Salmon BLTs

One trip to Alaska we spent a week traveling the Copper River area. We met a  Michigan transplant (South Haven area) working for the National Parks and he

recommended the Copper River Salmon BLTs at a local restaurant.  They were wonderful.

Well—you certainly don’t need Copper River salmon when we have our own salmon right here. And this is the perfect time to enjoy these with red, ripe ‘real’ tomatoes. Use  your choice of bread. We had them on an herbed bread—yum!



8-12 slices of bacon

4—3 ounce salmon fillets, skinned and deboned

Salt and pepper

8 slices of your choice of bread





Fry the bacon slices until crispy. Drain on paper towels. Pour off bacon fat, leaving about 2 tablespoons in the fry pan. Season the salmon with salt and pepper. Reheat the bacon fat over medium heat, add the fillets and cook for 3-4 minutes per side.  There should be a slight bit of translucency in the center of the fillets when you remove them from the heat.

Toast your bread, spread with mayo and build your Salmon BLT.

4 servings—but you can eat 2 if you want.  Enjoy!


Actions: E-mail | Permalink |
Submit Your Recipe

Fishing Reports

We are pleased to offer Great Lakes Fishing reports from local captains, guides, and fishermen. Click here to find out when and where the fish are biting!

Event Standings

Have you participated in a recent tournament or are you wondering where you stand? Click here to see our event standings.

Advertise With Us

Contact us today for advertising specials, promotions, and link exchange information.