Here Fishy Fishy. . . .

Salmon Po’Boy Sandwich
with Remoulade Sauce

The po-boy is Louisiana’s take on the sub. Typically it’s served on a flaky, crunchy bread, but it’s known for the hearty seafood fillings.

For this recipe we made ours with salmon filets, baked in the oven with southern spices. And we’re serving the sandwiches “dressed,” or paired with crispy spring mix, creamy, zesty remoulade sauce and carrots.


  • 2 skinless salmon filets
  • 2 sesame seeds sub rolls
  • 1 lemon
  • 1 bunch of parsley
  • 2 tablespoons of dijon mustard
  • 1/3 cup of mayonnaise
  • 1/4 cup of sweet pickle relish
  • Bundle of Spring Mix Lettuce
  • Handful of shredded carrots
  • Po’Boy Spice Blend; enough to cover both pieces of salmon
    • paprika, yellow mustard powder, onion powder, garlic powder, dried oregano, thyme


  • Preheat the oven at 425 degrees
  • Line a baking sheet with foil, spray with coconut oil. Place each piece of salmon on the foil; coat with seasonings.
  • Cook salmon for 15 minutes.
  • While the salmon is cooking, slice sub rolls lengthwise keeping them intact (looking like a hot dog roll)
  • In a small bowl, combine mayonnaise, sweet pickle relish, mustard, juice of lemon and parsley; pinch of salt and pepper. Slowly whisk together and set aside.
  • Once the salmon is done cooking – the sub sandwich is ready to be assembled.
  • Smear each roll with the remoulade sauce, handful of spring mix. Place salmon on top of lettuce, top salmon with carrots.
  • Enjoy!! This sandwich is absolutely delicious! Yum. . . .

See you in the Kitchen!

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