- 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
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Salmon Salad Sandwiches
Sort By :
"Really good as is. Also great if the dill is replaced with curry powder."
"I use fat free cream cheese and low fat mayonnaisse. This is a great recipe!"
"I made exactly as the recipe stated. This is the BEST salmon salad sandwhich I ever tasted!"
"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!!!"