Lemon-Salmon Salad Sandwiches

Look for salmon in pouches in the canned fish section of the supermarket. A hearty white bread has sufficient heft to stand up to the sandwich filling. Slices from a bakery artisan loaf would dress up the sandwich even more.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 362
  • Fat: 12.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 3.9g
  • Protein: 34g
  • Carbohydrate: 29.4g
  • Fiber: 0.3g
  • Cholesterol: 74mg
  • Iron: 2.9mg
  • Sodium: 850mg
  • Calcium: 87mg


  • 1 large lemon
  • 1/4 cup light mayonnaise
  • 1/2 teaspoon freshly ground black pepper
  • 2 (7-ounce) packages salmon
  • 3/4 cup thinly sliced cucumber
  • 8 (1-ounce) slices white bread


  1. 1. Finely grate 1 teaspoon lemon rind; squeeze 3 tablespoons juice from lemon over a medium bowl. Add rind, mayonnaise, and pepper to bowl; stir well. Let stand 5 minutes. Add salmon to bowl; stir until well blended.
  2. 2. Layer cucumber evenly over 4 bread slices; top each with about 1/2 cup salmon mixture. Top with remaining 4 bread slices.
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