BBQ salmon sandwich with lemon dill mayo

BBQ salmon sandwich with lemon dill mayo


33 people made this

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

cathy a.

Serves: 2 

  • 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

Prep:15min  ›  Cook:8min  ›  Ready in:23min 

  1. 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.
  2. Preheat an outdoor barbecue for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
  3. 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.
  4. 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 (2)


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

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