Grilled Salmon BLT

Want to take basic BLTs to the next level? This Grilled Salmon BLT is filled with a delicious combination of ingredients that easily make it one of my favorite elevated BLT recipes. It combines the smoky flavor of grilled lemon pepper salmon with the timeless appeal of a classic BLT to create a seriously tasty sandwich. So, fire up the grill and get ready to discover an irresistible take on an old standby.

Ingredients:

For the Sandwich:

1 lemon
1 salmon fillet
2- 3 strips of bacon
3-4 pickle slices
2-4 tsp. Real Salt Organic Lemon Pepper
1 bun (Try Redmond Heritage Farm Store’s House Made Buns if you live in Utah!)
2 tsp. olive oil
1 tomato
2 pieces of lettuce

For the Dill Lemon Mayo:

1 1/2 Tbsp. mayonnaise
1 tsp. chopped dill
1 tsp. lemon juice
1/2 tsp. Real Salt Organic Lemon Pepper

Instructions:

Preheat your grill or heat a pan over medium-high heat.
Squeeze the juice of half a lemon over the salmon fillet.
Liberally season both sides of the salmon fillet with lemon pepper (approximately 2-4 teaspoons depending on the size of your fillet and how much flavor you like).
Drizzle a little olive oil on the hot pan or grill, then place the seasoned salmon fillet on it.
Cook for about 4-5 minutes per side or until the salmon is cooked to your desired level of doneness. The cooking time may vary depending on the thickness of the fillet.
While the salmon is cooking, prepare the dill lemon mayo. In a small bowl, combine the mayonnaise, chopped dill, lemon juice, and Real Salt Organic Lemon Pepper. Mix well to incorporate all the ingredients.
Toast both sides of the bun until they’re golden brown.
Spread the dill lemon mayo on both sides of the toasted bun.
Layer the ingredients on the bottom half of the bun in the following order: lettuce, tomato slices, crispy bacon, and the cooked salmon fillet.
Top with a few pickle slices.
Squeeze fresh lemon juice over the salmon.
Place the top half of the bun on the sandwich and enjoy!

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About Shawn Wilson

Chef Shawn Wilson grew up in upstate New York in a close Italian family. Being in the kitchen around home made food was part of every family gathering. Through college he worked in restaurants and bars to make money. After college he moved to Cape Cod Massachusetts where he worked at a 5 star resort and developed a passion for quality, fresh ingredients. After 3 years on the cape he moved to Utah and has worked and learned from some of the top Chefs at the best restaurants in the state over the last 18 years. Every meal is made into an experience when he cooks. His love for great food and quality ingredients tells his story in each dish he thoughtfully prepares.