Blackened Salmon Sandwich finished with Dijon Mustard. Easy and healthy and a flat out delicious salmon sandwich recipe.
I’ve never attempted to blacken anything simply because of a couple of bad experiences with poorly executed dishes at restaurants. One dish that sticks in my mind is a salmon filet that was seared and served with a dark hard crust that, well, tasted like a burnt dark hard crust. It was terrible.
When I bought my first copy of a Chef Paul Prudhomme cookbook, I learned that the blackening technique is simply a blend of spices that colors the meat dark when seared. Loving Cajun food, you bet, I’ll give blackening another chance. For this weeks Salmon Saturday, I decided to make a Blackened Salmon Sandwich.
I bought only one salmon filet for the two of us, and chose one that was pretty thick. I slathered the top of the filet with melted butter and then rubbed in my favorite chili powder. I sprinkled on a small amount of Cajun seasoning going sparingly on it because the brand I have is very salty. Bringing my cast iron skillet to hot, I poured in some olive oil. When the olive oil began to smoke, I placed the salmon filet in the skillet, skin side down and cooked until half done. I slid the meat off and removed the skin from the skillet and flipped the filet, searing until nice and flaky.
Meanwhile, I cut off a chunk of a baguette and sliced it into pieces that would make a small but tall sandwich. I brushed the slices with butter and broiled until toasty.
I finished the sandwich with some Dijon mayonnaise, which was simply some mayo with Dijon, minced onion and a squeeze of lemon, which we thought was a perfect for the cajun flavors. Sided with some stove-top White Cheddar Mac and Cheese, it was a great little dinner.
- 1 salmon filet
- 1 baguette cut and sliced for sandwiches
- 2 T . melted butter
- 1 t . chili powder
- 1/2 t . Cajun spice or more to your taste
- 2 T . olive oil
- for the Mayonnaise:
- 3 T . mayonnaise
- 2 t . minced sweet onion
- 1 1/4 t . Dijon mustard
- a squeeze of fresh lemon juice
- Butter lettuce for sandwich
- Coat salmon filet with melted butter. Rub in the chili powder and sprinkle on the Cajun Seasoning. Heat a cast iron skillet over medium high heat. Add olive oil and heat until smoking. Turn the heat down a little and add the salmon filet, skin side down and cook until half done. With a spatula, slide the meat off the skin, remove skin from skillet and flip the salmon filet over and cook until tender and flaky.
- For the mayonnaise. In a small bowl combine all ingredients and mix well.
- Brush the bread slices with butter and broil until toasty. Smear both sides of bread with the mayonnaise, divide the salmon filet in half, top each sandwich with a leaf of butter lettuce.
- 2 C . elbow macaroni
- 2 T . butter
- 2 T . flour
- 1 C . milk
- 1/2 C . water from cooked pasta
- 1 C . white cheddar cheese shredded
- 1/2 t . Dijon mustard
- Cover elbow macaroni with water and cook to package directions, drain and reserve 1/2 cup of the water the pasta was cooked in. Return the pasta to the pan that it was cooked in.
- In the meantime, in a saucepan, melt the butter. Add flour and stir for two minutes. Slowly add the milk and stir constantly until thickened. Use the pasta water to bring to consistency that you like. Add cheese and stir until it melts. Stir in the Dijon mustard until blended and pour over the macaroni.
Blackened Salmon Sandwich…It’s What’s for Salmon Saturday.
Holly says
November 9, 2013 at 6:28 pmYour sandwich looks like it was served in a restaurant– at first I thought you had taken the photo while dining out. I can’t think of any food I’ve blackened (on purpose) but there are many that I’ve done by accident. Thanks for the instructions and ingredient list to do this correctly!
Lea Ann says
November 10, 2013 at 5:38 pmWhat a great compliment Holly. Thank you so much. I’m still not sure I blackened properly, but it was a start.
