Fried Salmon BLT

Name: Fried Salmon BLT With Candied Bacon
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 1 servings
Cuisine: American
Ingredients: 6 oz salmon fillet, skinless; 1/2 lb bacon; 1/4 cup brown sugar; cracked black pepper, to taste; 1/2 cup buttermilk; 1 cup seasoned all-purpose flour; vegetable oil, for frying; 1 large heirloom tomato, red or yellow; 1 tbsp red onion vinegar; smoked sea salt, to taste; 2 slices white bread; 2 tbsp salad dressing (Miracle Whip style); 2 leaves green leaf lettuce; 2 tbsp sliced banana peppers

This Fried Salmon BLT swaps traditional bacon for a crispy fried salmon patty and layers it with sweet candied bacon, fresh heirloom tomatoes, and greens. It combines the comfort of a classic BLT with elevated seafood technique.

🌍American 🏷️Fried salmon blt 🏷️Salmon sandwich 🏷️Blt 🏷️Candied bacon Heirloom tomato

🏷️

🏷️Sandwich

-0:00

bleukitchenonTikTok

Total

1h 35m

Servings

1

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by bleukitchen

-0:00

bleukitchenonTikTok

Ingredients

6 oz salmon fillet, skinless
1/2 lb bacon
1/4 cup brown sugar
cracked black pepper, to taste
1/2 cup buttermilk
1 cup seasoned all-purpose flour
vegetable oil, for frying
1 large heirloom tomato, red or yellow
1 tbsp red onion vinegar
smoked sea salt, to taste
2 slices white bread
2 tbsp salad dressing (Miracle Whip style)
2 leaves green leaf lettuce
2 tbsp sliced banana peppersoptional

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Instructions

1
Finely dice the salmon fillet until it has a ground consistency.
2
Form the diced salmon into a patty shape on a small sheet pan or plate.
3
Place the salmon patty in the freezer for about 1 hour to firm up.
4
While the patty freezes, prepare the candied bacon. Arrange bacon strips in a single layer on a parchment-lined baking sheet.
5
Sprinkle the bacon generously with brown sugar and freshly cracked black pepper.
6
Bake the bacon in a preheated oven until crispy and caramelized. Set aside.
7
Once the salmon patty is frozen solid, dip it into a bowl of buttermilk, coating it completely.
8
Dredge the buttermilk-coated patty in seasoned all-purpose flour, pressing firmly to ensure an even coating.
9
Carefully place the salmon patty in a deep fryer or pot with hot oil and fry until golden brown and cooked through.
10
Slice the heirloom tomato into thick rounds.
11
Season the tomato slices with red onion vinegar, smoked sea salt, and more cracked black pepper.
12
Toast the two slices of bread until golden brown.
13
To assemble, spread salad dressing on both slices of toasted bread.
14
On the bottom slice, layer the lettuce, seasoned tomato slices, and optional banana peppers.
15
Place several strips of the candied bacon on top of the tomatoes.
16
Top with the fried salmon patty.
17
Place the second slice of bread on top, dressing-side down. Slice in half and serve immediately.

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Tips & Notes

Pro tips

Form the salmon patty gently after chilling—overworking the mixture makes it dense and breaks apart during frying.
Dredge the salmon patty in buttermilk before coating in seasoned flour for maximum crispness and a golden exterior.
Toast the bread lightly before assembling to create a moisture barrier that prevents sogginess from the tomato and fried salmon.
Add the candied bacon last, just before serving, to maintain its crispy texture.

Substitutions

Heirloom tomato → regular beefsteak tomato or vine-ripened tomato (slightly less complex flavor)
Buttermilk → plain yogurt thinned with milk (similar acidity and tenderizing effect)
Vegetable oil → canola or peanut oil (neutral flavor for frying)

Storage & make-ahead

Assemble the sandwich fresh, but store leftover fried salmon patties refrigerated up to 2 days in an airtight container; reheat gently in a 350°F oven for 5 minutes to restore crispness.

Equipment

deep frying pan or shallow skillet · meat grinder or food processor (for breaking down salmon)

Common Questions

Can I use canned salmon instead of fresh salmon fillet?

Canned salmon will not hold together well when formed into a patty and fried. Fresh or thawed frozen salmon fillet is necessary for the proper texture and structural integrity.

How do I know when the fried salmon is cooked through?

The salmon patty should be golden brown on both sides and flake easily with a fork when fully cooked, typically 3-4 minutes per side depending on thickness.

What type of bread works best for this sandwich?

A sturdy, toasted bread like sourdough, brioche, or a thick-cut white bread will hold up to the moisture from the tomato and fried salmon without becoming soggy.

Can I make the salmon patty ahead of time?

Yes, form the patty and refrigerate up to 4 hours before frying. Keep it covered to prevent drying out.

How do I candy the bacon without burning the sugar?

Cook bacon slowly over medium heat, sprinkle brown sugar during the last 2-3 minutes of cooking, and monitor closely as sugar can brown quickly. Remove when caramelized but not charred.