Salmon Sandwich

Paul, AI Chef

Prep Time 10

Cook Time 5

Total Time 15

Course Light Dinner, Lunch

Cuisine American, Fusion

Servings 2 sandwiches

Calories 430 kcal

2 slices of whole grain or sourdough bread
Hearty breads hold up well and add a nutty earthy base—perfect for soaking up all those rich flavors.
4 –6 oz cooked or smoked salmon
Smoked salmon offers a savory briny depth, while cooked salmon (grilled, baked, or even pan-seared) brings a flaky, warm texture.
2 tablespoons cream cheese or Greek yogurt spread
Creamy tangy, and the perfect counterbalance to the fish—opt for herbed varieties for extra dimension.
1 teaspoon fresh lemon juice
Just a splash brightens everything and cuts through the richness of the salmon.
¼ small red onion thinly sliced
Adds sharpness and crunch—soak it in cold water for 10 minutes if you prefer a milder bite.
A small handful of baby spinach or arugula
Fresh greens lend crisp texture and a light peppery or mellow finish.
Salt and black pepper to taste

Avocado slices – Creamy satisfying, and rich in healthy fats.
Capers – Tiny bursts of briny flavor that pair beautifully with smoked salmon.
Fresh dill or chopped chives – Adds a fresh aromatic layer.
Thin cucumber slices – Cool and crunchy especially refreshing in warmer months.
Grainy Dijon mustard or aioli – A bold tangy twist for those who like a little zip.

Using canned salmon? No problem. Just drain it well remove any bones, and mash lightly with a fork before layering.
Want a low-carb version? Swap the bread for lettuce wraps or serve open-faced on a roasted sweet potato slice.
Feeding a crowd? Set up a DIY sandwich bar with all the fixings—great for brunches or casual get-togethers.

Place your bread slices in a toaster or on a hot skillet until they’re golden and lightly crisp. This adds structure and prevents sogginess, especially if you’re using creamier ingredients like avocado or cream cheese.

In a small bowl, mix your cream cheese (or Greek yogurt) with a splash of lemon juice and a pinch of salt and pepper. Want more flavor? Stir in chopped dill or a dab of Dijon mustard. Spread a generous layer on each slice of bread.

Lay your flaked, grilled, or smoked salmon evenly across one slice. Don’t overload it—just enough to cover the surface gives the best balance of texture and taste.

Top the salmon with thin red onion slices, a few capers (if using), and a small handful of fresh arugula or spinach. For extra richness, add avocado slices or thin cucumber ribbons here.

Sprinkle a little freshly cracked black pepper and an extra squeeze of lemon juice if you like your sandwich bright and zesty.

Top with the second slice of bread, gently press down, and slice diagonally for that classic café look.

Make it warm: Reheat cooked salmon briefly in a skillet for a warm, cozy twist.
Avoid soggy bread: If you’re packing it to-go, layer the greens directly on the bread to act as a moisture barrier.
Double the batch: The components store well—perfect for meal prep or feeding a few hungry mouths.