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Grilled Salmon BLT with Charred Scallion Mayo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Michelle
  • 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 delicious twist on the classic BLT sandwich. Featuring perfectly grilled salmon seasoned with smoked paprika and herbs, crispy bacon, fresh lettuce, juicy tomatoes, and a flavorful charred scallion mayonnaise, all layered between toasted sourdough bread. A fresh and smoky sandwich perfect for lunch or a light dinner.

Ingredients

Scale

Salmon and Seasonings

  • 2 pounds salmon filet
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Kosher salt and pepper to taste

Sandwich Components

  • 8 slices bacon, cooked until crispy
  • 8 slices sourdough bread
  • 2 tomatoes, thinly sliced
  • 1 head romaine or green leaf lettuce

Charred Scallion Mayo

  • 6 scallions, cleaned and ends trimmed
  • 1/2 cup mayonnaise

Instructions

  1. Cook the bacon: Cook the bacon in a skillet or oven until crispy. You can do this step ahead of time and store the bacon in the fridge until ready to assemble.
  2. Preheat the grill: Heat your grill to a temperature of 400 to 450 degrees Fahrenheit for optimal cooking.
  3. Prepare the salmon: Pat the salmon dry with paper towels. Mix together smoked paprika, oregano, garlic powder, onion powder, crushed red pepper flakes (if using), kosher salt, and pepper. Evenly sprinkle the seasoning mixture over the salmon filet.
  4. Grill the salmon: Place the salmon on the grill, close the lid, and cook for 6 to 8 minutes until the salmon is opaque and pink in the center. Remove the salmon and let it rest for 5 minutes to allow juices to redistribute.
  5. Grill bread and scallions: While the salmon cooks, place the sourdough bread slices on the grill and cook for about 1 to 2 minutes per side until grill marks appear. Grill the scallions for about 5 minutes, turning occasionally, until charred and softened.
  6. Make the charred scallion mayo: Slice the grilled scallions and mix them into the mayonnaise. This can be prepared ahead of time for better flavor melding.
  7. Assemble the sandwich: Cut the salmon into portions that fit your bread slices. Spread about 1 tablespoon of scallion mayo on each slice of bread. On one slice, layer romaine lettuce, grilled salmon, tomato slices, and crispy bacon. Top with the other bread slice. Slice in half and serve. Repeat for remaining sandwiches.

Notes

  • You can cook the bacon in the oven at 400°F for 15-20 minutes to get even crispiness with less mess.
  • Letting the salmon rest after grilling ensures it stays juicy and flavorful.
  • If you don’t have a grill, you can use a grill pan or a stovetop skillet to cook the salmon, bread, and scallions.
  • The scallion mayo can be made a few hours ahead to deepen the flavor.
  • Use thick-cut sourdough for the best texture and flavor contrast.
  • Add avocado slices for an extra creamy element to the sandwich if desired.

Find it online: https://clovercuisine.com/grilled-salmon-blt-with-charred-scallion-mayo-recipe/