Ingredients
- Canned Salmon: 5 ounces, drained
- Mayonnaise: 1/4 cup
- Celery: 1/4 cup, finely chopped
- Red Onion: 2 tablespoons, finely chopped
- Lemon Juice: 1 teaspoon
- Dill: 1 teaspoon, fresh or dried
- Salt: 1/4 teaspoon
- Black Pepper: 1/4 teaspoon
- Bread: 2 slices
Instructions
- Step 1: Drain the canned salmon well, removing any skin or bones if desired. Flake the salmon into a medium-sized bowl.
- Step 2: Add the mayonnaise, chopped celery, red onion, lemon juice, dill, salt, and pepper to the bowl with the salmon.
- Step 3: Gently stir all ingredients together until well combined. Be careful not to overmix.
- Step 4: Taste the salmon salad and adjust seasonings (salt, pepper, lemon juice) as needed to your preference.
- Step 5: Spread the salmon salad evenly onto one slice of bread and top with the other slice of bread to create a sandwich.
Notes
- Store leftover salmon salad in an airtight container in the refrigerator for up to 2 days; it's best enjoyed cold.
- This sandwich is best served cold, but for a warm twist, try toasting the bread before assembling.
- For extra flavor, add a few slices of avocado or tomato to your salmon salad sandwich.
- Gently fold the ingredients together to prevent the salmon from becoming too mushy – a little texture is nice!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American