Up those lunch box omega 3s by swapping old-school chicken salad for these salmon salad sandwiches. Made with wild canned salmon and spiked with dill, Dijon, onion, and optionally capers, this healthy light meal is accessible year round.
This recipe with photo for salmon salad sandwiches was shared with us by Alaska seafood.
What Makes Salmon Salad Sandwiches so Nutritious?
- Alaska canned pink salmon has four times the omega-3s EPA and DHA, and 12 times the vitamin D as many popular canned meats and fish. A serving also comes close to meeting the RDA for selenium.
- Traditional pack canned salmon contains skin and delicate, edible bones that are rich in dairy-free calcium and magnesium. Pressure-cooked in the can, they are so soft they can be easily blended into the salmon, adding extra nutrients and flavor.
Be sure to make these salmon salad sandwiches with wild salmon for the most health benefits. My favorite canned brand is Pure Alaska Salmon Co – I’ve met the owners / fisherman in person and they are amazing people who truly care about fishing methods and salmon quality. Note that their pink salmon has a light color and mild flavor, while red salmon (or sockeye) has a richer, more intense flavor and color.
Special Diet Notes & Options: Light Salmon Salad Sandwiches
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, and optionally soy-free. Just be sure to select your mayonnaise wisely, as many brands are made with soy oil and some light versions may even have soy protein.
For egg-free salmon salad sandwiches, substitute your favorite vegan mayonnaise (most are not light).
- 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
- 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.
- 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.