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Salmon, Bacon and Guacamole Sandwiches

Amanda

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This simple 5-ingredient sandwich is an easy weeknight dinner and perfect for eating al fresco on the patio!  It comes together in a snap, just the kind of easy recipe you need when you want dinner on the table STAT. Ever since I first seared salmon, I’ve never looked back.  It is my very favorite way to cook salmon, because the exterior forms the most beautiful, crisp golden-brown crust and the inside stays juicy.  Plus it’s fun to hear that sizzle when the salmon hits the pan.  These are the kinds of things people obsessed with cooking think are exciting, I guess.

You can make homemade guacamole (highly recommended) or purchase a good-quality store-bought version, but homemade guac really isn’t a big ask.  It only takes about 10 minutes to throw together, and you can serve the extra on the side for chip dipping.  I added some chopped tomatoes to my guac to make this salmon BLT-ish.  Aside from that, some crisp bacon, arugula and ciabatta buns are all you need!

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Salmon, Bacon and Guacamole Sandwiches

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  • Author: Amanda
  • Yield: 4 servings 1x
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Description

An easy, satisfying 5-ingredient lunch or dinner recipe!  Seared salmon, crisp bacon and guacamole are layered on ciabatta rolls with a big handful of baby arugula.

Ingredients

Scale
  • Four 6-ounce skinless salmon fillets, trimmed if necessary to fit the rolls
  • Kosher salt and freshly ground black pepper
  • Grapeseed oil, for searing
  • 8 slices bacon, cooked until crisp
  • Guacamole, store-bought or homemade
  • 4 individual ciabatta rolls, lightly toasted
  • Baby arugula, for topping

Instructions

  1. Preheat a large nonstick skillet over medium-high heat.  Place one to two tablespoons of grapeseed oil in the skillet and let heat.  Pat the salmon dry and season with salt and pepper.  Transfer to the preheated skillet and cook, untouched, for 4 to 5 minutes per side.  Flip the salmon and cook for another 3 to 4 minutes on the other side.  The salmon should be golden brown and crisp on both sides.  Transfer to a paper towel-lined plate while you assemble the sandwiches.
  2. To assemble, place a big spoonful of guacamole on the bottoms of the rolls.  Place one salmon fillet on the guacamole and layer the bacon and arugula on top.  Place the top of the rolls on and press down lightly.  Serve warm or at room temperature.
  • Category: Sandwiches & Wraps, Fish
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