Creamy Lemon-Dill Salmon Salad Sandwiches
Indulge in the delightful flavors of our Creamy Lemon-Dill Salmon Salad Sandwiches! This simple yet flavorful recipe transforms canned salmon into a creamy filling that bursts with freshness. With a blend of zesty lemon, crisp vegetables, and a hint of seasoning, each bite is a satisfying treat. Perfect for lunch or a light snack, these sandwiches can be made using either canned salmon or leftover cooked salmon. Prepare the salmon mixture ahead of time to allow the flavors to meld, enhancing its taste even further. Serve on toasted bread with crisp lettuce and fresh tomato slices for a classic combination that is sure to become a regular in your meal rotation. Adjust the ingredients to suit your taste, and feel free to add diced cucumber for an extra crunch. Enjoy the ease of preparation and the joy of a deliciously crafted sandwich!
3
Servings
260
Calories
11
Ingredients
Ingredients
Canned red salmon
2 (7 ounce) cans (drained and bones removed)
Low-fat mayonnaise
2 tablespoons (keep to a minimum for flavor balance)
Fresh lemon juice
1 tablespoon (freshly squeezed)
Green onions
2 (chopped)
Celery
1 stalk (finely diced)
Lemon pepper
1/2 teaspoon (or to taste)
Seasoning salt
to taste (or white salt)
Bread
6 slices (toasted (white or whole wheat))
Soft butter
6 teaspoons (optional, for spreading)
Lettuce leaves
3 (whole leaves)
Roma tomato
1 (thinly sliced)
Instructions
1
In a medium-sized mixing bowl, use a fork to gently mash the drained salmon until flaky.
2
Stir in the low-fat mayonnaise and fresh lemon juice until well combined.
3
Add the chopped green onions, finely diced celery, lemon pepper, and seasoning salt to the salmon mixture. Mix well.
4
Cover the bowl and refrigerate the mixture for at least 2 hours; for best results, allow it to chill longer to develop the flavors.
5
Once ready to assemble, toast the bread slices until golden brown.
6
If desired, spread a thin layer of soft butter on one side of each toast slice.
7
Lay a lettuce leaf on three of the buttered toast slices.
8
Scoop a generous portion of the chilled salmon mixture onto each lettuce-covered slice and spread it evenly.
9
Top each sandwich with two slices of thinly cut Roma tomato.
10
Cover with the remaining slices of toast, cut in half diagonally if preferred, and serve immediately. Enjoy your delicious sandwiches!
Nutrition Information
10.6g
Fat
24g
Carbs
17g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein source for these sandwiches?
The recipe uses canned red salmon, but you can also use leftover cooked salmon if preferred.
How many servings does this recipe make?
This recipe yields 3 servings.
How many calories are in one serving of the salmon salad sandwich?
Each serving contains approximately 260 calories.
What is the recommended chilling time for the salmon mixture?
The mixture should be refrigerated for at least 2 hours to allow the flavors to develop properly.
What vegetables are included in the salmon salad filling?
The filling includes chopped green onions and finely diced celery.
Can I add extra crunch to the sandwich?
Yes, you can add diced cucumber for an extra crisp texture.
What type of bread is recommended?
The recipe suggests using 6 slices of toasted white or whole wheat bread.
How much salmon is required for the recipe?
You will need two 7-ounce cans of red salmon, drained with bones removed.
Is mayonnaise used in this recipe?
Yes, the recipe calls for 2 tablespoons of low-fat mayonnaise.
What seasonings are used to flavor the salmon?
The salmon is seasoned with 1/2 teaspoon of lemon pepper and seasoning salt to taste.
How much protein is in each sandwich?
There are 17 grams of protein per serving.
What is the carbohydrate content per serving?
Each serving contains 24 grams of carbohydrates.
Is there a specific type of tomato recommended?
The recipe suggests using one thinly sliced Roma tomato.
Do I need to butter the bread?
Spreading 6 teaspoons of soft butter on the toast is optional but recommended for flavor.
How should the salmon be prepared from the can?
Drain the liquid, remove any bones, and use a fork to mash the salmon until it is flaky.
What is the fat content of this sandwich?
The recipe contains 10.6 grams of fat per serving.
Can I use fresh lemon juice?
Yes, the recipe specifies using 1 tablespoon of freshly squeezed lemon juice.
How many green onions are needed?
The recipe calls for 2 chopped green onions.
What type of lettuce should I use?
The recipe recommends using 3 whole lettuce leaves for assembly.
Is this recipe considered a quick meal?
Yes, it is tagged as an easy and quick meal, perfect for lunch or snacks.
Can I substitute seasoning salt?
Yes, you can use regular white salt instead of seasoning salt.
How do you assemble the sandwich?
Layer lettuce, the salmon mixture, and Roma tomato slices between two pieces of toasted bread.
Is the salmon salad mixture served warm or cold?
The salmon mixture should be served chilled after being refrigerated for at least 2 hours.
Can I prep the salmon mixture ahead of time?
Yes, preparing it ahead of time is recommended so the flavors can meld.
How should I cut the sandwich for serving?
The recipe suggests cutting the sandwiches in half diagonally if preferred.
What category does this recipe fall into?
It is categorized as a seafood sandwich suitable for lunches and light meals.
How many ingredients are in this recipe?
There are 11 ingredients total, including the optional butter.
Is the celery diced or sliced?
The celery should be finely diced before being added to the mixture.
Can I use pink salmon instead of red?
The recipe calls for red salmon, but canned pink salmon can be used as a substitute.
Is this recipe healthy?
Yes, it is tagged under healthy eating and uses low-fat mayonnaise and fresh vegetables.