If your’e ready to change up your standard lunch routine with a delicious twist, an Open Faced Blackened Salmon Sandwich is a great place to start.
I’ve been eating seafood all my life, but growing up I refused to eat salmon. I don’t know why, especially because I don’t think I ever tried it. However, when I get it in my brain that I don’t like a certain food, that’s it. Then, about 20 years ago at the beach Denise convinced me to try the salmon she grilled for dinner. It was either that or starve, so I cautiously took a bite…and loved it. Ever since then, I eat salmon regularly.
I very rarely have bread in the house because, when I do, I eat it all. And that just isn’t good for my waistline. However, a couple weeks ago I participated in a recipe roundup for national grilled cheese day, and I bought a loaf of sourdough bread for my Pulled Pork Grilled Cheese.
I’m a huge fan of sourdough bread, so it was kind of a miracle that I managed to not the whole loaf in record time. About a week later I had taken out salmon to thaw for lunch, and originally planned to make my Blackened Salmon BLT Salad. Then I remembered the bread, and decided to create a Blackened Salmon Sandwich. The salmon portions at Sam’s Club are generous, and it’s a lot for one sandwich. I didn’t want to eat twice as much bread, so I decided to make an Open Faced Blackened Salmon Sandwich.
First, the salmon. For a long time I always bought the blackened salmon from Sam’s Club. I really liked it, but it limited my recipe options. And then I learned to make my own blackening spice mix. So I now buy plain salmon, and season as needed. The problem I often run into with these portions is the shape, because it’s almost like a bell curve. So the edges cook first and dry out, while the middle is sometimes under-cooked. I’ve learned that enough the hard way, so I cut the salmon into chunks first.
These chunks were a little too big, because they were difficult to eat as part of a sandwich. Next time I would cut them even smaller. I’ve tried grilling the salmon chunks, but you don’t get the beautiful golden color from the grill. Instead, I heat a little bit of oil in a skillet, and cook the salmon that way.
I dressed the bread lightly, with light mayonnaise, brown mustard, and a little hot sauce, and added lettuce, tomato, red onion and avocado.
This Open Faced Blackened Salmon Sandwich is so delicious. I cut the bread into thick slices, and it holds up really well to all the toppings. The blackening spice has just a slight kick, but of course you can adjust the spices to your liking. The hot sauce adds a little more heat, but it is not overpowering. I think bacon would be a great addition, but really this sandwich was perfect on its own.
The last thing I did was drizzle it with Lucero Balsamic Vinegar. My friend Dianne introduced me to Lucero a couple of years ago, and I’ve never looked back. It is thick, rich, and so divine. It’s more expensive than regular store-bought, but a little goes a long way.
There’s no question that this Open Faced Blackened Salmon Sandwich will remain on my menu rotation.
Open Faced Blackened Salmon Sandwich Recipe
- 4 slices thick-cut sourdough bread
- 12 ounces Salmon, cut into 2" chunks
- 1 avocado peeled, seeded and sliced
- 1 tomato, sliced
- 1/2 cup red onion, sliced
- 1/2 Tablespoon light mayonnaise
- 2 teaspoons brown mustard
- 2 teaspoons hot sauce
- 1/4 cup green leaf lettuce
- 1/2 Tablespoon olive oil
- 2 Tablespoons flour
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon packed brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 Tablespoon high quality balsamic vinegar
- Drizzle salmon chunks with olive oil. Combine flour, spices, salt and pepper to create blackening spice. Dredge all sides of salmon chunks in spice mixture
- Heat olive oil in large skillet over medium heat. Add salmon chunks and cook until salmon is to your preferred level of done. You will need to turn salmon chunks occasionally to get the beautiful color on both sides
- Meanwhile, lay bread on platter. Spread mayonnaise, mustard and hot sauce onto each slice of bread
- Layer each slice of bread with lettuce, tomato, red onion and avocado
- Top bread with salmon chunks, and drizzle with balsamic vinegar