Salmon Sandwiches

Photo: John Autry; Styling: Leigh Ann Ross

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

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 455
  • Fat: 17.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 7.8g
  • Polyunsaturated fat: 4.5g
  • Protein: 44.7g
  • Carbohydrate: 28.5g
  • Fiber: 3.7g
  • Cholesterol: 105mg
  • Iron: 2.6mg
  • Sodium: 448mg
  • Calcium: 212mg


  • 4 (6-ounce) skinless wild Alaskan salmon fillets (about 1 inch thick)
  • Cooking spray
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon black pepper
  • 1/2 cup chopped peeled cucumber
  • 1/2 cup plain fat-free Greek yogurt
  • 1 tablespoon minced fresh mint
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon ground red pepper
  • 8 (1-ounce) slices 100% whole-wheat bread, toasted
  • 1/2 cup trimmed watercress


  1. 1. Preheat oven to 450°.
  2. 2. Place fish in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with olive oil; sprinkle with 1/8 teaspoon salt and black pepper. Bake at 450° for 8 minutes or until desired degree of doneness.
  3. 3. Combine remaining 1/8 teaspoon salt, cucumber, and next 4 ingredients (through red pepper). Place one fillet on each of 4 bread slices; top with 1/4 cup sauce, 2 tablespoons watercress, and 1 bread slice.
  4. Sustainable Choice: Wild Alaskan salmon is available for a few months. If unavailable, buy frozen Alaskan salmon.

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