Best Blackened Salmon Sandwiches 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 Sandwiches image

Provided by Martha Stewart

Yield Makes 4

Number Of Ingredients 15

1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons paprika
1/2 teaspoon ground cayenne pepper
2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons prepared horseradish
1/4 cup plain low-fat yogurt
1 tablespoon honey
4 four-ounce salmon fillets, skin removed
4 slices crusty bread
1 bunch arugula, stems trimmed
1/2 small red onion, thinly sliced crosswise

Steps:

Place cumin seed, fennel seed, oregano, and thyme in a spice grinder. Pulse until finely chopped but not powdery. Transfer to a small bowl; stir in paprika, cayennepepper, 1 1/2teaspoons salt, and 1/4teaspoon black pepper; set aside. In anothersmall bowl, whisk together horseradish, yogurt, honey, remaining1/2teaspoonsalt, and 1/4teaspoon pepper; set aside.
Heat a heavy skillet over medium-high heat. Coat each fillet with 2 teaspoons of spice blend; pat with fingers. Place fillets in hot skillet. Cook until well browned, about 5 minutes. Flip fillets; cook through, about 5 minutes more. Transfer to plate; set aside.
To assemble, spread bread with horseradish mixture.Top with arugula and onion. Flake salmon into chunks; place on sandwiches. Drizzle with remaining horseradish mixture; serve.

Nutrition Facts : Calories 261 g, Cholesterol 63 g, Fat 8 g, Fiber 1 g, Protein 26 g, Sodium 772 g