Salmon Blt Recipe

Name: Tubby's Tank House Thunderbolts SALMON BLT Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces salmon fillets, skin-on, about 6 oz (170 g) each; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 1 tbs olive oil; 6 slices bacon strips, thick-cut; 0.5 cups mayonnaise (preferably full-fat); 3 tbs sundried tomatoes packed in oil, drained and finely chopped; 1 tsp lemon juice, fresh; 1 tsp garlic, minced; 0.25 tsp smoked paprika; 0.25 tsp black pepper; 0.25 tsp salt; 2 pieces burger buns (brioché or potato), halved; 1 tbs butter, softened (for toasting buns); 4 leaves lettuce leaves (butter or romaine), washed and dried; 1 pieces ripe tomato, 1/2-inch slices; 2 pieces optional: lemon wedges

Inspired by Tubby's Tank House Thunderbolt

Time35m

Serves2

Grilled salmon, fresh bacon, sundried tomato aioli, lettuce and tomato on a toasted bun.

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Ingredients

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Salmon & Bacon

2 pieces salmon fillets, skin-on, about 6 oz (170 g) each

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1 tbs olive oil

6 slices bacon strips, thick-cut

Sundried Tomato Aioli

1/2 cups mayonnaise (preferably full-fat)

3 tbs sundried tomatoes packed in oil, drained and finely chopped

1 tsp lemon juice, fresh

1 tsp Garlic, minced

1/4 tsp Smoked paprika

1/4 tsp black pepper

1/4 tsp Celtic sea salt

Assembly & Garnish

2 pieces burger buns (brioché or potato), halved

1 tbs butter, softened (for toasting buns)

4 leaves lettuce leaves (butter or romaine), washed and dried

1 pieces ripe tomato, 1/2-inch slices

2 pieces optional: lemon wedges

Method

Salmon & Bacon

Prepare bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil or a wire rack. Bake 12–18 minutes until crisp to your preference. Transfer to a paper-towel-lined plate to drain and keep warm. (Alternatively, pan-fry over medium heat, turning occasionally, until crisp.)

Season salmon

Pat salmon fillets dry with paper towels. Lightly brush both sides with olive oil, then season skin and flesh with 1 tsp salt and 1/2 tsp black pepper evenly.

Grill or pan-sear salmon

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet over medium-high heat. If grilling, oil the grate lightly. Place salmon skin-side down and cook 4–5 minutes without moving to crisp the skin. Flip and cook 2–4 minutes more, until salmon registers 125–130°F (52–54°C) for medium (cooks carryover to about 135°F). Remove from heat and let rest 3 minutes.

Sundried Tomato Aioli

While bacon bakes and salmon rests, make aioli. In a small bowl combine 1/2 cup mayonnaise, 3 tbsp finely chopped sundried tomatoes, 1 tsp minced garlic, 1 tsp lemon juice, 1/4 tsp smoked paprika, 1/4 tsp black pepper and 1/4 tsp salt. Stir until smooth and taste; adjust salt or lemon for brightness. If mixture is too thick, thin with 1/2 tsp water or extra lemon juice.

Assembly & Garnish

Toast buns: Heat a skillet over medium. Spread softened butter on cut sides of buns and toast buttered sides down until golden, 1–2 minutes. Alternatively, place under broiler briefly.

Assemble sandwiches: Spread about 1–1.5 tbsp sundried tomato aioli on the bottom half of each toasted bun. Place 1–2 lettuce leaves on the aioli, top with 2–3 tomato slices, then place a grilled salmon fillet on top of the tomato. Break 3 pieces of crisp bacon over the salmon. Spread another 1 tsp aioli on the top bun and close the sandwich.

Finish & serve: Serve immediately with optional lemon wedge alongside for squeezing over salmon. If desired, secure sandwich with a toothpick and cut in half. Serve with fries or a simple green salad.