Vickie says
November 9, 2013 at 7:46 pmYum yum yum! We used to make quite a bit of Cajun food with Paul Prudhomme’s cookbooks. Good for you, trying blackened salmon – I was always a little chicken about it. It looks amazing!
Lea Ann says
November 10, 2013 at 5:37 pmI was chicken about it Vickie! I still didn’t have the heat as hot as I should have.
adam @unorthodoxepicure says
November 9, 2013 at 8:49 pmHave I told you lately how much I love your ‘Salmon Saturday’ series? That sandwich looks outstanding!
Sam @ My Carolina Kitchen says
November 10, 2013 at 5:20 amI agree with Holly. Your sandwich looks like it was served in a restaurant. I usually shy away from blackened for the same reason you do Lea Ann, but yours turned out great. Fabulous job and your picture is spectacular.
Hope you are having a nice weekend.
Sam
Lea Ann says
November 10, 2013 at 5:37 pmGosh, thanks Sam. I was pretty proud of that sandwich and the photo.
Larry says
November 10, 2013 at 7:14 amLooks very good LA and it’s a dish we like around our place.
Lea Ann says
November 10, 2013 at 5:36 pmThanks Larry.
dan says
November 10, 2013 at 8:09 amOnce again I’m jealous. I think you need a frequent independent taster, and I’m volunteering.
Lea Ann says
November 10, 2013 at 5:36 pmKitchens always open Dan.
Chris says
November 10, 2013 at 8:40 amYes, properly cooked blackened food is NOT burned, bitter, and acrid, that was just poorly cooked at the restaurant. I always do my blackening on a skillet on a fire to keep the smoke down inside the house.
Lea Ann says
November 10, 2013 at 5:35 pmChris, thanks for this. I probably didn’t get the oil as hot as I should have. I’m not used to such high heat.
Roz says
November 10, 2013 at 10:30 amAlthough I’ve never blackened anything myself, I do enjoy the flavor it adds to fish. I almost completely forgot about Paul Prudhomme, his recipes were so over they top! I’m sure that this salmon sammie tastes as excellent as it looks Lea Ann!
Lea Ann says
November 10, 2013 at 5:35 pmI want to make his Cajun meatloaf soon and blog about it. I’ve made it for years.
Tiffany says
November 10, 2013 at 5:55 pmThat Mac and Cheese looks so creamy and good! New twitter follower:) Found you on Let’s Get Social Sunday
Claire @ Simply Sweet Justice says
November 10, 2013 at 7:16 pmMac n Cheese is one of my favorite sides for salmon. The combo just works well together!
Lea Ann says
November 11, 2013 at 7:59 pmMac and cheese is my favorite for a side for an-y-thing. 🙂
Abbe@This is How I Cook says
November 10, 2013 at 9:18 pmYou know I love Paul! My memory of a blackened Paul Prudhomme dish is from a long time ago. We were invited to a friend’s house where they cooked us an incredible dinner. Their son was just tuning one and when they started the blackening you could smell the seasoning and the heat from it. This poor baby started coughing and gasping and couldn’t stop the entire meal! He did live through it! BTW-great sandwich!
Lea Ann says
November 11, 2013 at 8:01 pmI love it when a post of mine inspires a memory like this. Makes it all worth it, even if there was infant coughing and gasping. 🙂
Pat @ Mille Fiori Favoriti says
November 10, 2013 at 11:24 pmI love Paul Prudhomme’s recipes and was excited to eat in his restaurant in New Orleans one anniversary. His spice combinations are the best and I love making his gumbo.
Your blackened salmon sandwich looks fabulous and the mac and cheese is a tasty side!
Lea Ann says
November 11, 2013 at 8:01 pmI’ve not been to his restaurant in NO, but love his cookbooks and his recipes. Thanks for stopping by and the comment Pat.
Mick Rosacci says
December 19, 2016 at 6:47 amYUM x 6!
Heather Blake says
January 9, 2017 at 7:42 amI you sure that you didn’t get this at a restaurant? Looks beautiful and Im sure it tasted wonderful!