Tips for Making Grilled Salmon BLT with Charred Scallion Mayo Recipe
- Dry Your Salmon Thoroughly: Patting the salmon dry helps get that beautiful sear and prevents sticking to the grill.
- Don’t Overcook the Salmon: Keep a close eye during grilling; salmon continues cooking after you remove it, so pulling it off a bit early keeps it juicy.
- Make the Mayo Ahead: Prepare the charred scallion mayo while the salmon is resting, so everything comes together quickly.
- Use Grill Marks as Your Guide: Grilling bread and scallions just right adds texture and smoky flavor without making them soggy or burnt.
How to Serve Grilled Salmon BLT with Charred Scallion Mayo Recipe
Garnishes
A few fresh basil or dill leaves sprinkled on top add a nice herbal brightness. If you want a little extra kick, a light drizzle of lemon juice or a scattering of capers bring vibrant contrast.
Side Dishes
Whip up a lemony quinoa salad to keep things fresh and nutritious without overpowering that smoky salmon flavor.
Creative Ways to Present
It’s such a crowd-pleaser and looks effortlessly elegant!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the sandwich tightly in foil or plastic wrap and store it in the fridge within two hours. This keeps the flavors fresh without the bread getting too soggy. Keep the mayo and salmon separate if you plan to store for more than a day.
Freezing
Just thaw in the fridge overnight, then assemble fresh to keep that perfect bite.
Reheating
For reheating, gently warm the salmon in a low oven or microwave until just heated through. Toast up the bread again separately to bring back that grill-charred crunch. Reassemble with fresh mayo and toppings for the best taste.
