Spicy Salmon Salad Sandwich

This spicy salmon salad sandwich is the perfect weekday lunch recipe that takes just 15 minutes from start to finish. It’s made with pantry staple ingredients, perfectly spiced, creamy and high in protein.

Lunch is the time of day where I usually don’t really know what to make. I don’t want to spend a lot of time chopping and sautéing, and this time of year, I don’t want to spend a lot of time over a hot stove either. Enter: this spicy salmon salad sandwich.

It’s high in protein, healthy fats, made with pantry staple ingredients and comes together in just about 15 minutes. We’re using canned salmon here to make the process easier, but if you happen to have some leftover harissa salmon, you can mash that up and use that here! If you love this recipe, try my spicy tuna crispy rice next!

Tips before we get started!

• My favorite gluten free bread is from the brand Greenlite, which I get in the freezer section at Whole Foods. It’s good plain or toasted, but for the this recipe I love it toasted.
• If you aren’t a big fan of the taste of sriracha, you can use any hot sauce you like. Keep in mind they all have different spice levels so you may need to use more or less depending on the brand.

How to make salmon salad sandwich

Drain the cans of salmon and add to a mixing bowl.

Dice the green onion very finely- I used the whole thing (white and green parts) but if you prefer a more mild flavor, just use the green parts. Add to the bowl with the salmon along with all remaining ingredients.

Mix really well to combine. Taste and adjust as desired. For more spice, add more sriracha or chili crunch etc.

Serve with your favorite bread (I like mine toasted), lettuce, tomato, sprouts, avocado etc. Enjoy and try my chickpea tuna salad next!

Ingredient tips & swaps

Salmon. You need two, 6 ounce cans of salmon here. Make sure you are using boneless and skinless salmon, it should state this clearly on the can!

Mayo. I opted for mayo because it’s classic for any kind of salmon, chicken, egg salad etc. but you can absolutely swap for greek yogurt if you want to add extra protein. Opt for a low fat greek yogurt for a lighter option.

Sriracha & chili crunch. This is where the spice comes from! I love the flavor chili crunch adds, but if you don’t have any you can just swap for extra sriracha or adjust to your spice preferences.

Green onion. Green onion will add a slightly more subtle flavor, so you can swap for finely diced red onion if you want a bit of a stronger flavor.

Lemon. A bit of fresh lemon juice will help balance out all the other flavors here.

How to store and serve

This salmon salad sandwich will store in the fridge for up to 3 days. Give it a good stir before serving to help it get nice and creamy again. I suggest storing the salmon salad and the bread and other toppings separately to prevent the bread from getting soggy.

This salmon salad pairs well with all sorts of summer classics! A big fruit salad, chips, pickles, grapes, whatever you can think of. Feel free to add on any other toppings to the sandwich. I kept it simple, but red onion, pickled onion, avocado are all delicious additions.

More salmon recipes to try!

• Lemon Pepper Salmon
• Harissa Salmon Bowls
• Greek Salmon Bowls
• Baked Pesto Salmon

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