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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.
5 from 3 votes
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  • 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


  • 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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