Blackened Salmon Sandwich with Grilled Corn Salsa
This Blackened Salmon Sandwich with Sweet and Smoky Grilled Corn Salsa is super easy to make and loaded with tons of flavor. This is a healthy and filling meal that comes together in just 30 minutes! Serve with a side salad and my favorite baked French fries.
Love seafood as much as I do? Then you need to try my Easy Thai Salmon and my Thai Coconut Shrimp!
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Easy Homemade Blackened Salmon
Salmon is my absolute favorite fish to prepare. It’s pretty hard to mess up, and it’s buttery, flakey, and very mild. It makes the perfect canvas for any meal. For this fish sandwich recipe, I rubbed the salmon with a spicy homemade blackening seasoning and served it with a smoky grilled corn salsa.
Blackened salmon, a warm crusty roll, and fresh summer veggies make for the perfect summer meal!
How To Make Homemade Blackened Seasoning
You can buy blackening seasoning off the shelf, but it’s also super easy to make it yourself with a few pantry staple ingredients! Just combine paprika, onion powder, garlic powder, salt, pepper, cayenne, dried thyme, dried basil and oregano in a small bowl. That’s it! Store in an airtight container in your pantry for up to 3 months.
The Best Grilled Corn Salsa
If you haven’t tried grilling your corn yet, you are missing out. It gives the sweet corn a hint of smokiness. I husk the corn and place it straight on the grill. It only takes a couple of minutes on each side. I toss the grilled corn kernels with cherry tomatoes, cilantro and lime juice. This corn salsa is addicting, Make extra to serve as a dip with chips or toss it on top of salads.
To make the grilled corn salsa, first brush your ears of corn with olive oil and place on a hot grill. Cook until they’re charred on all sides, but not burnt (about 5-8 minutes). Remove from the grill, and allow them to cool completely. Once cooled, cut the corn off the cobb. and toss in a bowl with tomatoes, red onion, lime juice, and cilantro. Set aside until time to serve.
How To Make Blackened Salmon
- Rub with seasoning: Pat the salmon filets dry and rub each filet with the homemade blackening seasoning.
- Sear salmon: Heat olive oil in a large skillet over medium high heat. When the pan is hot add in salmon, blackening side down. Cook for about 3-4 minutes on each side. Take off of the heat. When the salmon is cool enough to handle peel off the skin.
- Assemble the Sandwich: On a plate, build the sandwich from the bottom up starting with the bottom half of the bun, layer the spring mix, tomatoes, blackened salmon, and corn salsa on a sandwich roll. Top with remaining bun, serve immediately, and enjoy!
Take your blackened salmon sandwich up a notch with a spread of your favorite mayonnaise or garlic aioli schmeared on a grilled potato bun!
Storage Instructions
Store leftover blackened salmon in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet over medium heat, then assemble sandwiches as directed above.
More Sandwich Recipes To Try
- Grilled Hawaiian Chicken Sandwich
- Asian Sloppy Joes
- Slow Cooker French Dip Sandwiches
- Slow Cooker Pulled Pork Barbecue Sandwiches
- Italian BLT Grilled Cheese
- Easy Grilled Vegetable Panini
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Blackened Salmon Sandwich with Grilled Corn Salsa
Ingredients
Blackened Salmon Sandwich
- 4 filets of salmon skin on (1 pound total)
- 1 tablespoon olive oil
- 4 sandwich rolls
- 1 cup spring mix
- 4 slices of tomatoes
- corn salsa recipe follows
Homemade Blackening seasoning
- 1 tablespoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Grilled Corn Salsa
- olive oil
- 3 ears corn husked
- 1 cup cherry tomatoes halved
- 1/4 cup red onion diced
- 2 tablespoons lime juice
- 2 tablespoons cilantro chopped
Instructions
Blackened Salmon
- Rinse and pat dry the salmon filets.
- Rub the filet of the salmon with the blackening seasoning. I used about 1-2 teaspoons for all 4 filets. You will have extra blackening seasoning left over.
- Add olive oil to a large skillet.
- When the pan is hot add in salmon, blackening side down. Cook for about 4-5 minutes on each side. The salmon should start to turn opaque.
- Take off of the heat. When the salmon is cool enough to handle peel off the skin.
- To assemble the sandwiches: Layer spring mix, tomatoes, blackened salmon and corn salsa on a sandwich roll. Serve immediately.
Homemade Blackening seasoning
- Combine all of the ingredients in a small bowl.
Grilled Corn Salsa
- Brush the corn with olive oil.
- Place on the grill and cook until charred on all sides and tender, about 5-8 minutes. Make sure to keep an eye on it.
- Take off the grill and allow the corn to cool.
- Cut corn off the cobb and place in a bowl with tomatoes, red onion, lime juice and cilantro. Set aside.
