Smoked Salmon BLT 1.000

Deb Lindsey for The Washington Post

Smoke Signals Apr 23, 2014

Here, the soft texture and smoky salmon flavor play beautifully with the crisped smoked bacon and the fresh tomato and lettuce. It is important that you use hot-smoked, as opposed to cold-smoked, salmon. The latter has a chewier texture that prevents it from melting into the sandwich.

Neopol Savory Smokery's hot-smoked salmon has a magnificent flaky and moist texture, but you can also find hot-smoked salmon at specialty grocers and fishmongers. That said, if you end up buying cold-smoke salmon by mistake, use less of it on the sandwich, about 2 ounces; otherwise the texture and flavor will be overwhelming.

About the bacon: It is best to use a good smoked bacon, such as Neopol Savory Smokery, with a shop in Baltimore's Belevedere Square, or Benton’s; both are sold at Union Market in Northeast Washington. Commercially smoked bacon doesn't have the same depth of flavor.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • 1 to 2 teaspoons homemade or store-bought aioli, such as Neopol's Honey Dijon Aioli
  • 2 slices toasted sandwich bread
  • Small handful organic salad greens
  • 1 thin slice red onion (optional)
  • 1 or 2 slices ripe tomato
  • Dash kosher salt
  • Few grinds of black pepper
  • 3 to 4 strips smoked bacon, baked or fried till just crisp
  • 4 ounces plain hot-smoked salmon (see headnote)


Spread the aioli (to taste) on one side of each slice of toast. Layer one dressed slice with salad greens, the red onion, if using, the tomato and a sprinkling of salt and pepper. Next, create a layer of the bacon slices, then place the salmon on top. Gently press the remaining slice of toasted bread, dressed side down, on the salmon.

Serve right away.

Rate it

Recipe Source

Adapted from a Neopol Savory Smokery recipe.

Tested by Johnna Rowe.

Email questions to the Food Section.

Email questions to the Food Section at