Blackened Salmon Focaccia

October  4, 2022
0 Ratings
Photo by All that's Jas
  • Serves 4-6
Author Notes

Perfectly seasoned salmon inside focaccia bread with roasted garlic aioli, topped with dill cucumber slices for added crunch. I can’t get enough of it! —Jas

What You'll Need
  • 1/2 seedless cucumber, thinly sliced
  • salt and pepper to taste
  • 1 1/2 pounds salmon fillets (about two large)
  • 2 teaspoons blackened seasoning (or to taste)
  • 4 garlic cloves
  • 1 tablespoon fresh chopped dill
  • 1/2 cup mayonnaise
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 round focaccia bread
  1. Place cucumber slices in a colander and sprinkle lightly with salt. Let it sweat while you prepare the fish.
  2. Rinse and pat dry the salmon fillets. Place skin-side down on a foil-lined baking sheet (makes for easy pan cleanup). Do not grease the foil. You want the skin to stick to it when you remove the fillets.
  3. Preheat your oven to 375 degrees F. Season the fillets with salt and pepper. Dust with blackened seasoning. [Blackened seasoning is a mix of black pepper, cayenne pepper and crushed red pepper flakes among other herbs. If you like it extra spicy, double the amount of seasoning.]
  4. Place skins on garlic cloves on a piece of foil. Drizzle lightly with olive oil. Wrap up the foil into a tight pouch. Place the pouch alongside the salmon. Roast the salmon and garlic for about 20 minutes or until fish easily flakes. You can also grill the fish if you prefer, it’ll taste even better.
  5. In a small bowl, mix mayo, olive oil and lemon juice. Squeeze the cooled garlic pulp from the skins and combine with the mayo (can be done in a food processor). Season the garlic aioli with salt and pepper. Refrigerate until ready to serve.
  6. Cut focaccia bread in half or quarter it for smaller portions and then slice creating a pocket. Smear inside focaccia generously with garlic aioli. Add salmon fillet. Top salmon with cucumber slices; sprinkle with fresh dill.

See what other Food52ers are saying.

2 Reviews

jeff January 5, 2018
As a vegan, I stopped searching strictly vegan items, as many recipes can be made so. And this is no exception. I made blackened tofu and used a vegan mayo for the aioli. Also, I couldn't find focaccia, so I used ciabatta. This sandwich is awesome! Thanks so much, this one goes to my 'regular' menu
Jas January 6, 2018
Thank you, Jeff! I'm so happy you like it! Hope you visit my blog for more inspiration (with a humble vegan category) as I haven't shared a recipe here in a while! :)