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Hubbyman goes out with the guys from work every couple of months to local breweries. He’s been raving about the Salmon BLT from his favorite hangout for awhile, but I’m not a huge fan of seafood, so I hardly cook it. Shocking, I know!
Well, we have this wonderful fresh Alaskan salmon that a friend sent us. He caught it in Alaska (of course) and then divided among friends and shipped it to us fresh! So, I knew the best thing to make would be the sandwich that hubbyman talks so much about. Only problem is that I’ve never been to this brewery nor have I had a taste of the infamous sandwich. I jumped on their site, looked up what goes on their sandwich and started planning.
Can I just tell you how happy I made my husband (and daughter) the night I made this! You’d think I just gave them a million dollars….they were over the moon in love with the sandwich. Who wouldn’t with all the cheese, bacon, salmon, and creamy pesto mayo?!?!
I think part of the fun was that I made it a built your own sammie night too! It looked so fun and the kids really got into piling all the goodies on their sandwich. It’s the best way to get kids to eat…let them help create it.
The blackened seasoning was perfect. A little spicy and tons of flavor. I did take a short cut and used premade pesto for the mayo, but if you have some leftover pesto, use it! And of course, I picked a spicy pepper jack cheese for our sandwiches, but the kids had colby jack. My mouth is watering just thinking about it…and this comes from a non-seafood fan.
- 1 tbsp paprika
- 1 tbsp sugar
- 2 tsp salt
- 2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 1/3 cup mayonnaise
- 2 tbsp pesto
- 16 oz salmon (cut into 4 equal pieces, thin and wide is best)
- 8 slices bacon, cooked (I use hickory smoked)
- 4 lettuce leaves
- 4 tomato slices
- 4 slices pepper jack cheese (or your choice of cheese)
- 4 ciabatta rolls (or other hearty rolls)
- Combine spices in an airtight container.
- In a small bowl, combine mayo and pesto. Cover and store in the refrigerator until ready to use.
- Generously sprinkle salmon with seasoning (note: you won't use all the seasoning that you made). Let it sit while grill preheats to medium high.
- Grill salmon using indirect heat (3-4-inches away from heat). Grill fillets for about 4-6 minutes (2-3 minutes per side) per ½ inch thickness, turning only once. Salmon continues to cook after being removed from the grill. Cook salmon until the meat begins to change color and becomes flaky. Check by inserting the tip of a sharp knife near the thickest part of the salmon and pull slightly. Well done salmon appears opaque and will flake easily.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 863Total Fat: 51gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 129mgSodium: 2350mgCarbohydrates: 49gFiber: 4gSugar: 9gProtein: 49g