Description
A delicious pan seared salmon filet with bacon, arugula and tomato on a soft brioche bun. Paired with a homemade garlic aioli, this sandwich is sure to be a crowd pleaser!
Ingredients
Scale
Garlic Aioli
- 1 cup Mayonnaise
- 2 cloves Garlic, grated or finely minced
- 2 teaspoons Lemon juice
- ½ teaspoon Black pepper
- ½ teaspoon Salt
Salmon BLT
- 4 thick slices bacon
- 1 tablespoon olive oil
- 2 (5-ounce) piece salmon, skin removed
- 1 beef steak tomato, sliced
- 2 handfuls arugula
- Salt and freshly ground black pepper
- 2 brioche buns, sliced in half and toasted
Instructions
Garlic Aioli
- In a small bowl, combine the mayonnaise, grated or minced garlic, salt, black pepper, and lemon juice. Mix well and refrigerate until ready to use.
Salmon BLT
- Preheat your oven to 400 degrees.
- Line a sheet pan with aluminum foil and layout your strips of bacon.
- Cook bacon strips in the oven until crispy (10 to 15 minutes) depending on the bacon thickness. Turn the strips halfway through for even cooking.
- While the bacon is cooking, slice your tomatoes and portion out the rest of your ingredients.
- Heat oil in a cast iron skillet or sauté pan between medium and medium-high heat.
- While oil is heating, pat the salmon dry and season with salt and pepper on both sides. When the oil is fully heated, add your salmon fillets. Sear on both sides until you get a nice golden-brown color.
- Take the fillets out of the skillet/pan and add them to a lined sheet pan. Remove bacon and let cool.
- Put the fillets in the oven and cook until 140 – 145 degrees. DO NOT OVER-COOK the fillets. Remove excess fat from the bacon and pat dry. Toss your bread in at this time as well.
- Begin assembling your sandwiches. Add your garlic aioli to both halves of the bun. Remove salmon from the oven and set aside. Add the bacon strips, tomato slices, salmon fillets and arugula (in that order). Top with the other half of the bun and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes