These Salmon BLTs give the classic sandwich a run for its money. The simple process and stellar ingredients will make this a regular-rotation kind of recipe.
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Why We Love this Recipe for Salmon BLTs
We love when an interesting dinner comes together on a sheet pan in less than 45 minutes. Even better when you don’t have to cook bacon on the stove top! Yes, everything, even the bacon for these Salmon BLTs, is cooked in the oven. Easy prep, easy cooking, easy clean up.
Plus, instead of simply slathering the bread with mayo, we whip up a flavorful sauce that gets cooked on top of the salmon which keeps it moist during cooking.
Why this Recipe Works
The order of events is what makes this recipe a winner. Heat up the oven and get the bacon cooking while the topping for the salmon is prepped. Once that’s ready, the salmon joins the bacon for a short stint in the oven until they’re both cooked through. While those two components rest, the bread gets popped under the broiler and toasted.
Then it’s time to assemble and dinner is served. Easy, delicious and very satisfying!
Ingredients in this Salmon BLT Recipe
- Thick-cut bacon, use whatever bacon you like. Just keep in mind, the thickness of the bacon will impact its cook time. Keep an eye on it and be sure to flip it halfway through!
- Lemon, zest the lemon for the sauce then slice the lemon into wedges and serve those with the sandwiches. A fresh squeeze of lemon juice adds the perfect tang.
- Mayonnaise, we prefer to use avocado oil mayonnaise or olive oil mayonnaise.
- Fresh dill is glorious! It’s a game changer for these sandwiches. If you’ve got extra, use it in our Marinated Bean Salad or Dill Ranch Dressing.
- Shallot adds tons of flavor to the mayo spread (think onion + garlic).
- Salmon, for this recipe we prefer skin-on wild caught salmon. The thin fillet is quick-cooking and the vibrant color and flavor can’t be rivaled.
- Bread, for these sandwiches we prefer bakery-style sourdough or, if you can find it, whole-wheat sourdough. Good whole-grain bread will also work.
- Lettuce, green leaf is our go-to for BLTs.
- Tomato, seek out big beefsteak tomatoes. Something sliceable and full of flavor.
We recommend purchasing a 1 to 1.25-pound fillet of frozen wild-caught skin-on salmon. Most salmon you find at the fish counter is previously frozen, which is why we recommend buying it still frozen—this way you know and can dictate how long it’s thawed. Check out our guide to buying salmon.
Fill your sink with room temperature water and submerge the packaged fillet. Let it soak for about 15 minutes, changing out water if it gets too cold. It’s important that the fillet is still packaged, if you’ve removed it from the package, transfer it to a resealable zipper-lock bag and submerge the bag.
How to Make Salmon BLT Sandwiches
- Arrange the bacon slices on a baking sheet and bake until they’re crispy.
- Mix together the flavored mayo and spread over the salmon fillet.
- Bake the salmon fillet until cooked through.
- Transfer the bacon to the plate and drain off the drippings. Arrange the bread slices on the baking sheet and brush lightly with the bacon drippings.
- Broil the bread slices until toasted.
- Assemble the sandwiches—lettuce, then tomato, followed by salmon, and finally some bacon—and enjoy!
Test Kitchen Tips
- Most ovens run at least 25-degrees hotter or cooler than they specify. To ensure you’re cooking at the correct temperature, use an oven thermometer and adjust the temperature as needed.
- The salmon skin should stick to the sheet pan (which makes for easy assembly). If you don’t want to mess with clean up, line the baking sheet with foil.
- The mayonnaise mixture can be made and stored in the refrigerator up to 3 days ahead of time.
Sheet Pan Salmon BLTs
- 8 slices thick-cut bacon
- 1 lemon, zested
- ¼ cup avocado oil or olive oil mayonnaise
- 2 tablespoons chopped fresh dill
- 2 tablespoons minced shallot
- kosher salt and black pepper
- 1 (1-pound) skin-on wild-caught salmon fillet
- 8 slices sourdough bread or whole-grain sourdough
- Green leaf lettuce leaves
- 1 tomato, sliced
- Heat oven to 425ºF (218ºC) with racks set in upper third and lower third positions.
- Arrange bacon in an even layer on rimmed baking sheet. Transfer sheet to upper rack and bake until it’s browned and starts to ripple, 25–30 minutes, flipping halfway through with tongs, (or to desired crispness).
- Meanwhile, zest lemon then cut lemon into wedges and set aside. In a small bowl, combine 1 teaspoon lemon zest, mayonnaise, dill, shallot, ½ teaspoon pepper, and ¼ teaspoon kosher salt.
- Arrange salmon, skin-side down, on second sheet; pat dry with paper towels. Season salmon with ½ teaspoon each kosher salt and pepper. Spread mayonnaise mixture evenly over salmon.
- Transfer sheet with salmon to middle rack and roast salmon (while bacon continues to roast) until it easily flakes with a fork and a thermometer inserted in the center registers 125ºF (51ºC), 7–10 minutes.
- Let salmon rest 5 minutes.
- Transfer bacon to a paper-towel-lined plate; drain off and reserve drippings in a small heatproof bowl. Arrange bread in an even layer on now-empty baking sheet and lightly brush top sides of bread with drippings.
- Turn oven to broil and broil bread, on top rack, until golden brown, 2–4 minutes.
- To build the sandwich, arrange a bread slice, toasted side down, on a plate. Top with a few leaves of lettuce and a couple slices of tomato. Cut salmon into 4 equal pieces. Remove the skin from a piece of salmon (it should stick to the pan) and place over tomato slices. Top with two pieces of bacon then place a second piece of toasted bread, toasted side up, on top. Serve with lemon wedges.