There’s something about a BLT that just feels like home. I’ve been making these classic sandwiches since I was a kid, but adding crispy fried salmon takes them to a whole new level. It’s the kind of sandwich that makes you wonder why you didn’t think of it sooner.
I started making these for my family when we wanted something a bit more filling than the traditional BLT. The combination of flaky salmon, crispy bacon, fresh lettuce, and juicy tomatoes creates a sandwich that’s perfect for lunch or dinner. Best of all, it comes together in about 20 minutes, which is exactly what I need on busy weeknights.
If you love BLTs and you’re a fan of salmon, this sandwich is going to become your new go-to. Trust me – once you try this version, you might have a hard time going back to the original.
Why You’ll Love This Salmon BLT
- Quick weeknight dinner – This sandwich comes together in just 25-40 minutes, making it perfect for busy evenings when you want something satisfying but don’t have hours to spend in the kitchen.
- Elevated classic – It takes the familiar comfort of a BLT and makes it even better with fresh salmon and spiced mayo, giving you a restaurant-quality sandwich at home.
- Protein-rich meal – With both salmon and bacon, you’re getting a hearty dose of protein that will keep you full and satisfied for hours.
- Simple ingredients – Most of these ingredients are easy to find at any grocery store, and you might already have many of them in your kitchen.
What Kind of Salmon Should I Use?
For a BLT sandwich, you’ll want to look for center-cut salmon fillets that are about 4-6 ounces each and roughly the same thickness for even cooking. Atlantic or Pacific salmon both work great here – King (Chinook) salmon is particularly good for sandwiches because of its rich flavor and firm texture, but Sockeye or Coho are excellent choices too. Fresh salmon is ideal, but if you’re using frozen, just make sure it’s completely thawed in the refrigerator overnight and patted dry before cooking. When shopping, look for fillets with bright pink-orange flesh and no brown spots or strong fishy smell – these are signs of freshness that’ll make your sandwich taste its best.
Options for Substitutions
This sandwich is pretty flexible and you can make several swaps while keeping it tasty:
- Ciabatta rolls: Don’t have ciabatta? No worries! You can use sourdough, brioche buns, or any sturdy sandwich bread. Just make sure it’s fresh and can hold up to the fillings.
- Salmon fillets: While fresh salmon is ideal, you can use frozen (just thaw completely). In a pinch, you could even use canned salmon, though the texture won’t be quite the same. Other fish like mahi-mahi or cod can work too.
- Bacon: Regular bacon works great, but turkey bacon is a lighter option. For a vegetarian version, try tempeh bacon or mushroom bacon. Just cook until crispy!
- Lettuce: Any crisp lettuce works here – iceberg, green leaf, or even arugula for a peppery kick. Just avoid softer lettuces that might wilt quickly.
- Mayo: You can swap mayo with Greek yogurt (strain it first), mashed avocado, or hummus. If using yogurt, add a tiny bit more seasoning since it’s tangier than mayo.
- Spices: The chili powder and cumin can be replaced with cajun seasoning, old bay, or even just paprika if you prefer. Start with less and adjust to taste.
Watch Out for These Mistakes While Cooking
The biggest mistake when making a fried salmon BLT is overcooking the salmon, which can turn a perfectly good fillet dry and flaky – instead, cook it just until it reaches 145°F internal temperature and easily flakes with a fork.
Getting crispy bacon is essential for this sandwich, but burning it will overpower the delicate salmon flavor – cook your bacon on medium heat, turning frequently, and transfer it to paper towels while it’s still slightly underdone as it will continue to crisp up.
A common error is assembling the sandwich while the components are too hot, which can wilt the lettuce and make the tomatoes release excess moisture – let the salmon and bacon cool for about 5 minutes before building your sandwich, and pat the tomato slices dry with paper towels to prevent a soggy bottom bun.
For the best texture and flavor balance, toast your ciabatta rolls lightly and spread both sides with the seasoned mayo, creating a protective barrier that helps keep your bread from getting soggy.
What to Serve With Salmon BLT Sandwiches?
These hearty salmon BLT sandwiches pair perfectly with classic sandwich sides that add crunch and freshness to your meal. A handful of kettle-cooked potato chips or crispy french fries on the side gives you that satisfying crunch factor that everyone loves with a sandwich. For a lighter option, try a simple coleslaw – the creamy, tangy crunch works really well with the rich salmon and smoky bacon flavors. You could also go with a quick cucumber salad or some pickles on the side to cut through the richness of the sandwich and add a bright, acidic note to your plate.
Storage Instructions
Keep Fresh: If you’ve got leftover assembled sandwiches, wrap them tightly in aluminum foil or plastic wrap and pop them in the fridge for up to 24 hours. Though honestly, these sandwiches taste best when eaten fresh! If you want to prep ahead, I’d recommend storing the components separately.
Component Storage: You can cook the bacon and salmon ahead of time and keep them in separate containers in the fridge for up to 2 days. The spiced mayo will stay good in an airtight container in the fridge for up to 5 days. Keep your lettuce and tomatoes whole until you’re ready to use them – they’ll stay fresher that way!
Assembly Tips: When you’re ready to eat, just warm up the bacon and salmon in a pan or microwave for about 30 seconds, then build your sandwich with the cold toppings. This gives you that perfect mix of warm protein and crisp, cool veggies. If using ciabatta from the previous day, try toasting it lightly to bring back that fresh-baked texture.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 25-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2700
- Protein: 110-120 g
- Fat: 180-200 g
- Carbohydrates: 150-160 g
Ingredients
- 4 ciabatta rolls
- 8 slices thick bacon
- 1 tablespoon olive oil
- 4 fresh salmon fillets
- 1 large tomato, sliced
- Salt and black pepper to taste
- 4 leaves of romaine or butter lettuce
- 1/2 cup mayo
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 garlic clove, minced
- Salt and pepper to taste
Step 1: Prepare and Cook the Bacon
Begin by choosing your preferred method for cooking the bacon.
You can either cook it in the oven or in a skillet over medium heat until crispy.
Once done, remove the bacon and wipe the skillet clean if you used it for cooking.
Step 2: Prepare the Salmon
Rinse the salmon fillets under cold water and pat them dry with paper towels.
Season the salmon generously with salt and pepper to taste.
Step 3: Cook the Salmon
Return the skillet to the heat and add enough olive oil to coat the pan.
Place the seasoned salmon fillets into the skillet and cook them for about 3 minutes on each side, or until they are heated through and have a nice sear.
Step 4: Make the Garlic Aioli
As the salmon cooks, prepare the garlic aioli by mixing all required ingredients together in a large bowl until well combined.
Adjust flavors to your taste as needed.
Step 5: Assemble the Sandwiches
Once the salmon is cooked, remove it from the skillet and begin assembling your sandwiches.
Spread a generous amount of the garlic aioli over both inside halves of the buns.
Layer each bun with fresh lettuce, slices of tomato, crispy bacon, and a cooked salmon fillet.
Step 6: Serve and Enjoy
Once the sandwiches are fully assembled, they’re ready to serve.
Enjoy your delicious and hearty salmon sandwiches with crispy bacon and creamy garlic aioli!
