Go Back
+ servings
Salmon BLT

Salmon BLTs

Salmon BLTs are the perfect summer sandwich. Crispy bacon, vine-ripened tomatoes, and a fresh and creamy herb sauce go great with salmon fillets.
Course Dinner, Main Dish
Cuisine American
Total Time 30 minutes
Servings 4
Calories 690 kcal
Author Tara Leung


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.