FireRoasters Bacon Bourbon Salmon Sandwich

Menu Part: 
Cuisine Type: 

FPI's exclusive line of FireRoasters™ flame-seared seafood includes a new flavor to wow customers. Try Bacon Bourbon BBQ Salmon made with Jim Beam® glaze.


10 pc NEW! FPI FireRoasters Bacon Bourbon Salmon
10 leaves Bib Lettuce
30 pc Sliced Cucumber
20 pc Sliced Tomato
15 oz Cream Cheese
10 Onion Rolls


Place frozen glazed fillets, charred side up, on a sheet pan lined with parchment paper. Convection oven: preheat oven to 375°F and bake for 13-17 minutes. Rotate pan in oven halfway through cooking. For best results, set fan on low. Conventional oven: preheat oven to 400°F and bake for 24-28 minutes. Rotate pan in oven halfway through cooking. For food safety, fillets should reach an internal temperature of 165°F.

Take onion rolls, and lightly grill, so they have nice grill marks on them toasted on the inside of the bun. Apply a smear of cream cheese (about 1.5 oz),1 leaf bib lettuce, 3 pieces of sliced cucumber and 2 tomato slices on the bottom bun, place cooked salmon on top – and serve with a side of corn on the cob or coleslaw for an easy lunch or dinner treat your customers will come back for!

More From FoodService Director

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

FSD Resources