Salmon Salad Sandwich

Turn leftover salmon into the best salmon salad sandwich! This easy, protein-packed lunch is made with flaky salmon, fresh herbs, lemon, and mayo in just 10 minutes.

Prep Time10

Total Time10

Course: Lunch

Cuisine: American

Keyword: leftover salmon, salmon lunch ideas, salmon salad sandwich, salmon sandwich recipe

Servings: People

Author: Silvia Dunnirvine

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