This salmon salad sandwich is big on smoky flavor, balanced with bright splashes of lemon juice and fresh dill, then piled high on your favorite bread.
I created this salmon salad recipe in the same style as you may enjoy egg salad - broken into chunks and tossed in a creamy mayo dressing with seasonings and herbs. It is similar in style and texture to a salmon dip, but creamier and not as rich. It is the perfect sandwich for weekday lunches, and best of all, great source of protein!
Ingredients & Substitutions
- Smoked salmon - You want the smoked salmon fillets, not the very thinly sliced salmon, or fresh salmon fillets. However, you can use smoked canned salmon for this easy recipe.
- Mayo - Substitute plain Greek yogurt for fewer calories.
- Capers - Dijon mustard can be substituted. You can also add fresh lemon juice with a little bit of lemon zest instead.
- Dill - Make sure you get fresh dill, dried dill will have a very muted flavor.
- Parsley - Green onion or your favorite fresh herbs are a good addition or substitution.
- Bread - The chewy French roll in my pictures works well for this sandwich, but really I felt traditional sandwich slices worked best. Upgrading to sourdough bread is a great option as well. If you are wishing to use a gourmet bakery roll, I'll point to Chibatta buns as an honorable mention. Alternatively, you can enjoy this as a lettuce wrap.
- Toppings - I really enjoyed this sandwich with the pungent crunch of red onions and tender butter lettuce. However, I think taking the time to make my quick pickled red onions would be a phenomenal upgrade. A tomato slice is a nice addition too.
How to make it
This salmon salad sandwich recipe is prepared simply by breaking the smoked salmon into chunks and adding all the remaining ingredients to a large bowl. Then gently stirring the salmon mixture together.
If you wish to leave the salmon chunks intact, I recommend mixing all of the ingredients together prior to adding the salmon, then gently folding it in. The more the salmon is mixed, the more it will break down. This isn't necessarily a bad thing, just personal preference.
As soon as the salmon spread is prepared, you can add it to your bread with desired toppings and enjoy this delicious sandwich. Serve with fresh veggies or potato chips.
Leftover salmon spread should be stored in an airtight container in the refrigerator for up to one week. Since it a mayo-based salad, it should not be left at room temperature for more than two hours.
The sandwich toppings should be stored separately because the bread will get soggy if stored in the refrigerator as a constructed sandwich.
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Salmon Salad Sandwich
- 8 slices bread (toasted)
- 4 leaves butter lettuce
- ¼ red onion (thinly sliced)
- Mix together all salmon salad ingredients in a bowl.
- Add lettuce to a slice of toasted bread, top with desired amount of salmon salad then add red onion and second slice of bread.
This recipe was originally published on July 24, 2020.