Salmon BLT Sandwiches with Spicy Garlic Mayo
Pan-seared salmon with bacon, lettuce, tomato, and a spicy garlic mayo, all on a ciabatta bread bun.
Yields: 4 sandwiches
Ingredients
- 4 (3-4 ounce) wild Alaska salmon fillets, pin bones and skin removed
- salt and pepper
- olive oil
- 8 slices bacon, crisp cooked and drained
- 8 tomato slices
- 4 lettuce leaves
- 4 sandwich rolls, sliced in half (I used ciabatta)
- For the Spicy Garlic Mayo:
- ΒΌ cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove, minced
- 1/8 teaspoon cayenne pepper (or to taste)
- 1/8 teaspoon smoked paprika
Instructions
Heat oil in a skillet over medium-high heat. Season the salmon fillets generously with salt and pepper. Sear the fillets in the hot pan until golden and cooked medium-medium well, about 3 minutes per side. Allow salmon to rest while you prepare the toppings and mayo.
For the mayo: To a small bowl, add the mayonnaise, lemon juice, garlic, cayenne, and paprika. Stir to combine.
To assemble the sandwiches: Slather the top buns with a generous amount of the spicy garlic mayo. Place the salmon on the bottom bun, followed by 2 bacon slices, 1 lettuce leaf, and 2 tomato slices. Top the sandwich. Repeat with remaining ingredients. Serve promptly while the salmon is still warm.