Blackened Salmon BLT with Creamy Tarragon Aioli
This boldly flavored Salmon BLT is our favorite sandwich of the summer. Crispy blackened salmon, smoky thick-cut bacon, ripe heirloom tomato, and cool tarragon aioli, all piled onto a buttery brioche bun.
Servings: 4 servings
Calories: 801kcal
Equipment
Paper towel lined plate or wire rack
Large stainless steel or cast iron skillet
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
Calories: 801kcal | Carbohydrates: 40g | Protein: 37g | Fat: 55g | Saturated Fat: 18g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 230mg | Sodium: 1206mg | Potassium: 700mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1035IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
