Print Options

Back to Open-Faced Salmon Sandwiches >

Include these items:

Select reviews >

Taste of Home Logo

Open-Faced Salmon Sandwiches

 Open-Faced Salmon Sandwiches
I keep several cans of salmon in my pantry at all times so I never have to worry about drop-in guests. This recipe is so tasty and quick...and it doubles easily for company. —Katnee Cabeceiras, So. Prairie, Washington
4 ServingsPrep/Total Time: 25 min.


  • 1 egg, lightly beaten
  • 1 small onion, finely chopped
  • 1 small green pepper, finely chopped
  • 1/3 cup soft bread crumbs
  • 1 tablespoon lemon juice
  • 1 teaspoon reduced-sodium teriyaki sauce
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 2 English muffins, split and toasted
  • Lettuce leaves and tomato slices, optional


  • In a small bowl, combine the first nine ingredients. Fold in salmon.
  • Shape into four patties.
  • In a large nonstick skillet coated with cooking spray, cook patties
  • over medium heat for 4-5 minutes on each side or until lightly
  • browned. Serve on English muffin halves with lettuce and tomato if
  • desired. Yield: 4 servings.
Nutritional Facts: 1 sandwich equals 270 calories, 10 g fat (2 g saturated fat), 99 mg cholesterol, 757 mg sodium, 19 g carbohydrate, 2 g fiber,

2 of 2

Open-Faced Salmon Sandwiches (continued)

Nutritional Facts: 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.