Salmon BLT's on Potato Pancakes

Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Cuisine: American
Keyword: BLT, potato pancakes, salmon
Servings: 4


Ingredients for Sweet Potato Pancakes

  • 4  sweet potatoes, peeled and shredded, water squeezed out (I use my food processor)
  • 2 garlic cloves, chopped
  • salt and pepper, to taste
  • 4 large eggs
  • 2-3 tbsp avocado oil

Ingredients for Salmon BLTs

  • 1 lb. wild caught salmon
  • salt and pepper, to taste
  • 4 tsp lime juice
  • 4 pieces bacon
  • 2 avocados
  • 3 tbsp cilantro, chopped
  • 4 slices of tomato
  • 1-2 pieces of chard or iceberg
  • 4 slices of onion


  • Combine sweet potatoes, garlic, salt and pepper, and eggs. Form mixture into 8 potato pancakes (or as many as you'd like depending on the size of cake you like)
  • Place a large skillet over medium heat and add in 1 tbsp of the olive oil.
  • Fry the pancakes for 2 minutes on each side or until golden brown
  • Place on a plate lined with paper towels. If you need to stack the cakes, place a paper towel between each layer.
  • In a large skillet over medium heat cook the bacon to your liking set aside, placing it on top of a plate lined with paper towels.
  • Make the avocado-cilantro mash. Place in the avocado and cilantro into a bowl and mash thoroughly until no chunks of avocado are left. Set aside.
  • Season salmon with the lime, salt and pepper. Place the salmon on the grill or saute with oil. (while salmon is cooking, warm up potato pancakes.)
  • Cook salmon for about 4-5 minutes or until it is no longer pink in the center. Set aside when done.
  • To plate, put one pancake on the plate, top with avocado mixture, bacon, tomato, lettuce, and salmon. Grab a fork and knife and dive in!