Salmon Blt Recipe

In a small bowl, combine softened cream cheese, minced dill, lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and homogeneous. Taste and adjust seasoning. Refrigerate while you prepare other components so it firms slightly.

Preheat oven to 400°F (200°C) if you prefer oven-baked bacon, or prepare a skillet. Arrange pepper bacon slices on a rimmed baking sheet and bake for 12–16 minutes until crisp, turning once halfway. For skillet: cook bacon over medium heat, turning occasionally, about 8–12 minutes until crisp. Transfer bacon to a paper towel-lined plate.

Meanwhile, spread butter lightly on one side of each bread slice. Toast bread on a skillet over medium heat (butter-side down) 1–2 minutes per side until golden, or use a toaster/toasted oven until golden and crisp. Keep warm.

Pat salmon fillets dry with paper towels. In a small bowl, whisk 1 tbsp olive oil with 1 tsp lemon juice, smoked paprika, garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Brush both sides of the salmon with the mixture and let rest 5 minutes.

Heat a grill pan or outdoor grill over medium-high heat (around 400°F/200°C). Oil the grates or pan lightly. Place salmon on the grill and cook 3–4 minutes per side for a total of 6–8 minutes depending on thickness, until salmon registers 125–130°F for medium-rare to medium and flakes easily. Alternatively sear 3–4 minutes skinless-side down then finish in a 400°F oven 3–5 minutes. Remove salmon and let rest 3 minutes, then flake into large pieces.

While salmon rests, season tomato slices lightly with salt and pepper to taste.

Spread about 2 tablespoons of the dill cream cheese evenly on one side of two toasted bread slices (about 1 tbsp per sandwich half).

On each bottom slice (with cream cheese), layer 3 romaine leaves (or enough to cover), then 2–3 tomato slices, a few thin rings of red onion, and three slices of pepper bacon (or enough to cover the tomato).

Divide the flaked grilled salmon between the two sandwiches, placing the salmon on top of the bacon. Spoon any resting juices sparingly over the salmon (optional).

Top with a sprinkle of extra minced dill. Close sandwiches with the remaining toasted bread slices, cut in half if desired, and serve immediately with lemon wedges on the side.

Serve

Serve each sandwich warm. Squeeze lemon wedge over the salmon just before eating for bright flavor. Store leftover components separately (cream cheese, cooked salmon, bacon) up to 2 days in refrigerator.