Save on Pinterest

Salmon Salad Sandwiches

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

Ingredients

  • 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

Directions

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

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Erin
    May 9, 2020

    I had leftover salmon that I was burnt out on so I decided to try this recipe. I didn’t have any cream cheese so I only used mayo. I also didn’t add any carrots or celery but I did use white onion and fresh jalapeños. I put it on toast and put mustard on like I do with my tuna fish sandwiches and it turned out really good!

  • darlyn29
    Dec 27, 2019

    I made a couple of substitutions and it was a lovely salmon salad. I omitted the cream cheese to reduce the fat content and used leftover salmon from a previous nights dinner. The salad is not overly flavorful but made for a healthy lunch and a great use for leftover salmon.

  • jeanemed
    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
    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
    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
    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
    Jun 9, 2015

    Very good! I added some onion.

  • fayefoods
    Jan 27, 2015

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

  • dzz1qy
    Mar 27, 2014

    Good!

  • glo58bes
    Apr 9, 2013

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