Blackened Salmon Sandwich Recipe
A succulent crispy crusted cajun spiced salmon fillet tucked into a sourdough bun with fresh greens and drizzled with Dilly Ranch.
How to Make the Best Blackened Salmon Sandwich
This blackened salmon sandwich is a flavor-packed lunch or dinner that comes together in just 30 minutes. The key to the perfect blackened crust is a hot pan and a well-seasoned salmon fillet—the Cajun spice blend creates a beautiful char on the outside while keeping the fish incredibly moist and tender inside.
What makes this sandwich truly special is the contrast of textures and flavors. The crispy, spicy salmon pairs perfectly with cool, creamy ranch dressing and fresh crunchy vegetables. Using a sourdough or brioche bun adds just the right amount of softness to balance the hearty salmon fillet.
Don’t skip letting the salmon come to room temperature before cooking—this simple step ensures even cooking throughout. And remember, once that fish hits the hot pan, resist the urge to move it around. Let it develop that gorgeous blackened crust before flipping for the best results.
Blackened Salmon Sandwich
A succulent crispy crusted cajun spiced salmon fillet tucked into a sourdough bun with fresh greens and drizzled with Dilly Ranch.
Ingredients
Salmon
Cajun Seasoning
For Serving
Instructions
Prepare the Salmon
- Let salmon sit at room temperature for about 20 minutes. This will help the fish cook evenly.
- Make the Cajun Seasoning by stirring all the spice ingredients together to combine.
- Make the Dilly Ranch Dressing or use store-bought ranch.
Cook 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 with about 2 teaspoons per piece. Press the spice into the fish to help it adhere.
- Add 1-2 teaspoons of high heat oil to the warmed pan. Immediately place salmon on the pan, seasoning side down. Leave it alone, no fiddling!
- Cook for about 4 minutes, then flip over and cook for another 3-6 minutes depending on the thickness of your filets.
Assemble the 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.
Notes
- Cast iron or carbon steel pans work best for achieving a crispy blackened crust.
- Adjust the cayenne pepper to your preferred heat level.
- The salmon should reach an internal temperature of 145°F for food safety.
