About this recipe:This is perfect for a sunny weekend barbecued lunch in the garden. Tastes great hot or cold.
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
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Method Prep: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.