Salmon Blt Recipe

Prepare bacon

Preheat the oven to 400°F (200°C). Place bacon slices on a wire rack set over a rimmed baking sheet (or on parchment). Bake 15–18 minutes, turning the pan once if needed, until bacon is crisp and evenly browned. Transfer to paper towels to drain and keep warm.

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper, dividing evenly among fillets. Lightly brush or rub each fillet with olive oil.

Grill or pan-sear salmon

Heat a grill or heavy skillet (cast iron) over medium-high heat until hot. If using a skillet, add 1 tbs olive oil and heat until shimmering. Place salmon skin-side down and cook without moving 4–5 minutes until the skin is crisp and the fish is about two-thirds cooked up the side. Flip gently and cook 1–2 minutes more for medium (internal temp about 125–130°F), or longer to desired doneness. Remove from heat and let rest 2 minutes. If using a grill, oil grates well and follow same timing with skin down first.

Toast buns

While salmon rests, spread butter on cut sides of seeded buttermilk buns. Toast on a skillet or grill until golden and lightly crisp, about 1–2 minutes per side.

Slice tomato and shred lettuce

Slice the ripe tomatoes into 1/4-inch rounds (about 8 slices total). Roughly shred or thinly slice the iceberg into 4 cups and chill until ready to assemble.

Assemble sandwiches

Spread about 1 tablespoon of chipotle aioli on the bottom half of each toasted bun. Place a bed of shredded iceberg (about 1 cup) on the aioli, then add 1 grilled salmon fillet per sandwich. Top each salmon with 2 slices of crispy bacon and 2 tomato slices. Add a thin smear of aioli to the top bun if desired, then close the sandwich.

Serve

Serve sandwiches immediately with a side of kettle chips (about 2 oz per sandwich) and lemon wedges for squeezing over the salmon, if desired.

In a small bowl, whisk together 3 tablespoons mayonnaise, 1 teaspoon finely minced chipotle in adobo, 1 teaspoon adobo sauce, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth and homogenous. Taste and adjust heat or acidity by adding more chipotle or lime as desired. Refrigerate until ready to use (can be made up to 24 hours ahead).

All components are timed so bacon and aioli can be prepared first. Estimated total time includes prep, cooking, and assembly. Keep bacon warm in a low oven (200°F/95°C) if making ahead. Leftover aioli will keep refrigerated in an airtight container for up to 3 days.