Salmon salad sandwiches are perfect to pack in lunchboxes when your kids can’t face another boring sandwich. We love salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. —Yvonne Shust, Shoal Lake, Manitoba
1 can (6 ounces) pink salmon, drained, bones and skin removed
1/2 cup shredded carrot
1/2 cup chopped celery
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; mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.
Salmon Salad Sandwiches Tips
Can you use fresh salmon in this salmon salad recipe?
This salmon salad recipe can be made with fresh salmon or prepared as a canned salmon recipe. When using fresh salmon, cook the fillet according to the directions from your favorite salmon recipe. Leftover salmon also works really well, too.
How do you store salmon salad for sandwiches?
Like other cold sandwich recipes, the salmon salad component can be made ahead of time. Store the salad in an airtight container in the refrigerator, where it is good for 3 to 4 days. When you’re ready to make the sandwiches, place the salad on the bun with the lettuce and sliced tomato.
What goes with salmon salad sandwiches?
Salmon salad tastes fantastic on a whole wheat bun, but feel free to vary your bread choices. A white or brioche bun works just as well as whole wheat. You could also skip the bun altogether and use slices of sourdough or rye bread in its place. We love pairing salmon salad sandwiches with crispy kettle chips, but they're also really good with a peppery arugula salad.