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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


  • 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


  • 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.

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  • 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


  • glo58bes
    Apr 9, 2013

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