Blackened Pulled Salmon Sandwich
This blackened pulled salmon sandwich is easy to make and loaded with flavor. Perfect any night of the week, these sandwiches are a fun and tasty way to switch up your weeknight meal routine.
The flaky salmon is spicy, tender and loaded with flavor. It’s tastes amazing when paired with all the fresh and healthy ingredients. Topped with my famous spicy creamy sauce, this sandwich is hard to put down.
Ingredients Needed for Blackened Pulled Salmon Sandwich
Salmon – You’ll need about 8-ounces of salmon for this recipe. Use whatever salmon you enjoy most. It’s best to leave the skin on when pan searing as it will help lock in the moisture of the fish. You have the option to remove the skin from the fish once it is cooked to your liking. You will need to lightly flake the cooked salmon into large pieces using a fork or spatula. It will resemble pulled chicken or pork.
Buns – For this recipe, you’ll need two sandwich buns. Use whatever brand you enjoy most. Spread the inside of the buns with a light layer of butter and toast the buns in a hot pan. Once they’re golden brown on the inside, remove them from the pan. Set aside.
Fats – For this recipe, you’ll need avocado oil for searing the salmon. If you don’t have avocado oil, you can use olive oil instead. However, avocado oil is better for frying as it has a higher smoke point and does not impart any flavor on the fish. You’ll also need salted butter for this recipe. Spread a very thin layer of butter on the inside of the buns before toasting them in a non-stick pan.
Spice Blend – For this recipe, you’ll need to combine, dried oregano, onion powder, garlic powder, paprika, cayenne powder, salt and cracked black pepper. Mix well and rub it over the fish before searing.
Spicy Creamy Sauce – This dish would not be complete without the most delicious spicy creamy sauce. Combine kewpie mayonnaise, low sodium soy sauce, sriracha, and maple syrup in a small mixing bowl. You can add as much or as little as you desire to your sandwich. Set aside until you’re ready to use it.
Optional Toppings – For this recipe, I used sliced English cucumber, sliced jalapeno, arugula lightly dressing with olive oil and lemon juice, sliced avocado and quick pickled onions. However, you can use whatever toppings you enjoy most. Red cabbage cole slaw, lettuce or tomato would all tastes great as well.
Best enjoyed immediately. Leftover salmon can be stored in an airtight container in the refrigerator for three to four days. Reheat salmon in the microwave. Leftover vegetables should be stored separately in covered containers in the refrigerator. Looking for more recipes?
Blackened Pulled Salmon Sandwich
Pulled Salmon Sandwich
- 8 ounces salmon, skin on while searing, option to remove later
- 2 tablespoons avocado oil, for pan searing the salmon
- 2 sandwich buns, toasted with butter
- 1 tablespoon butter, to toast the buns
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ⅛ teaspoon cracked black pepper
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne powder
Spicy Creamy Sauce
- ¼ cup kewpie mayonnaise, or regular mayonnaise
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sriracha
- 2 teaspoons maple syrup
Optional Sandwich Toppings
- English cucumber, sliced thin
- jalapeno, sliced thin
- arugula , tossed with olive oil and lemon juice
- avocado, sliced thin
- pickled onions, make ahead of time
- 2 non-stick skillets one for fish, one for buns
- 2 small mixing bowls one for blackening spice, one for spicy creamy sauce
- Remove the salmon from the refrigerator and let it rest for 15 minutes at room temperature.
- While the salmon is resting, prepare any vegetables to plan to add to the sandwich. Sliced cucumber, sliced jalapeno, pickled onions etc…set the vegetables aside.
- Combine the spicy creamy sauce in a small mixing bowl. Set aside or cover and refrigerate it if you’re not using it for a while.
- Combine the blackening spice in a small bowl. Set aside.
Prepare the Salmon:
- Pat the salmon dry with a paper towel on all sides and remove any pin bones. Leave the skin on.
- Season the salmon with the blackening spice mix.
- Heat avocado oil in a non-stick skillet over medium high heat.
- Once hot, add the salmon to the pan meat side down. Sear for 5-6 minutes per side, only flipping once. If the salmon is getting too dark, reduce the heat.
- This will give you a medium – medium well temperature on the salmon. Cooking time will vary based on the thickness of your fish.
- Remove the salmon from the pan and let it rest. Option to remove the skin. Gently flake the salmon into large pieces using a fork or spatula. The salmon will resemble pulled pork or chicken. Set aside.
Prepare the Buns:
- Next, lightly butter the inside of your buns and toast the buns in a hot pan.
- Once they are golden brown, remove them from the pan.
Assemble the Sandwich:
- Add about 4 ounces of pulled salmon to each of the bottom buns.
- Layer on the sliced cucumber, sliced jalapeno, arugula salad, pickled onions and sliced avocado.
- Top with a drizzle of spicy creamy sauce. Add the top bun and enjoy.