Prep time
Cook time
Total time
What can I say? Beyond scrumptious, and can be pulled together in no time. Can you imagine how popular you'd be if you pulled these out at your next picnic?
Serves: 4 large sandwiches
  • nonstick spray
  • 1½ lb. salmon (if with skin and bones, I lb. if boneless/skinless), cut into steaks or fillets
  • ½ lb. thick cut bacon
  • salt and pepper
  • 1 lemon, cut in half
  • ½ C. good quality mayo (I like Best Foods/Hellman's or Kewpie)
  • ½ bunch cilantro (leaves only)
  • 1 clove garlic
  • 2 medium slicing tomatoes cut into slices or 1 pint cherry tomatoes, halved
  • 4 large radicchio leaves
  • 4 large sandwich buns (I like potato or onion)
  1. Preheat oven to 400.
  2. Spray large sheet pan with nonstick spray. Place salmon (skin side down) and bacon on pan, taking care to leave a little room between food. Salt and pepper fish.
  3. Roast until salmon is cooked through (it will flake to the touch) and bacon is crisp. If not ready at same time, remove cooked item from oven and set aside while rest cooks. Depending on thickness of salmon and bacon, this will take between about 11-16 minutes.
  4. Prepare mayo. In mini-food processor or blender add mayo, juice of ½ lemon, cilantro leaves, clove of garlic, and pinch of salt and pepper. Whirl until fully blended.
  5. Prepare salmon. Remove and discard any bones and skin. Break up into large chunks and squeeze ½ lemon over cooked fish.
  6. Warm (but don't fully toast) rolls and slather both sides with mayo. Add salmon, bacon, tomatoes and radicchio leaves.
  7. Inhale.
Recipe by Portland Sampler at