Salmon BLTs are the perfect summer sandwich. Crispy bacon, vine-ripened tomatoes, and a fresh and creamy herb sauce go great with salmon fillets.
Clearly I’m in a bacon mood. While last week’s fried rice recipe featured bacon, today’s recipe is really more about the salmon. Bacon just adds an extra nice touch to these salmon sandwiches.
During our vacation in Alaska last June, I ate quite a few salmon BLTs. The fresh wild-caught salmon was what made those sandwiches so delicious, and it definitely 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.
Here are some of my main ingredients. Those are the salmon fillets, some bacon, vine-ripened tomatoes, and green curly leaf lettuce. I’ve also seen restaurants serve salmon BLTs with avocado. If you love avocado, definitely add some to these sandwiches. Personally I am not a fan.
I made the herb sauce first. I put all the sauce ingredients in the food processor and processed until the herbs were finely chopped.
Then I cooked the bacon.
I pan-seared the salmon. You could grill the salmon too if you like.
When I put the sandwich together, I always squeeze some lemon over the salmon before topping with bacon.
Salmon, bacon, juicy tomatoes, herb sauce, a toasted bun… every bite of this sandwich is filled with flavor.
Salmon BLTs with 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
- 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
- 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.