salmon club sandwich with dill caper aioli
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.
prep time
10 Min
cook time
20 Min
method
Saute
yield
2 serving(s)
Ingredients
- 2 - 8 oz. salmon filets
- 4 slices bacon, crispy
- 2 - pretzel or ciabatta buns
- 1 cup dill caper aioli
- 1 - tomato, sliced thick
- 2 - leaves romaine lettuce
- 1/2 small red onion, sliced thin
- DILL CAPER AIOLI
- 3/4 cup real mayonaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon fresh basil, minced
- 2 teaspoons fresh dill weed
- 2 tablespoons capers with brine
How To Make salmon club sandwich with dill caper aioli
-
Step 1Season salmon with salt, pepper, onion powder and garlic powder. -
Step 2Melt 1 tablespoon butter in a skillet with 1 tablespoon of olive oil.
-
Step 3Sauté salmon flesh side first about 4-5 min. Turn over and sauté skin side approx 3-4 min. Drain on paper towels.
-
Step 4To 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.
-
Step 5To 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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