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Creamy, fresh, and packed with flavor, this Salmon Salad Sandwich combines canned salmon, Greek yogurt, fresh dill, lemon, and capers for a lunch that’s anything but boring. Pile it onto your favorite bread, scoop it up with crackers, or serve it over a bed of greens for an easy meal you’ll look forward to all week.
Tuna salad has always been a lunch staple, but I think salmon salad deserves just as much attention. It’s just as easy to make and the combination of fresh dill, lemon, and capers gives it a lighter, fresher flavor. I find myself craving this salad all year, but especially during the warmer months.
A Salmon Salad That’s Fresh, Creamy, and Never Boring
One of my favorite things about this salad is how versatile it is. I usually make a batch at the beginning of the week and eat it a different way every day, whether it’s on toasted bread, tucked into a wrap, or scooped up with crackers for a quick snack.
When I do make sandwiches, I love piling the salad onto toasted sourdough with crisp lettuce and thinly sliced red onion. The crunchy bread and fresh toppings really bring everything together.
Here’s a few reasons I keep making it:
- Packed with nutrition. Salmon is rich in protein and omega-3 fatty acids, making this salad a satisfying and nutrient-dense option.
- Made for weekday lunches. It keeps well in the refrigerator, making it easy to prep ahead and enjoy in sandwiches, wraps, and more.
- Vibrant, fresh flavor. Lemon, dill, Dijon mustard, and capers give the salad a freshness that sets it apart from traditional salmon salad.
- Works beyond sandwiches. One batch can become sandwiches, wraps, salads, or an easy snack with crackers throughout the week.
- Ready in about 10 minutes. Everything comes together with simple pantry and refrigerator staples.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Canned salmon: I use boneless, skinless canned salmon because it’s convenient, affordable, and perfect for meal prep lunches. Be sure to drain it well before, mixing so the salad stays creamy instead of watery. Have leftover cooked salmon? It works just as well here. Simply flake it into bite-sized pieces before mixing with the dressing.
- Greek yogurt: Using mostly Greek yogurt instead of all mayonnaise keeps the salad creamy with a light tang that pairs really well with salmon.
- Mayonnaise: Just a tablespoon is enough to add richness and gives the dressing that classic deli-style flavor without making it overly heavy.
- Capers: Capers are one of my favorite ingredients for this recipe. Their briny, salty flavor brightens the salad and balances the richness of the salmon. If you’re not a fan, chopped dill pickles are a great substitute.
- Fresh dill: Fresh dill adds a bright, herby flavor that pairs well with the salmon. If you enjoy dill, don’t be afraid to add a little extra.
- Dijon mustard: Dijon gives the dressing a subtle tang and depth of flavor without overpowering the other ingredients.
- Lemon juice: A squeeze of fresh lemon juice wakes up all the flavors and makes the salad taste noticeably fresher.
How to Make Salmon Salad for Sandwiches
I usually keep the process as simple as possible. A little chopping, a quick stir, and lunch is ready.
- In a medium bowl, whisk together the Greek yogurt, mayo, mustard, dill, lemon juice, garlic, and pepper until well combined.
- Add the salmon, celery, onion, and capers.
- Mix everything together until well combined.
- Enjoy the salmon salad as a sandwich or wrap, with crackers, or on a salad!
Jamie’s Tips
A Few Things That Make a Big Difference
This salmon salad comes together in just a few minutes, but these small details make a noticeable difference in the finished recipe.
- Drain the salmon well. Removing as much liquid as possible keeps the dressing creamy instead of watery.
- Leave some larger pieces of salmon. I like breaking up the salmon gently instead of stirring until it’s completely smooth. It gives the salad a more satisfying texture and makes it feel a little more substantial.
- Finely dice the celery and onion. Smaller pieces add crunch and flavor without overpowering the salmon.
- Let it chill for 20-30 minutes if you have time. The flavors meld together as it sits, and I actually think it tastes even better afer a little time in the refrigerator.
- Taste before serving. Depending on your canned salmon and capers, you may want an extra squeeze of lemon juice, another pinch of fresh dill, or a little salt to brighten everything up.
Storage and Make Ahead
This salmon salad is the perfect lunch to make ahead because the flavors get even better after a little time in the fridge. I often make a batch at the beginning of the week, then use it for quick lunches over the next few days.
Store the salmon salad in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving since a little liquid may settle as it sits.
If you’re making sandwiches for lunch, I recommend storing the salmon salad separately and assembling the sandwiches just before eating. This keeps the bread fresh and prevents it from becoming soggy.
Make Ahead Tip
I like keeping the salmon salad, washed lettuce, and sliced red onion ready in the refrigerator so I can put together a sandwich in just a few minutes.
Other Make Ahead Lunches
If you’ve made and loved this Salmon Salad Sandwich recipe or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Salmon Salad Sandwich
Ingredients
- 1/3 cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon lemon juice
- 1 clove garlic, finely minced / microplaned
- 1 tablespoon fresh dill, finely chopped (more to taste)
- 1/8 teaspoon freshly ground black pepper
- Salt, to taste
- 3 (5 ounce) cans boneless skinless salmon, drained
- 1 stalk celery, minced
- 3 tablespoons red onion, minced
- 2 tablespoons capers, drained and roughly chopped
Instructions
- In a medium bowl, combine the Greek yogurt, mayo, mustard, dill, lemon juice, garlic, dill, pepper, and salt.
- Add the salmon, celery, onion, and capers. Mix until well combined. Adjust seasonings to taste.
- Enjoy as a sandwich or wrap, with crackers or on a salad.
Notes
- Drain the salmon well before mixing so the dressing stays creamy.
- Leave some larger flakes of salmon for the best texture.
- Taste before serving. You may want an extra squeeze of lemon or a little more fresh dill.
- Store the salad separately from the bread if you’re making sandwiches ahead of time.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
