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A Culinary Haven: Five Islands Lobster and the Grilled Salmon Sandwich
Five Islands Lobster. is located at the end of a peninsula in Georgetown, Maine. Its physical location is the key to its identity. It is not a traditional restaurant but a working lobster wharf composed of several simple buildings, including an ordering shack and numerous picnic tables situated directly on the docks. The environment is defined by its direct and functional relationship with the sea.
The menu is a straightforward list of fresh seafood. I ordered the Grilled Salmon Sandwich to assess the quality of their non lobster offerings.
The dish was simple and well executed. A thick fillet of salmon was grilled, resulting in a moist and flaky texture. It was served on a plain bun with fresh lettuce. The quality of the sandwich was entirely dependent on the freshness of the fish, which was exceptional. The preparation was minimal, designed to highlight the primary ingredient.
This direct, unpretentious approach to food is a reflection of the establishment’s origin. I learned that Five Islands Lobster. is a functioning lobster cooperative. It is primarily a commercial wharf for local fishermen. The food service aspect is a secondary, albeit famous, component of its operation. It is not a restaurant concept designed for tourists it is an authentic part of the local fishing economy.
The origin of the name is equally direct. When I inquired, I was told the name “Five Islands” is a literal description of the view from the wharf. The five islands that give the cove its name are clearly visible from the picnic tables.
The experience at Five Islands Lobster. is a study in authenticity and place. The name is the view. The location is a working wharf. The food is a direct result of the daily catch. It is a successful enterprise not because of a clever concept, but because it is a genuine and unpretentious expression of its environment.
Creating a Grilled Salmon Sandwich at Home
Recreating the simple elegance of Five Islands Lobster’s grilled salmon sandwich is a wonderful way to bring the spirit of Maine to your own kitchen. The beauty of this dish lies in high-quality ingredients and a sauce that ties everything together with freshness and balance.
The heart of the sandwich is the salmon. While fresh Maine salmon is a treat, you can easily use locally available fish. A good salmon fillet from a Portland’s market will work beautifully. The only rule is to choose fish that is moist and fresh. Grill it in a lightly oiled pan until it flakes easily and is perfectly cooked through.
The bread is simple but important. A soft pandesal or a small monay makes an excellent stand-in for a classic hamburger bun, offering just the right amount of sweetness and softness to hold the fish.
What elevates the sandwich is the cilantro mayo. Mix creamy mayonesa with finely chopped fresh cilantro, a bright squeeze of calamansi, and a pinch of ground siling labuyo or chili flakes for a gentle kick. Spread this on the bread, lay the grilled fish inside, and enjoy.
The result is a dish that feels both casual and refined, proof that honest flavors and simple techniques often create the most memorable meals.
Chef’s Notes: Salmon BLT
• Pat salmon dry before grilling – This helps the fillets sear cleanly and prevents sticking. Skin-on fillets hold together better and crisp beautifully.
• Start bacon in a cold pan – This allows fat to render slowly and evenly, resulting in crisp, golden strips without burning.
• Marinate salmon briefly for depth – A quick soak in lemon juice and soy sauce adds umami and brightness. Keep it under 15 minutes to avoid curing the fish.
• Use fresh dill for vibrant flavor – If available, fresh dill adds a grassy, aromatic lift to the creamy spread. Dried works well too—just use less.
• Toast bread lightly for structure – A golden crust holds up to juicy fillings and creamy spread without getting soggy. Avoid over-toasting to keep the sandwich tender.
• Layer ingredients evenly – Start with sauce, then stack salmon, bacon, tomato, and lettuce. Press gently to hold everything in place without crushing the fillings.
• Serve hot or cold – This sandwich travels well. Wrap tightly for picnics or meal prep, and enjoy chilled or reheated briefly in a toaster oven.
• Add avocado or switch bread for nutrition boost – Avocado adds healthy fats and creaminess. Whole-grain bread increases fiber and adds a nutty flavor.
• Pair with crisp sides – Kettle chips, cucumber salad, or grilled asparagus balance the richness and make it a complete meal.
• Make the dill spread ahead – It keeps well in the fridge for up to 3 days. Stir before using and adjust seasoning to taste.
Salmon BLT
Get ready to elevate your sandwich game with this mouthwatering Salmon BLT! Imagine flaky, grilled salmon fillets layered with crispy bacon, juicy tomato, and crisp lettuce, all slathered in a tangy dill-infused spread. It’s a quick, fuss-free dinner that’s perfect hot off the grill or enjoyed cold on a sunny picnic. Simple, flavorful, and downright addictive—this is the ultimate weeknight hero you’ll make again and again!
