This crispy blackened Salmon BLT is a boldly flavored sandwich with smoky, thick cut bacon, fresh summer tomatoes, crisp romaine lettuce, and our homemade tarragon aioli. It’s got flavor, texture, and nutrients all packed between a soft, buttery brioche bun (though of course toasted bread is great too!).
The secret to making this salmon sandwich so delicious? Fresh salmon fillets are seasoned with our homemade Blackening seasoning, which has an amazing spicy kick! Between the spices and the natural sweet flavor of the tender, moist pan seared salmon, it’s a home run! Truly, the fish will melt-in-your-mouth.
If you love this Blackened salmon sandwich recipe, consider trying our Cream Cajun Shrimp Pasta or this Grilled Blackened Salmon next. For more dinner inspiration, check out all of our easy seafood recipes, including over 30 salmon recipes!
- Fresh salmon fillets: We recommend fillets from the thin side of the salmon for sandwiches because it’s easier to bite into, but either is fine. This is Atlantic salmon, though you can check out our salmon guide for more information on the different species.
- Blackening seasoning: We’re using our homemade blackening spice blend to add some heat. You can also use Creole or Cajun seasoning. Store-bought or homemade, whatever you’ve got!
- Thick cut bacon: Any variety you like, even turkey bacon is fine!
- Heirloom tomato: We live in New Jersey where the tomatoes are no joke so sweet and juicy. Use a ripe tomato that gives just a little bit when you squeeze it gently.
- Flaky sea salt: To season the tomatoes.
- Romaine lettuce leaves: For a bit of light, fresh crunch!
- Homemade aioli: We recommend tarragon aioli! The fresh lemon juice perfectly complements the salmon sandwich.
- Brioche buns: Soft and buttery, brioche holds up very well to the heftiness of this salmon. Substitution suggestions below.
You’ll need a large stainless steel or cast iron skillet to pan sear the salmon. You can grill it or roast it, if preferred.
Looking for another great salmon sandwich? Try our juicy salmon burgers next!
How To Make A Perfect Salmon BLT
- Cook the bacon to your desired doneness. We like it crispy!
- Make the Blackening seasoning and our homemade aioli (which offers a bright, acidic lemon flavor!), if using.
- Season tomato slices with flaky sea salt, then allow to drain on a paper towel or plate until needed.
- Pat the salmon dry with a paper towel, then drizzle with a little light oil (grapeseed or canola oil), then sprinkle the blackening spice generously on top.
- Heat a large skillet over medium-high heat. When hot, add a few tablespoons of oil. Allow it to heat up until almost smoking. Carefully add the seasoned salmon fillets, then cook undisturbed for 4 minutes.
- Use a fish spatula or tongs to flip the salmon over, then cook an additional 3-4 minutes. The salmon should reach an internal temperature of 120F; it will continue to rise as it rests.
We recommend the Thermapen MK4 to check for doneness on all meats!
Now all that’s left to do is assemble the Salmon BLT! Place heaping spoonfuls of tarragon aioli on each side of the bun or bread. Place 1-2 romaine lettuce leaves on the sauce, followed by a slice of tomato, a piece of crispy bacon (break it in half to fit the bread), and a pan seared salmon filet. Gently press the top bun on top, then dig in!
Yes! It’s a great source of protein, omega-3 fatty acids, and other nutrients. Eating salmon can help reduce the risk of heart disease, stroke, and other chronic diseases.
We recommend fresh salmon fillets that are either pan seared, grilled, broiled, or roasted.
Yes! If you don’t use brioche, consider ciabatta buns, focaccia, whole wheat, or potato buns. Toasted sliced bread and hamburger buns work great too!
You definitely can, but we prefer stainless steel or cast-iron. When you properly heat both the pan and oil, then add a protein, such as salmon, chicken, or steak, leave it alone. Let it cook undisturbed until it easily releases from the pan. You’ll never need to cook with nonstick again!
- Cook the salmon to medium. The last thing you want is to overcook the salmon and dry it out! If you don’t already, I recommend investing in a meat thermometer.
- Don’t want to make aioli from scratch? Consider adding fresh herbs or a grated clove of garlic to mayonnaise. This is a quick, easy way to elevate the flavor of your favorite store-bought mayo!
- Cook the salmon in a neutral oil with a high smoke point. Olive oil has a much lower smoke point and will burn at a high heat.
Make-Ahead, Leftovers, & Storage
This salmon sandwich recipe is best enjoyed fresh. However, you can easily prep a few different components individually ahead of time.
Make-ahead and leftovers: Pan seared salmon can be cooked in advance. It’ll keep for up to 3 days in a refrigerator. Be sure to store it in an airtight container. Additionally, the bacon can be cooked 3-4 days in advance. To reheat, wrap the bacon slices in a paper towel, then microwave for about 10-15 seconds to warm up. Aioli will keep for up to 4 days. Each of these can be prepped ahead of time, but wait to toast bread and assemble until just before serving.
We do not recommend freezing these sandwiches.
How To Serve
Salmon BLTs are great with classic sandwich side dishes, such as french fries, potato chips, potato salad, coleslaw, or fresh fruit.
Salmon lovers will go crazy for these sandwiches! They’re just too good. If you love the flavors in this dish, give our Hot Honey Salmon Bites a try next!
If you make this Blackened Salmon BLT recipe, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
Blackened Salmon BLT with Tarragon Aioli
- 2 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, canola, or avocado oil, divided
- 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
- Cook the bacon. Preheat an oven to 425F. 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 120F 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!
- Nutrition facts do not include aioli.
- Make-ahead and leftovers:
- Pan seared salmon can be cooked in advance. It’ll keep for up to 3 days in a refrigerator. Be sure to store it in an airtight container.
- Bacon can be cooked 3-4 days in advance. To reheat, wrap the bacon slices in a paper towel, then microwave for about 10-15 seconds to warm up.
- Aioli will keep for up to 4 days. Each of these can be prepped ahead of time, but wait to toast bread and assemble until just before serving.
Photography by: Megan McKeehan