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A salmon salad sandwich made with Greek yogurt and healthy ingredients, served on a white plate with a side of pretzels.

Salmon Salad Sandwich

This easy, protein-packed salmon salad sandwich is creamy, crunchy, and bursting with fresh flavor
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Course: Main Course
Keyword: sandwich
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 ¾ cups
Calories: 351kcal
Author: Kelsey Kunik, RDN

Ingredients

  • 1 6 oz can wild salmon, drained and flaked (or 1 cooked salmon fillet, flaked)
  • ¼ cup Greek yogurt or mayo for a richer option
  • ½ cup cucumber finely diced
  • ¼ cup diced red onion
  • ⅓ cup shredded carrot
  • 1 tablespoon fresh dill chopped (or 1 teaspoon dried dill)
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • Salt & pepper to taste
  • Optional: 1-2 tablespoons of chili crunch
  • Whole grain or sourdough bread
  • Optional: Tomato and lettuce

Instructions

  • In a bowl, mix salmon, Greek yogurt, cucumber, red onion, carrot, dill, lemon juice, garlic powder, salt, pepper and chili crisp if using. Stir until well combined.
  • Spread the salmon salad onto one slice of bread, add optional toppings like lettuce, tomato, or cheese. Then top with another slice.
  • Layer with lettuce, tomato slices, or avocado for extra texture and nutrition.
  • Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1sandwich (2 slices of bread) with a heaping half cup of salmon salad | Calories: 351kcal | Carbohydrates: 45g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Sodium: 538mg | Fiber: 5g | Sugar: 9g