If you’re anything like me, you’re always on the lookout for that perfect sandwich—simple yet loaded with flavor and a touch of something unexpected. Well, friend, I’m about to share my fan-freaking-tastic Grilled Salmon BLT with Charred Scallion Mayo Recipe that ticks all those boxes and then some. This isn’t your average BLT; it’s elevated with smoky, juicy salmon and a tangy mayo that’ll make you want to dive in right away. Stick with me—I promise you’re going to love this one!
Why You’ll Love This Recipe
- Burst of Flavor: The smoky paprika and charred scallion mayo bring a smoky, fresh punch to the sandwich.
- Textural Delight: Crispy bacon and grilled bread add perfect crunch against tender salmon.
- Easy Yet Impressive: Simple grilling techniques make this recipe approachable but wow-worthy.
- Versatility: You can easily swap ingredients or prep ahead without losing that fresh, delicious vibe.
Ingredients & Why They Work
Every ingredient in this Grilled Salmon BLT with Charred Scallion Mayo Recipe plays an important role in flavor, texture, and making sure each bite is memorable. When shopping, pick the freshest salmon and ripe tomatoes for the best taste, and don’t skip the scallions—they’re the secret weapon here.
- Bacon: The crispy savory base—cooked to your preference—and adds irresistible crunch.
- Salmon filet: Choose fresh, firm salmon for moistness and flavor that holds up on the grill.
- Smoked paprika: Brings a warm smokiness that complements the bacon and salmon perfectly.
- Dried oregano: Adds herby depth to balance the heathiness of the fish.
- Garlic powder & onion powder: Simple aromatics that boost overall flavor without overpowering.
- Kosher salt & pepper: Essential seasoning that brings out all the flavors.
- Crushed red pepper (optional): Adds a subtle heat kick—adjust based on your spice tolerance.
- Sourdough bread: Its chewy texture and tangy flavor are the perfect vehicle for this sandwich.
- Scallions: Charred to bring out sweetness and smokiness for the mayo—trust me, it makes all the difference.
- Tomatoes: Thinly sliced for juiciness and a fresh contrast.
- Romaine or green leaf lettuce: Adds crispness and a bit of freshness to balance richness.
- Mayonnaise: The creamy base for the scallion mayo that ties everything together.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
This grilled salmon BLT isn’t set in stone—feel free to experiment. I often switch up the bread to a hearty multigrain or even a ciabatta roll. It’s your kitchen, your rules!
- Variation: When I want to lighten things up, I swap mayo for Greek yogurt mixed with lime juice and still toss in those scallions—it’s refreshingly tangy and creamy without the extra fat.
- Spice it up: If you like heat, double down on the crushed red pepper or add a few thin slices of jalapeño in the sandwich.
- Seasonal tweaks: In summer, ripe heirloom tomatoes add a sweet twist, while in fall, I sometimes add thin apple slices for crunch and sweetness.
Step-by-Step: How I Make Grilled Salmon BLT with Charred Scallion Mayo Recipe
Step 1: Get the Bacon Ready—Crispy and Perfect
I like to cook the bacon first, whether it’s a quick skillet sizzle or baked in the oven on parchment for easy cleanup. Sometimes I even cook it the day before and keep it in the fridge—makes assembling a breeze. Just remember to make it crisp enough that it won’t get soggy under the other layers.
Step 2: Prep and Season Your Salmon
Pat your salmon filet dry gently with a paper towel—this helps the seasoning stick and ensures nice grill marks. Mix together smoked paprika, dried oregano, garlic and onion powders, kosher salt, black pepper, and if you like some heat, a pinch of crushed red pepper flakes. Season the salmon evenly and don’t be shy here; this spice mix is everything.
Step 3: Fire Up the Grill and Cook with Confidence
Preheat your grill to around 400-450°F—that’s the sweet spot. Place the salmon skin-side down if it has skin, close the lid, and cook for about 6 to 8 minutes. You’re aiming for opaque pink flesh that flakes easily but still feels moist. Meanwhile, pop your bread slices and scallions on the grill. Watch the bread closely—it only takes 1-2 minutes per side to get those gorgeous char marks. The scallions take about 5 minutes, turning once or twice until tender and charred. Trust me, that smokey magic in the scallions will elevate your mayo big time.
Step 4: Whip Up That Charred Scallion Mayo
Once the scallions come off the grill, slice them thin and mix them right into the mayo. You can make this ahead too, and it keeps well in the fridge for a day or two—perfect if you want to prep in advance and assemble later.
Step 5: Assemble and Enjoy!
If you have a large salmon filet, slice it so the pieces fit nicely on your bread. Spread about a tablespoon of that luscious charred scallion mayo on each slice, then layer with crisp lettuce, the tender salmon, juicy tomato, and finally the bacon. Cap it off with another bread slice, slice it in half, and dig in. Repeat the process until all sandwiches are ready—because leftovers are rare here!
Pro Tips for Making Grilled Salmon BLT with Charred Scallion Mayo Recipe
- Dry Your Salmon Thoroughly: This simple step prevents sticking and makes for nicer grill marks.
- Don’t Overcook the Salmon: Keep an eye on it; overcooked salmon gets dry fast, so trust the 6-8 minute guide and look for that gentle flake.
- Char the Scallions Properly: Patience pays off here—turn the scallions gently so they get an even, smoky char without burning.
- Assemble Just Before Serving: To avoid soggy bread, put everything together moments before you eat.
