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two stacked halves of a salmon BLT on a wood cutting board.
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5 from 4 votes

Salmon BLT

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 I love and makes lunch feel gourmet.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: lunch, Main Course
Servings: 2 servings
Calories: 1010kcal
Author: Courtney Paige

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.
    four slices of bacon cooked until cripsy on a grill pan.
  • 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!
    two slices of bread spread with butter beside a bowl of aioli.
  • 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!!!
    two stacked halves of a salmon BLT on a wood cutting board.

Video

Notes

I do not recommend storing the assembled sandwich as the bread, lettuce and bacon will get soggy.
We love this grill pan!
Use whatever method you prefer for toasting bread, cooking bacon and cooking salmon. You do NOT have to use a grill pan.

Nutrition

Serving: 1sandwich | Calories: 1010kcal | Carbohydrates: 66g | Protein: 53g | Fat: 60g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Cholesterol: 137mg | Sodium: 3933mg | Potassium: 524mg | Fiber: 9g | Sugar: 16g