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
Scale
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.
