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.
Servings: 2 sandwiches
Calories: 557kcal
Equipment
- 2 non-stick skillets one for fish, one for buns
- 2 small mixing bowls one for blackening spice, one for spicy creamy sauce
Ingredients
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
Blackening Spice
- 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 sriracha
- 1.5 teaspoons low sodium soy sauce
- 1-2 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 557kcal | Carbohydrates: 7g | Protein: 24g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 882mg | Potassium: 632mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 278IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg