All the makings of the classic BLT sandwich, but with a creamy flaked salmon salad! Adding a whole filet of salmon to a BLT can be a big mouthful. Make this Sockeye Salmon BLT Sandwich easier (and arguably more delicious), by layering on a delicious salmon salad.
Upgrade Your BLT Sandwich
As if a sandwich as classic as the BLT (Bacon, Lettuce, and Tomato) needs any sort of upgrade, I like how substantial it becomes with the addition of an outrageously good salmon salad. It includes capers, greek yogurt, mayonnaise, lemon, and fresh herbs, which add delicate flavor without overpowering the salmon. And once crispy bacon, crisp lettuce, and juicy sliced tomatoes are layered on? Buckle up – this one’s good.
How To Make Sockeye Salmon Salad
The idea of trying to take a bite out of a sandwich that’s stacked layers high instantly triggers the ghost of an injury to the roof of my mouth sustained from an enormous sandwich made with dry toasted bread. That’s not what will happen here. We remove some of the “height” you see in a salmon BLT when a whole filet is used: that’s a lot to get your mouth around.
That said, a salmon salad provides even more flavor while being delivered in a flaked salad form, serving as a delicate bed for the remaining BLT ingredients. To make this tasty salmon spread, you’ll need the following ingredients:
- Cooked Copper River Sockeye Salmon: I spent some time in Cordova, Alaska recently where I had the opportunity to learn all about the sustainability and fishing practices of wild-caught Copper River Salmon. I find the flavor and quality of salmon from this region to be the best. You can learn all about Copper River Salmon by reading the article I wrote detailing my experience.
- Greek Yogurt: I like the tang and creaminess that Greek yogurt provides, but I find that in salads like this, it’s best when used in combination with mayonnaise.
- Mayonnaise: The base for many salads such as this, mayonnaise offers a richness that I find is tough to replicate.
- Red Onion and Garlic: Offers a light bite that you can’t go without! Feel free to substitute with yellow onion if you must, but be sure to use fresh ingredients as opposed to powders.
- Capers: The brined buds of a caper bush offer a salty punch that doesn’t overpower.
- Lemon: Lemon tends to brighten everything up, and this salmon salad is no different! Use the zest and the juice to provide sunny flavor throughout.
- Fresh Dill: A classic herb to use with salmon, fresh dill gives a distinct flavor and pop of color.
What Type Of Bread To Use
You want a sturdy slice of bread that’s ample in size. I tend to reach for sourdough given its distinct flavor, availability, and, especially when homemade – lack of wild ingredients. I like to gently toast the bread (don’t overdo it here, the roof of your mouth will thank you later), and slather a small amount of mayonnaise on one slice, since the other slice will have the salmon salad. I find that this helps glue everything together.
What To Serve With Sockeye Salmon Salad BLT Sandwiches
- Any sandwich pairs well with crunchy potato chips!
- Potato Salad (this Dill Pickle version is absolutely epic)
- Fresh watermelon (it’s summer after all)
- A crisp summer sip, like my Peach Sun Tea
Other Salmon Recipes To Try
- Roasted Green Goddess Salmon
- Smoked Salmon Potato Bites With Whipped Cream Cheese And Dill
- Spicy Salmon Burgers With Grilled Pineapple
- Grilled Mediterranean Salmon
- Simple Salmon En Papillote (Salmon In Parchment)
- Maple Dijon Roasted Salmon
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Sockeye Salmon Salad BLT Sandwich
Ingredients
- 1 1/2 lbs grilled wild-caught Sockeye Salmon, skin removed
- 1/4 cup mayonnaise
- 2 Tbsp Greek yogurt
- 1/4 cup red onion, minced
- 2 tsp chopped capers
- 1 clove garlic, minced
- 1 lemon, zested and 1 tsp juice
- 1 Tbsp chopped dill
- 4 slices sourdough bread, lightly toasted
- 6 slices cooked bacon
- 2 large tomatoes
- 4 leaves Boston lettuce
Instructions
- First, slice your tomatoes and sprinkle with flaky sea salt. Doing this in advance not only enhances the flavor of the tomatoes, but it also makes them particularly juicy.
- Combine grilled Sockeye salmon, mayonnaise, greek yogurt, onion, capers, garlic, lemon zest and juice, and dill. Season with salt and pepper, mixing to combine. Set aside.
- Spread the salmon salad mixture on two slices of toasted bread. Layer on cooked bacon, salted tomatoes, and lettuce. Top with the remaining slice of bread, slice, and enjoy!
Hi Jamie- can you share the recipe for the roasted salmon you used for the salmon BLT you made on TCL?
Thank you
Hi Gay! Absolutely – I roasted a filet that was about 1.5 pounds drizzled with olive oil (I likely used about 1/4 cup), 1 tsp salt, and 1/2 tsp freshly cracked pepper at 300 degrees for about 30 minutes. That’s it! Feel free to add other seasonings as you like, but I kept it simple. I hope you enjoy!