Salmon BLT
Salmon BLT
Rated 5.0 stars by 1 users
Category
Sandwiches, Lunch, Dinner
Cuisine
Mediterranean / American Fusion
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
This is a bold, upgraded take on a classic BLT. Perfectly seared salmon fillets replace the usual protein, layered with crispy bacon, ripe tomatoes, and crunchy lettuce on toasted sourdough. The whole thing is tied together with a creamy, tangy, slightly spicy Sriracha mayo that makes every bite unforgettable.
Ingredients
- For the Sriracha Mayo:
- ½ cup mayonnaise
- 1 ½ tablespoons Sriracha (adjust to taste)
- 1 tablespoon fresh lime juice
- 1 teaspoon honey (optional, for balance)
- Pinch of salt
- For the Sandwich:
- 2 fresh salmon fillets (about 5 oz each, skin removed)
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 4 slices sourdough bread, toasted
- 4 slices thick-cut bacon, cooked crisp
- 1 large ripe tomato, sliced
- 4 leaves crisp romaine or butter lettuce
- 2 tablespoons butter (for toasting bread, optional)
Directions
- In a small bowl, whisk together mayonnaise, Sriracha, lime juice, honey, and salt until smooth. Taste and adjust heat or sweetness. Cover and chill until ready to use.
- Pat salmon fillets dry with paper towels. Rub with olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Heat a skillet over medium-high heat. Sear salmon for 3–4 minutes per side, until golden and just cooked through (internal temperature around 125–130°F for medium). Let rest for 5 minutes, then gently break into large flakes.
- Butter one side of each sourdough slice (optional) and toast in a skillet until golden, or use a toaster for a lighter version.
- Spread a generous layer of Sriracha mayo on each slice of bread.
- Layer with lettuce, tomato slices, crispy bacon, and salmon.
- Top with the second slice of bread, press gently, and slice in half.
Recipe Note
- Swap sourdough for ciabatta or brioche if you prefer a softer bite.
- Add avocado slices for extra richness.
- The Sriracha mayo doubles as a great dipping sauce for fries or roasted veggies.
- To make ahead: prepare mayo and bacon earlier in the day; assemble just before serving.