Lemon Dill Salmon Salad Sandwiches

Serves 4 · 15 min prep

Ingredients

• 12 oz cooked salmon fillets (or canned wild salmon, drained)
• 1/3 cup plain Greek yogurt
• 2 Tbsp mayonnaise
• 3 Tbsp fresh dill, chopped
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 2 celery stalks, finely diced
• 2 Tbsp red onion, minced
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 rolls or 8 slices soft sandwich rolls or sourdough slices
• 8 butter lettuce leaves
• 1 cup thin cucumber slices
• 1 Tbsp capers, drained (optional)

Instructions

1. 1If using leftover cooked salmon, flake it into a medium bowl, discarding any skin or bones; if using canned, drain well and flake with a fork.
2. 2Add Greek yogurt, mayonnaise, chopped dill, lemon zest, lemon juice, Dijon, salt, and pepper to the salmon.
3. 3Fold in diced celery, minced red onion, and capers if using until the mixture is creamy but still textured—do not over-mash.
4. 4Taste and adjust with extra lemon juice or salt; the salad should taste bright and herby.
5. 5If the rolls are very soft, lightly toast them cut-side up under a broiler for 1–2 minutes until just golden so they hold the filling.
6. 6Lay butter lettuce on the bottom half of each roll or on 4 bread slices to create a moisture barrier.
7. 7Scoop salmon salad onto each sandwich and gently press into an even layer.
8. 8Top with overlapping cucumber slices for crunch, then close with the top roll or remaining bread.
9. 9Press lightly, slice in half on the diagonal, and serve immediately, or wrap tightly in parchment for lunches—best eaten within 24 hours.
10. 10For meal prep, store salmon salad separately in an airtight container up to 3 days and assemble sandwiches the morning of.