Salmon BLT with Roasted Red Pepper Aioli
  • Alaina Hinkle

Salmon BLT with Roasted Red Pepper Aioli

One of my favorite things to order at restaurants is a Salmon BLT. I mean if you have never had it & you love salmon .... you love BLT's you must try! Even if you aren't sure... just try it ;) This is going to be something on regular rotation! Especially because you could just bathe the sandwich in the roasted red pepper aioli.

What I love about this sandwich is it is easy to meal prep on the weekend for it during the week. How? Prep the bacon & the red pepper aioli over the weekend, so that way all you have to do is cook the salmon during the week before dinner. That way after work it is just a few minutes away from dinner!

For Ainsley, I just did everything deconstructed for her. On the side I did a piece of the sourdough bread we were putting it on, salmon with the sauce on top & then bacon too. That way she still got what we were eating-- not making two different meals, but made it approachable for her. :)

Now let's get our SBLT on... hahah like my update on the traditional name?

Tips on How to Cook the Salmon:

You want to make sure when you get salmon they are thicker pieces and not the tail end. You want your Salmon BLT ( SBLT hahah) to be nice & thick like pictured. Be able to hold its on! So when picking out pieces I had them do about 1 1/2 pounds and cut into 3 filets, without the tail.

1. You may grill it if you would like, just make sure you take it off before it starts to fully flake. So that it still holds together in you sandwich.

2. Let it rest for a few minutes off the grill. Letting your salmon cool helps it hold together better as well.

3. When you flip the salmon off the frying pan, place it onto the place skin side up, so you can carefully peel the skin off. Use a spatula carefully to get the excess gray off underneath the skin.

What can I serve with this yummy sandwich?

Spiked Raspberry Lemonade-- perfect drink to enjoy with this meal on the patio!

Healthy Summer Peach & Blackberry Spinach Salad

Baked Irish Nachos

Smasher Potatoes

Healthy Teriyaki Glazed Salmon ( Another very popular HGHF Salmon recipe! )


Makes 3 SBLT

3 6oz salmon filets

6 pieces of bacon

6 slices of tomatoes

4 large pieces of romaine lettuce

6 slices of sourdough bread

1/2 cup greek yogurt

1/2 cup mayo

2 large red peppers

3 large garlic clove

1/2 tsp Harissa paste

1 large lemon juice

2 1/2 tsp salt

1 tsp pepper

1 tbsp garlic ghee or butter

olive oil spray


Preheat oven to 400 degrees

1. On a lined baking sheet, add red peppers that have been cored, deseeded & sliced into fours. Spray tops with olive oil. Then place in the oven for 35 minutes.

2. Then once time is up they should look a bit charcoaled on top like you see below. Give them about 2 minutes to cool. Then take a fork & start peeling the top skin away. if you start at the top or at an opening where it is charcoaled it will easily pull away. Peel all the skins away.

3. Place the roasted red peppers in high power blender with the greek yogurt, mayo, 1 garlic clove minced, 1 tsp salt, 2 tbsp fresh lemon juice & harissa paste. Blend until full combined, then transfer to air tight container & refrigerate until sandwiches are ready.

4. Next cook bacon based on your cooking preference. We love to cook on skillet with aluminum foil covering top, or oven at 400 for about 15 minutes. Whatever way you'd like. Then transfer to plate to cool & dab excess grease off.

5. In large frying pan add 2 garlic cloves minced, spray with olive oil. Turn to medium heat. Then start to work on salmon. Place 3 salmon filets on plate & pour the garlic ghee over it & the rest of the lemon juice from the lemon about 2 tbsp. Then sprinkle with remaining salt & pepper.

6. Then place your salmon skin side up into the frying pan with the garlic & olive oil. Cook on this side for for 4 minutes.

7. Flip ( using tongs or spatula, I find tongs can break it apart easier, which we don't want so just be cautious) Cook skin side for 4 more minutes ( 5 for more well done salmon). Feel free to keep on longer or take off sooner, it really matters to your preference. However, the more raw the salmon the harder it is for it to stay together on the sandwich. So just keep that in mind.

8. Take salmon off & flip it onto the plate with skin side up. Then you will be able to easily peel the skin off the backside of the salmon. Then with the spatula scrape away the excess gray from under the skin. Then let rest while you toast the bread.

9. Once bread is toasted start to layer! Roasted Red Pepper Aioli, lettuce, tomato, bacon & then place the whole salmon filet on the long piece of bread. Then you will end up cutting the filet in half when you cut the sandwich in half! Then pour some more aioli in a little cup to dip in while you eat.

Enjoy your SBLT! You won't be sorry!

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