Best Blackened Salmon Sandwich Recipes

Blackened Salmon Poor Boy Sandwiches image

Provided by Alskann

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

6 (6 ounce) salmon fillets
6 French rolls, lightly toasted (hollow out some of inside bread to make more room for the filling)
1 1/2 cups shredded cabbage
12 slices tomatoes
6 tablespoons low-fat mayonnaise
1/4 cup cajun seasoning (use your favorite or recipe that follows)
2 -3 teaspoons cajun seasoning (to taste)
oil
salt and pepper, to taste
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon crushed red pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon white pepper
1 teaspoon mustard powder

Steps:

Heat a heavy skillet over high heat for 15 to 20 minutes.
Mix mayonnaise with 1-2 teaspoons of Cajun spice.
Taste, add salt, pepper or more Cajun spice as necessary (depending on your preference); put aside till later.
Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes, so heads up).
Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan.
Spread 1 tablespoon of the mayonnaise mixture onto each French roll.
Top each with a blackened salmon fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
***CAJUN SPICE MIX***.
Mix all spice mix ingredients together. Store in a sealed ziploc bag.
Makes about 2/3 cup spice mix.

Nutrition Facts : Calories 365.8, Fat 9.8, SaturatedFat 1.9, Cholesterol 77.4, Sodium 329.9, Carbohydrate 29.1, Fiber 4.8, Sugar 2.4, Protein 39.9

Blackened Salmon Sandwich image

Yield makes 1 serving

Number Of Ingredients 7

1 (3 1/2-ounce) salmon fillet, skin and bones removed (I used wild-caught) Olive oil spray (from a spray bottle, not a store-bought, prefilled one that contains propellant; I used a Misto)
1 teaspoon Cajun or blackened seasoning (choose one where salt is not listed as the first ingredient)
1 (about 3 1/2-inch-diameter) whole-grain or whole-wheat hamburger bun
1/4 cup arugula leaves or other green lettuce
2 (1/4-inch-thick) tomato slices
1 very thin slice of onion (I used red onion)
1/2 tablespoon honey mustard

Steps:

Lightly mist both sides of the fillet with spray. Sprinkle the seasoning evenly over both sides.
Place a small nonstick skillet over medium-high heat. When the pan is hot, add the salmon. Cook the fillets 1 to 2 minutes per side, or until the outsides are just lightly browned. Then reduce the heat to medium and continue cooking until the fillet is pale pink throughout, 2 to 3 minutes per side.
Place the bun bottom on a serving plate. Top it with the salmon, followed by the arugula, tomato, then onion. Spread the mustard over the inside of the bun top. Flip it atop the sandwich. Serve immediately.
Calories: 289
Protein: 24g
Carbohydrates: 28g
Fat: 10g
Saturated Fat: 1g
Cholesterol: 55mg
Fiber: 4g
Sodium: 717mg