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
- Salt: 1/4 teaspoon
- Black Pepper: 1/8 teaspoon
Instructions
- Step 1: Drain the canned salmon thoroughly and transfer it to a medium-sized bowl. Use a fork to flake the salmon into smaller pieces.
- Step 2: Add the mayonnaise, chopped celery, red onion, lemon juice, and fresh dill to the bowl with the flaked salmon.
- Step 3: Season the mixture with salt and pepper.
- Step 4: Gently stir all ingredients together until well combined. Be careful not to overmix, as this can make the salmon salad mushy.
- Step 5: Spread the salmon salad evenly onto your favorite bread. Add lettuce or tomato if desired. Serve immediately.
Notes
- Store leftover salmon salad in an airtight container in the refrigerator for up to 2 days, but note that the bread may become soggy if assembled.
- This sandwich is best served cold, so avoid reheating it to maintain the flavor and texture of the ingredients.
- For a lighter option, serve the salmon salad on lettuce cups or cucumber slices instead of bread.
- To prevent a mushy salad, gently fold the ingredients together and avoid overmixing, focusing on just combining them well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American