This recipe is in collaboration with Heinen’s. Thank you for supporting the brands that The Thome Home loves so much!
Savory salmon paired with sweet and spicy candied bacon, piled high with sauce and a brioche bun. Yes, please!
You know I love a good spread, and this sandwich is the perfect example on how to turn a standard sandwich into a “choose your toppings” board! I paired our sandwiches with a spicy sriracha mayo, and a garlic dill mayo – both of which might I add are out of this world!
Make the bacon and salmon and the rest is just piling up toasted brioche buns, lettuce, tomato and sauces. Voila! Impress your family, impress your friends, heck – impress yourself! YOU can make this!
Here is what you will need…
- 2 6oz Salmon Fillet, cut in half (4 pieces of salmon)
- 2 Tbsp unsalted butter
- 1/2 tsp dill weed
- 1/2 tsp garlic powder
- Kosher Salt
- Pepper
- 4 Brioche Hamburger Buns
- Spring Salad Mix
- Beefsteak Tomato, sliced into 1/4” slices
- Sauce of Choice ( Sriracha Mayo or Dill Mayo – recipes below)
Candied Bacon
- 1 – 1.5lb thick cut bacon
- 1/2 cup brown sugar
- 1/4 tsp cayenne
Let’s make the candied bacon first …
Preheat oven to 375*
Line two baking sheets with parchment paper
- Lay bacon onto the baking sheets, make sure not to overlap
- In a small bowl, whisk together the brown sugar and cayenne pepper
- Top each bacon slice with the sugar mix, pat it down to adhere
- BAKE at 375* for 20-28 minutes, or until bacon is crispy
- Pull bacon off of sheet with tongs, and place onto a wire rack to cool and harden
Set bacon aside, if you can resist, while we focus on the salmon!
You can choose to cook your salmon two ways, on the grill, or inside in a pan. Whichever is more convenient for you!
If you are grilling …
- Season your salmon fillets with a good pinch of kosher salt, and ground pepper
- OIL your salmon, both sides with olive oil
- OIL the grates of your grill
- On medium-high heat, place the salmon onto the grill and cook for 3-5 minutes. You will see the pink start to change to white as the fish cooks on the bottom.
- FLIP the salmon fillet, and close the lid of the grill.
- Let it cook for an additional 5 minutes, or until (depending on the thickness) your salmon is cooked all the way through.
- Take off of heat, let rest of a plate until you are ready to assemble the sandwich
If you are cooking the salmon inside …
- Mix the two tablespoons of butter with dill and garlic – set this aside, this will be used to melt into the pan as you cook your salmon for extra flavor
- Season the salmon fillets with a good pinch of kosher salt and ground pepper
- In a sauté pan, over medium-high heat add 1/2 of the seasoned butter
- Immediately place the salmon into the pan
- Let cook for 3-5 minutes
- FLIP – add the remainder of the butter and cook for another 5 or so minutes, until the salmon is cooked all the way through
- Take the salmon off of the heat, and let rest on a plate until you are ready to assemble the sandwich
Let’s assemble the sandwiches!
You can use any sauce you wish for your sandwiches, but I highly recommend either of these that are put together in seconds!
- Sriracha Mayo: 3/4 cup mayonnaise + 1 Tablespoon Sriracha + 1/4 tsp garlic powder
- Dill Mayo: 3/4 cup mayonnaise + 1 heaping teaspoon dried dill + 1/4 tsp garlic powder
Toast the brioche buns, slather on the sauce of choice, place spring salad mix on top, and then salmon fillet, tomato, candied bacon, more sauce and final bun!
That is it, my friends. This sandwich is hands down one of the best things I have eaten in months. Our entire family had their jaws on the table after one bite, simply delicious!
