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Nutrition Facts
Serving Size 1 sandwiches 264g Recipe makes 3 sandwiches) The following items or measurements are not included below: low-fat mayonnaise 1/2 teaspoon lemon pepper
Calories 368
Calories from Fat 117		(31%)
Amount Per Serving		%DV
	Total Fat 13.1g	20%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 422mg		17%
Potassium 731mg		20%
Total Carbohydrate 28.3g		9%
	Dietary Fiber 2.3g	9%
	Sugars 3.5g
Protein 32.8g		65%
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Kittencal's Simple and Delicious Salmon Salad Sandwich

Recipe #314276 | 2 hours | 2 hours prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Jul 17, 2008

As like my Kittencal's Tuna Salad Sandwiches this is simple but big on flavor and also will work wonderful using cooked fresh cold leftover salmon in place of canned, once you taste this you will crave it all the time! ---plan ahead the salmon mixture needs to chill for at least 2 hours or more before using don't think about using it before that time the longer chilling time the better! --- two cans of salmon should give you three sandwiches but it will depend on how much salmon filling you use --- you may also add in 1/2 cup or more of finely chopped seeded cucumber if desired, all amounts may be adjusted to taste.

3 sandwiches (change servings and units)

Ingredients

2 (7 ounce) cans red salmon, drained and bones removed (or you may mix the soft bones in for added calcium)
2 tablespoons low-fat mayonnaise (keep the mayonnaise to a minimum or it will take away the flavor of the salad)
1 tablespoon fresh lemon juice
2 green onions, chopped
1 stalk celery, finely diced
1/2 teaspoon lemon pepper (or to taste, or fresh ground black pepper)
seasoning salt or white salt (to taste)
6 slices bread, toasted (white or whole wheat)
6 teaspoons soft butter (optional)
3 lettuce leaves
1 roma tomato, thinly sliced

Directions

1
In a bowl using a fork mash the salmon with mayonnaise and lemon juice.
2
Add in green onions, celery, lemon pepper and seasoned salt.
3
Cover and refrigerate for at least 2 hours or more.
4
Toast bread slices, then lightly butter 1 side of each slice or you may leave the bread dry.
5
Place a lettuce leaf over 3 slices of buttered toast.
6
Scoop the salmon mixture onto the lettuce then spread.
7
Top with 2 thinly sliced tomatoes.
8
Cover each with a bread slice.
9
Slice in half and enjoy!

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Featured Reviews for This Recipe

From: Cookin'-4-5

On Mar 12, 2009

Very good! Hubby and kids liked this a lot. The only thing I might do differently next time would be to add some craisins. Thanks!

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From: kusinera

On Jan 13, 2009

YUUUMMMMMMMMMMM!! oh Kit this filling is so wonderful, it makes the best salmon sandwiches, Kit please open up your own restaurant!

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From: JackieOhNo!

On Nov 4, 2008

This was simple and delicious. There is more than enough filling for 3 generous sandwiches, which I made on rye toast. I will be enjoying this treat again!

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From: Breezytoo

On Oct 16, 2008

Simple and delicious is right kittencal! I might add just a teeny tiny bit more mayo next time to hold it together more, but that would be a personal preference. Thanks for sharing this keeper!