A BLT For Salmon Lovers
Here’s what happens the second you bite into this salmon BLT: the blackening crust shatters, the salmon underneath gives way like butter, and then the tarragon aioli hits—cool, lemony, herbal—cutting straight through the smoke and the fat. The tomato is still faintly warm from the counter. The bacon crackles. It is, quite simply, a very loud sandwich in the best possible way. 💯
We built this one around a single idea: a BLT is mostly texture, so give it a protein that brings its own. Pan-seared salmon does exactly that. The spice rub caramelizes into a dark, almost-crunchy crust in the skillet while the inside stays silky and barely set, so every bite has crisp bacon, snappy romaine, juicy tomato, and that melting fish all at once.
It’s the kind of thing we make on a Tuesday and then think about on Wednesday. If you’re building a repertoire of sandwiches worth actually making at home, start here.
Ingredients That Make A Difference
The secret is our homemade blackening seasoning. It’s a punchy blend of paprika, oregano, thyme, garlic, onion, and red pepper flakes that toasts in the hot pan and turns genuinely spicy-sweet against the natural richness of the salmon. (Store-bought Creole or Cajun seasoning works in a pinch, but the homemade version is five minutes of stirring and it’s noticeably better.)
The other key player? Aioli. Fresh tarragon has a soft anise note that does something special with the salmon, and the lemon in our scratch-made aioli brightens the whole sandwich so it never feels heavy.
How To Make A Perfect Salmon BLT
Salt the tomatoes. Slice into ¼-inch rounds, season with flaky salt, then drain on a paper towel. This concentrates the flavor and keeps the buns from going soggy, so don’t skip this step!
Use a fish spatula to flip. If the fish doesn’t release easily, it isn’t ready. Cook another 3-4 minutes, to an internal temperature of 120°F (49°C) — it’ll climb a few degrees as it rests.
Then assemble: a heaping spoonful of aioli on both cut sides of the bun, romaine, a salted tomato slice, a piece of bacon in half to fit, and the salmon on top. Press the lid on gently and eat immediately, standing over the sink if necessary. 😉
Expert Tips
- Pull it at medium. Overcooked salmon dry salmon, and dry salmon makes a sad sandwich. A digital thermometer removes all guesswork here.
- Use a neutral oil. Grapeseed or canola. Olive oil has too low a smoke point and will burn before the crust forms.
- Dry fish, hot pan. Moisture on the surface steams instead of searing. Pat it dry, then pat it again.
- No time for aioli? Grate a garlic clove and stir in chopped fresh herbs with good store-bought mayo. Not the same, but very good.
My Favorite Sides For A BLT
This sandwich wants something crunchy and something cold next to it.
- Shatter-crisp twice-fried french fries are the move if you’re already frying.
- Thin, salty kettle-style potato chips — the fastest path to a proper deli plate.
- A light, crunchy slaw cuts the richness without weighing anything down.
- A charred corn salad with zucchini and feta if you’re leaning into peak-summer produce.
- Or keep it simple: cold fresh fruit and a very cold drink.
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Blackened Salmon BLT with Creamy Tarragon Aioli
Equipment
Ingredients
- 1½ Tbsp Blackening seasoning
- 1 lb (16oz) salmon, skin off, cut into 4 equal size square pieces (we recommend fillets from the thin side of the salmon for sandwiches because they're easier to bite into, but either is fine)
- 4 Tbsp neutral oil, such as grapeseed
- 4 slices thick cut bacon
- 1 medium heirloom tomato, sliced into ¼-inch thick rounds
- Flaky sea salt
- Romaine lettuce leaves, 1-2 per sandwich
- Tarragon aioli
- 4 brioche buns, or any other type of roll, such as ciabatta, focaccia, whole wheat, potato buns, or toasted sliced bread
Instructions
- Cook the bacon. Preheat an oven to 425°F/220°C. Place 4 strips of thick-cut bacon (or more, if you want leftovers!) on a parchment lined baking sheet. Bake for 20-25 minutes, flipping the bacon once halfway through cook time, or until the bacon is crispy on all sides. Transfer to a paper towel lined plate or wire rack to drain excess grease.
- Make the tarragon aioli. If you haven’t already, make the tarragon aioli.
- Season the tomatoes. Place the tomato slices in a single layer on a paper towel. Season lightly with flaky sea salt, then allow to drain while you continue with the recipe.
- Make the blackening spice blend. Make the blackening seasoning blend. In a small bowl, combine 1 tsp dried oregano, 1 tsp paprika, 1 tsp Kosher salt, ½ tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp crushed red pepper flakes, and ¼ tsp black pepper. Stir well to combine.
- Prep the salmon. Pat the salmon dry with a paper towel, then drizzle with 1 Tbsp neutral oil. Sprinkle the blackening spice evenly onto both sides of the fish. Set aside.
- Pan-sear the salmon. Heat a large skillet over medium-high heat, then add remaining 3 Tbsp neutral oil. When very hot, add seasoned salmon fillets, then cook for 4 minutes undisturbed. Use a fish spatula to flip the fish. If it does not release easily, it’s not ready to flip. Cook for an additional 3-4 minutes, or until an internal temperature of 120°F/49°C is reached.
- Assemble the salmon sandwich. If you like, toast the bread. If not, begin assembling. Place heaping spoonfuls of the tarragon aioli on each side of the bread. Place 1-2 romaine lettuce leaves on the sauce, followed by a seasoned tomato slice, 1 piece of crispy bacon (break it in half to fit the bread), and a pan seared salmon fillet. Gently press the top bun on top. Serve immediately!
Notes
- Note: Nutrition facts exclude homemade aioli.
- Make ahead & storage:
- Salmon keeps up to 3 days refrigerated, airtight.
- Bacon can be cooked 3 days ahead; reheat briefly in the microwave.
- Aioli keeps up to 4 days.
- Tip: Prep components ahead, but toast bread and assemble just before serving.
Nutrition
Photography by: Megan McKeehan
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