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

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
2
Yield:
2 large sandwiches
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

  • 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.

  • 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.

  • 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.

Cook's Notes:

It's best to do all of your prep before you cook the salmon as it does cook so quickly.

I use white mountain bread.

You can use olive oil cooking spray instead of olive oil, if preferred.

Nutrition Facts

1242 calories; protein 56.2g; carbohydrates 29.6g; fat 100.4g; cholesterol 170.7mg; sodium 1544.8mg. Full Nutrition
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