Blackened Salmon Sandwich! A succulent crispy crusted, cajun spiced, salmon fillet tucked into a toasted bun with fresh greens, cucumber, red onion, drizzled with creamy Dilly Ranch Dressing.
This Blackened Salmon Sandwich comes together in a snap and is such a delicious way to enjoy salmon! It is an equally elegant meal for lunch or dinner.
Zesty cajun seasoning coats the outside of the salmon and forms a crispy crust keeping the salmon tender and moist on the inside.
We tossed fresh lettuces, spinach, microgreens, and dill with our addicting Dilly Ranch Dressing (for dairy-free use Creamy Herby Hemp Dressing) and layered the dressed greens on a toasty bun with the blackened salmon, red onion and cucumber.
This sandwich is fresh and crunchy with an irresistible delicious tang! For a low-carb option, skip the bun and make it into a salad!
TIP: To save time, make the Dilly Ranch dressing and Cajun Seasoning ahead. If you are feeling ambitious, making these flavorful quick sourdough buns just makes it that much more special. They are easier than you may think!
What is Blackened?
Blackening is a technique originating from New Orleans and basically means pan-seared with a coating of Cajun Seasoning until the spices are toasty and crisp. Rusty-colored paprika is a main component of the cajun spice recipe. When the spices are seared, or blackened, they turn a deep burgundy color that is almost black.
Ingredients in Blackened Salmon Sandwiches
- Buns– Homemade Sourdough Buns, Brioche buns or any soft bun will work here!
- Greens- spinach, young lettuces, fresh dill, sprouts, microgreens, etc.
- Red onions- thinly sliced or make these Pickled Red Onions
- Cucumber– thinly sliced
- Dilly Ranch Dressing (or for dairy-free Creamy Herby Hemp Dressing)or use store-bought ranch.
- Salmon fillets (skinless, 3-4 ounces a piece)
- Cajun Spice- Homemade Cajun Seasoning or use store-bought ( We love Spiceology’s Black Magic).
How to Make a Blackened Salmon Sandwich
Step One: Prep your sandwich sides
Make the Cajun Seasoning Recipe (or use store-bought).
Step Two: Blacken the Salmon
Let salmon sit at room temperature for about 20 minutes.
Start your pan heating. Pat the salmon dry and lightly coat with olive oil. Sprinkle cajun seasoning onto the fillet, coating thoroughly and press the spice into the fish to help it adhere. Immediately place the salmon on the pan.
It is important to cook immediately once you season the fish with the spice mix as the spices and salt will draw the moisture out of the salmon as it sits. The goal is to lock those juices inside to keep the fish succulent and tender.
Using skinless salmon allows you to coat both sides of the fillet for more crusty goodness and flavor!
How to Blacken Salmon in a nutshell:
- Remove fillets from the fridge and leave at room temp for 20 minutes.
- Heat up the skillet to medium-high heat.
- Pat the salmon dry and lightly brush with olive oil.
- Season the salmon with Cajun Spice.
- Add oil to the hot pan and place the salmon on. Cook about 4 minutes on each side without moving it! Don’t interrupt the magical searing process.
Assemble your sandwich:
- Toss your greens in a bowl with dressing.
- Toast the bun.
- Layer on salmon, cucumber, onion and greens.
- Serve with extra dressing on the side.
What to serve with Blackened Salmon Sandwiches
- Quick Sourdough Buns
- Dilly Ranch Dressing
- Creamy Herby Hemp Dressing
- How to Grow Microgreens
- Pickled Red Onions
More Salmon recipes you may enjoy
- Quick and Easy Salmon Cakes (3 Variations)
- Perfect Grilled Salmon
- Grilled Salmon Salad with Creamy Cilantro Lime Dressing
- Pan-Seared Salmon with Chia Crust & Fennel Slaw
- Furikake Salmon
- Simple Moroccan Salmon
- Grilled Salmon with Tzatziki
- 25 BEST Salmon Recipes!
- 4 pieces of skinless Salmon, about 3–4 ounces each
- 2 teaspoons olive oil
- 2– 2 1/2 tablespoons Cajun Seasoning (or use store-bought)
- 2 teaspoons high heat oil- avocado, coconut, ghee, more as needed.
- Buns (try these Quick Sourdough Buns), Brioche buns or any soft bun will work here!
- Dilly Ranch Dressing, Creamy Herby Hemp Dressing (or use store-bought Creamy Ranch)
- Lettuce, spinach and sprouts
- Red onion, sliced thin (or sub pickled red onions)
- Cucumber, sliced thin
Cajun Spice Seasoning
- Let salmon sit at room temperature for about 20 minutes. This will help the fish cook evenly.
- Make the Cajun Seasoning, stirring to combine.
- Make the Dilly Ranch Dressing(or use store-bought ranch)
- Blacken the Salmon: Start heating a pan (cast iron or carbon steel work great) to medium-high. Meanwhile, pat the salmon dry and lightly coat with olive oil. Sprinkle cajun seasoning onto the filet, coating thoroughly about 2 teaspoons per piece. Press the spice into the fish to help it adhere. To the warmed pan add 1-2 teaspoons of high heat oil, avocado oil is great. Immediately place salmon on the pan, seasoning side down. Leave it alone, no fiddling! About 4 minutes, flip over and cook for another 3-6 minutes. This will depend on the thickness of your filets.
- Assemble your sandwich: Toss your greens in a bowl with dressing. Toast the bun. Layer on salmon, cucumber, onion and greens. Serve with extra dressing on the side.
Feel free to make the Cajun Seasoning, Dilly Ranch Dressing and Buns ahead!
- Serving Size: For the Cajun Salmon Only
- Calories: 137
- Sugar: 0.1 g
- Sodium: 124.5 mg
- Fat: 6.6 g
- Saturated Fat: 1.1 g
- Carbohydrates: 1 g
- Fiber: 0.7 g
- Protein: 19.2 g
- Cholesterol: 43.5 mg
Keywords: Blackend Salmon, Blackened Salmon Sandwich