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Alaska Salmon BLT Pesto Sliders

Better than your average BLT, these sliders add grilled salmon and a pesto mayo to the bacon, lettuce, and tomato!
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Course: Appetizer or Entree
Makes: 4
Author: We are not Martha


  • 1 lb. Alaska sockeye salmon skin removed (thawed if frozen)
  • 2 t olive oil
  • Salt and pepper
  • 8 slider buns lightly toasted
  • ½ C pesto mayo see recipe below
  • 4 slices bacon cooked crispy
  • 2 small tomatoes sliced into rounds
  • 4 butter lettuce leaves

Pesto Mayo:

  • 2 T pine nuts lightly toasted
  • 2 large garlic cloves
  • 1 t freshly lemon juice
  • 2 C basil leaves packed
  • ⅓-1/2 C extra virgin olive oil
  • ½ C parmesan cheese
  • ½ t red hot pepper flakes
  • ½ C Greek yogurt
  • Salt and pepper to taste


  • Pat salmon dry, brush with olive oil, and season with salt and pepper.
  • Heat grill pan over medium high heat and add salmon. Cook about 4 minutes on each side, until salmon feels firm to the touch.
  • Remove to cutting board and cut salmon into small squares.
  • Spread pesto mayo on both sides of lightly toasted slider buns.
  • Top each bun with ½ slice of bacon, a tomato round, salmon square, and half a piece of butter lettuce. Place tops of rolls on top.

Pesto Mayo:

  • Add pine nuts, garlic cloves, lemon juice, and basil leaves to blender and blend until finely chopped.
  • Slowly stream in ⅓ C olive oil with blender running, until mixture is smooth. Scrape down the edges of the blender. Check consistency and add remaining olive oil if necessary.
  • Mix in parmesan cheese and red pepper flakes.
  • Pour into bowl and stir in Greek yogurt and salt and pepper to taste.
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