This Summer Salmon Salad Sandwich is bright, herby and the perfect lunch to make on a hot day.
You can make it with leftover salmon or tuna and it is a great way to repurpose food and make leftovers taste fresh.
Recipe highlights
This sandwich is a reimagined classic tuna salad sandwich with its creamy mayo dressing.
My favorite part about this salmon sandwich is how easy it is to make and how filling it is!
Ingredients
- Leftover salmon or tuna: My favorite recipe for this is my baked salmon.
- Mayo.
- Lemon juice.
- Dijon mustard.
- Red Onion.
- Parsley.
- Olive oil.
- Ciabatta bread.
- Tomatoes.
- Avocado.
- Salt and pepper to taste.
- Microgreens or arugula.
Step by step instructions
Use a fork to flake the leftover salmon.
Add the mayo, dijon mustard, lemon juice, onion, parsley, olive oil, salt and pepper and combine well.
Slice the and toast the ciabatta bread with a drizzle of olive oil.
Add the salmon salad to one half of the bread, top with tomatoes and avocado and add a pinch of salt and pepper. Garnish with micro greens or arugula and cover with the other half of the bread.
Storage and make-ahead instructions
This sandwich is best when freshly made.
If you have any leftover, store each component of the sandwich individually in containers or ziplock bags and refrigerate until ready to use.
The salmon salad can be made one day in advance and stored in the fridge.
Salmon Salad Sandwich
Ingredients
- 1 6 ounce salmon or 6 oz can of tuna
- 2 tablespoons mayo
- 2 tablespoons parsley fresh, chopped
- 1 teaspoon dijon mustard
- 2 tablespoons red onion chopped
- 1 tablespoon lemon juice
- 1 clove garlic minced
- ½ tablespoon olive oil plus more oil to drizzle on the bread.
- Salt and pepper to taste
- 4 ciabatta rolls I get mine from Trader Joe's
- 2 tomatoes Sliced
- 1 avocado sliced
- ½ cup micro greens or arugula
Instructions
- Flake the fish on a large bowl.1 6 ounce salmon
- Add the mayo, dijon, lemon juice, parsley, onion, garlic and olive oil. Mix well to combine.2 tablespoons mayo, 2 tablespoons parsley, 1 teaspoon dijon mustard, 2 tablespoons red onion, 1 tablespoon lemon juice, 1 clove garlic, ½ tablespoon olive oil
- Add salt and pepper to taste.Salt and pepper to taste
- Slice the ciabatta bread and drizzle lightly with olive oil. Toast in a toaster oven or air fryer at 350F for about 3-4 minutes until lightly golden brown.4 ciabatta rolls
- Add ¼ of the salmon mixture into 4 of the bread slices, top with tomato, avocado and sprinkle some salt and pepper.2 tomatoes, 1 avocado
- Add the micro greens or arugula and the top of the ciabatta bread.½ cup micro greens
- Enjoy immediatly.
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