Ingredients
- Canned salmon, drained: 5 ounces
- Mayonnaise: 1/4 cup
- Celery, finely chopped: 1/4 cup
- Red onion, finely chopped: 2 tablespoons
- Lemon juice: 1 teaspoon
- Dill, fresh, chopped: 1 tablespoon
- Black pepper: 1/4 teaspoon
- Bread slices: 2
Instructions
- Step 1: Drain the canned salmon thoroughly, removing any skin or bones if desired.
- Step 2: In a medium bowl, flake the salmon with a fork.
- Step 3: Add the mayonnaise, celery, red onion, lemon juice, dill, and black pepper to the bowl.
- Step 4: Gently mix all ingredients together until well combined, being careful not to overmix.
- Step 5: Spread the salmon salad evenly onto one slice of bread and top with the other slice.
Notes
- Store leftover salmon salad in an airtight container in the refrigerator for up to 2 days.
- This sandwich is best enjoyed cold; reheating is not recommended as it will alter the texture and flavor.
- Serve your salmon salad sandwich with a side of crisp potato chips or a refreshing green salad for a complete meal.
- For an extra burst of flavor, try adding a pinch of smoked paprika to the salmon salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American