Salmon BLT Keto Sandwich

This keto Salmon BLT is an awesome low-carb and grain-free sandwich! There’s quite a few variations you could do as well:

• Mix chipotles in adobo into the mayo
• Add chile powder and lime juice to the mayo
• Add fresh or roasted garlic to the mayo
• Add sliced avocado to the sandwich
• Add a slice of cheese such as cheddar, provolone or manchego

I could go on and on with a million different ideas, leave yours in the comments below!

We used the all-time favorite Keto Buns recipe for the bread here and they are perfect! I love keeping a batch of the on hand during the week for easy sandwiches. This low-carb bread recipe is ideal for meal prep and healthy lunchboxes.

With less than 6 grams of net carbs, over 40 grams of protein and 60 grams of fat, this meal is ideal for those who practice intermittent fasting and need a nutritious meal to break their fasting window.

Preparation time

Hands-on:    10 minutes
Overall:     20 minutes

Nutritional values (per serving)

Total Carbs	14.5	grams
Fiber	8.7	grams
Net Carbs	5.8	grams
Protein	43.8	grams
Fat	64.3	grams
of which Saturated	12.1	grams
Energy	789	kcal
Magnesium	143	mg (36% RDA)
Potassium	1,077	mg (54% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (23%), fat (74%)

Ingredients (makes 1 serving)

• 1 Ultimate Keto Bun - see other suggestions below
• 1 small salmon fillet (115 g/ 4 oz)
• 1 tbsp avocado oil, olive oil or ghee (15 ml)
• 2 slices bacon (60 g/ 2.1 oz)
• 2 leaves lettuce (10 g/ 0.4 oz)
• 1 slice tomato (27 g/ 1 oz)
• 1 slice red onion (8 g/ 0.3 oz)
• 1 tbsp mayonnaise (15 g/ 0.5 oz) - you can make your own mayo

Note: Instead of keto buns, you can make a regular Keto Bread Loaf and slice to make a sandwich (flax-free and nut-free option included), or Nut-Free Keto Buns if you can't eat nuts.

Instructions

1. Preheat grill pan or skillet to high heat. Season the salmon with salt and pepper. Add the oil to the skillet then crisp up the bacon.
2. Sear the salmon skin side down for 5 minutes until it easily releases from the pan. Flip and cook 2 more minutes. Remove and set aside.
   
   
3. To assemble, slice the bun in half and layer in the lettuce, salmon, onion, tomato, bacon, and mayonnaise.
   
   
4. Serve immediately.
   
   
5. The sandwich is best eaten fresh but can be stored in a lunchbox in the fridge for up to a day. The buns can be stored ay room temperature for up to 3 days, or frozen in a freezer bag for up to 3 months.

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