Canned Salmon Salad Sandwich Recipe for Busy Weekdays

This Canned Salmon Salad Sandwich Recipe is a quick and easy meal that transforms simple staples into a protein-packed treat.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 4 sandwiches

Course: Salad

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 can Canned Salmon Opt for wild-caught for flavor
1/4 cup Mayonnaise Can substitute with Greek yogurt
1 tablespoon Dijon Mustard Yellow mustard works as an alternative
2 tablespoons Lemon Juice Use fresh juice for best flavor
2 stalks Celery Diced
1/4 cup Red Onion Chopped
2 tablespoons Fresh Dill Can use dried dill, adjust to taste
to taste Salt
to taste Pepper

Optional Add-Ins

1/4 cup Pickles or Capers For a briny note
1 whole Avocado For a creamy twist
2 large Hard-Boiled Eggs Chopped

Equipment

Mixing bowl
fork
spatula
Can opener

Method

Directions

Open and Drain the Salmon: Carefully open the can and drain the liquid. Transfer salmon to a bowl and break it into smaller pieces.
Mix the Base Ingredients: Add mayonnaise, Dijon mustard, and lemon juice to the salmon. Stir until creamy.
Fold in Crunchy Veggies: Gently fold in chopped celery and red onion.
Season to Perfection: Add salt and pepper to taste, mixing well.
Chill for Enhanced Flavors: Cover and refrigerate for at least 30 minutes.
Serve and Enjoy: Serve on whole grain bread, in lettuce wraps, or as a dip.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Chill for up to 30 minutes to enhance flavors. Store any leftovers in an airtight container in the fridge for up to 3 days.

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