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“From Matt's At The Market, Seattle, WA. Very good.”

Ingredients Nutrition


  1. To make the spicy mayonnaise: combine ingredients until well blended; refrigerate until ready to use.
  2. To make the seasoned cornmeal crust mixture: add ingredients to the container of a food processor; blend well.
  3. Transfer mixture to a wide bowl or pie plate; set aside.
  4. To make the sandwiches: season the salmon with salt and pepper.
  5. Dredge the fillets in the seasoned cornmeal crust mixture and set aside.
  6. In a large skillet, add enough olive oil to coat the bottom of the pan.
  7. Heat the oil to a low smoke; add the salmon fillets and fry them, turning once.
  8. Cooking time depends on the thickness of the fillets and the desired degree of doneness; do not over cook the salmon.
  9. Spread each slice of potato bread with the spicy mayonnaise on one side.
  10. On 4 slices of bread, place arugula leaves to cover, add 3 slices of tomato and 3 slices of bacon to each.
  11. Add the fried salmon fillet and cover with remaining slices of bread.
  12. Slice the sandwich in half and serve immediately.

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