Baked salmon salad sandwich recipe

Baked salmon salad sandwich recipe

I like to cook a batch of salmon every few weeks in the oven and when I have some leftover, I use those salmon filets in my baked salmon salad recipe. It’s basically like an herby tuna salad, but you don’t have to worry about consuming mercury, and there’s a lot of fresh vegetables in the recipe so you can feel good about eating it too. You can add this salmon salad to sandwiches or scope it up with fresh vegetables or crackers. It’s versatile, flavorful, and comes together in less than 30 minutes if you’re using fresh salmon. Let’s start cooking. 

About the ingredients 

Salmon: I’m a big fan of using Atlantic salmon for this recipe. It tends to stay tender even through baking. If you don’t have Atlanta salmon you can also use Pacific or Sockeye too. 

Fresh vegetables: To add crush and freshness, I like to use celery and onions to this salmon salad recipe. But you can add whatever vegetables work for you. Radishes and bell peppers would also been nice in this dish too.

Herbs: To punch of up the flavor, add in parsley and dill. Cilantro also works well in this recipe if you have that instead. 

Seasonings: Since we’re using a lot of fresh ingredients, I like to keep the seasoning simple: Salt, black pepper, a little heat from crush red pepper flakes, a sprinkle of smoked paprika, and a squeeze of lemon juice. 

Capers or pickles (optional): For a little zing, you can add in chopped capers for a briny flavor. If you don’t have capers you can also add some chopped pickles or you can omit this ingredient altogether. 

Mayonnaise: I use a little mayonnaise to help bind the salad together. If you want something with less fat, you can also use non-fat, plain greek yogurt, or omit this and just use a little Dijon mustard and lemon juice to make the sauce. 

What are the benefits of eating salmon?

Salmon is a nutritious fish that offers a variety of health benefits. It’s rich in omega-3 fatty acids, like DHA, which can help reduce inflammation, lower blood pressure, and decrease triglycerides. Studies show that omega-3 fatty acids can improve brain function. Eating salmon can also support heart health by lowering bad cholesterol levels, preventing blood clots, and regulating heart rhythm. Additionally, salmon is one of the few natural dietary sources of vitamin D, a vital nutrient for bone health. Of course, salmon is also a good source of lean protein, which can help build and maintain muscle mass, promote fullness, and help with maintaining your weight. 

Recipe: Baked salmon salad sandwich 

Serves 1 to 2 

Bake time: 10 to 12 minutes 

Cook time: 15 minutes 

Total cook time: 25 minutes  


  • 6-ounce salmon filet 
  • 1 tablespoon neutral oil (avocado or canola oil) 
  • 1 tablespoon mayo 
  • 1 teaspoon Dijon mustard 
  • ½ teaspoon lemon juice 
  • 1 tablespoon chopped parsley 
  • ¼ cup diced red onions 
  • ¼ cup diced celery 
  • ¼ cup or a handful of mixed greens
  • ¼ cup thinly sliced cucumbers 
  • Pinch of smoked paprika 
  • Pinch of red pepper flakes
  • Salt and pepper to taste 


Step 1

Preheat your oven to 375 degrees Fahrenheit. Prep your salmon by drying your salmon filet with a paper towel. Place your salmon filet, skin side down, on an oiled and lined baking sheet. Brush a thin coat of oil on top of your salmon filet, and sprinkle salt and pepper on top. Bake in the oven, middle rack, for 10 to 12 minutes. 

Step 2

When the salmon is done cooking, it should look opaque and firm. Take it out of the oven and let it rest. Once the salmon has cooled off a bit, add it to a separate bowl and flake the salmon with a fork. 

Step 3 

Prep your fresh vegetables. Chop celery and onions into small cubes and set aside. Using a vegetable peeler, thinly slice cucumber strands, and set aside. Finely chop your fresh herbs. 

Step 4

Add your herbs and diced vegetables to your flaked salmon filet. Don’t add the cucumber at this point. Add in your mayonnaise, lemon juice, and Dijon mustard to the baked fish and vegetables. Season with salt and pepper and mix everything until well combined. 

Step 5

Heat a pan on a stovetop to medium and add olive oil. Toast one of two slices of sourdough bread in the pan. 

Step 6 

Time to assemble. Start with your toasted bread. Add a layer of mixed greens to the bread. Top the greens off with spoonfuls of your baked salmon salad mixture. Top off your salmon salad with your thinly sliced cucumbers. Garnish with herbs and smoked paprika. Top off with another slice of bread to create your sandwich, or have your salmon salad on an open faced sandwich. Enjoy immediately. If you have leftover baked salmon salad, you can keep it in the refrigerator for up to 3 days.

Did you make this recipe? Let me know what you think by adding your comments below.

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