Salmon Salad Sandwiches Recipe
Salmon Salad Sandwiches Recipe photo by Taste of Home
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Salmon Salad Sandwiches Recipe

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5 11 15
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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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings


  • 1 package (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

Nutritional Facts

1 each: 463 calories, 29g fat (12g saturated fat), 87mg cholesterol, 1158mg sodium, 28g carbohydrate (5g sugars, 5g fiber), 25g protein.


  1. 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. Yield: 2 servings.
Originally published as Salmon Salad Sandwiches in Taste of Home April/May 1996, p25

Reviews for Salmon Salad Sandwiches

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jeanemed User ID: 1512060 268225
Reviewed Jun. 21, 2017

"My family ate it quietly. When I asked my husband what he thought, he said, "interesting". I'm a fairly good cook so I'm not used to this reaction.

I used leftover salmon instead of canned. I also added diced green pepper. I didn't like the cream cheese--too heavy so I added another tablespoon of mayo. Just didn't like it. I guess I'm not too much of a fish salad person."

ebramkamp User ID: 702841 254661
Reviewed Sep. 26, 2016

"Moist and flavorful filling. The only change I made was to use cream cheese with veggies because that's what I had on hand. The second time I made it my husband asked me to put dill pickle slices on his. I liked mine just the way it was. Super good."

delowenstein User ID: 3766053 244729
Reviewed Mar. 1, 2016

"I used 1 5-oz. can of tuna since I didn't have salmon available. I used 1/2 of an 8-oz. container of vegetable cream cheese spread (4-oz.), but kept the dill weed, mayonnaise and lemon juice the same-I used 1/2 tsp. salt and chopped 1/2 cup baby carrots, rather than shred them.

I did not need to beat the dressing! This sandwich filling was delicious!
Thank you for sharing! delowenstein"

RetiredOldMan User ID: 8417675 228013
Reviewed Jun. 16, 2015

"Made this for 2 UK pensioners - wife and self - we loved it but quantities are *well* beyond anything we would normally eat and will probably feed us 3 x over. So - delicious but far too much; great idea .. totally agree on the carrot/celery combination addition .. I used mascarpone 'cos that was what was in our fridge. I suggest that you *keep* the bones and skin as they add nutrition .. and you really won't notice them."

elliekellie User ID: 7171078 227659
Reviewed Jun. 9, 2015

"Very good! I added some onion."

fayefoods User ID: 8168543 218967
Reviewed Jan. 27, 2015

"Really good as is. Also great if the dill is replaced with curry powder."

dzz1qy User ID: 6636475 9365
Reviewed Mar. 27, 2014


glo58bes User ID: 1072747 3561
Reviewed Apr. 9, 2013

"I use fat free cream cheese and low fat mayonnaisse. This is a great recipe!"

Miguet User ID: 4140923 9362
Reviewed Sep. 18, 2012

"I made exactly as the recipe stated. This is the BEST salmon salad sandwhich I ever tasted!"

mammadee User ID: 6343033 8425
Reviewed Nov. 14, 2011

"I had leftover salmon but didn't have all the ingredients. I used orange juice in place of the lemon juice and added 1 cup raisins. It's delicious!!!"

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