Cajun Blackened Salmon Salad

Name: Cajun Blackened Salmon Salad with Croissant
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 salmon fillets (about 6 oz each); 2 tbsp olive oil, divided; 1 tsp garlic salt and pepper blend; 1 tsp smoked paprika; 1 tbsp Cajun seasoning; 1 tbsp ghee (clarified butter); 1/4 cup fresh parsley, chopped; 2 tbsp fresh dill, chopped; 1 celery stalk, finely diced; 1/4 cup red onion, finely diced; 2 tbsp hot and sweet jalapeños, chopped; 2 tbsp cream cheese; 1 tbsp mayonnaise; 1/2 lemon, juiced; 1 croissant, for serving

This Cajun Blackened Salmon Salad combines pan-seared salmon coated in smoky Cajun spices with fresh parsley, dill, and a tangy dressing, served on a toasted croissant for a restaurant-quality meal in minutes.

🌍American 🏷️Salmon salad 🏷️Cajun salmon 🏷️Blackened salmon 🏷️Sandwich Croissant sandwich

🏷️

🏷️Salmon

-0:00

candace.hawkonTikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by candace.hawk

-0:00

candace.hawkonTikTok

Ingredients

2 salmon fillets (about 6 oz each)
2 tbsp olive oil, divided
1 tsp garlic salt and pepper blend
1 tsp smoked paprika
1 tbsp Cajun seasoning
1 tbsp ghee (clarified butter)
1/4 cup fresh parsley, chopped
2 tbsp fresh dill, chopped
1 celery stalk, finely diced
1/4 cup red onion, finely diced
2 tbsp hot and sweet jalapeños, chopped
2 tbsp cream cheese
1 tbsp mayonnaise
1/2 lemon, juiced
1 croissant, for serving

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Instructions

1
Drizzle salmon fillets with about 1 tablespoon of olive oil. Season generously with garlic salt and pepper blend, smoked paprika, and Cajun seasoning. Rub the seasonings into the fish until fully coated.
2
Heat the remaining tablespoon of olive oil and the ghee in a skillet over medium-high heat.
3
Once the skillet is hot, carefully place the salmon fillets in the pan. Pan-sear for 3-4 minutes on each side until blackened and cooked through.
4
Remove the salmon from the heat and set aside to rest and cool slightly.
5
While the salmon rests, finely chop the fresh parsley, dill, celery, red onion, and hot and sweet jalapeños.
6
Once cooled, use your hands or a fork to flake the cooked salmon into a large mixing bowl.
7
To the bowl with the flaked salmon, add the cream cheese, mayonnaise, and all the chopped vegetables and herbs.
8
Mix everything together until well combined.
9
Squeeze the juice of half a lemon over the salad for brightness and give it a final mix.
10
Toast a croissant, then pile the salmon salad on top to serve.

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Tips & Notes

Pro tips

Pat salmon fillets dry before seasoning to ensure the spice rub adheres properly and creates a better crust.
Use a cast-iron or stainless steel skillet heated until just smoking for optimal blackening and crust formation.
Don't flip the salmon more than once; sear skin-side down first for 3-4 minutes, then flip only once.
Assemble the croissant just before serving to prevent sogginess; warm the bread lightly before adding the filling.

Substitutions

Ghee → butter or avocado oil (butter browns faster; oil has higher smoke point)
Cajun seasoning → equal parts paprika, cayenne, garlic powder, onion powder, and oregano (DIY blend)
Croissant → ciabatta roll, sourdough, or lettuce wraps (for lower carb option)
Fresh dill → fresh tarragon or chives (similar bright, herbaceous notes)

Storage & make-ahead

Store cooked salmon and dressed salad separately in airtight containers for up to 2 days. Reheat salmon gently in a 300°F oven to avoid drying out; assemble with fresh croissant just before eating.

Equipment

cast-iron skillet or stainless steel skillet · instant-read thermometer

Common Questions

How do you get the blackened crust on salmon?

Coat the salmon fillets generously with Cajun seasoning, garlic salt, pepper, and smoked paprika, then sear in a hot skillet with ghee and olive oil until the spices form a dark, crusty exterior.