Blackened Salmon Sandwich Recipe

Combine 1 cup apple cider vinegar, 1 cup water, 1 tbsp sugar, 1 tsp salt and 1 tsp peppercorns in a small saucepan and warm just until sugar and salt dissolve, about 1–2 minutes. Remove from heat.

Place thinly sliced red onion in a heatproof jar or bowl and pour the warm pickling liquid over the onion, pressing to submerge. Let cool to room temperature, then refrigerate at least 30 minutes (up to 24 hours) before assembling. Reserve until ready to use.

Whisk together 1 cup mayonnaise, 2 tbsp sriracha, 1 tbsp lemon juice, 1 tsp minced garlic, 1 tsp honey, 1 tsp salt and 1 tsp black pepper in a bowl until smooth. Taste and adjust sriracha or honey to preference. Refrigerate until ready to assemble.

Pat salmon fillets dry with paper towels. Trim to even thickness if needed so they cook evenly (about 6 oz each).

In a small bowl combine 2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne pepper, 1 tsp black pepper and 1 tsp salt. Mix thoroughly to create the blackening spice blend.

Rub both sides of each salmon fillet lightly with olive oil (about 1/2 tbsp per fillet), then press the spice blend onto the top and bottom to coat evenly.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 2 tbsp olive oil and swirl to coat. When the oil is shimmering but not smoking, add salmon fillets spice-side down. Sear without moving until a dark crust forms, about 3–4 minutes depending on thickness.

Flip the fillets and cook the second side until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, about 2–4 minutes more. If fillets are thick, reduce heat to medium and cover briefly to finish cooking. Remove from pan and let rest 2–3 minutes; carryover heat will finish cooking.

While salmon rests, split the 4 brioche buns and spread a thin layer of butter on cut sides. Toast buns in a clean skillet or under a broiler until golden, about 1–2 minutes per side. Keep warm.

Spread about 1–2 tbsp sriracha aioli on both the top and bottom bun halves.

Place 2 leaves of butter lettuce on the bottom bun, top with two tomato slices, then set a blackened salmon fillet on top of the tomato.

Top the salmon with a generous spoonful (about 1–2 tbsp) of pickled red onion, then add additional aioli on the top bun if desired.

Close the sandwich, serve immediately with lemon wedges on the side for squeezing. Makes 4 sandwiches.