Classic Dill & Mayo Salmon Sandwich
A quick and easy salmon sandwich bursting with fresh dill and a creamy mayonnaise base, perfect for a light lunch.
Equipment
- Medium bowl
- Fork
- Toaster (optional)
Ingredients
Sandwich Filling
- 6 oz salmon drained and flaked
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill chopped
- 1 stalk celery finely diced
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Assembly
- 2 slices whole wheat bread
- 1-2 lettuce leaves
- 2-3 tomato slices
Instructions
Preparation
- Drain the canned salmon and flake it into a medium bowl, removing any bones or skin if preferred.
- Combine the flaked salmon with mayonnaise, chopped dill, diced celery, lemon juice, salt, and pepper.
- Gently mix all ingredients until uniformly combined, being careful not to overmix, then taste and adjust seasonings.
Assembly
- Lightly toast the whole wheat bread slices if desired.
- Spread a generous amount of the salmon mixture onto one slice of bread.
- Layer with fresh lettuce leaves and tomato slices.
- Place the second slice of bread on top, gently press, and slice in half before serving if you wish.
Notes
For extra flavor, you can add a pinch of garlic powder or onion powder to the salmon mixture. This sandwich is best enjoyed fresh, but you can prepare the salmon mixture in advance and store it in the refrigerator for up to 2 days.