Best 4 Salmon Salad Sandwich Recipes
The salmon salad sandwich is a classic dish that can be enjoyed for lunch or dinner. With its combination of creamy mayonnaise, tangy lemon juice, and fresh dill, it's a delicious and satisfying sandwich that's easy to make. Whether you're using fresh or canned salmon, there are many variations of this recipe to suit your taste. From adding chopped celery and red onion for a crunchy texture to mixing in a bit of mustard or horseradish for a spicy kick, the possibilities are endless. In this article, we'll provide you with a selection of the best salmon salad sandwich recipes that are sure to satisfy your cravings.
Here are our top 4 tried and tested recipes!
SALMON SALAD SANDWICH
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
SALMON SALAD SANDWICH FILLING
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
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.
LEFTOVERS: WASABI SALMON SALAD SANDWICH WITH TARO CHIPS
Steps:
- Preheat a deep fryer to 275 degrees F. In a bowl, mix together the Wasabi Aioli, salmon and celery. Check for seasoning. Build the sandwiches on the bread and top with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt.
- Plating: Serve sandwich with taro chips.
- In a food processor, add wasabi paste, garlic, ginger, vinegar and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator.
- In a salmon poacher or large sauce pot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce and water to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.
- Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.
GRILLED SALMON SALAD SANDWICH, A NEPTUNE DELIGHT !
This is a favorite recipe of mine. I have been enjoying this sandwich since the late 40's!! Hope you enjoy it some day,it is a fast and so very easy recipe. This recipe will make two sandwiches. If you like you can always cook a salmon filet, but using the can salmon is fast,and ready anytime! Nancy....10/17/12
Provided by Nancy J. Patrykus
Categories Salads
Time 10m
Number Of Ingredients 7
Steps:
- 1. Open small can of salmon, I do not use the bones or skin. Combine the first 4 ingredients. Mix, with the mayonnaise, to bind. add salt and pepper, if wanted.
- 2. Butter one slices of bread, put butter side down in a warm skillet. Put some salad on the slice in the pan. Butter 2nd slice of bread, add to the bbread in the pan butter side up. Grill till lightly browned, turn and grill the other side.
- 3. Remove to a serving plate, cut in half. Serve with potato chips on the side. This recipe will make two grilled sandwiches.
Tips for Making a Perfect Salmon Salad Sandwich:
- Choose the freshest salmon you can find. Fresh salmon will have a vibrant pink or orange color and a mild, briny smell. Avoid salmon that is dull in color or has a strong, fishy odor.
- Cook the salmon properly. Salmon should be cooked to an internal temperature of 145 degrees Fahrenheit. Overcooked salmon will be dry and tough, while undercooked salmon may contain harmful bacteria.
- Flake the salmon into small pieces. This will make it easier to mix with the other ingredients and will help to prevent the sandwich from becoming too dry.
- Use a high-quality mayonnaise. Mayonnaise is the base of the salmon salad, so it's important to use a good quality product. Look for a mayonnaise that is made with fresh, natural ingredients.
- Add your favorite mix-ins. There are many different ingredients that you can add to salmon salad to customize it to your liking. Some popular options include: diced celery, red onion, hard-boiled eggs, chopped dill, and capers.
- Season the salad to taste. Salt and pepper are essential seasonings for salmon salad, but you can also add other spices or herbs to taste. Some good options include: lemon juice, Dijon mustard, and paprika.
- Chill the salad before serving. This will help the flavors to meld and will make the sandwich more refreshing.
Conclusion:
The salmon salad sandwich is a classic for a reason. It's delicious, easy to make, and perfect for a quick lunch or dinner. With a few simple tips, you can make the perfect salmon salad sandwich every time. So next time you're looking for a tasty and satisfying meal, give the salmon salad sandwich a try.
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