Monday, March 19, 2012

Salmon BLT

These salmon sandwiches are a nice healthy way to stick to your diet but still feel like you ate something substantial. I made these many times in the last few months. House guests rave about these. Even for those of you out there who are not usually salmon fans, these are still AMAZING. Salmon is not overpowering in this recipe. Rather, it shines. It is perfect! Trust me. So perfect in fact, that you will find yourself making this recipe time and again.

A few months ago when I arrived home from the store, Dan asked the usual late afternoon question - "Whats for dinner?"  I cringed a little as I told him, "Salmon", (Store bought Salmon is usually his least favorite fish). But I quickly reassured him I had tried a sample at the store and couldn't get enough of it so I was forcing him to give it a try.

The result? It was a hit! We both loved the sandwich and actually enjoyed it again 2 days later for lunch. This sandwich reminds me of something I would eat if I grabbed lunch somewhere on the inter-coastal. Pair it with a nice side salad, a light beer, and little live music from a guy with a guitar and you'll find yourself in heaven. 

Salmon BLT
Salmon is delicious in this! I suggest using it.
Our favorite Salmon is Copper River Salmon

1 Large Tomato - approximately as big round as the buns
1 1/2 tsp of fresh minced dill - WAY better than dried - keep extra in freezer bag in freezer
1 full teaspoon of capers finely chopped
3 french hamburger buns - I am a HUGE believer in quality buns
1/4 quarter light cup mayonnaise
1/2 tsp black pepper divided into two 1/4 tsp measurements
3 Salmon fillets skinned and cut to approximate sizes of buns - Copper River is my fave
9 slices of bacon - I used turkey bacon but I know real bacon would be great as well!
1 1/2 cups fresh baby spinach

Slice Tomatoes as you would for BLT's. Set aside.
Toast bun if desired. I toasted one day and did not the next. Both were great but if you toast your bun do NOT over toast.
To make sauce combine mayonnaise, minced dill, cut up capers, and a 1/4 tsp of pepper. Set aside.
Season fish with the last 1/4 tsp of pepper and either your favorite fish seasoning or 1/2 tsp salt.
Wrap each seasoned piece of fish in 3 slices of bacon.
Wash your hands.
Preheat a large saute pan, one big enough to cook evenly the 3 pieces of fish, to med high heat for 2-3 minutes. When hot, place the salmon bacon ends down in the hot pan. Cook 4-5 minutes on each side or until bacon is crisp. 8-10 minutes total.
During the fish/bacon cooking process, spread 2 tsp of the mayonnaise mixture on the insides of the top and bottom pieces of each bun.
When fish/bacon is done cooking, transfer each piece onto the bottoms of the buns and top with tomato, lots of spinach, and lastly the top bun.
Recap. As a finished sandwich the layers should go as follows
- bottom to top -
bun, sauce, bacon wrapped fish, tomato, spinach, sauce, bun

Serve immediately.
The amounts of ingredients were perfect for me, but any Sauce Junkies out there may want to make extra sauce for dipping.


  1. This sounds delicious, Kae! Looks like the perfect sandwich for a summer afternoon. Ahh summer, it seems so far away. :)

    1. Dani!
      It is soooo good! You must try!
      I am enjoying watching your pregnancy progress! I hope I see you in Plentywood for the Centennial!!

  2. Typo in ingredient list: looks like you missed inserting pepper, in the black pepper item.