Mildly spicy and mouthwatering, this Cajun salmon sandwich is just the ticket when a sandwich with a “kicked up” twist is what you crave. Prepared with a spice-rubbed salmon fillet that's broiled until juicy and succulent, plus a bright and savory lemon aioli, arugula greens, and thinly sliced red onion all atop of a rustic roll, this salmon sandwich recipe brings a little taste of Louisiana into your own kitchen!
Succulent Salmon, the Perfect Candidate for a Rustic, Spicy Sandwich
I've noticed that when the weather turns cold and my inner “thermostat” needs a little boost, nothing sounds more enticing to me than spicy food. Mmm…
I love spicy food and that feeling of mild exhilaration that it brings, that burst of heat from within and that awakening of the senses, and a meal with some Cajun flair often does the trick perfectly.
Salmon is a favorite in our household, what with its meaty texture and rich flavor, and this Cajun salmon sandwich is the perfect offering to warm our bellies with, prepared very simply with lots of flavorful ingredients.
Creole seasoning plus a few extra spices give the omega-rich, broiled salmon fillets lots of smoky flavor, and then, of course there's the bright and tangy lemon aioli sauce to slather onto the rustic rolls.
Gussied up with some spicy arugula greens and some sweet, thinly-sliced red onion, this Cajun salmon sandwich is the perfect meal to cozy up with when that craving for something healthy with a bit of a spicy kick comes around!
My Cajun Salmon Sandwich Recipe with Simple Lemon Aioli
When it comes to salmon, one of my favorite methods of preparation is to broil it.
It's a fantastically quick and easy way of preparing salmon, because all I do is season the fish, place it onto a baking sheet and under the broiler for a few moments, and voila—the result is a tender, juicy and succulent piece of salmon with tons of flavor!
For that mildly spicy, kicked up Cajun flavor, I use either blackening seasoning or a Cajun Creole spice blend, then add a little extra granulated garlic, cumin and paprika for earthier flavor.
Heck, if I'm craving things to be extra spicy, I even sprinkle over an additional kiss of cayenne pepper.
And since I love salmon with some brightness, this salmon sandwich comes complete with a really quick and easy lemon aioli sauce for that little bit of something savory and bright to slather over the rustic rolls.
Sprinkle on some fresh, vibrant arugula plus some wispy red onion, and you've got a really mouthwatering, gourmet sammy!
Here's a sneak peek at my Cajun salmon sandwich recipe: (or just jump to the full recipe...)
- To get started, I season my salmon fillets with my blend of spices.
- While the salmon marinates for a few moments, I whisk up my lemon aioli and keep that cold in the fridge until ready to use.
- Once the salmon has had a chance to take on the flavors of the seasoning, I place it onto a baking sheet and broil it for a few moments just until golden-brown on top, and tender and juicy on the inside.
- To assemble my Cajun salmon sandwiches, I generously spread some of the lemon aioli over the rustic rolls, place some arugula greens on the bottom roll and top with a salmon fillet, then sprinkle over a few wisps of red onion and cover with the top roll.
- I serve the sandwiches while the salmon is still hot, with a bit of extra lemon aioli on the side, plus a lemon wedge.
Cajun Salmon Sandwich
by Ingrid Beer
This Cajun salmon sandwich with a lemon aioli, arugula greens plus wispy red onion brings a spicy little taste of Louisiana to your table!
Yield: Serves 4
Nutrition Info: 580 calories per sandwich
Prep Time: 20 minutes
Cook time: 8 minutes
Total time: 28 minutes
Cajun Salmon Sandwich Ingredients:
- 2 teaspoons Cajun Creole seasoning (or blackening seasoning)
- 1 teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon, plus a pinch, salt
- ¼ teaspoon black pepper
- Pinch of cayenne pepper
- 4 skinless salmon fillets (about 4 to 6 ounces each)
- Olive oil
- 4 soft, crusty rustic rolls, cut in half and toasted
- 2 cups arugula greens
- ¼ red onion, thinly sliced
- 1 lemon, cut into 4 wedges for garnish
Lemon Aioli Ingredients:
- ½ cup real mayonnaise
- 2 garlic cloves, pressed through garlic press
- 1 tablespoon flat-leaf parsley, chopped
- 1 teaspoon lemon zest
- 1 ½ teaspoon lemon juice
- ½ teaspoon Dijon mustard
- Pinch of salt
- Pinch of black pepper
- Begin by gathering and prepping all of your salmon sandwich ingredients according to the ingredient list to have ready and organized for use.
- Prepare the dry-rub by adding the Cajun Creole seasoning with the rest of the seasonings up to and including the pinch of cayenne pepper to a small dish or ramekin. Combine with a fork, and set aside for a moment.
- Place the salmon fillets onto a large plate or platter, drizzle with about 1 tablespoon of olive oil, and sprinkle over the dry-rub ingredients seasoning. Marinate the fillets for about 20 minutes.
- While the salmon marinates, gather and prep all of your lemon aioli ingredients according to the ingredient list to have ready and organized for use.
- In a small bowl, add all of the aioli ingredients, and whisk well until completely combined and blended. Refrigerate until ready to use for sandwiches.
- After marinating the salmon, turn your oven to the “broiler” setting, on high, and line a baking sheet with foil. Drizzle a bit of olive oil onto the foil, and add the salmon fillets. Broil the salmon for about 8-9 minutes, or until it is golden brown on top yet juicy in the middle.
- To prepare the sandwiches, spread about a tablespoon of the lemon aioli onto each half of a toasted roll, and add about ½ cup of the arugula greens to the bottom half of the roll. Add a warm salmon fillet on top of the greens, plus a few of the slices of the red onion, and cover with the top of the roll.
- Serve with a bit of extra lemon aioli on the side, along with a wedge of lemon.
Tips & Tidbits for my Cajun Salmon Sandwich recipe:
- Salmon fillets that are 4 to 6 ounces: To keep this spicy sandwich a manageable size, opt for salmon fillets that are around 4 to 6 ounces. You can also purchase a larger fillet of salmon that weighs about 1 ½ pounds, and cut that into 4, 6 ounces fillets.
- Crusty, rustic rolls for texture: I like rolls with a slightly crisp, crusty outer texture to help keep these juicy sandwiches well intact. You don't want a roll that's too soft and pillowy, nor too crunchy and hard, but rather one that has a soft inner crumb and crisp crust.
- Extra spicy, if you wish: My recipe calls for a small added sprinkle of cayenne pepper, but if you prefer the salmon to be milder, you can omit that. Conversely, if you'd like a spicier salmon fillet, sprinkle on additional cayenne pepper for more kick.
Hungry for more delectable salmon recipes? Check out this Blackened Salmon, this Pan Seared Salmon, these Mediterranean Salmon Burgers, these Salmon Kabobs, this Broiled Salmon, or this Bourbon Glazed Salmon!
Cook's Note: This recipe was originally published in 2012, and has been updated with even more love!