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Salmon Bacon Sandwich

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4 (8 ounce) salmon fillets
1/4 cup honey mustard
6 tablespoons mayonnaise
8 slices bacon
1/3 cup honey mustard salad dressing
4 hoagie buns, split and toasted
2 cups mixed salad greens

Salmon Bacon Sandwich

Easy and flavorful Salmon Bacon Sandwich is perfect for dinner.

  • Serves 4
  • Easy

About This Recipe

I first tasted this fabulous sandwich at a restaurant in my home town. The combination of smooth and nutty salmon with super crisp and salty bacon and tangy and sweet honey mustard is simply fabulous. Add some cool and crunchy lettuce and crisp toasted hoagie buns and you have a sandwich for the ages.

This is a great sandwich for entertaining, and it’s also good for lunch or dinner.

Just make sure the salmon is cooked, but not overcooked. The fork test is an easy way to test doneness. Just insert the tines of a fork into the salmon and twist gently. The salmon should flake apart easily.

The actual doneness is up to you. Salmon can be served medium rare, although I only eat well done salmon. I just don’t like the texture of rare salmon; I think it’s tough to eat and doesn’t “melt in your mouth” as some say. I once had a tuna sandwich in Florida where it was raw inside. I immediately sent it back because it was impossible to bite into.

So keep the ingredients for this delicious sandwich on hand. It’s perfect for a last minute meal.

Why this recipe works:

  • The contrast in taste, color, and texture is well established. The best foods combine cold and hot temps, and contrasting textures and flavors.
  • Make sure to serve the sandwich as soon as it’s made.
  • You can use other breads for this sandwich, but a hoagie bun is best because it’s the same shape as the salmon fillets.




Preheat the oven to 400°F.


Put the salmon fillets on a parchment paper-lined cookie sheet with sides.


In a small bowl combine the honey mustard with 2 tablespoons of the mayonnaise. Mix well and spread evenly on the salmon fillets.


Bake the salmon for 14 to 19 minutes or until it flakes when tested with a fork.


Meanwhile, cook the bacon until crisp. Drain on paper towels.


Combine the honey mustard salad dressing with the remaining 4 tablespoons mayonnaise and mix well. Spread on the cut halves of the toasted hoagie buns.


Now assemble the sandwich with the mixed salad greens, the salmon, and bacon. And dig in.



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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