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Salmon BLT Recipe

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  • 2 Fillets of salmon
  • 4 slices Thick-Cut Bacon
  • 4 slices thick cut bread (sourdough, rye, white or wheat)
  • 1 Roma tomato
  • Iceberg Lettuce

For the Sauce:

  • ¼ cup mayonnaise
  • A single lemon, juiced and zested
  • 1 teaspoon Old Bay Seasoning
  • 1 scallion, minced
  • Hot Sauce (your choice)


The BLT- A good ol’ American classic. Dense toasted bread, thick and crispy bacon slices topped with cold crisp lettuce leafs and juicy tomato slices. Are you salivating yet? Now let me ask you, have you ever tried a Salmon BLT?! Throw a delicious, fresh piece of melty salmon on there and, BAM. You’ll never go back.

There are a few things to know before you go running to the kitchen to build this sandwich. If you really want to nail this simple masterpiece, here are a few tips to ensure the ultimate Salmon BLT.

How To Make The Perfect BLT Sandwich With Salmon

It starts with the bread.

Choose a dense bread, like sourdough or rye, that will support your sandwich. We recommend lightly toasting your bread to give it that classic golden crisp while remaining soft and buttery throughout. Be sure to slice your sandwich diagonally to expose the beautifully layered sandwich ingredients.

Thick slices of bacon.

Choose a quality thick-cut bacon that has marbling for flavor and will crisp up well in the oven. Prepare your bacon in the oven (ditch the skillet). Let the bacon rest on a paper towel lined plate before use to soak up any excess grease. It’s pretty hard to mess up bacon.

Pick the best tomato.

No one wants an old soggy tomato. Choose a tomato that is ripe, juicy and firm. We love Roma Tomatoes for this sandwich because they’re not too sweet, not overly juicy, and perfectly firm. They hold up wonderfully when squished into a sandwich. Did we mention they taste delicious!?

The lettuce matters.

Don’t be lazy with the lettuce. Grab a head of iceberg lettuce from your local market and slice it up. This is our favorite lettuce for this sandwich because of how crisp and refreshing it is. Tip: make sure the lettuce is kept extra cold before use, it will give the sandwich better texture.

The magic sauce.

The BLT is traditionally dressed with mayo spread on either slice of bread. While that is a fine way to go, might we suggest being a little adventurous. Spice things up by combining ¾ cup of mayonnaise, the zest and juice of a lemon, a teaspoon of Old Bay seasoning, a minced scallion and a few drops of hot sauce in a small bowl. Spread generously on the sandwich bread. This combination will make your taste buds sing and pairs wonderfully with the salmon.

The star of the show- SALMON.

Here’s where we have some fun. This is a great recipe for using your leftover salmon from the night before. Here’s how to reheat salmon. It also tastes great with freshly cooked salmon. Prepare the salmon filet as you wish- on the grill, baked or even seared. Here are a few ways to cook salmon filets. Season simply with salt and pepper. Either way, you’re going to love this Salmon BLT- warmed or chilled.

Step 1

Prepare the salmon. If you’re using fresh salmon, here are a few suggestions on how to cook the fish. Leftover salmon, or chilled salmon also goes well in this sandwich.

Step 2

Make the bacon. For crunchy bacon, roast it in the oven at 375°. Line a baking sheet with foil and a baking rack. Arrange the bacon slices on the rack and bake until browned and crispy, about 15 minutes. Allow to cool on a paper towel lined plate (to soak up excess oil).

Step 3

Prepare the sauce. In a small bowl, combine the mayonnaise, lemon juice and zest, Old Bay Seasoning, minced scallion and hot sauce. Store in the refrigerator until ready to use.

Step 4

Toast the bread slices until the edges are a light golden brown.

Step 5

Prepare thick slices of tomatoes and iceberg lettuce. Build the sandwich. Generously spread the mayonnaise mixture evenly on each bread slice. Next, layer two slices of bacon, salmon, iceberg lettuce, and two slices of tomato. Top with a slice of bread. Slice diagonally, and enjoy immediately!

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