Buttery, melt-in-your-mouth salmon topped with crispy bacon. !!!
I know. This is getting seriously ridiculous. All the bacon, all the time. But but but it just adds the perfect accent to, well… EVERYTHING.
However today, we’re talking about just a weeeeeee little slice on top of so-healthy-and-good-for-you fish. So it’s okay. It’s like, almost invisible.
And I don’t even love mayo, but this chipotle mayo takes these little bite sized sandwiches over the top. Promise. Swear on my boring little life. Swear on my teddy bear. Swear on my Lisa Frank trapper keeper. LYLAS. Swear.
They totally weren’t my idea though.
Earlier in the week my dad was raaaaaving about a salmon BLT sandwich he had, talking about how thick the salmon was and blah blah blah and for a non-food obsessed man, his description left my mouth watering. It’s no secret that we adore salmon in this house. It’s on the dinner rotation just about as often as chicken, you’re probably totally sick of seeing a new salmon recipe practically each week and if it was up to me, we’d eat it every single night for the rest of my life.
Well, it technically is up to me but I’d rather save four night’s worth of that money and blow it on ridiculously overpriced shoes. Or truffle salt. Whatever. Depends on my mood. And much to my husband’s dismay, both of those things are definitely an INVESTMENT. Read it and weep buddy.
I sort of think these salmon stacks are an investment too. Like, an investment in a happy mouth? Yeah. I know. That was horrific. Cue faux gagging now.
I knew the flavor combo would work though… since once upon a time I made some weirdo-but-incredible BLT salmon tacos. Wait. Do we just call everything smashed inside tortillas “tacos” these days? I do. I’m sure that thrills the important food people of the world.
The sliders come together quickly – in less than 20 minutes or so – and are such a fun twist on eating boring old salmon. And since we all know that mini things simply mean you can eat more, they are perfectly filling with a side of sweet potato fries. These make you feel like you’re devouring fun weekend food on cruddy school nights. These make you feel like you’re consuming something indulgent but mostly healthy. These make you feel like you should add bacon to your dinner every night. Which, um… obviously… you should*.
Salmon BLT Sliders with Chipotle Mayo
makes about 6-8 sliders
1 pound raw skinless salmon
1 teaspoon salt
1 teaspoon pepper
2 slices thick-cut bacon, cut into thirds
2 tomatoes, sliced
lettuce for topping
1/2 cup mayonaisse
1 tablespoon adobo sauce (from a can of chipotles in adobo)
6 multigrain slider buns or dinner rolls, toasted if desired
Heat a saucepan over medium-high heat and add bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel.
Preheat the broiler in your oven and place the top oven rack as close as it can go to the broiler. Cut the salmon in to squares pieces that fit the size of your buns, then cover both sides with salt and pepper. Place on a broiler pan (or nonstick baking sheet) and broil for 5 minutes. Gently flip and broil for about 5 minutes more. Note: This depends on the size of your salmon (and power of your broiler) – mine was about 1 inch thick, and this cooked it perfectly. I highly suggest taking the time to figure out how your broiler can perfectly crisp salmon because it makes a world of difference!
In a small bowl, mix mayo with adobo until smooth. Spread some on each bun, top with a square of salmon, a slice of bacon, a tomato sauce and lettuce. Eat!
*almost done. Promise.