Best 11 Salmon Salad For Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

As a lightweight, flaky fish, salmon makes for an epicurean experience, especially when served cold in the form of a salad. Whether you're looking for a quick and easy weekday lunch or a delightful dish for a weekend brunch, a salmon salad sandwich is the ultimate choice. With countless variations, mastering the art of crafting the perfect salmon salad sandwich requires exploration and experimentation, taking into account personal preferences and dietary needs. From selecting the freshest salmon to choosing the right bread and incorporating a variety of flavors and textures, this article will guide you through the process of creating a delectable salmon salad sandwich that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

SALMON SALAD SANDWICHES



Salmon Salad Sandwiches image

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!

Provided by Valerie Brunmeier

Categories     Lunch     Main Course     Sandwiches

Time 10m

Number Of Ingredients 11

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
8 slices of sturdy sandwich bread like focaccia, ciabatta, or sourdough
green leaf lettuce
thinly sliced cucumber
thinly sliced tomato

Steps:

  • 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.

Nutrition Facts : ServingSize 1 sandwich, Calories 349 kcal, Carbohydrate 27 g, Protein 23 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 889 mg, Fiber 1 g, Sugar 1 g

SALMON SALAD SANDWICHES



Salmon Salad Sandwiches image

These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

3 ounces cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) pink salmon, drained, bones and skin removed
1/2 cup shredded carrot
1/2 cup chopped celery
Lettuce leaves
2 whole wheat buns, split
Sliced tomatoes

Steps:

  • In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.

Nutrition Facts : Calories 463 calories, Fat 29g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1158mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.

SALMON SALAD



Salmon Salad image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 pounds cooked salmon, chilled
1 cup small-diced celery (3 stalks)
1/2 cup small-diced red onion (1 small onion)
2 tablespoons minced fresh dill
2 tablespoons capers, drained
2 tablespoons raspberry vinegar
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

SALMON SANDWICH EXTRAORDINAIRE



Salmon Sandwich Extraordinaire image

Salmon replaces tuna in this old-fashioned sandwich.

Provided by Marian Burros

Categories     easy, lunch, quick, main course

Time 7m

Yield 2 servings

Number Of Ingredients 10

1 6- or 7-ounce can of wild salmon
1 hard-cooked egg, finely chopped
2 tablespoons sweet pickle relish
4 teaspoons finely chopped celery
4 tablespoons mayonnaise
2 teaspoons lemon juice
Salt and freshly ground black pepper to taste
2 leaves lettuce
4 slices good soft white bread or whole-wheat bread
2 to 4 slices ripe tomato, optional

Steps:

  • Drain salmon, and if it contains skin and bones, remove them (for a more neutral taste, run drained salmon under warm water.) Add egg, relish, celery, mayonnaise, lemon juice and salt and pepper, and mix thoroughly, mashing the salmon while mixing.
  • Place a lettuce leaf on top of each of two slices of bread. Add tomato, if desired; top with salmon mixture.

Nutrition Facts : @context http, Calories 701, UnsaturatedFat 30 grams, Carbohydrate 35 grams, Fat 38 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 7 grams, Sodium 780 milligrams, Sugar 8 grams, TransFat 0 grams

QUICK SALMON SALAD



Quick Salmon Salad image

This is a very quick and tasty great salmon salad that can be eaten as a sandwich on thickly sliced specialty bread (fantastic on foccacia). To serve as a salad, mound mixture on a bed of lettuce, or on an avocado half.

Provided by LILREDCV

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

2 (6 ounce) cans pink salmon, drained
½ cup finely sliced green onions
½ cup finely chopped celery
¼ cup mayonnaise
¾ teaspoon lemon juice
¾ teaspoon dried dill
¾ teaspoon seasoned salt

Steps:

  • In a bowl, combine salmon, green onions, celery, mayonnaise, and lemon juice. Season with dill and salt. Mix well.

