Blackened Salmon Poor Boy Sandwiches

Source: Aiskann at (adapted by Barbara Pistrang as an homage to Ballard Brothers in Seattle)

Cajun Spice Mixture (can be made ahead; extra can be stored in the pantry)

2-1/2 T paprika

2 T garlic powder

1 T black pepper

1 T crushed red pepper flakes

1 T dried thyme

1 T dried oregano

1 T onion powder

1 T white pepper

1 tsp. mustard powder


6 (6-ounce) salmon fillets

6 french rolls, lightly toasted

1-1/2 cups shredded cabbage or coleslaw (optional)

12 slices tomatoes (optional)

6 T mayonnaise

¼ cup cajun spices for the fish (use recipe above or any other that you like)

2-3 tsp. cajun spices for the mayo (to taste)


salt and pepper to taste.


1. Heat a heavy skillet over high heat for 15-20 minutes. Also preheat the oven to about 400 degrees.

2. Mix mayonnaise with 1-2 teaspoons of the cajun spice. Add salt, pepper or more cajun seasoning (to taste) and set aside.

3. Lightly oil both sides of the salmon and sprinkle with the remaining cajun spice. The more you add, the hotter it becomes, so use caution.

4. Place salmon, skin side down in the hot skillet to blacken. Cook 2 to 3 minutes on the first side, then turn the salmon over. Gently remove the skin as the second side continues to cook for 2 to 3 minutes. Place the frying pan into the pre-heated oven and continue cooking until the fish is done. Cooking time will depend on the thickness of the fish.

5. To serve, spread 1 T of the mayonnaise mixture onto each roll, top each with salmon, shredded cabbage, sliced tomato or toppings of your choice.

This recipe is excellent on the grill, using the same instructions as above.