A creamy lemon and dill mixture combines with canned salmon to create these easy Salmon Salad Sandwiches. A delicious, no-fuss meal that can be prepared in just 10 minutes!
With summer comes warm temps and the desire to scale down to lighter, fresher, and easier meals. These Salmon Salad Sandwiches fit the bill perfectly. I’ve had this recipe on regular rotation over the past couple of months, along with my Napa Almond Chicken Salad, Lemon Pepper Tuna and Classic Egg Salad, so that I can keep my fridge stocked with easy, make-ahead lunches.
I regularly serve sandwiches paired with one of my easy soup recipes for dinner too. This has long been one of my go-to strategies for making life and dinner easier!
Ingredients
- Use canned salmon and dried dill to make this a pantry staple recipe that can be quickly and easily made anytime the craving strikes. Look for canned wild pink salmon near the canned tuna at the grocery store.
- Fresh dill can be used but it is a far more expensive option than keeping a jar of dried dill in your pantry. But, if you’re growing fresh dill in your garden this year, use it!
The Bread and Toppings
- We love to serve it on sliced focaccia or ciabatta but any sturdy sliced bread you love will work well.
- Layer your sandwiches with thin-sliced cucumber, tomato and lettuce to add a burst of freshness and texture.
Instructions
- Combine the drained canned salmon, mayonnaise, diced celery, sliced green onion, dried dill, salt, and lemon juice in a mixing bowl.
- Spread on the sandwich bread of your choice and add the toppings you love.
Store leftovers in an airtight container in the refrigerator and use it within 3 to 4 days for the best quality.
FAQS and Cook’s Tips
Canned salmon works very well for making this recipe but the same amount of cooked and chilled salmon may be substituted for the canned salmon if you’d like. If you’ve got leftovers, this is a great way to use them!
Canned salmon is a powerhouse when it comes to nutrition. It is rich in protein, vitamin D, calcium and Omega-3 heart healthy fats.To be sure that you have safe, sustainable fish be sure you choose a can that is labeled “wild” salmon.
Canned wild pink salmon is very affordable when compared to fresh salmon but the price can vary depending on the brand. Costco sells a 6-pack of canned Wild Alaskan Pink Salmon for a price that is hard to beat. Wild Planet is a very high quality brand that will be on the higher end of the price range.
Salmon Salad Sandwiches
Ingredients
For the Salmon Salad
- 12 ounces canned wild pink salmon , like Wild Planet or Kirkland brand (2 6-ounce cans)
- ⅓ cup mayonnaise
- 1 green onion, thinly sliced
- ¼ cup finely diced celery
- 2 tablespoons fresh lemon juice
- ¾ teaspoon dried dill or 1 tablespoon fresh
- ½ teaspoon salt
For the Rest
- 8 slices of sturdy sandwich bread like focaccia, ciabatta, or sourdough
- green leaf lettuce
- thinly sliced cucumber
- thinly sliced tomato
Instructions
- Combine all the ingredients for the Salmon Salad in a bowl, mixing until well combined.
- Layer the Salmon Salad on sturdy sandwich bread with your toppings of choice.
Notes
- Use canned salmon and dried dill to make this a pantry staple recipe that can be quickly and easily made anytime the craving strikes. Look for canned wild pink salmon near the canned tuna at the grocery store.
- The same amount of cooked and chilled salmon may be substituted for the canned salmon if you’d like. A great way to use leftovers!
- Store Salmon Salad in an airtight container in the refrigerator and use it within 3 to 4 days for the best quality.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
It is decent recipe. I followed the recipe but used dill relish instead of dried dill. I modified it the second time and used more maynaise, twice as much celery, fresh ground black pepper, and spinach leaves instead of lettuce. For my tastes, it was a bit more to my liking with the modifications.
Cooked a nice salmon used the leftovers on this great sandwich. Perfect lunch the next day.
I had a little leftover salmon filled from dinner the night before. So glad I found this recipe. Because I am gluten intolerant, I spread the salmon on a toasted Glutino English muffin and had a delightful lunch. Thank you so much for this recipe!
Love it ! Never will use tuna ever again ! Salmon is so better 😌
Great recipe
This is so tasty, and a refreshing change from tuna salad or chicken salad. I was out of dill, so I finely chopped dill pickles hoping it wld work, and it did! I will be making this again! Perfect summertime salad.
I am using canned salmon for the first time; this recipe is great!! Easy, thank you, I really enjoy it.
I’m 67 and not a very good cook. I love salmon and this recipe was quick and simple to prepare. Makes great sandwiches. I used toasted sourdough.
So glad you enjoyed it, Mark. Thanks so much for your comment 🙂
Growing up in a fishing village in Ireland. I think I can add to your sandwich recipie. just add a few salt and vinegar potatoe chips to the sandwich for texture. Please don’t knock it till youv’e tried it.
I like the way you think, Jim. 🙂