Try this BBQ Salmon BLT Salad recipe, or contribute your own.
- Carbohydrate 6.18455209576234 g
- Cholesterol 28.56 mg
- Fat 19.1430900320513 g
- Fiber 1.73742031708742 g
- Protein 5.38501822114945 g
- Saturated Fat 6.33244022435897 g
- Serving Size 1 1 Serving (73g)
- Sodium 351.794391024614 mg
- Sugar 4.44713177867492 g
- Trans Fat 2.14324003205128 g
- Calories 210 calories
Step-by-step
- Preheat oven to 400 degrees.
- Add smoked paprika, salt, brown sugar, and pepper to a small dish then mix to combine and set aside.
- Place bacon in a large, cold cast iron or other oven safe skillet then turn heat to medium and cook until bacon is crisp.
- Remove to a paper towel-lined plate to drain then chop when cool.
- Remove all but 1 Tablespoon bacon grease from the skillet then turn heat up to medium-high.
- Squeeze lemon juice over salmon then sprinkle seasoning mix generously on top and rub in lightly.
- Add salmon to skillet skin side up then saute for 2 minutes.
- Flip then saute for 3 minutes, and then place the entire skillet into the preheated oven and bake for 6 minutes.
- Divide lettuce between two plates then top with chopped bacon, tomatoes, avocado, and BBQ salmon.
- Serve with your favorite salad dressing - I recommend Italian, balsamic vinaigrette, or Basil Vinaigrette.
How many portions can this pan actually hold without dropping the oil temperature? Scaling a skillet-seared dish requires watching surface area closely. Two six-ounce fillets fit comfortably in a ten-inch cast iron pan. Crowding three or four pieces drops the metal temperature too quickly. The fish stews in its own moisture instead of browning. Batch the cooking process if feeding four people. Use two separate pans or cook the salmon sequentially.
Managing Leftovers and Prep
Cooked salmon does not improve during extended refrigerator storage. Consume leftovers within twenty-four hours to maintain proper texture. Keep the greens, avocado, tomatoes, and bacon stored in separate airtight containers. Combine components only when ready to eat to prevent soggy greens.
- Preheat the oven to 400 degrees Fahrenheit before searing the fish.
- Start bacon in a cold skillet to render the fat evenly.
- Sear the salmon skin-side up for two minutes, then flip for three minutes.
- Bake the fillets for exactly six minutes to finish cooking through.
- Drain excess bacon fat down to one tablespoon before adding the fish.
