Blackened Salmon Sandwich

  • Active Time 25m
  • Total Time 25m

4 servings

Forget the Filet-O-Fish; this may be the perfect fish sandwich. Blackening seasoning and sliced red onion add a little kick and the creamy avocado spread melts in your mouth. Make it a Meal: Serve with steamed asparagus or sautéed zucchini, oven fries and a salad.


  • 2 teaspoons blackening or Cajun seasoning (see Ingredient note)
  • 1 pound salmon fillet, skinned and cut into 4 portions
  • 1 small avocado, pitted
  • 2 tablespoons reduced-fat mayonnaise
  • 4 crusty whole-wheat rolls, split and toasted
  • 1 cup arugula
  • 2 plum tomatoes, thinly sliced
  • 1/2 cup thinly sliced red onion
  • Ingredient Note: Cajun seasoning is a spice blend that usually includes cayenne and black pepper, salt, thyme, garlic and onion powder and paprika. Look for it in the spice section of the supermarket.

  • To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill).


Oil the grill rack, preheat the grill to high.

Rub the blackening (or Cajun) seasoning on both sides of the salmon. Grill until cooked through, 3 to 4 minutes per side.

Mash together the avocado and mayonnaise in a small bowl.

To assemble the sandwiches, spread the avocado mixture on the bottom half of each roll. Top with the salmon, arugula, tomato and onion.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 8970

nutrition information per serving

429 calories; 16g total fat; 3g total saturated fat; 67mg cholesterol; 755mg sodium; 43g carbohydrates; 6g fiber; 33g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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