Servings: 2 sandwiches | Total Time: 30 minutes
These are the best Salmon BLT sandwiches I’ve ever had. Inspired by various restaurant versions I’ve really enjoyed, here’s what sets them apart: good sourdough bread, fresh heirloom tomatoes, and a creamy basil pesto mayo spread. This recipe makes two Salmon BLTs, but it’s easy to double or triple!
From there, it’s all about using great ingredients. I love Applewood smoked bacon (I cook mine in the oven – directions for that are below!), peppery arugula (or whatever lettuce you want), and whatever salmon looks best at the grocery store. Since there aren’t a ton of ingredients here, each one really gets a chance to shine.
If you’ve ever ordered a Salmon BLT at your favorite lunch spot, this homemade version is even better.
Ingredients
- 2 fresh Salmon Fillets, about 5 oz. each
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Garlic Powder
- 4 slices Sourdough Bread
- 2 tsp. Olive Oil
- 3 tbsp. Mayonnaise, I love Duke’s
- 3 tbsp. Pesto, store-bought or homemade
- 3 strips Crispy Bacon
- 1 medium, ripe Heirloom Tomato
- 1 cup Baby Arugula or any Lettuce
Ingredient Notes
- Sourdough: It’s flavorful and very crunchy when toasted, so I love it. I use Farm to Market bread, which is local to Kansas City. If you have a local bakery, go there! When it comes to simpler recipes with not a lot of ingredients, the quality of each one matters.
- Salmon: I just grab whatever is on sale, or Atlantic salmon from Trader Joe’s. It’s fairly inexpensive, (I mean as far as groceries are concerned these days), but you do have to remove the skin yourself. And I absolutely recommend skinless salmon for the BLT, unless you’re a pro at cooking the salmon skin and making it crispy enough that it’s easy to bite through. But I flake the salmon apart on this sandwich so it’s easier to cover the whole sandwich.
- Bacon: I’m a ride or die Applewood smoked bacon fan when it comes to any of my recipes. Any bacon you love is perfect for this recipe. To Cook Bacon in the Oven, line a rimmed baking sheet with parchment paper, lay the bacon strips in a single layer on the parchment, pop the baking sheet into a the cold oven and then turn the heat to 375ºF. Bake for about 15-20 minutes, depending on thickness, until the bacon is crispy or cooked to your liking. Transfer it to a plate lined with paper towels to drain the excess fat before using.
- Tomato: This matters SO MUCH!! I use heirloom tomatoes for any BLT, no matter the time of year. You can usually find a tiny little box of them in the produce department at your local grocery store, even in the off season! If you can’t find a good heirloom tomato, just wait until summer when you can. Haha, kidding (kind of). Beefsteak tomatoes work as a substitute, but may not have as much flavor.
- Arugula: I literally used arugula in these photos because it’s what I had. It’s awesome in this sandwich, and lends a peppery flavor that just goes so well with the other ingredients. Obviously green leaf lettuce, romaine, or whatever fresh green you love will be perfect on these BLTs. Use what calls to you, or what you have in your produce drawer.
- Pesto: I swear I don’t mean to be so annoying about only using fresh stuff here, but if you honestly want to make the best Salmon BLT you can, it all matters. Seriously. Use this small batch basil pesto recipe to make about 1/3 cup of pesto, use it for these BLTs, then use the other half to toss with pasta, drizzle over fried eggs, spread onto grilled cheese, or make yourself a little caprese salad with the pesto instead of fresh basil.
Directions
Step One: Prep the Salmon. If the salmon has skin, carefully remove it. Pat the salmon super dry. Combine 1/2 teaspoon salt and 1/2 teaspoon garlic powder in a small bowl, then generously season the salmon all over, then set it aside to rest at room temperature for now.
Step Two: Toast the Bread & Make the Pesto Mayo. Pop the bread into the toaster, or drizzle the sourdough slices on all sides with olive oil (or spread with butter) and toast them in a nonstick skillet for a couple of minutes per side until golden brown. Set aside. In a small bowl, combine 3 tablespoons of mayonnaise with 3 tablespoons of basil pesto and stir together until totally combined. Set aside.
Step Three: Cook the Salmon. Drizzle a little olive oil over the salmon. Set a nonstick skillet over medium heat, and once it’s hot, cook the salmon for 4-5 minutes per side until cooked through, or to your preferred doneness. Transfer to a plate to rest for a couple of minutes.
Step Four: Build the Sandwiches. Lay all four slices of toasted sourdough bread out onto a flat surface. Divide the pesto mayo between them, then spread it into an even layer on each slice. Determine what will be the two bottom slices of your sandwich, and keep those in front of you to build the sandwiches. Crumble the bacon and scatter it over those two slices, then top them with tomato slices. Place one salmon fillet onto each slice, then flake it apart so it covers the whole sandwich. Top with arugula (or whatever lettuce leaves you’re using), then top with the other slices of bread, pesto mayo side down. Cut the sandwiches in half and serve!
