Crispy Salmon Skin BLT Recipe
30min
30min
2
Main Course
American
Crispy salmon skin makes a great pescatarian alternative to bacon in a classic BLT. Our version uses smoked paprika, brown sugar, cracked black pepper, and smoked salt if you have it to mimic the flavor of your favorite sweet and spicy black pepper bacon. The beauty of this recipe is that you can use skin from raw, cooked, or smoked salmon fillets and the cook time doesn’t really vary if using fresh or previously cooked skin.
Ingredients
- Skin from 2 to 3 large salmon fillets (raw, cooked, or smoked)
- 1 tablespoon neutral oil, such as canola or grape seed
- 2 tablespoons light or dark brown sugar
- ½ teaspoon smoked paprika
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon smoked sea salt or kosher salt, plus more for seasoning
- ¼ cup mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- 1 small garlic clove, grated
- 4 slices whole grain bread, toasted
- Baby arugula and sliced ripe tomatoes for serving
Directions
Prep the Salmon Skin
Position a rack in the center of the oven and preheat the broiler to high. Line a baking sheet with aluminum foil and lightly oil the foil. Arrange the skin on the prepared baking sheet and brush the skin on both sides with the oil.
Broil the Salmon Skin
In a small bowl, combine the brown sugar, paprika, pepper, and salt. Sprinkle the mixture evenly over the salmon skin and rub to coat. Broil from the center of the oven, turning several times, until sizzling and caramelized, 12 to 15 minutes. Watch carefully to avoid burning as broilers vary greatly. Let cool. (The skin will become crisp as it cools; if not crisp enough to your liking, return to the broiler for a few more seconds.)
Finish and Serve
In a small bowl, combine the mayonnaise, lemon juice, and garlic. Season with salt.
Spread the mayonnaise on one side of each piece of toasted bread. Divide the salmon skin “bacon,” arugula, and tomatoes between two of the pieces of bread, then top each with another piece of bread. Serve.
Pro tips
Pair it Up
Pour something light and refreshing to sip alongside this non-classic sandwich. A nonalcoholic Arnold Palmer (iced tea and lemonade) or shrub (fruit syrup, vinegar, and sparkling water) are perfect at any meal. For something a bit stronger, add a shot of gin or vodka.
Spice It Up
The spice rub can be varied by adding cayenne or chile powder.
Lighten It Up
Salmon skin contains the same proteins and omega-3 fatty acids found in the fish, making it a nutritious and delicious alternative to bacon. How many BLTs can make that claim?
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
