Twenty minutes is all it takes to put these smoked salmon BLT sliders together. Toasted buns, a quick Dijon mayo, layered with tomato, lettuce, salmon, and bacon. Simple enough for a weekday lunch and impressive enough for a brunch spread or game day table.
Why You Will Love These Smoked Salmon BLT Sliders
- Time-Saving:You can have a satisfying, restaurant-quality meal ready for your family in only 20 minutes.
- Budget-Friendly Making these at home is a great way to enjoy high-quality seafood without the high price of a restaurant brunch.
- Simple Ingredients This recipe uses real-food staples you likely already have in your kitchen or can find easily at any local Cleveland grocery store.
- Crowd-Pleaser The combination of salty bacon and smoky salmon is a unique flavor pairing that stands out at any party.
- Meal Prep Friendly The components come together quickly and can be prepped in advance so assembling a fresh slider takes seconds rather than minutes.
Ingredients for the Homemade Smoked Salmon Bacon Sliders
- Smoked Salmon Cold-smoked slices are recommended for their texture and taste. I recommend looking for sustainably sourced salmon. You can check the Seafood Watch Guide to see which brands are rated 'Best Choice'
- Dijon Mustard The sharpness of Dijon cuts through the richness of the mayonnaise and salmon without overpowering the other ingredients. Yellow mustard is a milder substitute but the flavor profile shifts noticeably.
- Slider Buns Brioche buns add a subtle butteriness that complements the salty bacon. Hawaiian rolls work well for a slightly sweeter result. Whatever you choose, toasting them is non-negotiable. A warm, slightly crisp bun holds the layers together and prevents the bottom from going soft immediately.
- Mayonnaise Full-fat mayonnaise produces the creamiest Dijon sauce. The ratio of one cup mayo to two tablespoons Dijon is enough to coat all twelve buns generously without the sauce overpowering the salmon.
- Bacon Cook it until fully crispy before assembling. Soft or chewy bacon will slide out of the slider on the first bite. Slicing each piece in half makes it easier to layer evenly across the bun.
- Lettuce and Tomato Slice the tomatoes to fit the bun size rather than using large slices that hang over the edges. Cut the lettuce into pieces that stack cleanly. Both go in cold which provides a temperature contrast against the warm toasted bun.
Types of Smoked Salmon
- Cold-Smoked Salmon This is the traditional thinly sliced salmon found in most grocery stores and has a smooth, buttery texture.
- Hot-Smoked Salmon This version is flaky and firm, similar to cooked salmon, and provides a much stronger smoky flavor.
- Lox While similar to smoked salmon, lox is cured in salt but not smoked, making it very salty and bold.
- Canned Smoked Salmon While this is a shelf-stable option, it has a very different texture than sliced salmon. If you choose this, be sure to drain it well and flake it gently onto the bun so it stays in place.
How to Make the Bacon and Smoked Salmon Sliders
- Prep the Oven Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
- Toast the Buns Arrange the slider buns open-faced on the sheet. Toast for about 5 minutes until the edges are golden and slightly crisp.
- Mix the Sauce In a small bowl, whisk the mayonnaise and Dijon mustard together until the sauce is smooth.
- Add the Dijon Mayo Spread a generous layer of the mustard sauce on both the top and bottom of each toasted bun.
- Layer the Fillings Place a tomato slice on the bottom bun, followed by lettuce, a slice of smoked salmon, and two half-pieces of bacon. Close the slider and serve immediately.
Tips on Making the Best Smoked Salmon Blt Sliders
- All fish you purchase should smell like the ocean, not like fish. If the salmon smells strongly of fish before you open the package, it's past its prime and will overpower every other ingredient in the slider. Fresh cold-smoked salmon should smell clean and slightly briny.
- Toast the buns longer than you think necessary. A lightly golden bun will go soft within minutes of assembly. You want the cut surface to be noticeably crisp so it holds up against the mayo and tomato moisture.
