BBQ Salmon BLT Salad

My Go-To Summer Salad: BBQ Salmon BLT

Summer is my absolute favorite time of year. The long, sunny days, the warm evenings spent outdoors, and the abundance of fresh, seasonal produce all contribute to a feeling of pure joy. And what better way to celebrate the season than with a light, refreshing, and incredibly delicious salad? This BBQ Salmon BLT Salad has quickly become my go-to summer meal, and I’m thrilled to share it with you.

I’m a busy working mom, juggling a demanding career with the needs of my family. Finding time for elaborate cooking isn’t always feasible, so I gravitate towards recipes that are both flavorful and quick to prepare. This salad perfectly fits that bill. The smoky sweetness of the BBQ salmon pairs beautifully with the salty crunch of the bacon and the juicy burst of the tomatoes. The creamy avocado adds a touch of richness, while the mixed greens provide a refreshing counterpoint to the richer elements. The best part? It comes together in under 30 minutes!

The key to this salad’s success lies in the perfectly cooked salmon. I like to start with high-quality salmon fillets – the fresher, the better. A simple rub of smoked paprika, brown sugar, salt, and pepper adds a depth of flavor that elevates the dish beyond the ordinary. Cooking the salmon skin-side down in a cast iron skillet ensures a crispy, flavorful skin, while a brief finish in the oven ensures perfectly cooked, flaky flesh. The bacon adds a satisfying salty crunch and a delicious smoky element. I prefer using thick-cut bacon, as it holds its shape and texture better during cooking.

The salad’s assembly is as simple as it gets. I typically use a mix of baby kale, arugula, and radicchio for a vibrant and slightly peppery base. You can easily swap these for your preferred greens, however. Cherry or grape tomatoes are my go-to, as their sweetness and small size make them perfect for a salad of this nature. I always add a generous amount of avocado, as its creamy texture and subtle flavor complement the other elements of the salad perfectly. A simple vinaigrette dressing, whether it’s Italian, balsamic, or even a homemade basil vinaigrette, ties everything together beautifully.

This salad is incredibly versatile. Feel free to add other vegetables you enjoy, such as cucumbers, bell peppers, or shredded carrots. If you’re not a fan of bacon, you could easily substitute grilled chicken or shrimp. And if you want to make it a complete meal, you could add some cooked quinoa or farro for extra protein and fiber. The possibilities are truly endless!

Beyond its deliciousness, this salad is also incredibly healthy. Salmon is packed with omega-3 fatty acids, which are essential for heart health and brain function. Avocado is a good source of healthy fats and fiber, while the mixed greens provide a boost of vitamins and minerals. It’s a delicious and satisfying meal that you can feel good about eating. I often make a double batch on Sundays to have for lunches throughout the week – it travels well and tastes even better the next day!

So, whether you’re looking for a quick and easy weeknight dinner, a healthy and delicious lunch, or a stunning salad to impress your guests, this BBQ Salmon BLT Salad is the perfect choice. It’s a recipe that embodies the best of summer – fresh, flavorful, and utterly satisfying. I hope you enjoy it as much as I do!

Pro Tip: For extra crispy bacon, you can line your baking sheet with paper towels before adding the cooked bacon to drain.

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.