Description
A delicious Grilled Salmon BLT featuring perfectly seasoned salmon, crispy bacon, fresh lettuce and tomato, all layered on toasted sourdough bread with a flavorful charred scallion mayonnaise.
Ingredients
Scale
Seafood and Meat
- 8 slices bacon, cooked until crispy
- 2 pounds salmon filet
Seasonings
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- kosher salt to taste
- freshly ground black pepper to taste
- ½ teaspoon crushed red pepper flakes, optional
Bread and Vegetables
- 8 slices sourdough bread
- 6 scallions, cleaned and ends trimmed
- 2 tomatoes, thinly sliced
- 1 head romaine or green leaf lettuce
Condiments
- ½ cup mayonnaise
Instructions
- Cook the Bacon: Prepare the bacon either in a skillet or oven until it is crispy. This can be done in advance and stored refrigerated.
- Preheat the Grill: Heat your grill to a temperature between 400 and 450 degrees Fahrenheit to prepare for grilling the salmon, bread, and scallions.
- Season the Salmon: Pat the salmon dry with a towel. In a small bowl, mix smoked paprika, dried oregano, kosher salt, pepper, onion powder, garlic powder, and optional crushed red pepper flakes. Sprinkle this seasoning mixture evenly over the salmon filet.
- Grill the Salmon: Place the seasoned salmon on the grill. Close the grill lid and cook for 6 to 8 minutes, or until the flesh is opaque and pink. Remove from grill and let rest for 5 minutes.
- Grill Bread and Scallions: While the salmon cooks, place the sourdough slices on the grill and cook 1 to 2 minutes per side until grill marks appear. Also grill the scallions for about 5 minutes, turning occasionally until charred and softened.
- Make Charred Scallion Mayo: Remove grilled scallions from heat and slice them. Stir the sliced scallions into the mayonnaise to create the scallion mayo spread.
- Assemble the Sandwiches: Cut the large salmon filet into pieces roughly the size of the bread slices. Spread about 1 tablespoon of scallion mayo on each slice of grilled sourdough. On one slice, layer lettuce, a piece of salmon, tomato slices, and bacon. Top with another bread slice spread with scallion mayo. Slice the sandwich and serve immediately.
Notes
- Cooking bacon ahead of time saves prep time for assembling the sandwich.
- Adjust seasoning quantities to taste, especially salt and crushed red pepper flakes.
- Use fresh and firm romaine or green leaf lettuce for best texture.
- Char grilling scallions adds a smoky flavor to the mayo, but raw scallions can be used as a substitute.
- This sandwich is best served fresh to keep bread from becoming soggy.
