This Easy Salmon Salad Sandwich is one of my favorite high-protein lunches. Made with flaky salmon, mayonnaise, olive oil, lemon zest, fresh parsley, and red onion, it’s creamy, fresh, and ready in just 10 minutes.
Serve it on toasted wheat bread with peppery arugula for an easy lunch that’s perfect for using up leftover salmon.
Some of my favorite recipes start with leftovers, and this Salmon Salad Sandwich is a perfect example. In fact I almost always cook an extra piece of salmon at dinner because I know this sandwich is waiting for me the next day.
There are plenty of tuna salad recipes out there, but salmon brings an entirely different flavor and texture to the table.
Rich, flaky salmon pairs beautifully with bright lemon zest, fresh herbs, and just enough mayonnaise to hold everything together without feeling heavy.
Here’s Why You’ll Love This Recipe
- A great way to use leftover salmon without feeling like you’re eating leftovers.
- Ready in just 10 minutes with minimal prep.
- High in protein for a satisfying lunch or light dinner.
- Made with simple pantry ingredients you probably already have.
- Easy to customize with your favorite herbs, vegetables, greens or bread.
- Perfect for meal prep, simply make the filling ahead and assemble when ready to eat.
- A change up from the usual tuna salad sandwich
Whether you’re meal prepping lunches for the week or looking for a quick weekday meal, this recipe comes together in minutes.
Ingredient Notes
- Cooked salmon – Leftover baked, grilled, air-fried, or pan-seared salmon all work beautifully.
- Mayonnaise – Just enough to make the salad creamy without overpowering the salmon. For extra protein substitute mayo for greek yogurt.
- Olive oil – Adds richness and enhances the Mediterranean flavors.
- Red onion – Finely diced for a little crunch and sharpness.
- Lemon zest – Brightens the entire salad.
- Fresh parsley – Adds freshness and color. Another lovely herb you can use is dill.
- Arugula – Its peppery flavor pairs perfectly with the rich salmon but you can use butter lettuce or any greens you like.
- Whole wheat bread – Hearty enough to hold the filling, but sourdough, multigrain, ciabatta, or croissants are all delicious options.
- Salt and pepper to taste.
Salmon Recipes To Try Next
Variations
➜ Add sliced avocado for extra creaminess.
➜ Stir in diced celery or cucumber for more crunch.
➜ Swap parsley for fresh dill or chives.
➜ Add capers for a briny flavor.
➜ Use Greek yogurt in place of some of the mayonnaise for a lighter version.
➜ Serve it in lettuce wraps, pita pockets, or over mixed greens instead of bread.
silvia’s tips
Cook extra salmon on purpose. Whenever I make baked or grilled salmon for dinner, I intentionally prepare one extra fillet just for this sandwich the next day.
Don’t overmix. Gently fold the ingredients together so the salmon stays flaky instead of becoming a paste.
Use fresh lemon zest instead of juice. The zest adds bright citrus flavor without making the salad watery.
Toast the bread. A lightly toasted slice gives the sandwich the perfect texture and keeps it from getting soggy.
Let the flavors meld. If you have time, refrigerate the salmon salad for 15–20 minutes before assembling the sandwiches.
What To Serve With Salmon Salad Sandwiches
This sandwich pairs well with simple sides like: traditional fresh fruit salad or this cantaloupe peach and mozzarella salad that’s simply amazing. Another surprisingly delicious fruit salad combination that will pair well with this salmon sandwich is this watermelon feta salad.
Serve with tomato soup for the ultimate restaurant-worthy meal.
We also love a side of heirloom tomatoes, crispy yuca chips, pasta salad or a simple green salad.
This salmon salad sandwich has quickly become a staple in our house. My daughter loves taking it to work for lunch. We’ve been making them at least a couple of times a week because they’re easy, satisfying, and packed with protein.
One tip I’ve learned is not to over mix the salmon. Gently folding everything together keeps the salmon nice and flaky instead of turning it into a paste. Let the salmon salad chill in the refrigerator for 15 to 20 minutes before assembling the sandwiches. The flavors meld together beautifully, making each bite even more delicious.
Salmon Salad Sandwich
Ingredients
- 8 oz cooked salmon
- 2 tbsp mayo
- 2 tbsp red onion diced
- 1 tbsp olive oil
- 1 tbsp fresh parsley
- salt and pepper to taste
- lemon zest
Instructions
Flake the salmon
Add the cooked salmon to a medium bowl. Use a fork to gently break it into small, bite-sized pieces, removing the skin and any bones if necessary.Make the salmon salad
Add the finely diced red onion, mayonnaise, olive oil, lemon zest, and chopped fresh parsley to the bowl. Season with sea salt and freshly ground black pepper to taste.Gently combine
Fold the ingredients together until the salmon is evenly coated. Avoid over mixing so the salmon remains light and flaky rather than becoming mashed.Prepare the bread
Lightly toast the bread, if desired. Toasting gives the sandwich a little extra texture and helps prevent the bread from becoming soggy.Assemble the sandwiches
Place a handful of fresh arugula over two slices of bread. Divide the salmon salad evenly between the sandwiches, spooning it over the arugula.Serve
Top each sandwich with the remaining slices of bread. Cut in half and serve immediately, or wrap tightly and refrigerate until ready to enjoy.
Notes
Storage
Store the salmon salad in an airtight container in the refrigerator for up to 3 days. For the best texture, assemble the sandwiches just before serving. I don’t recommend freezing the prepared salad because the mayonnaise can separate once thawed.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
