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Salmon BLT Recipe

4.84 from 6 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Yield 4 sandwiches
Category Fish and seafood, Lunch/Dinner, Main Course
Cuisine American


An upgrade on the classic BLT sandwich featuring lemony-dill wild-caught roasted salmon.


  • 8 slices thick-cut bacon
  • 1 lemon, zested
  • ¼ cup 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).
    cooked bacon sliced on a baking sheet
  • 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.
    dill, shallot, lemon zest, salt, pepper in a speckled bowl
  • 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.
    a large filet of salmon topped with herby mayo on a baking sheet
  • 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.
    a large filet of salmon topped with herby mayo on a baking sheet
  • 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.
    slices of whole wheat bread on a baking sheet
  • Turn oven to broil and broil bread, on top rack, until golden brown, 2–4 minutes.
    slices of toasted whole wheat bread on a baking sheet
  • 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.



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.


Serving: 1 sandwichCalories: 490kcalCarbohydrates: 24gProtein: 39gFat: 27gSaturated Fat: 6gSodium: 1250mgFiber: 5gSugar: 5g
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