Cajun Salmon Sandwiches
Salmon filets are covered in the most delicious Cajun rub and cooked then served sandwich style with a delicious Lemon Aioli, red onion and lettuce. They're light, refreshing and the perfect meal to make you feel like you're on vacation.
Ingredients
For the Sandwiches
- 2 teaspoons Cajun Creole seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon salt plus a pinch
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 4 skinless salmon fillets about 4-5 ounces each
- 1 ½ tablespoons olive oil plus a drizzle for the baking sheet
- 4 rolls cut in half and toasted
- lemon aioli recipe below
- 2 cups arugula
- ¼ red onion thinly sliced
- 1 lemon cut into 4 wedges for garnish
For the Lemon Aioli
- ½ cup greek yogurt
- 1 garlic clove very finely minced
- 1 tablespoon parsley chopped
- 1 lemon zested and juiced
- ½ teaspoon Dijon mustard
- salt and pepper to taste
Instructions
For the Sandwiches
- Prepare the dry-rub by combining the Cajun Creole seasoning, garlic powder, cumin, paprika, salt, pepper, and cayenne in a small bowl with a fork.
- Place the salmon fillets on a large plate and rub with 1 tablespoon olive oil and the dry rub. Marinate for ~20 minutes.
- While the salmon marinates, prepare the Lemon Aioli (directions below).
- After the salmon has marinated, turn the broiler on high, line a baking sheet with foil, and drizze a little bit of olive oil on the foil to keep the fish from sticking. Place the salmon filets on the baking sheet and place under the broiler for about 9 minutes until golden on top and moist inside.
- Prepare the sandwhiches; spread the aioli on each side of the toasted rolls, add the arugula to the bottom half, place the salmon on top of the arugula, and squeeze the fresh lemon juice over it before putting on the top bun. Enjoy!
For the Lemon Aioli
- Combine all ingredients in a small bowl and whisk well until completely combined; refrigerate until ready to use for sandwiches.