This grilled salmon club sandwich is a summer favorite — piled with juicy tomatoes, crunchy bacon, crisp lettuce and a bright charred scallion mayonnaise. It’s simple, satisfying and sure to please.
If you’re craving a fresh, flavorful sandwich, this one delivers.
I’m always searching for new ways to enjoy salmon, and this sandwich checks every box: flaky, buttery salmon, crunchy bacon, ripe summer tomatoes and a smoky, charred scallion mayo that lifts every bite. The textures and flavors come together for a truly crave-worthy lunch or light dinner.
The sandwich is based on a favorite combination — salmon plus BLT elements — but elevated with a blackened spice rub on the fish and a grilled sourdough base. Grilling the bread and scallions alongside the salmon brings a subtle smokiness that makes the sandwich feel special while still being easy to prepare.
If you’ve ever made salmon sliders or used leftover salmon for sandwiches, you’ll appreciate how quickly this comes together. The blackened seasoning is simple but effective — a blend of smoked paprika, oregano, garlic and onion powders with salt, pepper and a touch of crushed red pepper if you like heat. It crisps on the outside while keeping the interior tender.
I like to grill the salmon skin-side down if it has skin, closing the lid and letting it cook without flipping to keep it intact and juicy. For skinless fillets I’ll use a grill pan lightly sprayed with nonstick spray and usually avoid flipping unless the pieces are very thin. While the fish grills, I toss the sourdough and scallions on the grates — the bread needs only a minute or two per side for perfect charred marks, and scallions take just a few minutes until nicely softened and smoky.
A true club sandwich often uses multiple layers of bread, but the salmon’s thickness means a single grilled slice of sourdough per sandwich is plenty. Pile on lettuce, tomato and bacon, and finish with a generous smear of the charred scallion mayo for balance and brightness.
The scallion mayo is easy and transformative: grill the scallions until charred, let them cool, slice and fold into mayonnaise. The result is smoky, fragrant and fresh — it’s also delicious mixed with softened cream cheese for bagels or as a dip.
This sandwich is crunchy, refreshing and savory. Tender, buttery salmon pairs perfectly with crisp bacon and bright tomato. Even if you don’t usually consider yourself a sandwich person, this one just might change your mind.
Crisp lettuce and charred sourdough complete the experience — everything you want in a summer sandwich.
Salmon Club Sandwich
Grilled Salmon BLT with Charred Scallion Mayo
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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
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Note: cook the bacon however you prefer — skillet or oven. You can make it ahead and keep it chilled until assembly.
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Preheat your grill to 400–450°F (200–230°C).
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Pat the salmon dry. Mix smoked paprika, oregano, garlic powder, onion powder, salt, pepper and crushed red pepper (if using). Rub evenly over the salmon.
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Place the salmon on the grill, close the lid and cook 6–8 minutes, until opaque and just cooked through. Remove and let rest 5 minutes.
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While the salmon cooks, grill the sourdough until charred marks appear (about 1–2 minutes per side) and char the scallions for about 5 minutes, turning once or twice.
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To make the scallion mayo, slice the cooled grilled scallions and stir them into the mayonnaise. This can be made ahead.
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Assemble the sandwiches: slice the salmon into portions to fit the bread. Spread about 1 tablespoon of scallion mayo on each bread slice. Layer lettuce, salmon, tomato and bacon, top with the remaining bread, slice and serve. Repeat for remaining sandwiches.
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Summer in a sandwich!