- Assemble the sliders in order | tomato first on the bottom bun, then lettuce, then salmon, then bacon on top. This order keeps the moisture from the tomato away from the bun as long as possible.
- If you're making these for a party, keep all components separately and assemble just before serving. Pre-assembled sliders held for more than 20 minutes will have soft buns by the time they reach the table.
Troubleshooting the Salmon BLT Sliders
- Buns are soggy They weren't toasted long enough or the sliders sat assembled for too long before serving. Toast until the cut surface is visibly crisp and assemble as close to serving time as possible.
- Salmon is sliding out of the slider The salmon pieces are too large or not anchored by the other ingredients. Layer the salmon between the lettuce and bacon so it's held in place from both sides.
- Dijon mayo is too strong Add an extra tablespoon of mayonnaise and whisk again. The ratio of Dijon to mayo can be adjusted to taste without affecting the texture of the sauce.
- Bacon is falling out It wasn't sliced in half before assembling. Half-pieces fit the bun size much better than full strips and stay in place when the slider is picked up.
- Tomato is making the bottom bun wet Pat the tomato slices dry with a paper towel before assembling. Tomatoes release moisture quickly once sliced, especially on a warm toasted bun.
Need some tips on cooking bacon? Serious Eats has a great Bacon Guide.
What to Serve With the Salmon Blt Sliders
If you're setting these out for a party, they go great alongside a bowl of my Autumn Broccoli Slaw. Or, if you want to keep the slider theme going, my Queso Steak Sliders are always the first thing to disappear at our house. For a different flavor entirely, you can even swap the mayo in this recipe for a drizzle of my ranch dressing or my everything sauce.
These smoked salmon BLT sliders are a great savory option for brunch. If you're building a full holiday spread, my Easter Recipes Roundup has plenty of additional ideas.
FAQ's
You can prep the components in advance, but it is helpful to assemble them right before serving to keep the buns from getting soft. Once you have the ingredients prepped, the sliders come together very quickly.
Cold-smoked salmon slices work very well because they layer easily and have a silky texture.
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I have stored them in the refrigerator for 3 days and they were still fresh. I just put them in an air tight container.
Fresh fruit, pasta salad, cucumber salad, kettle chips, or a light green salad complement them well.
Dijon mayo, capers, cream cheese, and fresh dill are all classic pairings with smoked salmon. The BLT combination in this recipe works because the saltiness of the bacon balances the richness of the salmon while the tomato and lettuce add freshness and crunch. Brioche buns add a buttery sweetness that ties the whole combination together.
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Recipe
Easy Smoked Salmon BLT Sliders for Brunch or Game Day
Ingredients
- 12 slider buns
- 1 cup of mayonnaise
- 2 tablespoons of dijon mustard
- 8 ounces of smoked salmon sliced in 12 pieces
- 12 slices of cooked bacon
- 2 cups of lettuce cut to fit on the slider buns
- 4 tomatoes sliced to fit on slider buns
Method
- Preheat oven to 350 degrees F
- Place slider buns, open faced, on a lined baking sheet. Toast in the oven for 5 minutes or until golden brown.
- Slice the pieces of bacon in half.
- Mix mayonnaise and dijon mustard until well combined. Spread 1-2 tablespoons of the mayonnaise mixture on the toasted buns.
- Layer a slice of tomato, lettuce, a piece of smoked salmon, and 2 pieces of sliced bacon. Close the slider and serve immediately.
Nutrition
Notes
- Scaling Tip: To double this for a full week of work lunches, cook the entire package of bacon at once and store it in an airtight glass container. Keep your lettuce and tomatoes sliced and ready in the fridge so you can assemble a fresh slider in seconds each morning.
- Salmon Selection: Using pre-sliced cold-smoked salmon is the most efficient choice for home cooks. If you prefer a heartier texture, hot-smoked salmon can be flaked onto the bun instead, though it will have a different mouthfeel than the traditional thin slices.
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