Salmon Blt Recipe

Prepare bacon

Preheat the oven to 400°F (200°C). Line a baking sheet with foil and a rack if available. Arrange 8 bacon strips in a single layer. Bake 12–18 minutes until crisp to your liking. Remove to a paper-towel-lined plate to drain and keep warm. Reserve bacon fat on the foil for later cleanup.

Prepare salmon (if using fresh cooked)

If using raw salmon fillet: heat 1 tablespoon olive oil in a skillet over medium-high. Season a 10 oz fillet lightly with 1/4 tsp salt and 1/4 tsp pepper. Sear 3–4 minutes per side until just cooked through (internal ~125–130°F / 52–54°C for medium). Flake into bite-sized pieces and set aside. If using smoked salmon, simply separate slices into pieces.

Prepare tomato and lettuce

Slice the large tomato into 8 even slices (about 1/4-inch thick). Wash and pat dry 8 lettuce leaves; trim stems if needed.

Toast bread

Lightly brush both sides of 8 slices of bread with a little olive oil (or butter if preferred). Toast in a skillet over medium or in a toaster/oven until golden and crisp, about 1–2 minutes per side on a skillet or 5–7 minutes in the oven. Keep warm.

Assemble sandwiches

Spread about 1 tablespoon of the prepared spread on each slice of toast (see Spread section). On four bottom slices, layer 2 lettuce leaves, 2 tomato slices, a generous portion (about 2.5 oz) of flaked or smoked salmon, and 2 bacon strips each. Sprinkle a pinch of smoked paprika over the salmon if using. Top with the remaining toasted bread slices, spread side down. Press gently and cut each sandwich in half on the diagonal if desired.

Make the mayo-mustard spread by stirring together 6 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt until smooth. Taste and adjust lemon, salt, or pepper to preference. If you prefer a lighter spread, you may mix 3 tablespoons mayonnaise and 3 tablespoons Greek yogurt instead.

After assembling, serve sandwiches immediately with lemon wedges on the side for squeezing over the salmon. Optionally, drizzle a tiny bit of olive oil or additional lemon juice over the salmon before closing the sandwich for extra brightness.