This isn’t your average BLT—this Salmon BLT stacks bold flavor with blackened salmon, crispy bacon, and a tangy homemade dill pickle aioli all layered on toasted sourdough. It’s the kind of sandwich that makes lunch feel gourmet, without the fuss.
OK, this is an epic BLT Sandwich
If you’re craving a sandwich that’s equal parts fresh, hearty, and packed with flavor, this Salmon BLT is for you. It starts with a perfectly blackened salmon filet and gets even better with crispy bacon, juicy tomatoes, and crisp lettuce.
And the best part is you don’t even need a grill. A grill pan is perfect for this recipe!
The real star? A zesty homemade dill pickle aioli that brings everything together with a punch of brightness and tang. I’m telling you now, make extra because you’ll want to spread this stuff on everything!
This sandwich gets stacked on toasted sourdough. And while I’ve yet to get on the sourdough baking train myself, I do still absolutely LOVE the hearty, fresh bread – especially for a sandwich. A thick, crusty loaf makes all the difference when creating a top notch sandwich.
And if you want to try some of my other sandwich recipes, I think you might also enjoy this Turkey Apple Cheddar Sandwich, this Italian Grinder or my Grilled Turkey Reuben.
Recipe Ingredients
- Salmon Filet – I used Atlantic with skin on but use what you prefer. Salmon takes a basic BLT to the next level! And if you loveeeee salmon also try my Teriyaki Salmon Bowls.
- Spices – Blackening seasoning and salmon rub (I buy mine from Trader Joe’s).
- Thick Sandwich Bread – Think Sourdough or a Rustic Loaf.
- BLT – Wouldn’t be a BLT without some thick cut bacon, juicy tomatoes and romaine lettuce.
- Red Onion – I like to add onion for a bit of a bite. Mandolin the onion so it’s nice and thin.
- Aioli – Homemade with lemon juice, mayo, chopped pickles + pickle juice, and fresh dill.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Make a California Salmon BLT sandwiches by adding sliced avocado and thinly sliced cucumber.
- Try a breakfast BLT: Add a fried egg and serve on an English muffin. It’s giving a cross between bagel and lox and an eggs benedict.
- If you’d prefer to enjoy with a fork, make a BLT salad. Add extra lettuce chop everything up and make sourdough croutons for on top. Thin the aioli with a bit of oil or water to make it more of a dressing.
How to Make This Recipe
1. Prep the bacon first. Heat a grill pan to medium-low heat. Once hot, place the strips onto the hot pan. Cover with a lid to avoid grease splatters. Allow to cook 3-4 minutes on each side.
2. While the bacon cooks, mix together the aioli ingredients in a small bowl until combined. Spread butter onto each side of sliced bread.
3. Prep the salmon. Cut the filet into two equal pieces and then pat dry with a paper towel. Season salmon with 1 tablespoon of blackened seasoning on each piece. Repeat to the other.
4. Remove the cooked bacon (and its grease) from the grill pan. If the grill pan is not non-stick, add 1 tablespoon of olive oil or avocado oil and ensure it covers the pan to avoid salmon fillet from sticking. Heat again to medium heat. Once hot, place salmon (skin side down) and allow to cook 4-5 minutes. Use tongs to flip and continue cooking until salmon reaches an internal temperature of 145F (use a meat thermometer). Turn down the heat if the salmon skin starts to burn but isn’t fully cooked yet.
5. Remove the salmon from the pan once cooked and using a knife, pull away the crispy skin (it should be very easy) and toss away.
6. Lastly, clean the skillet with a paper towel and heat again to medium heat. Face the bread buttered side downs to toast. Flip when each piece is toasted to your liking!
7. Build the sandwich!! Layer aioli on both interior sides of the bread, thin tomato slices, cooked piece of salmon, red onion, crispy bacon, and fresh lettuce. Put the top slice on and you have yourselves a delicious, salmon BLT!!!
PRO TIPS
- The KEY to a good sandwich is ensuring everything is cooked, warmed, and the ingredient amounts proportionally accurate! And it’s SAUCY. This salmon BLT checks all of those boxes. Follow the steps in order to achieve the ultimate handheld.
