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+ servings
A Salmon Salad Sandwich with tomatoes and cucumber sliced in half and stacked.
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5 from 8 votes

Salmon Salad Sandwiches

A creamy lemon and dill mixture combines with canned salmon to create these easy Salmon Salad Sandwiches. A delicious, no-fuss meal for lunch or dinner!
Prep Time10 mins
Total Time10 mins
Course: Lunch, Main Course, Sandwiches
Cuisine: American
Diet: Low Calorie
Servings: 4
Calories: 349kcal


For the Salmon Salad

  • 12 ounces canned wild pink salmon like Wild Planet or Kirkland brand (2 6-ounce cans)
  • 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


  • 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.


  • 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.


Serving: 1sandwich | Calories: 349kcal | Carbohydrates: 27g | Protein: 23g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 889mg | Potassium: 345mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg