Using a humble can of salmon, you can whip up the most delicious salmon salad sandwich in about 10 minutes! Combined with dill, horseradish and lemon, this salmon salad is piled high on a toasted bun with avocado, tomato and lettuce. Makes for such a satisfying lunch!
Today I’m sharing another canned fish recipe, perfect for lunch today … salmon salad sandwich!
I just love how you can take something simple (and pretty budget-friendly), like canned fish, and make something special out of it (I’m looking at you salmon patties, tuna melt and Greek yogurt tuna wrap).
Being the summer season, these salmon sandwiches would also be such a delicious addition to your picnic basket, especially when paired with a salad, pickle or potato chips.
Every year, hubby, Riley and I make a trip out to Cape Spear and pack a lunch while enjoying the beautiful view. It’s always something we look forward to each summer. What’s something you enjoy doing in the summer months?
How to Make Salmon Salad Sandwich
Full details on how to make this toasted salmon sandwich are in the recipe card below, but here are the basics:
- Drain your canned salmon and place into a bowl to break up.
- Add the remaining salmon salad ingredients.
- Give everything a nice little mix.
- Toast some buns and spread the inside of them with mayo and Dijon mustard.
- On the bottom buns, add the green of your choice (in my case I used watercress and shredded romaine).
- Pile on your salmon salad mixture.
- Sliced avocado goes next.
- Then add thinly sliced tomato.
- Place the top bun to form your sandwiches and dig in!
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
More Tips and Variations
Ensure your canned salmon is well-drained! You definitely don’t want a soggy salad mixture here.
This salmon salad was made with part mayo and part yogurt. If you want to make things richer, replace the yogurt with all mayo. Alternatively, if you want to lighten things, replace the mayo with Greek yogurt.
These sandwiches were made with a hamburger bun. You can use your favourite bread if you like.
Looking for a low-carb option? Enjoy the salmon salad on leaves of Boston lettuce.
Garnish to taste with your favourite toppings (or just enjoy as is)!
More Easy Sandwich Recipes
Hope you love this easy seafood sandwich as much as we do!
If you make this salmon salad sandwich, please leave a comment below. Love to hear how you enjoyed it!
Salmon Salad Sandwich
- 2 (5-ounce) cans of salmon ('boneless & skinless') (two (142 gram cans), 100 grams each after draining)
- 3 tablespoons diced bell pepper (small dice)
- 2 tablespoons Greek yogurt
- 1.5 tablespoons light mayo (plus more to spread on buns, if desired)
- 1 tablespoon lemon juice
- ½ tablespoon prepared horseradish
- 1 stalk green onion , chopped
- ½ teaspoon dried dill
- ¼ teaspoon black pepper
- pinch salt
- 4 hamburger buns
- 1 tablespoon Dijon mustard (to spread on buns, or to taste)
Garnish Ideas (optional)
- Sliced Tomato
- Lettuce or watercress
- Sliced avocado
- In a bowl, mix well-drained salmon with bell pepper, Greek yogurt, light mayo, lemon juice, prepared horseradish, green onion, dried dill, black pepper and salt until well combined.
- Toast buns (if desired) and spread the inside of the bottom portion of each bun with some Dijon mustard (if using) and the inside of the top portion of each bun with mayo (if using).
- Distribute the salmon salad mixture between the two bottom buns and garnish (if desired) with tomato, lettuce and avocado. Place top portion of bun over top to form each sandwich. Enjoy!
- Ensure your canned salmon is well-drained! You definitely don’t want a soggy salad mixture here.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.