Recipe FAQs
I do not recommend storing the assembled sandwich as the bread, lettuce and bacon will get soggy and the crisp is what makes this sammy so satisfying. If you want to make components ahead of time, feel free to mix the aioli and cook the salmon. Store each in an airtight container until you’re ready to build your BLT.
There’s a pretty big difference between types of salmon so choose according to your preference. The three most widely available types you can find at your grocery store include King Salmon, Atlantic Salmon, and Sockeye Salmon. King Salmon is highest in Omega 3 fats largest in size. Commercially available Atlantic Salmon is going to be farmed salmon which is mild in flavor and the lightest in color. Sockeye Salmon is lowest in fat and the brightest red color, often described as the “fishiest” flavor.
Any type will work for this BLT recipe because there’s plenty of other sauces and flavors coming to the table. Cooking time my vary depending on type and thickness.
I haven’t tested this recipe on a grill (only a grill pan) but there are many ways to cook salmon, bacon, and toast bread. If you have a preferred cooking method any of these, do what’s best for you! A frying pan will work for the bacon and salmon or in the oven on a baking sheet. You can use your toaster for the bread!
Serving suggestions
A Salmon BLT is rich, flavorful, and a bit indulgent—so I like to pair with sides that complement without overpowering. Fresh fruit, a simple slaw, Watermelon Feta Salad or this Cannellini Bean Salad would be good options.
More Recipes You’ll Love
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Salmon BLT
Equipment
- Grill Pan or Grill
- Mixing Bowl
- Rubber Spatula
- Measuring cups and spoons
- knife & cutting board
- Meat Thermometer
Ingredients
- 1 Salmon filet, 12oz
- 2 tbsp blackened seasoning
- 2 tbsp salmon rub
- 4 slices thick sandwich bread, Sourdough or a Rustic Loaf is perfect
- 4 slices Thick Cut Bacon
- 4 romaine lettuce leaves
- 4 slices tomato, thinly sliced
- ¼ small red onion, mandolined
- 1 tbsp avocado oil
- 2 tbsp light butter spread
Aioli
- 1/2 cup light mayo
- 1/2 lemon, juiced
- 1 tbsp pickle juice
- 2 tbsp pickles, finely chopped
- 1 tbsp fresh dill
Instructions
- Prep the bacon first. Heat a grill pan to medium-low heat. Once hot, place the strips onto the hot pan. Cover with a lid to avoid grease splatters. Allow to cook 3-4 minutes on each side.
- While the bacon cooks, mix together the aioli ingredients in a small bowl until combined. Spread butter onto each side of sliced bread.
- Prep the salmon. Cut the filet into two equal pieces and then pat dry with a paper towel. Season salmon with 1 tablespoon of blackened seasoning on each piece. Repeat to the other.
- Remove the cooked bacon (and its grease) from the grill pan. If the grill pan is not non-stick, add 1 tablespoon of olive oil or avocado oil and ensure it covers the pan to avoid salmon fillet from sticking. Heat again to medium heat. Once hot, place salmon (skin side down) and allow to cook 4-5 minutes. Use tongs to flip and continue cooking until salmon reaches an internal temperature of 145F (use a meat thermometer). Turn down the heat if the salmon skin starts to burn but isn’t fully cooked yet.
- Remove the salmon from the pan once cooked and using a knife, pull away the crispy skin (it should be very easy) and toss away.
- Lastly, clean the skillet with a paper towel and heat again to medium heat. Face the bread buttered side downs to toast. Flip when each piece is toasted to your liking!
- Build the sandwich!! Layer aioli on both interior sides of the bread, thin tomato slices, cooked piece of salmon, red onion, crispy bacon, and fresh lettuce. Put the top slice on and you have yourselves a delicious, salmon BLT!!!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Salmon BLT calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Now this is a sandwich that slaps!!! Recipe was crafted by a BLT whisperer with gourmet aspirations
this is Phenomenal with a capital P! A+ all around
This is such a refreshing switch up from the traditional BLT. Must Try!
Such a tasty and easy recipe to make!!