Blackened Salmon Sandwich

After one full year of blogging, I am realizing how I can best use this blog to help others and which direction it should go. I get frequent emails requesting how-to's on recipe conversions and cooking tips.

So from now on, I would like to focus on sharing tips on how to cook in a large scale, along with tasty recipes which can be made ahead. With each recipe, you will find "Make Ahead" tips that can be used for a big gathering.

Blackened salmon is always a hit at the Wednesday Noon Service lunches. Here is how we prepare delicious blackened salmon fillets for a crowd.

Thaw salmon fillets completely if frozen. Pat dry the filets with paper towels and sprinkle your favorite rub or this dry rub on the meat. Heat the griddle or cast iron frying pan until smoking point. Drizzle vegetable oil and sear and blacked both sides of fillets.

See how the exterior has a good blackened crust but the center is still raw? When you need to serve hot foods all at the same time, par-cooking is the key. Par-cooked salmon can sit room temperature up to one hour before finish cooking in the oven.

15 minutes before serving time, breads and fixin's are readied. Use lettuce as a barrier to sauces or juicy tomatoes to keep the bread from getting soggy.

Minutes before serving, hot salmon is placed on the sandwich and drizzled with extra sauce. Notice how we use plastic storage bag to pipe the sauce : quick and messy free!

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Blackened Salmon Sandwich

Boneless, skinless salmon fillets, 4 to 5 oz each per person
Your favorite dry rub or click here for The Best Dry Rub recipe
1/2 stick of melted butter
2 Tablespoon vegetable oil for the pan

For sandwiches: Add anything that inspires you.

Hoagie Buns

Iceberg lettuce or your favorite greens

Tomato slices

Avocado slices

Your favorite aioli or click here for Pesto Aioli
Pat dry the fillets well with paper towel.

Brush salmon fillets on both sides with melted butter, and sprinkle evenly with the dry rub mixture. Let sit for 10-15 minutes.

Heat a large heavy skillet over medium-high heat (nearly smoking point), drizzle 2 tablespoon of vegetable oil, and cook salmon fillets until blackened, about one minute. Don't move the fillets until a good crust is formed. Turn fillets, blackened the other side.

Put fillets on a jelly roll pan or any baking sheet with a raised edges, loosely cover until ready to bake. Can be done up up to one hour prior to baking. Remove cover before baking.

Preheat the oven to 375 degrees F.

15 Minutes prior to serving, place sliced bread/hoagie bun and top lettuce, sliced tomatoes, avocado and drizzle sauce.

10-15 minutes before serving, bake salmon until cooked through (Internal temp. 140 degrees F) about 8 -12 minutes, depending on the size.

Make-Ahead:

Days/Weeks ahead : Make Dry Rub

Up to 4 days ahead: Make Aioli, store in plastic ziplock baggie

Up to 4 hours ahead: Thaw, if frozen, salmon fillets; Thinly slice lettuce, tomatoes, avocado can be sliced and dipped in lime juice, cover with plastic food wrap.

Up to 1 hour ahead: Blacken salmon fillets ready to bake