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Smoked Salmon Blt

Prep Time:60 Minutes
Cook Time:20 Minutes

Nutritional Information

Try adding smoked salmon to your next BLT to liven up a classic!


  • 1/2 cup light mayonnaise
  • 3 teaspoons Chopped fresh dill
  • 2 teaspoons grated fresh lemon zest
  • salt and pepper, to taste
  • 36 ounces salmon fillet with skin
  • basic brine, see recipe
  • Salt and coarsely ground black pepper
  • 24 ciabatta bread
  • 12 Romaine lettuce leaves
  • 2 tomatoes, sliced
  • 24 slices fully cooked bacon


  • 1. Brine the salmon for no more than 1 hour.
  • 2. Preheat the Egg to 225º using indirect heat and smoking wood. Season the fish with salt and pepper or other desired rub. Smoke the salmon for about 20 minutes (if cut into individual portions) or until it begins to flake if smoking a larger piece.
  • 3. In small bowl, stir mayonnaise, dill, and lemon zest until mixed; set aside.
  • 4. Slide thin metal spatula between salmon flesh and skin. Lift salmon from skin and transfer to plate; discard skin if you like.
  • 5. Spread lemon-dill mayonnaise on 1 side of the bread slices. Place 1 lettuce leaf, folding to fit, on half of the bread slices. Top with tomato slices, salmon fillet, bacon, and another bread slice. Enjoy!

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828