Blackened Salmon Sandwich
Serves 215 mins prep10 mins cook
An epic blackened salmon sandwich topped with Dijon aioli and a dill-pickle summer slaw. Perfect for summer dinners, served with watermelon and potato chips on the side. This recipe features a perfectly seasoned salmon filet and a refreshing slaw, all assembled in a paleo/keto bun.
0 servings
What you need
Instructions
1: Preheat the oven to 400°F. 2: Thaw and pat 1 large salmon filet dry, then season with paprika, cumin, garlic powder, salt, and cayenne. Drizzle with coconut aminos. 3: Heat a cast iron or oven-safe pan to medium-high, add oil, and sear the salmon skin-side up for about 2 minutes. 4: Flip the salmon and transfer to the oven for about 5 minutes, depending on size. 5: Prepare the aioli by mixing mayonnaise, Greek-style yogurt, mustard, salt, and garlic powder. 6: Toss slaw with dill pickle juice. 7: Assemble the sandwich with arugula on the bottom, followed by the salmon, sliced tomatoes, slaw, and aioli on top.View original recipe