Nutrition Facts : Calories 248 calories, Carbohydrate 2.2 g, Cholesterol 42.6 mg, Fat 17.2 g, Fiber 0.6 g, Protein 20.4 g, SaturatedFat 3 g, Sodium 570.6 mg, Sugar 0.7 g

SALMON SANDWICHES



Salmon Sandwiches image

Provided by Nigella Lawson

Categories     dinner, weekday, main course

Time 15m

Yield 8 sandwiches

Number Of Ingredients 10

1 pound skinless salmon fillet
1 tablespoon lemon juice, more as needed
Salt
1 tablespoon black peppercorns
2 star anise
1/3 cup mayonnaise
1/4 teaspoon ground ginger
1 cup finely shredded Chinese lettuce (also known as celtuce) or romaine
Freshly ground black pepper
16 slices bread, crusts removed

Steps:

  • In a medium skillet, combine salmon fillet, lemon juice, 1 1/2 teaspoons salt, peppercorns and star anise. Add 3/4 cup water, and place over high heat. As soon as water comes to a boil, turn salmon over and turn off heat. Rest for 3 minutes. Using a slotted spatula transfer salmon to a plate to cool.
  • Place salmon in a large bowl, and flake with a fork. Add mayonnaise, ginger and lettuce. Season with salt, pepper and lemon juice to taste. Toss gently to combine.
  • Place equal portions of salmon mixture on eight slices of bread, and top with remaining eight slices. Cut each sandwich in half. Arrange on a platter, and serve.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 307 milligrams, Sugar 3 grams, TransFat 0 grams

SALMON SALAD SANDWICH



Salmon Salad Sandwich image

'Tuna' salad sandwich with a twist (salmon)! Substitute to your liking to make it even more flavorful.

Provided by Dee Sweets

Categories     Seafood     Fish     Salmon

Time 25m

Yield 2

Number Of Ingredients 13

1 (6 ounce) can pink salmon, drained
½ cup Greek yogurt
¼ cup chopped celery
1 tablespoon Dijon mustard
½ teaspoon lemon juice
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch paprika, or to taste
1 onion, halved, divided
4 slices gluten-free bread slices, toasted
½ avocado, sliced, or to taste
1 cup baby spinach leaves

Steps:

  • Combine salmon, Greek yogurt, celery, mustard, lemon juice, garlic powder, salt, pepper, and paprika in a medium bowl.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize, 5 to 7 minutes per side. Remove from grill; slice when cool enough to handle.
  • Spread salmon salad over each slice of bread. Top with grilled onions, avocado, and baby spinach.

Nutrition Facts : Calories 613.5 calories, Carbohydrate 55.5 g, Cholesterol 48.7 mg, Fat 31.8 g, Fiber 10.9 g, Protein 27.2 g, SaturatedFat 5.9 g, Sodium 691.7 mg, Sugar 8.7 g

CANNED SALMON SALAD SANDWICHES



Canned Salmon Salad Sandwiches image

Canned Salmon is inexpensive and when I found this recipe I was glad to have another yummy option other than Fried Salmon Patties.

Provided by CelestialShannon

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

1 (3 ounce) package cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
1/4-1/2 teaspoon salt
1/8 teaspoon pepper
1 (6 ounce) can pink salmon, drained, bones and skin removed
1/2 cup chopped celery
2 lettuce leaves
2 buns

Steps:

  • In a mixing bowl, beat cream cheese, mayonnaise, lemon juice, dill salt and pepper until smooth.
  • Add the salmon and celery; mix well.
  • Place a lettuce leaf and about 1/2 cup salmon salad on each bun.

SALMON SALAD SANDWICH



Salmon Salad Sandwich image

Salmon salad served on tangy pumpernickel bread makes for an easy dinner--a double batch will give you lunch the next day.

Provided by EatingWell Test Kitchen

Categories     Healthy Canned Salmon Recipes

Time 15m

Number Of Ingredients 9

2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
¼ cup minced red onion
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
¼ teaspoon freshly ground pepper
4 tablespoons reduced-fat cream cheese (Neufch
8 slices pumpernickel bread, toasted
8 slices tomato
2 large leaves romaine lettuce, cut in half

Steps:

  • Combine salmon, onion, lemon juice, oil and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.

