This Canned Salmon Salad Sandwich is a quick and easy lunch option that's both delicious and nutritious. Whether you're looking for an on-the-go meal or a light lunch at home, this sandwich is a great choice! Made with canned salmon, goat cheese, celery, red onion, and other flavorful ingredients, this sandwich offers a healthy dose of omega-3 fatty acids and protein.
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Why This Recipe Works
Simple and easy - This salmon salad is super easy to throw together for a quick lunch or a light dinner. You can serve it on a bed of lettuce as a lighter version or on toasted sourdough bread with sliced cucumber, tomatoes, lettuce, or other veggies. You can also serve it in a wrap if you're taking it on the go!
Versatile - If you don't have canned salmon, you can use canned tuna. The rest of the recipe is very forgiving too - you can add classic cream cheese if you don't have goat cheese and add any herbs or spices you prefer!
Healthy - The recipe calls for creamy goat cheese instead of classic mayonnaise which makes this salad healthier than a regular tuna or salmon sandwich. You can use vegan cream cheese for a dairy-free option.
Ingredients
- Canned salmon - The type of canned salmon you use is totally up to your preference. I like using one in water without skin and bones. Canned salmon with skin and bones is totally safe to eat because the bones are super soft and it has extra protein and nutrients. It's just a texture preference.
- Celery - This adds salty savory flavor and crunch to the salad. You can skip it if you don't like celery but it's a classic, I highly recommend it.
- Fresh herbs - Dill, chives, and parsley are a delicious flavor combo for this salad. You can add any of those you have on hand. Dried herbs can also be used in a pinch.
- Capers - These add umami and saltiness. You can also add finely chopped pickles or relish if you don't have capers.
- Extra virgin olive oil - If your canned salmon isn't in oil, I recommend adding some olive oil to make everything creamier, less dry, and to add more flavor.
- Flavorings - Dijon mustard and chili garlic sauce add a ton of flavor to this salad. You can also use hot sauce or chili flakes if you don't have chili garlic sauce. I don't recommend using regular mustard, dijon is preferred here.
Variations and Substitutions
- Canned tuna - If you don't have any salmon, you can make the same sandwich with canned tuna instead. Check out this Tuna Cucumber Sandwich for a similar sandwich!
- Vegan cream cheese - To keep this salad dairy-free, use vegan cream cheese instead.
- No goat cheese - If you're not a fan of soft goat cheese, you can use cream cheese or mayonnaise instead. I like using avocado oil or coconut oil mayonnaise for a healthier option. You could even use vegan mayo.
Step-by-Step Instructions
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Serving and Storing
My go-to way to serve this salad is on bread or in a wrap but you can also serve it on a bed of lettuce for a lighter option!
Toast some sourdough bread and add a generous layer of this salmon salad. Top with slices of cucumber, tomato, lettuce, and red onion. You can also add Quick Pickled Red Onions for extra flavor! You can either serve it as an open-face sandwich or top it with another slice of toasted sourdough.
You could even put this spread in sushi! If you usually go for salmon sushi with Philadelphia cream cheese, you'll love this canned tuna salad in sushi.
Storing: Store any leftovers in an airtight container in the fridge for 1-2 days.
FAQs
Yes, totally! You can use them interchangeably.
Yes, you can. Just drain it and serve!
Yes, the bones in canned salmon are soft and safe to consume. I always go for salmon without skin and bones but that's a personal preference.
More Canned Fish Recipes
If you have more canned salmon and canned tuna you need to use up, below are three more recipes you can try! They also make all three with either salmon or tuna depending on what you currently have on hand. Head over to the Fish and Seafood category to see all the latest recipes!
📖 Recipe
Canned Salmon Salad Sandwich
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2-4 1x
- Category: Sandwich
- Method: No-cook
- Cuisine: American
- Diet: Gluten Free
Description
This Canned Salmon Salad Sandwich is a quick and easy lunch option that's both delicious and nutritious. Whether you're looking for an on-the-go meal or a light lunch at home, this sandwich is a great choice!
Ingredients
- 2 cans of salmon, drained
- 200g soft goat cheese or cream cheese
- 1-2 stalks of celery, finely chopped
- 1 small red onion, finely chopped
- ¼ cup capers, roughly chopped
- ¼ cup finely chopped fresh dill
- 2 tbsp finely chopped fresh chives
- 2 tbsp extra virgin olive oil
- 1-2 teaspoon hot sauce or chili garlic sauce
- 1 clove garlic, grated or minced
- 2 tsp dijon mustard
- ½ tsp freshly ground black pepper
- ¼ tsp sea salt or to taste
- For serving: toasted bread, tomatoes, cucumber, lettuce, extra hot sauce, balsamic glaze
Instructions
- Add all the ingredients into a large bowl and mix until everything is well combined.
- Add more herbs, hot sauce, dijon, or olive oil to taste. Season with salt and pepper.
- Toast your bread and spread the salmon salad on both slices. Layer with sliced tomato, cucumber, and lettuce. Drizzle with more hot sauce and balsamic glaze if desired. Enjoy!
Notes
Storing: Store leftovers separate from any bread and keep in the fridge in an airtight container for up to 2 days.
The nutritional info is counted without any bread or toppings and it's meant to serve only as an estimate.
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Daniella says
I love making tuna salad sandwich but never tried it with salmon. It was so good! And so simple. New favorite sandwich!
Karen says
I am wondering what size are the salmon cans?
Veronika | thehealthfulideas says
They're 142g cans. Sorry for the confusion, I'll add it to the recipe card!