Salmon BLT Sandwich recipe

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Ingredients

4 slices bacon, or more to taste
4 slices sturdy white bread
6 tablespoons olive oil, divided
2 tablespoons salted butter
2 (6 ounce) salmon fillets
1 pinch salt to taste
1 pinch seasoned salt (such as Lawry's® Mediterranean Herb)
2 tablespoons mayonnaise, or to taste
2 tablespoons pesto
4 leaves Bibb lettuce
4 slices tomato
2 slices Havarti cheese

Nutrition Info

1241.8 calories
carbohydrate: 29.6 g
cholesterol: 170.7 mg
fat: 100.4 g
fiber: 2.5 g
protein: 56.2 g
saturatedFat: 28.5 g
servingSize: -
sodium: 1544.8 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to 475 degrees F (245 degrees C).

  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, 10 to 12 minutes. Drain bacon slices on paper towels.

  3. While the bacon is cooking, place bread on a baking sheet and use a pastry brush to lightly coat the tops with olive oil.

  4. Toast bread, without turning, under the preheated broiler until crispy (like a crouton), about 4 minutes, watching carefully as it toasts. Remove from the oven and set aside.

  5. Add remaining oil to a large skillet with butter. Season salmon with salt and place skin-side down in the hot pan. Cook until skin is crispy and salmon is nearly cooked through, about 6 minutes. Flip and cook until top side of fish is just browned, 2 to 3 minutes more. Remove from the pan, discard skins, and sprinkle with seasoned salt.

  6. Spread 1 tablespoon mayonnaise on the untoasted side of a bread slice. Top with 1 salmon fillet, 1 tablespoon pesto, 2 lettuce leaves, 2 tomato slices, 2 slices bacon, 1 slice Havarti cheese, and a slice of bread, toasted-side out. Repeat to assemble remaining sandwich.

Recipe Yield

2 large sandwiches

Recipe Note

This salmon BLT is a quick and dressed-up dinner that it just amazing.

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