ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blackened Salmon Sandwiches with Cucumber-Ranch Dressing

Prep time 8 mins
Cook time 9 mins
Yield 4 servings (serving size: 1 sandwich)
This sophisticated-looking sandwich is easy to make. Cucumber dressing is a cool complement to the spicy fish.


  • 1 1/2 tablespoons salt-free blackened redfish seasoning blend (such as The Spice Hunter)
  • 4 (4-ounce) skinless tail-end salmon fillets (about 1/2-inch thick)
  • 1/4 teaspoon salt
  • Olive oil-flavored cooking spray
  • 1/2 cup grated English cucumber, pressed between paper towels and squeezed dry
  • 1/3 cup low-fat ranch dressing
  • 1 (12-ounce) loaf French bread (about 12 inches long)
  • 4 green leaf lettuce leaves
  • 1/4 cup thinly sliced English cucumber

Nutrition Information

  • calories 434
  • caloriesfromfat 24 %
  • fat 11.8 g
  • satfat 2.1 g
  • protein 32.9 g
  • carbohydrate 48.4 g
  • fiber 2 g
  • cholesterol 58 mg
  • iron 3 mg
  • sodium 875 mg
  • calcium 157 mg

How to Make It

  1. Rub seasoning over fish; sprinkle with salt. Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Add fillets. Cook 4 minutes on each side or until fish flakes easily when tested with a fork.

  2. While fish cooks, combine grated cucumber and dressing. Slice bread in half lengthwise; cut into 4 portions. On bottom half of each portion, place 1 lettuce leaf, 1 salmon fillet, 3 cucumber slices, and 2 tablespoons cucumber-ranch dressing. Top with remaining half of bread.

Oxmoor House Healthy Eating Collection