Tips for the Best Salmon BLTs
- Toast the bread. Toasting the bread creates a sturdy base that holds up to the juicy tomatoes, pesto mayo, and flaky salmon without getting soggy.
- Season the tomatoes. A small pinch of kosher salt and freshly cracked black pepper on the tomato slices makes a huge difference and brings out their natural sweetness.
- Pat the tomatoes dry. If your tomato slices are especially juicy, gently pat them dry with a paper towel before assembling the sandwiches so they don’t slide off.
- Cook the bacon until crispy. Crispy bacon adds crunch, and it’s easier to crumble!
- Don’t overcook the salmon. Cook the salmon just until it flakes easily with a fork. Overcooked salmon can become dry and won’t have the same buttery texture.
- Spread the pesto mayo generously. Don’t be shy with the pesto mayo! It adds richness and ties all of the flavors together in every bite. If you want to make more, do it!
- Build the sandwiches just before serving. For the best texture, build the sandwiches right before eating so the bread stays crisp and fresh.
Make it Yours!
- Swap the Bread. Don’t love sourdough? Go with a multigrain bread, Texas toast, sliced brioche, or even ciabatta! Toast them though for the best flavor and texture.
- Add Avocado. A few slices of ripe avocado would be *magical* on these!
- Add Pickled Red Onions. I have a 30 minute small batch recipe that would add some kick and color!
- Swap the Bacon with Prosciutto. I mean, why not? Crisp a few slices of prosciutto in a nonstick pan and crumble it onto these sandwiches instead of the bacon!
- Add More of Anything! Love bacon? Add more! Really into the pesto mayo? Add an extra spoonful. Make it how you like it!
By the way, if you’re into small batch recipes, sign up for my newsletter! I share fun, fresh small batch recipes with you every single week!
How to Store & Reheat Leftovers
Refrigerator: Leftover salmon and leftover pesto mayo can be stored separately in airtight containers in the refrigerator for up to 3 days. I don’t recommend building the sandwiches to have as leftovers; the bread will get soggy and sad. Just build the sandwiches right before eating!
Reheat: Warm the salmon in a nonstick pan over medium-low heat for a few minutes per side until it’s just warmed through.
More Sandwich Recipes for Two
- The Ultimate BLT with cheddar and red onions! (Inspired by The Peanut in KC)
- Super simple Turkey & Pesto Grilled Cheese Sandwiches
- Cheesy Steak Sandwiches with Roasted Red Peppers (LOVE these!)
- Hot Ham & Cheese Sandwiches with Peach Thyme Jam (don’t sleep on this one)
- My favorite Chicken Salad Croissant Sandwiches with dried cranberries and pepitas
If you make these Salmon BLTs and love them, please leave a comment and a star rating below! It genuinely means so much and helps other people find my recipes. You can also tag me on Instagram @aflavorjournal so I can see what you’re making! 🙌
xx Sara
Salmon BLT Sandwiches with Pesto Mayo
Ingredients
- 2 fresh Salmon Fillets about 5 oz. each
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Garlic Powder
- 4 slices Sourdough Bread
- 2 teaspoons Olive Oil plus more if needed
- 3 tbsp. Mayonnaise
- 3 tbsp. Basil Pesto store-bought or homemade
- 3 strips Crispy Bacon I love Applewood smoked!
- 1 medium ripe Heirloom Tomato
- 1 cup Baby Arugula or whatever lettuce you love
Instructions
- Prep the Salmon. If the salmon has skin, carefully remove it. Pat the salmon super dry. Combine 1/2 teaspoon salt and 1/2 teaspoon garlic powder in a small bowl, then generously season the salmon all over, then set it aside to rest at room temperature for now.
- Toast the Bread & Make the Pesto Mayo. Pop the bread into the toaster, or drizzle the sourdough slices on all sides with olive oil (or spread with butter) and toast them in a nonstick skillet for a couple of minutes per side until golden brown. Set aside. In a small bowl, combine 3 tablespoons of mayonnaise with 3 tablespoons of basil pesto and stir together until totally combined. Set aside.
- Cook the Salmon. Drizzle a little olive oil over the salmon. Set a nonstick skillet over medium heat, and once it’s hot, cook the salmon for 4-5 minutes per side until cooked through, or to your preferred doneness. Transfer to a plate to rest for a couple of minutes.
- Build the Sandwiches. Lay all four slices of toasted sourdough bread out onto a flat surface. Divide the pesto mayo between them, then spread it into an even layer on each slice. Determine what will be the two bottom slices of your sandwich, and keep those in front of you to build the sandwiches. Crumble the bacon and scatter it over those two slices, then top them with tomato slices. Place one salmon fillet onto each slice, then flake it apart so it covers the whole sandwich. Top with arugula (or whatever lettuce leaves you’re using), then top with the other slices of bread, pesto mayo side down. Cut the sandwiches in half and serve!
Notes
Nutrition
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