Open Faced Blackened Salmon Sandwich - Karyl's Kulinary Krusade
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Open Faced Blackened Salmon Sandwich Recipe

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2 people
Author: Karyl


  • 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