Nutrition Facts : Calories 283 calories, Carbohydrate 28.7 g, Cholesterol 34 mg, Fat 9.1 g, Fiber 4.3 g, Protein 21.7 g, SaturatedFat 2.5 g, Sodium 606.9 mg, Sugar 2.6 g

SALMON SANDWICH



Salmon Sandwich image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 sandwiches

Number Of Ingredients 39

4 (4-ounce) salmon fillets
Olive oil
4 teaspoons chopped thyme
Salt
Freshly ground black pepper
Potato Dill bread or good quality bakery bread
1 Japanese cucumber
Salmon Remoulade, recipe follows
2 tomatoes, sliced
4 ounces arugula, cleaned
House Dressing, recipe follows
Lemon Aioli, recipe follows
1 tablespoon drained and chopped capers
2 teaspoons whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon ketchup
1 tablespoon chopped tarragon
2 tablespoons finely chopped red onion
1/4 cup chopped dill
2 tablespoons chopped chives
1/4 cup chopped basil
1 1/2 cups chopped smoked salmon
2 egg yolks*
1 tablespoon Dijon mustard
1 1/2 ounces roasted garlic
1 lemon, juiced
2 cups olive oil/canola blend
1 tablespoon lemon zest
2 teaspoons chopped thyme
Salt
White pepper
2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons Zinfandel vinegar
2 tablespoons Sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt
Freshly ground white pepper

Steps:

  • Preheat the oven to 400 degrees F. Preheat a grill.
  • Rub the salmon fillets with oil and thyme. Season with salt and pepper. Grill the salmon until marked on both sides and medium doneness, about 2 to 3 minutes per side. Remove from the grill and set aside.
  • Cut the bread into 8 (1/2-inch thick) slices. Place the bread on a sheet pan and brush with olive oil. Place the bread in the oven and cook until lightly toasted, about 10 minutes.
  • Remove the ends from the cucumber and slice in half horizontally. Slice on a mandoline into 1/8-inch thick slices.
  • Spread the Salmon Remoulade on 2 slices of the toasted bread. Place the salmon on 1 slice of the bread. Top with a few slices of the cucumber and 2 slices of tomato. Toss the arugula with some of the House Dressing in a small bowl. Top the tomatoes with 1/4 of the arugula. Top with the other slice of bread and cut in half diagonally. Repeat with the remaining ingredients.
  • Place the lemon aioli in a food processor. Add capers, mustards, ketchup, tarragon, red onion, dill, chives, basil, and smoked salmon and pulse until well combined. Taste for seasoning.
  • In a food processor, combine the egg yolk, mustard, and roasted garlic and process. Add the lemon juice and pulse to combine. With the motor running, slowly add the oil until it is all added and the mixture is emulsified. Add the lemon zest and thyme and pulse to combine. Season with salt and pepper.
  • In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.

SALMON SALAD SANDWICH FILLING



Salmon Salad Sandwich Filling image

A healthier alternative to traditional mayo-based salmon salad. This is from a chef friend of mine...

Provided by Moody

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

1 salmon fillet, poached (you can cheat and use canned salmon, but make sure its good!)
1 tablespoon extra virgin olive oil
1 tablespoon whole grain mustard
1/2 small tomatoes, seeded and chopped
1/2 small onion, chopped finely
salt
pepper

Steps:

  • Combine everything in a small bowl.
  • Salt and pepper to taste.
  • Spoon into a pita with some lettuce or spinach, onto whole grain bread, or into a wrap.

Tips:

  • For the freshest flavor, use wild-caught salmon. If using farmed salmon, opt for one that is sustainably raised.
  • To easily remove the skin from the salmon, place it in the freezer for about 30 minutes before cooking. The skin will then peel right off.
  • Flake the salmon into small pieces. This will help it to evenly distribute throughout the salad and make it easier to eat.
  • Use a variety of vegetables in your salad. This will add flavor, texture, and nutrients. Some good options include celery, red onion, cucumber, and avocado.
  • Choose a dressing that complements the flavors of the salmon and vegetables. A simple vinaigrette or mayonnaise-based dressing is a good option.
  • Serve the salad on a bed of lettuce or greens. This will help to add bulk and make the salad more filling.

Conclusion:

Salmon salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. It is packed with protein, healthy fats, and nutrients. By following these tips, you can make a salmon salad that is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #appetizers     #lunch     #salads     #eggs-dairy     #seafood     #vegetables     #american     #easy     #no-cook     #refrigerator     #beginner-cook     #finger-food     #picnic     #dips     #salmon     #fish     #eggs     #dietary     #sandwiches     #saltwater-fish     #carrots     #onions     #brunch     #to-go     #equipment     #presentation     #served-cold     #3-steps-or-less     #technique

Related Topics