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Salmon BLT sandwich halves stacked, with chips

Salmon BLT with Chive Mayo

Lori
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 1 sandwich

Ingredients
  

  • FOR THE CHIVE MAYO
  • 4 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped chives
  • 1 pinch salt
  • FOR THE SANDWICH
  • 1 5- ounce portion salmon filet skinless, tail section
  • 2 slices peppered bacon sliced thick
  • 1 leaf butter lettuce
  • 3 slices ripe tomato
  • 2 slices sourdough bread
  • 1 tablespoon olive oil
  • Salt
  • Pepper
  • Chive Mayo

Instructions
 

  • Start by mixing the ingredients for the chive mayo.
  • Refrigerate until ready to use.
  • Heat a cast iron skillet to medium high.
  • Brush one side each of the slices of sourdough bread.
  • Toast both sides of the bread slices until lightly toasted, about 4 minutes per side.
  • Remove from heat and set aside to cool.
  • In the same skillet, fry the slices of bacon until caramelized but still chewy.
  • Remove from heat and set aside to cool.
  • Reduce the flame to medium low and immediately place the salmon filet in the skillet, seasoned on both side with salt and pepper.
  • Cook until seared on both sides, about 2-3 minutes per side.
  • Remove from heat and set aside to cool.
  • Place the sourdough slices, olive oil-side up, on a cutting board.
  • Spread a generous portion of chive mayo on both slices.
  • On one slice, add the lettuce leaf, the bacon, layer the tomato slices, and finally, top with the seared salmon.
  • Top with the other slice, and cut the sandwich down the middle.
  • Serve plain, with potato chips, French fries, or other side of choice.

Notes

This recipe makes chive mayo for more than 1 sandwich. Or save for other uses.