Salmon BLT with Lemon-Dill Aioli

Try the Ultimate Salmon BLT sandwich recipe! Combining moist salmon, crispy bacon, fresh lettuce, juicy summer tomatoes, and a to die for lemon-dill aioli, this twist on a classic BLT offers a delicious, healthy and satisfying meal.

Nothing screams summer like a mouthwatering Salmon BLT! Picture this: perfectly pan-seared salmon, crispy strips of smokey thick-cut bacon, tender greens, and ripe tomatoes, all nestled inside a toasted ciabatta roll.

And to top it off, a homemade lemon-dill aioli that adds a burst of flavor. It’s the epitome of a taste of summer in every single bite!

Looking for more delicious sandwiches to serve this summer, then try my Turkey Avocado Sandwich, BLT Bagels, and Honey Mustard Chicken Wraps.

Why You’ll Love This Recipe

• Simple to prepare- Despite its gourmet appeal, this recipe is straightforward to make, making it accessible to both novice and experienced cooks.
• Dill aioli- The homemade lemon-dill aioli adds a burst of freshness and complexity to the sandwich, elevating all the flavors.
• Customizability- Whether you prefer adding avocado slices, swapping bacon for turkey bacon, or experimenting with different types of bread, the possibilities are endless.
• Crowd-pleaser- With its combination of familiar flavors and elevated elements, this sandwich is sure to impress guests and family members alike.

Cooking Techniques For Salmon

These are my favorite ways to prepare salmon. Avoid overcooking to keep the salmon moist and tender. Aim for an internal temperature of 145℉ for best results.

• Pan-searing- Heat a small amount of oil in a skillet over medium-hight heat and cook salmon for 3-4 minutes on each side until crispy and cooked through.
• Grilling- Brush seasoned salmon fillets with oil and grill over medium-high heat for 4-5 minutes on each side until opaque and flaky.
• Baking- Drizzle seasoned salmon fillets with oil and bake at 375℉ for 12-15 minutes until opaque.
• Air-fryer- Lightly coat seasoned salmon fillets with oil. Preheat air fryer to 375℉ and air fry for 8-10 minutes until crispy on the outside and tender inside.

Salmon Temperature Guide

Here’s a guide to cooking salmon to the proper temperature:

Rare: 120-125°F – the salmon will be translucent in the center and slightly firm around the edges. This is not recommended for safety reasons.

Medium rare: 130-135°F – the salmon will be pink in the center with some translucency and will flake easily with a fork.

Medium: 140-145°F – For most, this will be the perfect time to remove the salmon from heat. The salmon will be opaque and pink throughout, with a slightly firm texture.

Medium well: 150-155°F – the salmon will be fully opaque with just a hint of pink in the center and will have a firmer texture.

Well done: 160°F – the salmon will be fully cooked through, opaque and firm, with no trace of pink in the center.

Ingredient Notes

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Salmon- Opt for fresh, high-quality salmon fillets for the best flavor and texture. Look for wild-caught salmon if possible, as it tends to have a richer flavor than farm-raised varieties.
• Bacon- Choose thick-cut bacon for a meatier texture and robust flavor. You can also experiment with different types of bacon, such as applewood-smoked, maple-glazed, or peppered bacon.
• Greens- Use blend of fresh spring mix greens instead of traditional lettuce for a diverse range of flavors and textures.
• Tomatoes- Consider using heirloom tomatoes for a colorful and flavorful twist.
• Ciabatta- Feel free to use your favorite type of bread. I recommend a hearty bread with a firm crust and chewy interior.
• Mayonnaise- Use a good quality mayo as the base for the aioli. I prefer the olive-oil based mayo but feel free to use your favorite brand.
• Garlic- Use fresh garlic cloves for the best flavor and grate on a microplane to avoid any big pieces in the aioli.
• Lemons- I use both the lemon juice and lemon zest. Fresh lemon are recommended.
• Dill- Choose fresh dill that is bright green and has an aromatic fragrance.
• Sea salt and fresh cracked black pepper- To season the tomatoes.

Substitutions

• Bacon- Instead of traditional bacon, you can use turkey bacon for a leaner option.
• Spring mix- Feel free to use other types of greens such as arugula, baby spinach, butter lettuce , or mixed baby lettuces.
• Ciabatta- Use other types of bread such as whole wheat, multigrain, or sourdough.
• Herbs for ailoi- If you aren’t a fan of dill, you can substitute it with other herbs such as chives, basil, tarragon or cilantro.

Step By Step Instructions

STEP 1: Cook bacon. Preheat oven to 375℉. Arrange bacon slices in a single layer on a rimmed baking sheet lined with parchment paper or foil. Bake for 13-15 minutes or until the bacon is crispy and browned. Then, transfer bacon to a paper towel-lined plate to drain excess grease.

STEP 2: Make aioli. In a small bowl, combine mayonnaise, minced garlic, freshly squeeze lemon juice, lemon zest and finely chopped dill. Mix until combined. Season with salt and pepper.

STEP 3: Slice tomatoes. Wash and dry tomatoes. Then, slice them into rounds, about 1/4″ thick. Place the tomatoes slices on a plate and season them with flaky sea salt and freshly ground black pepper. Set aside.

STEP 4: Prepare salmon. Season salmon fillets with salt and pepper, or any desired herbs or spices you prefer. Then, heat a skillet over medium-high heat and add oil. Once hot, carefully place the salmon inside the pan.

Cook the salmon undisturbed for 3-4 minutes. Then, flip and cook for an additional 2-3 minutes, or until the salmon is cooked to your desired level of doneness.

STEP 5: Assemble. Spread a generous amount of aioli on one side of each toasted bread slice. Then, layer with spring mix and sliced tomatoes. Place cooked salmon fillet on top, followed by crispy bacon slices.

Place the remaining slice of bread on top to complete the sandwich.

Expert Tips

Select high-quality ingredients. Choose fresh ingredients for the best flavor and texture. Look for wild-caught salmon, thick-cut bacon, and ripe, juicy tomatoes.

Properly cook the salmon. To ensure moist and flavorful salmon, avoid overcooking it. Cook salmon just until it flakes easily with a fork and retains its natural moisture. Alternatively, you can use an instant thermometer and check the internal temperature. 140-145℉ seems to be the preferred targeted temperature for most.

Crispy bacon. For perfectly crispy bacon, use the oven method to cook it. Baking bacon in the oven allows it to cook evenly and become crisp without the risk of burning.

Season tomatoes. Enhance the flavor of the tomatoes by seasoning them with flaky sea salt and freshly ground black pepper before adding them to the sandwich.

Toast the bread. Toasting the bread adds an extra layer of flavor and prevents it from becoming soggy when assembling the sandwich.

Homemade aioli. Prepare the aioli ahead of time to allow the flavors to meld together and intensify.

FAQ

Leftovers and Storage

Once assembled, this Salmon BLT is most enjoyable when served immediately. Alternatively, you can store any leftover salmon or bacon separately in the refrigerator for 3-4 days.

How To Serve

Serve this BLT sandwich alongside these delicious side dishes for a complete meal!

• Dill Pickle Potato Salad
• Elote Pasta Salad
• Smashed Parmesan Broccoli Crisps
• Easy Summer Charcuterie Board
• Caesar Salad without Anchovies

Recommended Recipes

After trying out this recipe, I’d love to hear your feedback. Please consider leaving a star review on the recipe card below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!