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Smoked Salmon BLT Salad

Bri Coelho

Hi! I'm Bri Coelho

I'm a professional chef and pastry chef and I am passionate about making everyday delicious and eating real food!




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We’re stuck at home, we’ve watched Tiger King, possibly twice cause quarantine. Your feeling an extreme case of being stir crazy. Those french lessons you wanted to take on-line have some how never made it to into the rotation. But you sure as hell learned that the cakes you make just don’t like the ones on instagram. And you know what? Thats okay! Maybe pastry wasn’t your thing? So lets try Smoking! Hear me out, once you learn you won’t want to cook any other way. And it’s so easy you will have no problem feeding friends once this quarantine thing is over.

So lets start with fish! Salmon is one of my most favorite fishes to cook, it never disappoints. I dress my salmon very simply prior to cooking. All I use is some kosher salt, pepper, garlic powder and fresh lemon slices. I really wanted to the flavors of the smoke to come through on the salmon. After all if your going to take the time to smoke something you don’t want to mask it with other flavors.

For the smoker I was fortunate enough to be given the new Masterbuilt Gravity Series 560 Digital Charcoal Grill & Smoker. But this is not your average smoker! Step aside hard woods its all about the Charcoal now! Holy Smokes I was blown away with this smoker! (You like what I did there? lol) Not only does it produce amazing food, its beyond simple to use! In fact I sold my manual Oklahoma Joe Smoker where I had to constantly keep watch of the temperature. This beauty of a grill lets me turn it on, set the temperature and time all from my phone! YUP! Your old grill ain’t got nothing on that!

So lets get to the recipe, cause lets face it we all want to eat by now, right?

Here is my recipe for Charcoal Smoked Salmon BLT Salad.

Charcoal Smoked Salmon BLT Salad

Prep Time: 1 hour

Cook TIme: 45 minutes

Yield: 4 servings

  • 1 large fresh whole salmon filet

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon powdered garlic

  • 1/4 teaspoon fresh ground black pepper

  • 1/2 lemon sliced thin

  • 6 ounces cooked hickory smoked bacon, crumbled

  • 3/4 cup heirloom cherry tomatoes

  • 5 cups mixed greens, washed and dried

  • Shaved parmesan pieces for garnish

Easy Salad Dressing:

  • 1/2 Cup Extra Virgin Olive Oil

  • 3 tablespoons fresh lemon juice

  • 2 tablespoons red wine vinegar

  • 1 small shallot, minced

  • 1 tablespoon Dijon mustard

  • Salt and Pepper to taste


  1. Rinse and pat dry the salmon. Place the salmon filet on a sheet try and place it uncovered in the refrigerator for 1 hour.

  2. Preheat the smoker to 220F

  3. After an hours time remove the filet from the refrigerator, season with the salt, pepper and garlic powder. Place the lemon sliced on top of the salmon filet.

  4. Leaving your salmon on the sheet tray, place the tray with the salmon in the smoker. Smoke at 220F for 1.5 hours or until an internal temperature of 140F has been reached.

  5. While the salmon is cooking, toss the bacon, tomatoes and mixed greens together in a large salad bowl.

  6. To make the dressing combine all the ingredients together in a bowl and whisk until everything is combined and slightly creamy. Season with salt and pepper to your liking. Then pour about 1/4 cup over the mixed greens.

  7. After the salmon is done smoking use a fork to break it up into pieces, make sure not to get the skin. Place the pieces on top of the salad and serve immediately.

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Hi! I'm Bri Coelho

I really love horses, tacos, matcha, and cooking healthy food!