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Salmon Salad Sandwich


Salmon salad served on tangy pumpernickel bread makes for an easy dinner — a double batch will give you lunch the next day.

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  • 2 can(s) (6- to 7-ounce) boneless, skinless wild Alaskan salmon, drained
  • 1/4 cup(s) minced red onion
  • 2 tablespoon(s) lemon juice
  • 1 tablespoon(s) extra-virgin olive oil
  • 1/4 teaspoon(s) freshly ground pepper
  • 4 tablespoon(s) reduced-fat cream cheese (Neufchâtel)
  • 8 slice(s) pumpernickel bread, toasted
  • 8 slice(s) tomato
  • 2 large leaves romaine lettuce, cut in half


Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from


Step 1

Combine salmon, onion, lemon juice, oil, and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce, and another slice of bread.

Carb Servings: 2 starch, 1/2 vegetable, 2 lean meat, 1 fat. Carbohydrate Servings: 2. Nutrition Bonus: Folate (22% daily value), Iron & Vitamin C (17% dv), source of omega-3s.

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