Flavored Sockeye Salmon BLT

Sockeye salmon is indigenous to the north Pacific, and is prized for its lovely colour and full flavour. Paired with thin slices of pancetta, a mayo-Worcestershire sauce and veggies on artisan-style bread, it’s taken to a whole new level.


  • 1 package Superior Select Sockeye Salmon
  • 2 tablespoons prepared steak sauce
  • 4 slices hard smoked thick-cut bacon cooked
  • 1/4 cup mayo
  • 1/2 avocado peeled and core removed
  • 1 tablespoon capers
  • 4 slices vine-ripened tomato
  • 4 leaves bibb lettuce
  • 2 deli Style sub buns


  • Preheat oven to 400 degrees
  • Remove salmon from package and pat dry
  • Place salmon on a greased baking sheet and coat evenly with the steak sauce
  • Bake until salmon is cooked through and starts to flake approximately
  • While salmon is cooking mash the fresh avocado in a bowl and combine with the capers and mayo
  • Spread the mayo on bottom halves of sub buns
  • Add cooked salmon to buns and top with remaining ingredients

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