~Amanda~
When I hear the words Cajun Salmon Sandwiches, my mind instantly travels to a warm, fun, summery, and flavorful place. I absolutely love Cajun flavor; it’s spicy and rich and incredibly delicious and nothing goes better with it than fish. The Cajun cuisine originated in the deep south of Louisiana where there was always plenty of fish which was a staple in their diets. So bringing these two things together to create this mouthwatering Cajun Salmon Sandwich is probably the best thing you can do to prepare a perfect summer night dinner to enjoy outside on the patio while your taste buds are transported down South (also, it’s really really easy to make, but it looks like it’s way more difficult, so it’s an awesome meal to make when you want to impress someone without having to work too hard at all)!
I make it a goal to try and eat lots of fish because it is so incredibly good for you; wayyy better for you than red meat or poultry because it is rich in omega-3 fatty acids. These fatty acids can aid in greater heart health, they may protect against heart attacks and stroke, and they help builds cell membranes in the brain. Not to mention that they can help improve many conditions like depression, cancer, IBS, and autoimmune disorders. All these benefits are reason enough to incorporate more fish in your diet, but on top of that, it is just SO delicious so why wouldn’t you!? I will admit, growing up I was never a big fan of fish and it took me a long time to start cooking it on my own and actually realize that when made with the right seasonings and cooked properly, it’s actually great. I especially have come to love salmon and this is one of my favorite recipes to use it in…it has the perfect ratio of Cajun flavor to salmon. The Cajun flavors definitely pop and satisfy your taste buds like no other, and the salmon is the perfect vessel for these flavors because it allows them to stand out, but it’s also bold enough that aren’t losing any of the tasty salmon flavor either.
By creating this amazing blackening Cajun spice rub, you are infusing your salmon with so much flavor. Traditional Cajun seasoning blends will combine spices like onion powder, garlic powder, oregano, basil, thyme, paprika, and cayenne. After making this rub, you want to marinate the salmon in it so it can soak up all that amazing flavor before cooking it. While the salmon in marinating, we make the next best part of the dish; a lemon aioli. This sounds fancy and intimidating, but it’s not at all. It’s basically just Greek yogurt combined with some herbs, Dijon mustard, and lemon juice…so simple but you can sound fancy when you say you’re serving it. Once the salmon is done marinating, we cook it under the broiler for less than 10 minutes. We want the salmon to get nice and brown and crispy on the outside while still remaining moist and tender on the inside. You then assemble your sandwiches which simply consist of a bun topped with your homemade lemon aioli, fresh and crispy arugula, thinly sliced red onion, your amazing Cajun salmon, and a squeeze of fresh lemon juice. Now it’s time to sit back, relax, and enjoy this refreshing, flavorful, summer sandwich!
(and of course, you just omit the bun for a tasty low-carb or gluten-free version)
This recipe was adapted by the one we found on The Cozy Apron…thanks for the amazing inspiration!
- 2 teaspoons Cajun Creole seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon, plus a pinch, salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 4 skinless salmon fillets (about 4-5 ounces each)
- 1 ½ tablespoons olive oil, plus a drizzle for the baking sheet
- 4 rolls, cut in half and toasted
- lemon aioli (recipe below)
- 2 cups arugula
- ¼ red onion, thinly sliced
- 1 lemon, cut into 4 wedges for garnish
- ½ cup greek yogurt
- 1 garlic clove, very finely minced
- 1 tablespoon parsley, chopped
- 1 lemon, zested and juiced
- ½ teaspoon Dijon mustard
- salt and pepper, to taste
- Prepare the dry-rub by combining the Cajun Creole seasoning, garlic powder, cumin, paprika, salt, pepper, and cayenne in a small bowl with a fork.
- Place the salmon fillets on a large plate and rub with 1 tablespoon olive oil and the dry rub. Marinate for 20 minutes.
- While the salmon marinates, prepare the Lemon Aioli (directions below).
- After the salmon has marinated, turn the broiler on high, line a baking sheet with foil, and drizze a little bit of olive oil on the foil to keep the fish from sticking. Place the salmon filets on the baking sheet and place under the broiler for about 9 minutes until golden on top and moist inside.
- Prepare the sandwhiches; spread the aioli on each side of the toasted rolls, add the arugula to the bottom half, place the salmon on top of the arugula, and squeeze the fresh lemon juice over it before putting on the top bun. Enjoy!
- Combine all ingredients in a small bowl and whisk well until completely combined; refrigerate until ready to use for sandwiches.
