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A Salmon BLT sandwich that has been cut in half and stacked on a maroon ceramic plates with the cut sides facing the camera to show the layers of the sandwich.

Salmon BLT Sandwiches with Pesto Mayo

Sara
Everything you love about a classic BLT gets an upgrade with flaky salmon and creamy pesto mayo. This easy Salmon BLT is fresh, flavorful, and perfect for a quick lunch or weeknight dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 2 sandwiches
Calories 980 kcal

Ingredients
 
 

  • 2 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.
    Two fresh, seasoned salmon fillets resting on a ceramic plate.
  • 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.
    Two toasted slices of sourdough bread in a skillet.
  • 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.
    Two cooked salmon fillets in a skillet.
  • 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!
    A woman's hand holding a fork and flaking apart salmon on top of the bottom half of a salmon BLT sandwich.

Notes

Use any bread you love for these! And use any lettuce that you love or have on hand.

Nutrition

Serving: 1sandwichCalories: 980kcalCarbohydrates: 72gProtein: 54gFat: 52gSaturated Fat: 11gPolyunsaturated Fat: 18gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 126mgSodium: 1499mgPotassium: 1244mgFiber: 4gSugar: 9gVitamin A: 1291IUVitamin C: 10mgCalcium: 149mgIron: 7mg
Keyword salmon blt
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