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Blackened Salmon Poor Boy Sandwiches

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Servings 6 servings


  • 6 tablespoons low-fat mayonnaise
  • 1/4 cup Cajun spice mix more or less to taste, divided*
  • Sea salt and freshly ground black pepper to taste
  • Olive oil
  • 6 4-6-oz. boneless skinless salmon fillets or steaks
  • 6 French rolls lightly toasted with some of the inside breading removed
  • 12 slices tomato
  • 1 1/2 cups shredded cabbage


  • Heat a heavy skillet over high heat for 15 to 20 minutes. Mix mayonnaise with 1 to 2 teaspoons of Cajun spice. Taste, add salt, pepper or more Cajun spice as necessary; put aside till later.
  • Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes, so heads up).
  • Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan. Spread 1 tablespoon of the mayonnaise mixture onto each French roll. Top each with a
  • blackened salmon steak/fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.


SERVING SUGGESTION: Serve with a tossed green salad.
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