Name: Salmon Salad Sandwiches
Prep time: 10 min
Total time: 10 min
Ingredients: 3 ounces cream cheese, softened; 1 tablespoon mayonnaise; 1 tablespoon lemon juice; 1 teaspoon dill weed; 1/4 to 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 can (6 ounces) pink salmon, drained, bones and skin removed; 1/2 cup shredded carrot; 1/2 cup chopped celery; Lettuce leaves; 2 whole wheat buns, split; Sliced tomatoes

These are perfect to pack in lunchboxes when your kids can’t face another boring sandwich. We love this salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. —Yvonne Shust, Shoal Lake, Manitoba

Salmon Salad Sandwiches

cream cheese, softened

mayonnaise

lemon juice

dill weed

salt

pepper

(6 ounces) pink salmon, drained, bones

carrot

celery

Lettuce leaves

buns,

tomatoes

Moist and flavorful filling. The only change I made was to use cream cheese with veggies because that's what I had on hand. The second time I made it my husband asked me to put dill pickle slices on his. I liked mine just the way it was. Super good.

I had leftover salmon that I was burnt out on so I decided to try this recipe. I didn’t have any cream cheese so I only used mayo. I also didn’t add any carrots or celery but I did use white onion and fresh jalapeños. I put it on toast and put mustard on like I do with my tuna fish sandwiches and it turned out really good!

I really like this for lunch, a great alternative to tuna salad.  I found it was a bit salty so I will decrease or omit the salt next time.  It also made more than 2 servings.

I made exactly as the recipe stated.  This is the BEST salmon salad sandwhich I ever tasted!

I made a couple of substitutions and it was a lovely salmon salad. I omitted the cream cheese to reduce the fat content and used leftover salmon from a previous nights dinner. The salad is not overly flavorful but made for a healthy lunch and a great use for leftover salmon.

Made this for 2 UK pensioners - wife and self - we loved it but quantities are *well* beyond anything we would normally eat and will probably feed us 3 x over.  So - delicious but far too much; great idea .. totally agree on the carrot/celery combination addition .. I used mascarpone 'cos that was what was in our fridge.  I suggest that you *keep* the bones and skin as they add nutrition .. and you really won't notice them.

My family ate it quietly. When I asked my husband what he thought, he said, "interesting". I'm a fairly good cook so I'm not used to this reaction.I used leftover salmon instead of canned. I also added diced green pepper. I didn't like the cream cheese--too heavy so I added another tablespoon of mayo. Just didn't like it. I guess I'm not too much of a fish salad person.

Really good as is.  Also great if the dill is replaced with curry powder.

I used 1 5-oz. can of tuna since I didn't have salmon available.  I used 1/2 of an 8-oz. container of vegetable cream cheese spread (4-oz.), but kept the dill weed, mayonnaise and lemon juice the same-I used 1/2 tsp. salt and chopped 1/2 cup baby carrots, rather than shred them.I did not need to beat the dressing!  This sandwich filling was delicious!Thank you for sharing!  delowenstein

I use fat free cream cheese and low fat mayonnaisse. This is a great recipe!

I had leftover salmon but didn't have all the ingredients.  I used orange juice in place of the lemon juice and added 1 cup raisins.  It's delicious!!!

My co-workers love this sandwich.  I usually make for a group and use both Red and Pink canned salmon.

Salmon Salad Sandwiches

Prep Time: 10 minutes

Total: 10 minutes

Servings: 2

Author : Taste of Home

Ingredients

Instructions

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