This isn’t your average BLT—this Salmon BLT combines bold, blackened salmon with crispy bacon, ripe tomato, crunchy romaine, and a bright dill-pickle aioli, all piled onto toasted sourdough. It’s a simple recipe that feels elevated: fast to make, packed with texture, and rich with layered flavors that turn an ordinary lunch into something special.
OK, this is an epic BLT Sandwich
If you want a sandwich that’s fresh, satisfying, and full of flavor, this Salmon BLT delivers. It begins with a well-seasoned, blackened salmon fillet cooked on a grill pan or skillet, then is layered with thick-cut bacon, juicy tomato slices, crisp romaine, and thinly sliced red onion. The toasted sourdough provides a sturdy base that holds up to the moist salmon and tangy aioli.
No grill required—use a heavy grill pan or a nonstick skillet on the stovetop. The method is approachable for home cooks and adapts easily to ovens or broilers if you prefer. The real finishing touch is a homemade dill pickle aioli made from mayonnaise, lemon juice, chopped pickles and a splash of pickle juice, plus fresh dill for brightness. Make extra aioli—you’ll find it great on fries, grilled vegetables, and other sandwiches.
Choose a thick, crusty sourdough or rustic loaf for the best texture; the bread should be sturdy enough to hold the fillings without getting soggy quickly. Toast the slices in the same pan used to cook the salmon for added flavor from the fond.
Recipe Ingredients
- Salmon fillet – Use your preferred variety; a 12 oz fillet works well for two servings.
- Spices – Blackening seasoning and a salmon rub for extra depth.
- Thick sandwich bread – Sourdough or a rustic loaf, sliced thick.
- BLT essentials – Thick-cut bacon, ripe tomatoes, and crisp romaine lettuce.
- Red onion – Thinly sliced for a sharp, sweet bite.
- Aioli – Made with mayonnaise, lemon juice, pickle juice, chopped pickles, and fresh dill to create a tangy dill-pickle aioli.
See the recipe card below for quantities, timings, and full preparation steps.
Substitutions and Variations
- California twist: add sliced avocado and thin cucumber for a fresh, creamy variation.
- Breakfast version: serve on an English muffin with a fried egg for a breakfast BLT feel.
- Salad option: turn it into a BLT salad by chopping the lettuce and salmon, adding croûtons from toasted sourdough, and thinning the aioli to use as a dressing.
- Cooking alternatives: you can bake the salmon in the oven, grill it outdoors, or pan-sear it if you prefer a different technique.
How to Make This Recipe
1. Start with the bacon. Heat a grill pan or skillet to medium-low, lay in the strips, and cover loosely to reduce splatter. Cook about 3–4 minutes per side until crisp, then transfer to a paper towel-lined plate.
2. While bacon cooks, whisk the aioli ingredients in a small bowl until smooth: mayonnaise, lemon juice, a spoonful of pickle juice, finely chopped pickles, and chopped fresh dill. Spread butter on each slice of bread for toasting.
3. Prepare the salmon: divide the fillet into two pieces, pat dry, and season each with about 1 tablespoon of blackening seasoning. Press the spice into the surface so it adheres.
4. Wipe excess bacon fat from the pan, or add 1 tablespoon of oil if needed. Heat to medium, place salmon skin-side down, and cook 4–5 minutes. Flip and cook until an instant-read thermometer reads 145°F at the thickest part, or until cooked through but still moist. If the skin chars before the fish is done, reduce the heat.
5. Remove the salmon and, once cool enough to handle, slide a knife under the skin to remove and discard it if you prefer the sandwich without skin.
6. Clean the pan, return to medium heat, and toast the buttered bread, butter-side down, until golden. Flip and toast the other side briefly.
7. Assemble: spread a generous layer of dill-pickle aioli on both interior sides of the bread, add thin tomato slices, the cooked salmon, thin red onion, crispy bacon, and romaine leaves. Top with the remaining slice and press gently. Slice and serve immediately.
PRO TIPS
- Keep components warm and dry: toast bread just before serving, and build the sandwich immediately after the salmon is cooked to preserve texture.
- Adjust seasoning to taste: blackening seasoning can be spicy—start with less if you prefer milder flavors.
- Make the aioli ahead: it stores in the refrigerator for several days and improves in flavor as it rests.
Recipe FAQs
How should I store leftovers?
I don’t recommend storing the sandwich assembled—the bread and lettuce will become soggy. Store components separately: keep cooked salmon in an airtight container in the refrigerator for up to 3 days, refrigerate aioli, and toast bread just before serving.
What type of salmon is best?
Use the salmon you like. Atlantic (farm-raised) is mild and widely available, King offers richer flavor and more fat, and Sockeye is leaner with a stronger flavor. Any type will work here; cooking time will vary with thickness.
Can I grill the salmon instead?
Yes. This recipe adapts well to outdoor grilling, broiling, or oven baking. Cook the salmon until opaque and flakey; the goal is a nicely seasoned exterior and moist interior.
Serving suggestions
Because the Salmon BLT is rich and savory, pair it with lighter sides that refresh the palate: a crisp slaw, a simple green salad, fresh fruit, or a citrusy bean salad. A handful of kettle chips or a small side of pickles also work well.
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Salmon BLT
Equipment
- Grill pan or grill
- Mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Knife & cutting board
- Meat thermometer (recommended)
Ingredients
- 1 salmon fillet (about 12 oz)
- 2 tbsp blackened seasoning
- 2 tbsp salmon rub
- 4 slices thick sandwich bread (sourdough or rustic loaf)
- 4 slices thick-cut bacon
- 4 romaine lettuce leaves
- 4 tomato slices, thinly sliced
- 1/4 small red onion, mandolined
- 1 tbsp avocado oil
- 2 tbsp light butter spread
Aioli
- 1/2 cup light mayonnaise
- 1/2 lemon, juiced
- 1 tbsp pickle juice
- 2 tbsp pickles, finely chopped
- 1 tbsp fresh dill, chopped
Instructions
- Prep the bacon first. Heat a grill pan to medium-low and cook bacon 3–4 minutes per side until crisp. Transfer to a paper towel-lined plate.
- While bacon cooks, make the aioli: mix mayonnaise, lemon juice, pickle juice, chopped pickles, and dill. Butter each bread slice for toasting.
- Cut the salmon into two pieces, pat dry, and season each with blackened seasoning and salmon rub.
- Remove bacon grease or add 1 tbsp oil if needed. Heat pan to medium, place salmon skin-side down and cook 4–5 minutes. Flip and cook until internal temperature reaches 145°F or fish flakes easily. Remove skin if desired.
- Clean the skillet, toast the buttered bread until golden on both sides.
- Assemble: spread aioli on both slices, layer tomato, salmon, red onion, bacon, and lettuce. Top and serve immediately.
Nutrition
Serving: 1 sandwich | Calories: 1010 kcal | Carbohydrates: 66 g | Protein: 53 g | Fat: 60 g | Saturated Fat: 14 g | Cholesterol: 137 mg | Sodium: 3933 mg | Fiber: 9 g | Sugar: 16 g
Notes
Do not store the sandwich assembled; it will become soggy. The aioli and cooked salmon can be made ahead and stored in airtight containers. Use your preferred method for cooking and toasting if you don’t have a grill pan.
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