Blackened Salmon Sandwich

This sandwich hits every mark: quick, healthy, and loaded with flavor.

Wild salmon fillets get a simple rub of Cajun blackening seasoning and hit the grill for just a few minutes per side until charred and flaky.

The rolls get a smear of mashed avocado blended with light mayo for a creamy, rich spread that plays off the smoky heat of the fish.

Pile on peppery arugula, thin-sliced roma tomatoes, and crisp red onion, and you’ve got a restaurant-quality sandwich that’s also low in calories and high in protein.

Pro Tips

• Oil the grill rack well before cooking or the salmon will stick and tear apart when you flip it.
• Don’t overseason the salmon. Two teaspoons of blackening spice is enough for a pound. Let the fish flavor come through.
• Mash the avocado roughly so it stays chunky and textured rather than turning into a smooth paste.

Variations

• Swap the whole wheat rolls for ciabatta or sourdough for a crustier bite.
• Add a squeeze of fresh lime juice to the avocado mayo for extra brightness.
• Use grilled mahi-mahi or swordfish in place of salmon for a different take on the blackened fish sandwich.