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Open-Face Salmon BLTs

Open-face salmon BLTs
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Serves 4| Hands-On Time: | Total Time:



  1. Cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate.
  2. Wipe out the skillet and heat the oil over medium heat. Season the salmon with ¼ teaspoon each salt and pepper.
  3. Cook until opaque throughout, 2 to 3 minutes per side.
  4. Spread the bread with the mayonnaise and top with lettuce, tomato, salmon, and bacon.
By August, 2010

Nutritional Information

  • Per Serving
  • Calories 321Calories From Fat 147
  • Fat 16g
  • Sat Fat 3g
  • Cholesterol 44mg
  • Sodium 516mg
  • Protein 19g
  • Carbohydrate 22g
  • Sugar 4g
  • Fiber 3g
  • Iron 2mg
  • Calcium 59mg
What does this mean? See Nutrition 101 .

Quick Tip

Creamy Potato Salad With Bacon
Make it a meal: Serve the BLTs with potato salad. Cook 1 pound baby potatoes in simmering salted water until tender; drain and quarter. Whisk together ¼ cup red wine vinaigrette and 2 tablespoons whole-grain mustard. Toss with the potatoes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.