Grilled Salmon BLT with Charred Scallion Mayo
This grilled salmon club sandwich is perfect for summer! Topped with juicy tomatoes, crunchy bacon, lettuce and the most delicious charred scallion mayo - it is a hit all around.
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
- 1/2 teaspoon crushed red pepper, optional
- 8 slices sourdough bread
- 6 scallions, cleaned and ends trimmed
- 2 tomatoes, thinly sliced
- 1 head of romaine or green leaf lettuce
- ½ cup mayonnaise
Instructions
- Note: you can cook the bacon however you’d like! You can do it in a skillet or in the oven. I like to do this first (or even the day before, store in the fridge) so the bacon is ready to go.
- Preheat your grill to 400 to 450 degrees F.
- Pat the salmon dry with a towel. Stir together the paprika, oregano, salt, pepper, onion powder, garlic powder and red pepper flakes. Sprinkle all over the salmon.
- Place the salmon on the grill. Close the lid and cook for 6 to 8 minutes, until it’s opaque and pink. Remove the salmon and let it sit for 5 minutes.
- While the salmon is on the grill, you can also throw the bread on and the scallions. I grill the bread until grill marks appear - about 1 to 2 minutes per side, if that! I grill the scallions for about 5 minutes, turning them once or twice.
- To make the scallion mayo, slice the scallions once they are off the grill and stir them into the mayo. You can make this a bit ahead of time too!
- Then it’s time to assemble! If you have a large salmon filet, slice it into equal-ish pieces that fit your bread slices. Spread 1 tablespoon of scallion mayo on each bread slice. Top one slice with lettuce, the salmon, tomato, bacon and another slice of the bread. Slice and serve! Repeat with remaining ingredients.
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