A quick and healthy no-cook meal, these sandwiches are fun to eat on a busy night. If you want some extra pizzaz, try topping them with sliced tomatoes and added a layer of tortilla chips for extra crunch!

Salmon Salad Sandwiches

mayonnaise

Dijon mustard (use wheat/gluten-free if needed)

honey

lemon (juice only, about 2 Tbsp.)

canned wild Alaskan pink salmon (drained)

celery (finely chopped 1 total)

whole wheat hamburger buns (use wheat/gluten-free, if needed)

tortilla chips (use wheat/gluten-free, if needed)(store bought or homemade), (optional)

In a small bowl, combine the mayonnaise, mustard, honey, and lemon juice. In a medium bowl, combine the salmon, celery, and mayonnaise mixture. (At this point you can refrigerate the salmon salad for up to 24 hours until you are ready to serve it.)

Put a scoop of the salmon salad in each bun, top it with tomato and/or tortilla chips, if desired, and serve it immediately.

salmon salad sandwiches

Prep Time: 10 minutes

Total: 10 minutes

Servings: 6

Cost: $5.00 /serving

Author : Jessica Braider

Ingredients

Instructions

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