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.
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.
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.
Blackened Salmon Sandwich
Ingredients
- 1 salmon filet
- 1 baguette cut and sliced for sandwiches
- 2 Tablespoon melted butter
- 1 teaspoon chili powder
- 1/2 teaspoon Cajun spice or more to your taste
- 2 Tablespoons olive oil
- for the Mayonnaise:
- 3 Tablespoons mayonnaise
- 2 teaspoon minced sweet onion
- 1 1/4 teaspoon Dijon mustard
- a squeeze of fresh lemon juice
- Butter lettuce for sandwich
Instructions
- 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.
Nutrition
Blackened Salmon Sandwich…It’s What’s for Salmon Saturday.
I you sure that you didn’t get this at a restaurant? Looks beautiful and Im sure it tasted wonderful!
YUM x 6!
I 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!
I’ve not been to his restaurant in NO, but love his cookbooks and his recipes. Thanks for stopping by and the comment Pat.
You 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!
I 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. 🙂
Mac n Cheese is one of my favorite sides for salmon. The combo just works well together!
Mac and cheese is my favorite for a side for an-y-thing. 🙂
That Mac and Cheese looks so creamy and good! New twitter follower:) Found you on Let’s Get Social Sunday
Although 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!
I want to make his Cajun meatloaf soon and blog about it. I’ve made it for years.
Yes, 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.
Chris, thanks for this. I probably didn’t get the oil as hot as I should have. I’m not used to such high heat.
Once again I’m jealous. I think you need a frequent independent taster, and I’m volunteering.
Kitchens always open Dan.
Looks very good LA and it’s a dish we like around our place.
Thanks Larry.
I 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
Gosh, thanks Sam. I was pretty proud of that sandwich and the photo.
Have I told you lately how much I love your ‘Salmon Saturday’ series? That sandwich looks outstanding!
Yum 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!
I was chicken about it Vickie! I still didn’t have the heat as hot as I should have.
Your 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!
What a great compliment Holly. Thank you so much. I’m still not sure I blackened properly, but it was a start.