Best 4 Blackened Salmon Sandwiches Recipes

Indulge in the tantalizing flavors of blackened salmon sandwiches, a culinary delight that combines perfectly cooked salmon with a symphony of vibrant ingredients. This sandwich is a harmonious blend of textures and tastes, featuring tender, flaky salmon infused with a smoky, peppery crust, nestled between slices of toasted bread. The addition of creamy avocado, crisp red onion, and zesty lemon-herb mayo elevates this sandwich to a gourmet experience. This article provides three delectable variations of blackened salmon sandwiches, each offering a unique twist on this classic dish. From a classic blackened salmon sandwich to an Asian-inspired version with a spicy mayo and a refreshingly light Greek yogurt-based sauce, these recipes cater to a range of palates. Embark on a culinary journey and discover your favorite blackened salmon sandwich recipe, sure to leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BLACKENED SALMON SANDWICHES

Blackened Salmon Sandwiches image

In this crusty open-face sandwich, salmon fillets rubbed with a mixture of spices -- including cumin, fennel, thyme, oregano, and cayenne pepper -- are seared, then placed atop arugula and red onion.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Yield Makes 4

Number Of Ingredients 15

Ingredients

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

GRILLED SALMON SANDWICHES

Grilled Salmon Sandwiches image

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds fresh salmon fillets
Good olive oil
Kosher salt
Freshly ground pepper
1 cup good mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions, (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 teaspoons capers, drained
6 fresh white or brioche rolls (4-inch round)
1/4 pound mesclun mix or fresh basil leaves

Steps:

For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.

BLACKENED SALMON SANDWICH

Blackened Salmon Sandwich image

I use wild-caught salmon when possible because it's lower in fat than farm-raised. That said, it is more expensive and harder to find in many areas of the country, especially if you're buying it fresh. But you can always check the freezer section, where it is more commonly found. If you do end up using farm-raised salmon, add about 12 calories and 1.5 grams of fat per ounce over wild-caught.

Yield makes 1 serving

Number Of Ingredients 7

Ingredients

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

BLACKENED SALMON POOR BOY SANDWICHES

Blackened Salmon Poor Boy Sandwiches image

I love spicy Cajun foods. I love salmon. This recipe combines them both into one delicious sandwich.

Provided by Alskann

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

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

Tips:

Use fresh salmon: Fresh salmon will have a brighter color and firmer texture than previously frozen salmon. If using frozen salmon, thaw it thoroughly before cooking.
Blacken the salmon skin side down: This will help to create a crispy, flavorful crust on the salmon.
Don't overcook the salmon: Salmon is a delicate fish that can quickly become dry and overcooked. Cook it just until it is opaque in the center, about 4-5 minutes per side.
Serve the salmon sandwiches immediately: The salmon is best when served hot and fresh. If you need to make them ahead of time, assemble the sandwiches and then wrap them tightly in plastic wrap. Store them in the refrigerator for up to 2 hours before serving.

Conclusion:

Blackened salmon sandwiches are a delicious and easy-to-make lunch or dinner option. The blackened salmon is flavorful and juicy, and the avocado crema adds a creamy, tangy flavor. These sandwiches are sure to be a hit with everyone who tries them.