Can I prepare the Salmon BLT Sandwiches with Spicy Garlic Mayo ahead of time?

Yes. You can prepare the salmon, bacon, and spicy garlic mayo ahead of time and store them separately in airtight containers in the refrigerator. Assemble the sandwiches just before serving for the best texture.

How can I adjust the spice level of the Spicy Garlic Mayo?

Reduce the Sriracha for a milder flavor or add extra Sriracha or cayenne pepper for more heat. Taste as you go to reach your preferred spice level.

What type of salmon works best for this recipe?

Fresh salmon fillets such as Sockeye, Coho, or Atlantic salmon work well for this recipe. Both skin-on and skinless fillets can be used.

Can I make this recipe gluten-free?

Yes. Simply use your favorite gluten-free bread to make these Salmon BLT Sandwiches gluten-free.

What can I use instead of fresh garlic in the mayo?

You can substitute garlic powder if needed. Use about 1/2 teaspoon of garlic powder in place of the fresh garlic cloves.

Easy Salmon BLT Sandwiches with Spicy Garlic Mayo in 20 Minutes

Ingredients

Scale

For the Salmon BLT Sandwiches:

2 (6 oz each) salmon fillets (skin on or off, wild-caught preferred)

6–8 slices bacon (thick-cut recommended)

4 slices sandwich bread (sourdough, whole wheat, or favorite)

4 leaves green leaf lettuce (or any crisp lettuce)

1–2 medium ripe tomatoes, sliced

1 tablespoon olive oil (for cooking salmon)

½ teaspoon salt (or to taste)

¼ teaspoon black pepper (freshly ground preferred)

For the Spicy Garlic Mayo:

½ cup mayonnaise (full-fat for best creaminess)

2 cloves garlic, minced finely

1–2 teaspoons Sriracha (adjust to desired spice level)

1 teaspoon freshly squeezed lemon juice

¼ teaspoon smoked paprika

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Instructions

1. Step 1: Prepare the Spicy Garlic Mayo

2. In a small bowl, combine mayonnaise, minced garlic, Sriracha, lemon juice, and smoked paprika. Whisk until smooth. Taste and adjust Sriracha as desired. Set aside to let flavors meld.

3. Step 2: Cook the Bacon

4. Place bacon slices in a large skillet over medium heat. Cook, turning occasionally, until crispy and golden brown (about 7-10 minutes). Transfer to a paper towel-lined plate to drain.

5. Step 3: Cook the Salmon

6. Season both sides of salmon fillets with salt and pepper. In the same skillet (or a clean non-stick skillet), add 1 tablespoon olive oil over medium-high heat. Once shimmering, place salmon skin-side down (if applicable). Sear for 4-5 minutes until skin is crispy and golden. Flip and cook for another 3-5 minutes until salmon is cooked through and flakes easily. Remove from skillet and let rest 2 minutes.

7. Step 4: Toast the Bread and Prepare Veggies

8. Toast sandwich bread to desired golden brown. Wash and dry lettuce leaves. Slice tomatoes into even rounds.

9. Step 5: Assemble the Sandwiches

10. Spread Spicy Garlic Mayo generously on one side of each toasted bread slice. On two slices, layer lettuce, sliced tomatoes, large flaky pieces of salmon, and crispy bacon. Top with the remaining bread slices, mayo-side down.

11. Step 6: Serve Immediately

12. Cut sandwiches in half if desired and serve right away.

Notes

Store components separately in airtight containers in the refrigerator for up to 3 days. To reheat, gently warm salmon in a skillet or oven at 275°F. Reheat bacon in a dry skillet. Assemble fresh to avoid soggy bread. Adjust spice level by reducing or omitting Sriracha for a milder version.

Author: Charlotte Johnson
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop / Pan-sear
Cuisine: American
Diet: Dairy-free (if using dairy-free mayo)

Nutrition

Serving Size: 1 sandwich
Calories: 683
Sugar: 5g
Sodium: 985mg
Fat: 43g
Saturated Fat: 9g
Unsaturated Fat: 30g
Trans Fat: 0.1g
Carbohydrates: 34g
Fiber: 4g
Protein: 42g
Cholesterol: 120mg