Cajun Salmon Sandwiches

Servings 6 servings


  • 6 tablespoons low fat mayonnaise
  • 1/2 cup Cajun seasoning divided, more or less to taste
  • Sea salt and freshly ground black pepper to taste
  • Olive oil
  • 6 salmon fillets
  • 6 French rolls lightly toasted, remove some of inside breading
  • 12 slices tomato
  • 1 1/2 cups finely shredded cabbage


  • Heat a heavy skillet over high heat for 10 minutes. In a small bowl, combine mayonnaise with 1 to 2 teaspoons of Cajun seasoning; taste; add salt, pepper or more Cajun seasoning as desired; set aside.
  • Lightly oil both sides of salmon fillets and sprinkle with remaining Cajun seasoning (the more you add, the hotter it becomes, so be careful!).
  • Place salmon in the hot skillet to blacken; cook for 2 to 3 minutes on the first side, then turn and finish cooking. Cooking time will vary, based on thickness of fish and the heat of the pan.
  • Spread 1 tablespoon of reserved mayonnaise mixture on each French roll; top each with a blackened salmon fillet, 2 slices of tomato and 1/6 of the shredded cabbage; serve.


SERVING SUGGESTION: Serve Oven Fries on the side (scrub russet potatoes and cut into “fries”; toss with a little olive oil and bake on a cookie sheet in a 425-degree oven, turning once; season with salt and pepper to taste); add a bowl of raw baby carrots.
VEGETARIAN: Use breaded faux meat patties instead of salmon. KOSHER: No changes necessary.
GLUTEN FREE: Make sure mayo and Cajun seasoning are gluten-free. Substitute gluten-free rolls.
NUTRITION: Per Serving: 373 Calories; 11g Fat; 30g Protein; 42g Carbohydrate; 7g Dietary Fiber; 64mg Cholesterol; 1371mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 2 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates. Points: 10
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