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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.

Course Main Course
Keyword salmon, sandwich
Servings 4 sandwiches
Author Christina Shoup


  • 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


  1. 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.

  2. Meanwhile, mix mayonnaise and pesto. Set aside.

  3. Make an assembly line of pesto mayo, apricot jam, bacon (broken in half) and lettuce.

  4. Separate brioche buns and place on a sheet tray. Toast these in the oven for a few minutes after pulling out the salmon.

  5. 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.