This delicious, healthy salmon salad sandwich recipe is made using a handful of ingredients and takes just minutes to put together. It does not contain any mayo so it’s low in fat and works with both canned salmon as well as salmon leftovers.

Side view of salmon salad sandwich cut in half on top of board.

This salmon salad sandwich is a simple, delicious as well as healthy way of serving canned salmon or salmon leftovers. It contains a handful of carefully selected ingredients that complement the fish without adding too many calories as there is no mayo. The salmon salad filling mixture is creamy, a little crunchy, refreshing and full of flavour, perfect to serve with your favourite bread!

Salmon salad sandwich ingredients and substitutions

Salmon: use either canned or salmon leftovers. If using canned salmon ensure it’s good quality (this is usually reflected in the price), with or without the skin and bones.
Dill pickles/gherkins: add crunch and flavour.
Radishes: add crunch.
Chives: these are more delicate than scallions/spring onions so for me work better as the other ingredients provide plenty of texture, but you can use either.
Yogurt: use Greek yogurt or another thick yogurt, alternatively sour cream (more calorific).
Mustard: adds flavour.
Bread: use your favourite.

Ingredients for making salmon salad sandwich in individual dishes. — Salmon salad sandwich ingredients.

Other ingredients you may like to use

This no mayo salmon salad sandwich is quite versatile and can be served in a number of ways, with or without additional ingredients, depending on your preference and what you have on hand. Here are some optional extras you may like to consider using when building your sandwich:

Dill: 1 tsp
Capers: 1 tablespoon
Cayenne pepper: to taste
Lettuce/salad leaves
Avocado slices
Cucumber

Tip

If adding more ingredients into your salmon salad sandwich (such as avocado, cucumber or lettuce) drizzle over a little lemon juice before placing the second slice of bread on top. I do not recommend adding lemon juice into the salmon mixture as it may become watery.

Assembling the recipe

1.To a large mixing bowl add all the filling ingredients.

Ingredients for making salmon salad sandwich filling mixture in large bowl.

2. Stir thoroughly, taste and adjust the seasoning as needed.

Salmon salad sandwich filling mixture in large bowl with spoon.

3. Serve with your favourite bread!

Serving suggestions

This healthy salmon salad sandwich can be made using any bread – my personal favourites include pumpernickel, wholemeal/whole wheat seeded bread and pita. This salmon sandwich tastes delicious on its own but can also be accompanied by salads such as crispy coleslaw or shredded raw beet salad and turned into a light meal.

You can also serve the salmon salad mixture as an appetizer with crackers or in lettuce wraps.

Can I make it ahead

The salmon salad sandwich filling mixture is best served immediately (or within 3 hours), but you can prepare some of the ingredients ahead (overnight) and assemble the sandwich the following day.

Chop the dill pickles, radishes and chives, cover and refrigerate overnight (the pickles in a separate container). The following day combine with the salmon and the other ingredients and make your sandwiches.

This is handy especially if you are making a larger batch.

Side view of salmon salad sandwich with herbs in background.

Top tips

I recommend chopping the vegetable quite finely before combining with the salmon so they can be distributed evenly without overpowering the fish.
Adjust the amounts to suit your taste. For example, you might like to use more dill pickles or mustard.
Best served immediately.
Keep the salmon salad filling mixture covered and refrigerated and use within 3 hours.
Don’t forget to season the filling mixture before building your sandwich.
Not suitable for freezing.

Keep in touch!

If you make this mayo free salmon salad sandwich recipe I’d love to know how it turned out for you. Did you make any swaps or use additional ingredients? Let me know in the comments below, thanks!

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