0 0
Salmon Bacon Sandwich

Share it on your social network:

Or you can just copy and share this url


4 (6 to 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 Salmon Bacon 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 hot 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 for food safety reasons. 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 that was raw inside. I immediately sent it back because it was impossible to bite into.

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

Tips for best Salmon Bacon Sandwich:

  • This Salmon Bacon Sandwich is easy to make and there aren’t a lot of ways it can go wrong.
  • Make sure that the bacon is crisp. The best way to do this is to bake the bacon. Put the bacon on crumpled foil on a cookie sheet with sides, or put it on a wire rack.
  • Preheat the oven to 400°F. Bake the bacon for 12 to 16 minutes. Watch it carefully as the end of cooking time nears. Drain the bacon on paper towels.
  • And cook the salmon just until it flakes. That means you insert a fork into the center of the salmon and gently twist. The fish should flake easily and you should be able to see that the interior is the same color as the exterior.
  • I always use No Name Salmon Fillets, for a simple dinner or to use in recipes like this one. It’s reliably good and easy to cook; follow the package instructions.
  • And you can make this recipe in the air fryer!

Why this recipe works:

  • The contrast in taste, color, and texture is well established as being important for the best recipe. 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.


Subscribe to my emails!



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 fresh salmon for 14 to 19 minutes or until it flakes when tested with a fork. Bake frozen salmon for 23 to 26 minutes.


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.


Air fryer instructions

First cook the bacon. Preheat the air fryer to 400°F. Put the bacon in the air fryer in a single layer. Air fry for 6 to 9 minutes for regular bacon, or for 9 to 12 minutes for thicker bacon, until crisp. Remove the bacon from the air fryer, drain off the grease from the air fryer, and drain the bacon on paper towels.


Set the air fryer to 380°F. Add the salmon to the air fryer in a single layer. Air fry for 12 to 15 minutes for fresh, and 18 to 22 minutes for frozen, until the salmon flakes.


Add the hoagie buns to the air fryer and toast for 2 to 4 minutes until light golden brown. Assemble the sandwiches as directed.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 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.

Peanut Butter Krisp Marshmallow Bars
Peanut Butter Krisp Marshmallow Bars
Chicken Salad on Waffles
Chicken Salad on Waffles