Salmon Blt Recipe

Prep salmon

Pat the 6 oz salmon fillet dry with paper towel. Season both sides with 1/4 tsp salt and 1/8 tsp black pepper and 1 tsp olive oil and 1 tsp lemon juice; let sit 5 minutes at room temperature.

Cook bacon

In a medium skillet over medium heat, add the bacon strips and cook until crisp, 6–8 minutes, turning occasionally. Transfer to a plate lined with paper towels to drain. Reserve 1 tsp bacon fat in the skillet (or discard if preferred).

Cook salmon

Heat the skillet with reserved bacon fat over medium-high. Place salmon (presentation side down first) and sear 3–4 minutes until golden. Flip and cook 2–4 more minutes until internal temperature reaches 125–130°F for medium (salmon will continue to cook off heat). Remove and let rest 2–3 minutes, then flake into large pieces.

Toast Texas toast

Spread 1 tablespoon butter evenly over one side of each slice of Texas toast. In a separate clean skillet over medium heat (or use the oven at 375°F), place buttered-side down and toast 2–3 minutes until golden and crisp. Flip and toast the other side 1–2 minutes. Alternatively, broil briefly until edges are browned—watch closely.

Assemble sandwich

Spread 2 tbs mayonnaise evenly on one or both slices of warm Texas toast. On the bottom slice, layer the lettuce (about 1 cup, torn), then tomato slices (3 slices), then flaked salmon, and finally the crisp bacon strips. Season tomato with the remaining 1/4 tsp salt and 1/8 tsp black pepper if desired. Top with the second slice of toast. Cut sandwich in half and serve immediately with sabi sauce on the side.

Combine 1/4 cup mayonnaise, 1 tsp sriracha, 1 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil and 1/2 tsp honey in a small bowl. Whisk until smooth.

Stir in 1 tbsp finely sliced scallion and 1/2 tsp toasted sesame seeds (if using). Taste and adjust: add more sriracha for heat, more honey for sweetness, or a few drops of water to thin. Chill briefly or serve at room temperature alongside the sandwich.