4
servings15
minutes20
minutes520
kcal35
minutesKeep the screen of your device on
Ingredients
- Sandwich Fixings (serves 4)
8 slices country-style bread lightly toasted until golden
8 tomato rounds about 2 medium tomatoes, each ¼-inch thick
4 green leaf lettuce leaves rinsed and patted dry
Freshly ground salt and black pepper
- Grilled Salmon Bacon
4 fillets salmon fillets 6 oz each, skin-on, patted dry with paper towels
8 bacon strips center-cut or turkey bacon for a lighter twist
2 tablespoons extra-virgin olive oil
- Creamy Dill Spread
2/3 cup mayonnaise swap for Greek yogurt if you like
2 teaspoons dried dill weed or 2 tablespoons finely chopped fresh dill
2 teaspoons lemon zest from 1 medium lemon
- Alternative Ingredients
Bacon: use turkey bacon for a leaner profile or prosciutto for a gourmet touch.
Salmon: substitute trout or arctic char if salmon isn’t available.
Mayonnaise: swap for plain Greek yogurt or vegan mayo for a lighter or egg-free version.
Dill weed: fresh dill sprigs can replace dried—use three times the amount.
Country-style bread: trade for gluten-free loaf ciabatta, or sourdough.
Lettuce: baby spinach or arugula works for a peppery bite.
Tomato: roasted red pepper slices offer a sweet smoky alternative.
Lemon zest: if missing drizzle 1 teaspoon of lemon juice for brightness.
Directions
- Bacon Crisping – Place bacon strips in a cold cast iron skillet over medium heat and cook for about 10 minutes, flipping halfway for even crispness. The rendered fat will baste each strip; that’s flavor in action. Drain on paper towels and set aside.
- Salmon Preparation – Preheat grill to medium-high and brush grates lightly with oil to prevent sticking. Rub each salmon fillet with olive oil, then sprinkle with salt and pepper. Grill skin-side down for 5 minutes, flip for another 5 minutes, and finish until it flakes easily, about 2–3 more minutes. Optional: sear the edges for extra char.
- Dill Spread Assembly – In a small mixing bowl, whisk together mayonnaise, dried dill, and lemon zest until smooth and vibrant. This tangy spread brightens every bite with minimal effort.
- Sandwich Construction – Spread a heaping tablespoon of dill sauce on each toasted bread slice. Layer with grilled salmon, two bacon strips, two tomato slices, and a lettuce leaf. Top with the remaining slice, press gently, and serve immediately or wrap for a portable picnic.
Equipment
- cast iron skillet
- toaster oven
- Mixing Bowls
- measuring cups and spoons
- Cutting Board
- Chef’s Knife
- microplane grater
Notes
- For extra flavor, marinate the salmon in a splash of soy sauce and lemon juice for 15 minutes before grilling.
- Serve alongside crisp kettle chips, a light cucumber salad, or grilled asparagus for a balanced meal.
- Add sliced avocado or switch to whole-grain bread to boost healthy fats and fiber.
Nutrition Facts
- Serving Size: 1g
- Calories: 520kcal
- Fat: 30g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 900mg
- Potassium: 700mg
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 4g
- Protein: 35g
- Vitamin A: 600IU
- Vitamin C: 10mg
- Calcium: 80mg
- Iron: 2mg
FAQs: Salmon BLT
Can I use another type of fish instead of salmon?
Yes, you can substitute trout or arctic char, and the sandwich will still taste fantastic. Many seafood lovers who enjoy Five islands lobster also appreciate how versatile fish can be, and choosing a substitute that pairs well with bacon keeps the same elevated feel of Five islands lobster dining.
How do I keep the salmon from sticking to the grill?
Make sure to preheat your grill and oil the grates lightly before placing the fillets skin-side down. This careful preparation echoes the techniques often used in kitchens that feature Five islands lobster, where grilling is done with precision, and applying the same attention at home ensures results similar to Five islands lobster standards.
Can I make this BLT ahead of time for a picnic?
Yes, the sandwich can be assembled ahead, but keep the bread, spread, and fillings separate until serving for freshness. This approach reflects the same level of care seen in restaurants known for serving Five islands lobster, ensuring your picnic sandwich has that same fresh quality enjoyed with Five islands lobster dishes.
What’s the best type of bread for this recipe?
Country-style bread works beautifully, but sourdough or ciabatta also make great alternatives. Using hearty bread mirrors the kind of thoughtful pairing found with seafood specialties like Five islands lobster, where texture matters, and it helps recreate the gourmet experience you’d expect when ordering Five islands lobster.
Can I make this recipe healthier?
Yes, you can swap bacon for turkey bacon, mayo for Greek yogurt, or add avocado for healthy fats. These light touches align with the balance often celebrated in meals that feature Five islands lobster, reminding you that indulgence and health can coexist just like a Five islands lobster spread.
More Recipes
Crispy Salmon Sandwich
Cooks in 25 minutesDifficulty: EasyGet ready to delight your taste buds with this Crispy Salmon Sandwich! Imagine tender, flaky salmon fillets bathed in a light egg batter, coated in ultra-crunchy panko, then nestled between pillowy slices of soft bread smeared with tangy homemade tartar sauce. It’s a picnic superstar and weeknight hero all in one. With just a handful of pantry staples and under 30 minutes on the clock, you’ll have a gourmet-worthy sandwich that even the pickiest eaters will devour. Let’s get cooking and transform everyday ingredients into something truly unforgettable!
