Ingredients
Equipment
Method
- Place all of the rub ingredients in a bowl and whisk to combine. Measure out a tablespoon of the mixture and transfer the remaining rub to a tight resealable container.¼ cup light brown sugar, 2 tbsp smoked paprika, 2 tbsp salt, 2 tbsp onion powder, 1 tbsp dry mustard, 1 tbsp chili powder, 1 tbsp ground cumin, 2 tsp cayenne
- Carefully remove the skin from the salmon fillet. Sprinkle the flesh with the BBQ rub and season the skin with salt. Set both aside.1 salmon fillet, 1 tbsp all-purpose BBQ rub, ½ tsp salt
- Place the mayo, garlic, and lemon juice in a bowl. Stir to combine and chill until ready to use.⅓ cup mayo, 1 clove garlic, 1 tbsp lemon juice
- Pour the oil into a large skillet and place over medium heat. Once the oil is shimmering, add the salmon skin and fry until golden and crispy on both sides. About 3-5 minutes per side. ** Transfer the skin to a plate lined with a paper towel and set aside to drain.
- Pour off all but 2 tablespoons of the oil from the skillet. Add the salmon fillet and cook until the fish flakes readily. About 3-5 minutes per side. Transfer to a plate and flake the salmon with a fork. Set aside.
- Spread the lemon mayo on each slice of toast. Top with lettuce, tomato, the flaked salmon, the salmon skin, the avocado, and another layer of lettuce. Place the remaining toast on top and secure it with a skewered pimento-stuffed olive. Serve immediately.2 small heirloom tomatoes, 1 avocado, 4-5 leaves romaine lettuce, 4 slices brioche, 2 pimento-stuffed olives
Notes
** Keep a close eye on the salmon skin as it cooks. It can easily get away from you and burn.