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Avocado Salmon Six Pepper Blt With Basil Mayo

Avocado Salmon Six Pepper Blt With Basil Mayo


Basil Mayonnaise

  • 1 c. mayonnaise
  • 1 tbsp. fresh lemon juice
  • 1 clove garlic, chopped
  • ½ c. chopped, fresh basil
  • 18 tsp. Spice Islands® Sea Salt
  • 1 ½ tsp. Durkee® Regular Grind Black Pepper

Six Pepper Bacon

Avocado Salmon BLT

  • 2 tbsp. olive oil
  • 4 salmon fillets, 3 to 4 ounces, pin bones and skin removed
  • ¼ tsp. Spice Islands® Sea Salt
  • ¼ tsp. Durkee® Regular Grind Black Pepper
  • 8 slices sourdough toast
  • 4 lettuce leaves, rinsed and dried
  • 8 slices Six Pepper Bacon, cooked and drained
  • 8 slices fresh avocado
  • 8 tomato slices


To make Basil Mayo:

  1. Add mayonnaise, lemon juice, garlic, basil, salt and pepper to food processor. Pulse until fully mixed. Put basil mayo in a bowl, cover and refrigerate until ready to assemble sandwiches.

To make Six Pepper Bacon:

  1. Preheat oven to 350ºF. Combine brown sugar, six pepper blend and cayenne in a shallow bowl. Dredge each strip of bacon until it is fully covered. Place bacon on a parchment paper lined sheet tray (can also place on wire rack). Bake for 20 minutes or until bacon is brown. Let bacon cool a few minutes, then remove to plate.

To make Salmon:

  1. Heat oil in large nonstick skillet over medium-high heat. Season the salmon fillets with salt and pepper. Sear the fillets in the hot pan until golden and cooked medium, about 3 to 5 minutes per side. Allow salmon to rest while preparing the toppings.

Assemble the sandwiches:

  1. Slather the sourdough toast with a generous amount of the basil mayo. Place the lettuce on the sourdough toast and top with salmon, followed by 2 bacon slices, 2 avocado slices and 2 tomato slices. Top the sandwich. Repeat with remaining ingredients.