Salmon Blt Recipe

In a small bowl, combine 1 cup mayonnaise, 2 tsp fresh lemon juice, 1 tsp lemon zest, 2 tbsp finely chopped fresh dill, 1 tsp Dijon mustard, and 1 tsp minced garlic.

Season with 1 tsp salt and 1 tsp black pepper. Stir thoroughly until smooth. Taste and adjust lemon, salt or dill to preference.

Cover and refrigerate at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Peel (optional) and cut 2 large russet potatoes into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear to remove excess starch.

Soak the cut potatoes in cold water for 20–30 minutes (or up to 2 hours) to further remove starch, then drain and pat completely dry with kitchen towels.

If using cornstarch for extra crispness, toss the dried potato sticks with 1 tsp cornstarch until lightly coated.

Heat 2 cups canola or vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). If you don’t have a thermometer, test by dropping a small piece of potato — it should bubble steadily.

Blanch the fries in two batches: cook first at 325°F for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on a paper towel-lined tray.

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt and 1 tsp paprika (optional). Keep warm while you finish sandwiches.

Prepare bacon

Preheat oven to 400°F (200°C). Arrange 8 slices of bacon on a wire rack set over a rimmed baking sheet (or on a parchment-lined sheet). Bake for 12–16 minutes until crispy to your liking. Remove and transfer to a paper towel-lined plate to drain. Keep warm.

Cook salmon

Pat 12 oz salmon fillet dry and rub with 1 tbsp olive oil, 1 tsp salt and 1 tsp black pepper. Heat a nonstick or cast-iron skillet over medium-high heat. When hot, add the salmon and sear for 3–4 minutes per side for a 1-inch-thick fillet (cook to internal temp 125–130°F for medium-rare to medium). Alternatively, you can grill the salmon over medium-high heat for similar time. Remove salmon and let rest 3 minutes, then flake into large pieces suitable for layering on the sandwich.

Toast the 8 slices of multi-grain bread: spread each side lightly with melted butter (optional) and toast in a skillet or toaster until golden and crisp.

Slice the 2 medium tomatoes into 1/4-inch slices. Season lightly with a pinch of salt.

To assemble each sandwich (makes 4 sandwiches): Spread about 2 tbsp lemon-dill mayo on one side of two slices of toasted bread per sandwich (roughly 1/4 cup mayo total per sandwich).

On the mayo-coated slice, layer 2 lettuce leaves, 2–3 tomato slices, roughly 3 oz (about one-quarter of the cooked fillet) flaked salmon, and 2 slices of crispy bacon. Spread an additional teaspoon of mayo on the top slice of bread if desired.

Close the sandwich, press gently, and cut in half on the diagonal. Serve immediately with fries.