Light Salmon Salad Sandwiches with Dill
Prep time
Total time
Serves: 4
  • ⅓ cup light mayonnaise (see note in post above for egg-free and soy-free)
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon capers, drained, chopped if large (optional)
  • ⅓ cup finely diced celery
  • ⅓ cup finely diced onion
  • ¼ cup dill pickle relish, drained
  • 1 tablespoon chopped fresh dill or ½ to 1 teaspoon dried dill weed
  • Dash hot sauce or pinch of black pepper
  • 1 can (14.75 ounces) Wild Alaska salmon (traditional or skinless, boneless), drained and chunked
  • 8 slices whole-grain bread (gluten-free, if needed)
  • 24 thin slices cucumber
  • 4 leaves green or red leaf lettuce
  1. In a medium bowl, combine the mayo, lemon juice, mustard, capers (if using), celery, onion, relish, dill, and hot sauce. Add the salmon and stir to combine well.
  2. Divide the salmon salad among 4 slices of bread. Top each with 6 slices of cucumber and a leaf of lettuce. Top with remaining slices of bread and cut in half, crosswise.
Recipe by Go Dairy Free at