This is the recipe you want to eat this week. Check out how to make this salmon BLT complete with refreshing watercress and a flavorful tomato jam.
For the tomato jam, I whipped up the red wine tomato jam I shared as part of my recipe for a grilled vegetable platter (aka the only kind of vegetable plate you’ll see me bring to a party). This tomato jam is easily one of the yummiest foods on my blog – it’s really that good! Use the leftovers as a dip for a snack, on grilled cheese, or as a sauce for grilled meat or tofu.
Click here for the tomato jam recipe and see below for the complete sandwich recipe. 
Salmon BLT
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
A twist on a classic! Flaky salmon replaces bacon in this elevated BLT, complete with homemade tomato jam and peppery watercress.
Ingredients
- 8 slices bacon
- 1 lbs (454 g) salmon
- 1 tsp extra-virgin olive oil
- 1 tsp chopped rosemary
- 1 Zest lemon
- 4 ciabatta sandwich buns
- Watercress
Instructions
- Make the tomato jam: Heat olive oil in a medium pot over medium heat. Add red onion and garlic; sauté until golden, about 7 minutes. Add salt and cook until deeply caramelized, tender, and jammy, about 40 minutes. Pour in wine, scraping the bottom. Add tomatoes, balsamic, brown sugar, and red pepper flakes. Season with salt and pepper. Simmer until very thick and jam-like, about 15 minutes. Taste and season with more salt and pepper if needed. Set aside or refrigerate.
- Preheat oven to 375°F (190°C).
- Place bacon slices on a large rimmed baking sheet and bake for 15-20 minutes until crispy. Remove bacon to a paper towel-lined plate.
- While bacon is cooking, rub salmon with olive oil, rosemary, and lemon zest. Season with salt and pepper. Place on a baking sheet and roast on a rack under the bacon for 10-15 minutes until flaky and cooked through.
- Spread ciabatta bun bottoms with tomato jam. Top with watercress, salmon, and the top of the ciabatta bun.
Notes
- For a richer flavor, use smoked salmon instead of regular salmon.
- If you don’t have ciabatta buns, sourdough or whole wheat bread work well as substitutes.
- To make ahead, prepare the tomato jam and cook the salmon separately a day in advance. Assemble sandwiches just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 15
- Sodium: 700
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What type of salmon is best for the Salmon BLT?
Use fresh, skin-on salmon fillets for the best flavor and texture. Wild-caught salmon is a great option, but farmed salmon works well too.
Can I substitute the watercress in the sandwich?
Yes, you can substitute watercress with arugula or spinach for a different flavor and texture, though it will change the overall taste slightly.
How do I know if the tomato jam is ready?
The tomato jam should be thick enough to coat the back of a spoon and have a rich, concentrated flavor. Allow it to simmer until it reaches that consistency.
My husband enjoyed this recipe so much he had me make it two nights in a row. The only thing we plan on changing next time is to perhaps use a little less lemon. Other than that, this recipe is quick, easy, and so very tasty!