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 well and place into a bowl to break up.
- Add your salad ingredients.
- Give everything a nice little mix to combine.
- Toast some buns and spread 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.
- Along with thinly sliced tomato.
- Place the top bun and dig in!
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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!
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Salmon Salad Sandwich
Ingredients
- 10 ounces canned salmon ('boneless & skinless') (two (142 gram cans), 100 grams each after draining)
- 3 tablespoons 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 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 (optional)
- Tomato , sliced
- Lettuce or watercress
- Avocado , sliced
Instructions
- Combine well drained salmon with remaining ingredients down to salt, mixing to combine.
- Toast buns (if desired) and spread one side with some mayo (if using) and the other side with mustard. Top with salmon salad mixture and garnish (if desired) or enjoy as is.
Notes
- 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.
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.
