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Salmon BLT Sandwiches


  • 1/4 cup fat-free mayonnaise
  • 1 tsp. lemon zest
  • 1 1/2 tsp. fresh lemon juice
  • Pinch of cayenne pepper
  • 4 slices center-cut bacon
  • 2 tsp. olive oil
  • 10 oz. salmon, cut into 4 fillets, skin removed
  • 8 slices country white bread, toasted
  • 4 lettuce leaves
  • 8 slices tomato


  • 1. Combine mayonnaise, lemon zest, juice and cayenne. Set aside.
  • 2. Cook bacon in a nonstick skillet on medium heat until brown and crisp. Remove and drain on paper towels. Pour off all fat and wipe skillet clean. Add oil.
  • 3. Cook salmon in skillet on medium-high heat 2 to 3 minutes per side or until translucent.
  • 4. Spread 4 slices of the bread with mayonnaise mixture. Layer 1 lettuce leaf, 2 slices tomato, 1 salmon fillet and 1 piece bacon on top of each. Cover with second slice of bread. Cut in half and serve.
  • Nutritional information per serving: Calories 430; Total Fat 23g; Saturated Fat 6g; Tran Fat 0; Cholesterol 66mg; Sodium 670mg; Total Carbohydrate 28g; Dietary Fiber 5g; Total Sugars 6g; Protein 27g
  • Variation: Use cooked flaked salmon for a cold sandwich.
  • NOTE: Substitute whole wheat bread for the white.