If you love salmon, you will love this blackened salmon sandwich recipe. It is easy, quick and full of flavor. You can make it with homemade or store-bought ingredients, and enjoy it for lunch or dinner.
Blackened salmon is a cooking technique that originated in New Orleans. It involves coating the salmon with a spicy Cajun seasoning and searing it on a hot pan until the spices form a crispy crust. The crust seals in the moisture and flavor of the salmon, making it tender and juicy inside.
To make this sandwich, you will need:
- Buns: You can use any soft buns you like, such as sourdough, brioche or whole wheat. You can also make your own sourdough buns if you have time and skills.
- Greens: You can use any fresh greens you have on hand, such as spinach, lettuce, microgreens or dill. You can also add some sprouts for extra crunch.
- Red onions: You can slice them thinly or pickle them for a tangy contrast.
- Cucumber: You can slice them thinly or make ribbons with a vegetable peeler.
- Dilly Ranch Dressing: This is a creamy and herby dressing that goes well with the blackened salmon. You can make it with mayonnaise, sour cream, buttermilk, dill, parsley, garlic, onion powder, salt and pepper. You can also use a dairy-free version with hemp seeds, water, lemon juice, dill, parsley, garlic, onion powder, salt and pepper. Or you can use a store-bought ranch dressing if you prefer.
- Salmon fillets: You will need skinless salmon fillets that are about 3-4 ounces each. You can use fresh or frozen salmon, but make sure to thaw them if frozen.
- Cajun Spice: This is the key ingredient for blackening the salmon. You can make your own Cajun spice mix with paprika, garlic powder, onion powder, thyme, oregano, cumin, cayenne pepper, salt and pepper. Or you can use a store-bought Cajun spice mix if you have one.
Here are the steps to make this sandwich:
- Prepare your sandwich components: Make the Dilly Ranch Dressing or the dairy-free version and refrigerate until ready to use. Make the Cajun Spice mix or use a store-bought one. Optional: Make the sourdough buns or use store-bought ones. Slice or pickle the red onions. Slice the cucumber. Wash and dry the greens.
- Blacken the salmon: Let the salmon sit at room temperature for about 20 minutes. Heat a large skillet over medium-high heat. Pat the salmon dry and brush lightly with olive oil. Sprinkle generously with Cajun spice on both sides and press to adhere. Add some oil to the hot skillet and place the salmon on it. Cook for about 4 minutes per side without moving them, until they are blackened and cooked through.
- Assemble the sandwich: Toast the buns lightly if you like. Spread some Dilly Ranch Dressing on both halves of each bun. Layer some greens on the bottom half of each bun. Top with a blackened salmon fillet. Add some cucumber slices and red onion slices on top of the salmon. Close the sandwich with the top half of the bun.
- Enjoy your sandwich: Cut your sandwich in half if you like and serve with more Dilly Ranch Dressing on the side if desired. Enjoy your blackened salmon sandwich while it is warm and fresh.
You can also turn this sandwich into a salad by skipping the bun and tossing everything in a large bowl with more dressing.
This blackened salmon sandwich is a great way to enjoy salmon in a different way. It is spicy, crispy, creamy and fresh all at once. Try it today and let me know what you think!