How to Serve Grilled Salmon BLT with Charred Scallion Mayo Recipe
Garnishes
I usually keep it simple with a little extra scallion mayo drizzle on the side, but fresh lemon wedges work wonders too—they add a light citrus brightness that cuts through the rich flavors beautifully. Sometimes, a sprinkle of flaky sea salt right before serving is my go-to touch for an elevated finish.
Side Dishes
I love pairing this sandwich with a crunchy pickle and a crisp green salad tossed lightly in vinaigrette. For something heartier, grilled sweet potato wedges or a tangy coleslaw balance the smoky, rich salmon and bacon perfectly.
Creative Ways to Present
For a special gathering, I like to cut the sandwiches into smaller sliders and serve on a wooden board with toothpicks—great for sharing. You can also turn it into a picnic fave by wrapping individually in parchment paper tied with kitchen twine. It feels casual but thoughtful, and people always ask for the recipe afterward.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare in my house), keep the salmon and bacon in an airtight container in the fridge, separate from the bread to avoid sogginess. The scallion mayo stores well too, just give it a good stir before using again.
Freezing
I don’t recommend freezing the assembled sandwich because the bread and mayo don’t hold up well. However, you can freeze the seasoned salmon filet raw and thaw it the day before. Just grill fresh when ready!
Reheating
Gently reheat leftover salmon in the oven at low heat (around 275°F) wrapped in foil to keep it moist. Crisp up leftover bacon in a pan or toaster oven separately. Toast the bread fresh if you can for the best experience.
FAQs
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Can I use a different type of fish for this BLT recipe?
Absolutely! While salmon offers a rich, oily texture that pairs beautifully with bacon and charred scallion mayo, you can try firm fish like trout or even grilled shrimp if you want a twist. Just adjust the cooking time accordingly.
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How do I make sure the scallions don’t burn on the grill?
Great question! To avoid burning, keep your grill at medium-high heat and turn the scallions often, every couple of minutes. Watch for even charring and softness rather than a blackened crisp—charred texture with a bit of tenderness is what you want.
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Is it okay to use regular mayonnaise instead of making charred scallion mayo?
You can, of course, use plain mayo, but the charred scallion mayo adds a smoky, fresh punch that elevates the whole sandwich. If you’re short on time, mix scallions into mayo or try a mix of mayo and a little smoked paprika for a quick substitute.
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What’s the best bread for this grilled salmon BLT?
I prefer sturdy breads like sourdough because they hold up well on the grill and balance the tender salmon and crispy bacon. That said, a rustic boule or even a good-quality sandwich roll works great too—just avoid anything too flimsy.
Final Thoughts
Sharing this Grilled Salmon BLT with Charred Scallion Mayo Recipe feels like sharing a little piece of happiness from my kitchen to yours. It’s that kind of sandwich that’s surprisingly simple to pull off but tastes like you went all out. Whether you’re cooking for a casual lunch or a backyard weekend treat, this recipe brings so much joy and flavor to the table. Trust me, once you try it, you’ll be making it again and again—because good food, good friends, and good times go hand in hand.
Print
Grilled Salmon BLT with Charred Scallion Mayo Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Grilled Salmon BLT with Charred Scallion Mayo is a flavorful twist on the classic bacon, lettuce, and tomato sandwich. Featuring perfectly grilled salmon seasoned with smoked paprika and herbs, crispy bacon, fresh lettuce, ripe tomatoes, and a smoky scallion-infused mayo, it’s a satisfying meal ideal for lunch or dinner.
Ingredients
Main Ingredients
- 8 slices bacon, cooked until crispy
- 2 pounds salmon filet
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- kosher salt and pepper to taste
- ½ teaspoon crushed red pepper, optional
- 8 slices sourdough bread
- 6 scallions, cleaned and ends trimmed
- 2 tomatoes, thinly sliced
- 1 head romaine or green leaf lettuce
- ½ cup mayonnaise
Instructions
- Cook the bacon: Cook the bacon slices until crispy using your preferred method, either in a skillet or oven. You can cook this ahead of time and keep it refrigerated until assembling.
- Preheat the grill: Heat your grill to a temperature between 400 and 450 degrees Fahrenheit for optimal cooking.
- Prepare the salmon: Pat the salmon dry with a towel. Mix smoked paprika, dried oregano, garlic powder, onion powder, kosher salt, black pepper, and crushed red pepper flakes (optional) in a bowl, then sprinkle evenly over the salmon filet.
- Grill the salmon: Place the seasoned salmon on the grill, close the lid, and cook for 8 minutes or until the salmon is opaque and pink inside. Remove from grill and let rest for 5 minutes.
- Grill bread and scallions: While salmon cooks, place sourdough bread slices on the grill for 1 to 2 minutes per side until grill marks appear. Grill scallions for about 5 minutes, turning occasionally until charred and softened.
- Make scallion mayo: Once scallions are grilled, slice them and mix into the mayonnaise to create a flavorful scallion mayo. This can be made ahead of time if desired.
- Assemble the sandwich: If you have a large salmon filet, cut into portions matching bread size. Spread about 1 tablespoon of scallion mayo on each bread slice. On one slice, layer lettuce, a portion of salmon, tomato slices, and crispy bacon, then top with another bread slice. Slice the sandwich in half and serve. Repeat with remaining ingredients.
Notes
- Cook bacon in advance and store in the refrigerator for convenience.
- Adjust seasoning on salmon to your taste preference.
- If you don’t have a grill, you can use a grill pan or broiler to achieve similar results.
- Use sourdough or another sturdy bread to hold all sandwich fillings well.
- Charred scallions add a smoky flavor that complements the salmon; substitute with raw scallions if needed but flavor will differ.
- For a spicier kick, increase the crushed red pepper or add hot sauce to the mayo.
