Salmon BLTs are the perfect summer sandwich. Crispy bacon, vine-ripened tomatoes, and a fresh and creamy herb sauce go great with salmon fillets.
This post was originally published on May 30, 2018. It was republished with new photos and more content on June 12, 2019.
During our Alaska vacation in June 2017, I ate quite a few salmon BLTs. The fresh wild-caught salmon was what made those sandwiches so delicious. Salmon also amps up the protein content of your standard Bacon Lettuce Tomato sandwich, making it a more filling dinner. The quality of salmon you buy is the most important factor in how delicious your salmon BLT will be, but, let’s be honest, adding bacon never hurts.
You may recognize this herb sauce. It’s the same herb sauce from my Salmon Meatballs recipe. To make the sauce, you process fresh herbs with mayonnaise with some garlic, lemon, and salt and pepper. The lemon juice and fresh herbs give it a very bright fresh taste. I love this sauce with any kind of seafood. It’s so good on this sandwich.
Ingredients for Salmon BLTs
Here are some of my main ingredients. Those are the salmon fillets, some bacon, vine-ripened tomatoes, and romaine lettuce. I’ve also seen restaurants serve salmon BLTs with avocado. If you love avocado, definitely add some to these sandwiches.
If you can buy salmon fillets that are cut more in a square-shape than rectangle-shape, it makes it a little easier to eat the sandwich with your hands. (Another alternative would be to get more rectangular-shaped rolls.) But you can see my fillets were rectangle-shaped, and it was still all good.
How to Make Herb Sauce for Salmon BLTs
I recommend making the sauce first. Here are the ingredients for the herb sauce. That’s mayonnaise, chopped parsley, chopped cilantro, a garlic clove, and juice from half a lemon. I also season with some salt and pepper. If you don’t like cilantro, you can substitute basil or double the amount of parsley.
The herb sauce is very easy. Just process all the ingredients in the food processor until the herbs are finely chopped and they’re well-mixed.
How to Make Salmon BLTs
After you make the herb sauce, cook the bacon.
While the bacon cooks, toast the rolls in another skillet. Then use that same skillet to pan-sear the salmon. (If you have a grill, you can also grill the salmon.)
Lastly, assemble the sandwich. If you don’t like salmon skin, it’s pretty easy to peel off the skin at this point. Spread a generous amount of herb sauce over the roll bottoms. Layer lettuce, tomato, and salmon. Squeeze some lemon juice over each salmon fillet before topping with bacon.
Salmon, bacon, juicy tomatoes, herb sauce, a toasted bun… every bite of this sandwich packs flavor.
If you make this recipe, please give the recipe a rating and/or leave a comment. I’d love to hear from you!
Salmon BLTs
Ingredients
Herb Sauce
- 3/4 cup mayonnaise
- 1/2 cup loosely packed roughly chopped parsley
- 1/2 cup loosely packed roughly chopped cilantro
- 1 clove garlic
- juice of 1/2 lemon
- salt and pepper
Salmon BLTs
- 8 slices bacon
- 4 rolls
- 4 (5-6 ounce) salmon fillets
- salt and pepper
- 1 tablespoon grapeseed or canola oil
- 4 lettuce leaves
- 2 tomatoes, sliced
- 1 lemon, cut into wedges
Instructions
- Make herb sauce first. Add all sauce ingredients to food processor and process until herbs are very finely chopped and all ingredients are mixed. Season to taste. Refrigerate until ready to use.
- Cook bacon. Heat a skillet over medium heat. Add bacon and cook until browned and crispy, about 10 minutes, turning over halfway. (Meanwhile, continue to next steps.) Once cooked, transfer to paper-towel lined plate.
- Toast rolls. Heat a large skillet over medium heat and spray with cooking spray. Spray the cut side of rolls with cooking spray. Place rolls in skillet, cut side down, and cook 4-5 minutes, until lightly toasted. Remove to a plate.
- Cook salmon. Pat salmon dry with paper towels and season with salt and pepper. Heat oil in the same skillet used to toast rolls over medium-high heat. Add salmon, skin side up, and cook for 3 minutes. Flip salmon over and cook 4-5 minutes, until fish flakes easily or reaches internal temperature of 145 degrees.
- Assemble sandwiches. Spread herb sauce over bottom half of rolls. Layer lettuce, tomato, and salmon. Squeeze juice from 1 lemon wedge over each salmon fillet. Then top with bacon and top half of roll.
Bon Appétit!
That looks yummy and perfect for summer!