Salmon BLT's
The classic BLT just got a makeover
SBLT’s include all of your favorite, tried and true, BLT ingredients and flavors, with a twist from the sea. Try adding salmon and avocado to this classic sandwich next time you need a quick and easy meal idea.
Ingredients
1 large salmon filet, skin and bones removed
1-1/2 tsp dried minced onion
2 tsp garlic powder
Pepper, to taste
1/4 cup soy sauce
1 tbsp. Worcestershire sauce
Mayonnaise (amount is your preference)
8+ strips of cooked bacon (2+ strips per sandwich)
Green leaf lettuce (about 2 pieces per sandwich)
2 tomatoes, cut into slices (2+ slices per sandwich)
4-5 ciabatta buns, toasted
Avocado slices (optional)
Instructions
Cut the salmon filet into sections that will fit on a bun, about 4-5 sections per filet, depending on size of the filet. Season both sides of the salmon with minced onion, garlic powder, and pepper. Let rest for 10 minutes to soak up the flavors from the seasoning.
Lightly wipe your grill grates down with olive oil to help keep the salmon from sticking to the grates. Fire up the grill to medium-high heat. Sear salmon on each side for about 2 minutes. Drizzle on soy sauce and Worcestershire right before removing from grill.
Assemble your SBLT’s by spreading mayo onto the buns, then layering on the grilled salmon, cooked bacon slices, green leaf lettuce, and tomato slices.
My husband and I have a friend, Chris, who has an elaborate fishing set up on Lake Michigan. Chris took us out on his boat over the weekend where we caught 13 salmon, which inspired this recipe.
Salmon BLT's
Ingredients:
- 1 large salmon filet, skin and bones removed
- 1-1/2 tsp dried minced onion
- 2 tsp garlic powder
- Pepper, to taste
- 1/4 cup soy sauce
- 1 tbsp. Worcestershire sauce
- Mayonnaise (amount is your preference)
- 8+ strips of cooked bacon (2+ strips per sandwich)
- Green leaf lettuce (about 2 pieces per sandwich)
- 2 tomatoes, cut into slices (2+ slices per sandwich)
- 4-5 ciabatta buns, toasted
- Avocado slices (optional)
Instructions:
- Cut the salmon filet into sections that will fit on a bun, about 4-5 sections per filet, depending on size of the filet. Season both sides of the salmon with minced onion, garlic powder, and pepper. Let rest for 10 minutes to soak up the flavors from the seasoning.
- Lightly wipe your grill grates down with olive oil to help keep the salmon from sticking to the grates. Fire up the grill to medium-high heat. Sear salmon on each side for about 2 minutes. Drizzle on soy sauce and Worcestershire right before removing from grill.
- Assemble your SBLT’s by spreading mayo onto the buns, then layering on the grilled salmon, cooked bacon slices, green leaf lettuce, and tomato slices.
