This is dish is a Shoup family favorite and was a perfect meal for our Father’s Day dinner. We were enjoying some time in Lake Tahoe last week and this tasty sandwich/burger was an easy one to plan ahead for – nearly all the ingredients can be prepared in advance and the bacon and salmon are the only components that need to be cooked when you’re ready to eat.
Any seasoning works for this, but I enjoy a mesquite grill seasoning with a bit of smoked paprika and brown sugar.
Prepared pesto and mayonnaise mixed together are a nice herbaceous contrast to the sweet apricot jam.
Crisp little gems or peppery arugula are both great choices for this sandwich as well a lightly toasted buttery brioche. Other buns that also work well are pretzel buns and potato rolls.
We don’t usually have sides when we eat this sandwich – but when we do it’s usually a side of sweet potato oven fries or fresh fruit. It’s hard to say how much we love this dish! I hope your family loves it, too.
Salmon Sandwich with Bacon, Pesto Mayo & Apricot Jam
This sandwich is a house favorite! The salty bacon, sweet jam, smoky mesquite seasonings and peppery lettuce makes for a very satisfying dish. It's a hit with adults and kids alike and a highly requested recipe in our house.
- 1⅓ lbs salmon fillets
- 1 tsp mesquite grill seasoning optional
- ½ tsp smoked paprika
- ½ tsp brown sugar
- ½ tsp kosher salt
- 1 tbsp olive oil
- 4 slices cooked bacon
- ¼ cup mayonnaise
- ¼ cup pesto
- ¼ cup apricot jam
- 1 cup arugula mixed greens and little gems work as well
- 4 brioche hamburger buns
Place salmon on a sheet tray lined in parchment paper. Drizzle with olive oil and sprinkle with mesquite seasoning, paprika, brown sugar and salt. Roast salmon at 375° until done, about 15 minutes.
Meanwhile, mix mayonnaise and pesto. Set aside.
Make an assembly line of pesto mayo, apricot jam, bacon (broken in half) and lettuce.
Separate brioche buns and place on a sheet tray. Toast these in the oven for a few minutes after pulling out the salmon.
When ready to assemble, spread about 1 tablespoon of pesto mayo each on half of the buns and 1 tablespoon of jam each on the other half. Place one portion of salmon on the mayo, followed by the bacon and lettuce. Top with remaining buns spread with apricot jam.
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