Ingredients:

  • 14.75 oz canned salmon, drained and flaked
  • 1/2 cup mayonnaise
  • 3 tbsp fresh dill, finely chopped
  • 1/4 cup celery, finely diced
  • 2 tbsp red onion, minced
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 8 slices toasted sourdough, rye, or multigrain bread
  • 4 leaves butter lettuce or arugula
  • 4 slices cucumber, thinly sliced

Instructions:

  1. Drain the canned salmon thoroughly using a mesh strainer. Transfer the salmon to a mixing bowl and use a fork to flake the fish, removing any large bones or skin if preferred.
  2. Add the mayonnaise, lemon juice, Dijon mustard, minced red onion, and diced celery to the bowl. Gently fold the ingredients together until the salmon is evenly coated.
  3. Stir in the fresh dill last and season with salt and pepper to taste.
  4. Toast the bread slices until golden brown.
  5. Assemble by placing a layer of lettuce on the bottom slice of toast, topping with a generous portion of salmon salad, adding cucumber slices, and closing with the second piece of toast.