Real Recipes From Real Home Cooks ®

salmon club sandwich with dill caper aioli

★★★★★ 3
a recipe by
Robin Lieneke
Chamois, MO

This is the sloppiest most amazing sandwich ever. Dripping from the elbows good. The key is fresh. Everything fresh. This calls for sautéing but this would work perfectly with grilled salmon as well.

Blue Ribbon Recipe

There is nothing ordinary about this sandwich. The salmon is lightly seasoned and cooked perfectly. A cool and tangy caper dill aioli is smeared onto a toasted bun. Then, tomato, lettuce, and bacon top off this amazingly delicious sandwich. With layers of fresh flavors, this is an impressive club sandwich that's easy to prepare.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 2
prep time 10 Min
cook time 20 Min
method Saute

Ingredients For salmon club sandwich with dill caper aioli

  • 2
    8 oz. salmon filets
  • 4 slice
    bacon, crispy
  • 2
    pretzel or ciabatta buns
  • 1 c
    dill caper aioli
  • 1
    tomato, sliced thick
  • 2
    leaves romaine lettuce
  • 1/2 sm
    red onion, sliced thin
  • 3/4 c
    real mayonaise
  • 1/4 c
    sour cream
  • 1 Tbsp
    lemon juice
  • 1 tsp
    fresh basil, minced
  • 2 tsp
    fresh dill weed
  • 2 Tbsp
    capers with brine

How To Make salmon club sandwich with dill caper aioli

  • Seasoning two pieces of salmon.
    Season salmon with salt, pepper, onion powder and garlic powder.
  • Butter and oil melting in a pan.
    Melt 1 tablespoon butter in a skillet with 1 tablespoon of olive oil.
  • Cooking the salmon.
    Sauté salmon flesh side first about 4-5 min. Turn over and sauté skin side approx 3-4 min. Drain on paper towels.
  • Preparing the aioli.
    To make aioli, mix all ingredients together and season to taste with salt & pepper. Set aside. You can make this ahead and store in the fridge.
  • Assembling the sandwich.
    To assemble: Toast buns and spread each side with aioli. Stack lettuce, tomato, onion, and bacon. Place a salmon filet on each stack. Top with remaining bun. Cut in half and enjoy.

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