Name: Greek Yogurt Salmon Salad Sandwiches Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 can (14-15 oz) salmon; 1/2 cup Greek yogurt; 2 tablespoons Dijon mustard; 1/4 cup celery, finely chopped; 1/4 cup red onion, finely chopped; 2 tablespoons fresh dill, chopped; Salt and pepper to taste; 4 slices whole grain bread

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Introduction

This Greek Yogurt Salmon Salad Sandwich is a quick and healthy lunch option that combines protein-rich salmon with creamy Greek yogurt and fresh herbs. Ready in just 15 minutes, it’s perfect for a flavorful meal that feels light yet satisfying.

Four small sandwiches are arranged on a white plate, each with a shiny, golden-brown bun on top. Inside, there is a layer of thin cucumber slices on top, followed by a bright red tomato slice, then a thick mix of creamy white salad with bits of green herbs and light pink salmon pieces. At the bottom, there is a fresh green lettuce leaf. The plate also has lemon wedges and sprigs of dill around the sandwiches, all placed on a white marbled surface with a soft light background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (14-15 oz) salmon
1/2 cup Greek yogurt
2 tablespoons Dijon mustard
1/4 cup celery, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons fresh dill, chopped
Salt and pepper to taste
4 slices whole grain bread

Instructions

Step 1: Open the can of salmon and drain any excess liquid. Flake the salmon into small pieces in a bowl.
Step 2: Add Greek yogurt, Dijon mustard, celery, red onion, and dill to the salmon. Season with salt and pepper, then mix well until combined.
Step 3: Toast the bread slices until golden brown, if desired, for extra texture and flavor.
Step 4: Spread the salmon salad evenly on one slice of bread, then top with another slice to form a sandwich.
Step 5: Cut the sandwiches in half or quarters and serve immediately.

Tips & Variations

For a creamier texture, add a little mayonnaise or extra Greek yogurt to the salmon salad.
Swap fresh dill for parsley or chives if preferred.
Use gluten-free or your favorite type of bread to suit dietary needs.
Add sliced cucumber or tomato inside the sandwich for extra freshness.

Storage

Store any leftover salmon salad in an airtight container in the refrigerator for up to 2 days. Keep the bread separate to avoid sogginess. When ready to eat, assemble the sandwich fresh or enjoy the salad as a dip. Reheat is not recommended as it may affect the texture and flavor.

How to Serve

The image shows four small sandwiches on a white plate placed on a white marbled surface. Each sandwich has a shiny, golden-brown brioche bun top with a skewer through it. The bottom layer is bright green lettuce, topped with a thick creamy mixture of white and light pink bits mixed with small green pieces and dill. Above this creamy layer, there is a slice of red tomato and several thin, round slices of green cucumber. Around the plate, there are lemon wedges and fresh dill sprigs scattered for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of canned?

Yes, cooked and flaked fresh salmon works well in this recipe. Just be sure it’s fully cooked and cooled before mixing with the other ingredients.

Is Greek yogurt a good substitute for mayonnaise?

Absolutely! Greek yogurt adds creaminess and protein while keeping the salad lighter and lower in fat compared to mayonnaise.