- Oily fish
This is perfect for a sunny weekend barbecued lunch in the garden. Tastes great hot or cold.
33 people made this
- 4 rashers streaky bacon
- 1 (450g) fillet salmon, cut into 2 portions
- 1 tablespoon olive oil
- 5 tablespoons mayonnaise
- 1 teaspoon dried dill
- 1 teaspoon freshly grated lemon zest
- 4 slices good, crusty bread, toasted
- 4 slices tomato
- 2 lettuce leaves
MethodPrep:15min ›Cook:8min ›Ready in:23min
- Cook the bacon in a large, deep frying pan over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a kitchen paper-lined plate.
- Preheat an outdoor barbecue for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
- Cook the salmon on the preheated barbecue with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes.
- Whisk the mayonnaise, dill and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf and a remaining slice of toasted bread.
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Reviews & ratingsAverage global rating:(45)
Reviews in English (36)
I made this last weekend during the heatwave!! Served this in crusty baps and squeezed some more lemon over the salmon once it was cooked. Very nice change from burgers-08 May 2011
I wish I'd thought of this myself - so simple and fresh. It was wonderful!-08 May 2011
Delish! I thought the mayo sauce was a tad on the bland side the original way so I modified it to my liking, which is great about recipies! I used the same amount of mayo, 1 tsp of dill, 1/2 tsp lemon pepper, tad bit more cracked black pepper, salt, and it was PERFECT!!!!! I think the lemon pepper was key. Just a few shakes goes a long way. Turkey bacon for a little healther fat, and whole wheat buns, added sauce to fish and to buns.... THANK YOU!! =)-29 Apr 2010