Salmon Cucumber Sandwiches

Salmon Cucumber Sandwiches

The Spruce / Elizabeth Briskin

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
169 Calories
10g Fat
11g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 169
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 16%
Cholesterol 27mg 9%
Sodium 166mg 7%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 9g
Vitamin C 2mg 12%
Calcium 54mg 4%
Iron 1mg 5%
Potassium 186mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cucumber sandwiches are a classic tea time or snack food. Our delicious salmon cucumber sandwiches are easy to make and have a fantastic crunch. Most classic cucumber sandwiches are made with just cucumbers, bread, and butter, but our version takes this classic preparation to another level by adding some mayonnaise, yogurt, lemon juice, salmon, and dill weed.

We use canned salmon in our recipe for convenience; this type of salmon comes in pink and red, the first being less expensive but also less flavorful. Since there are so few ingredients in this dish, choosing a red sockeye canned salmon is worth the expense, as the richer flavor is what you want in this kind of sandwich of this kind. Keep an eye on the cucumbers as well, and look for the thinner English type, usually individually wrapped at the store. With fewer seeds, they have more crunch and are less watery than their American counterpart. If you can't find English cucumbers, peel, seed, and cut a regular cucumber in half.

Our measurements make eight sandwiches, but it's easily doubled for a larger gathering.


  • 1 (6-ounce) can boneless salmon, drained and flaked

  • 1/2 cup English cucumbers, peeled and chopped

  • 1 tablespoon chopped green onion

  • 2 tablespoons plain yogurt

  • 2 tablespoons mayonnaise

  • 1 tablespoon lemon juice

  • 1/2 teaspoon dried dill, or 2 teaspoons chopped fresh dill

  • 2 to 3 mini sandwich buns

  • 2 tablespoons butter, softened

  • 16 pieces butter lettuce, or other soft lettuce

Steps to Make It

  1. Gather the ingredients.

    Salmon Cucumber Sandwiches ingredients

    The Spruce / Elizabeth Briskin

  2. In a small bowl, combine the salmon, cucumbers, green onions, yogurt, mayonnaise, lemon juice, and dill. Mix gently but thoroughly, and set aside.

    combine the salmon, cucumbers, green onions, yogurt, mayonnaise, dill, and lemon juice in a bowl

    The Spruce / Elizabeth Briskin

  3. Slice the crusts off of the sandwich bread, and cut each bread slice into quarters, either squares or triangles.

    Slice the crusts off of the sandwich bread, and cut each bread slice into quarters

    The Spruce / Elizabeth Briskin

  4. Carefully spread a thin layer of softened butter on the cut sides of the sandwich buns, or on the small squared pieces of sliced bread.

    spread a thin layer of softened butter on the bread

    The Spruce / Elizabeth Briskin

  5. Place small pieces of lettuce on each side of the bun, or slices of bread. Each sandwich should have two pieces of lettuce.

    add lettuce to the bread

    The Spruce / Elizabeth Briskin

  6. Spread 1/8 of the salmon mixture on one of the sides of the sandwich, and close with another side of lettuce and buttered bread, pressing gently. Repeat the process with the remaining filling.

    Salmon Cucumber Sandwiches, filling on top of lettuce

    The Spruce / Elizabeth Briskin

  7. Enjoy these sandwiches at tea time, snack time, or whenever your heart desires.

Spread for Full Tea Time

Here is a quick guide to make the salmon cucumber sandwiches part of a larger full tea spread:


  • You can serve these sandwiches immediately or refrigerate them, tightly covered, for up to an hour. The butter will prevent the soft filling from softening the bread, but past one hour the sandwiches will lose their crunchy quality and firmness.

Substitutions for Special Diets

If you or one of your guest chooses not to or can't eat dairy, keeps a gluten-free diet, or has an egg allergy, here's how to make this recipe friendly to those needs:

  • For a dairy-free version, use vegan butter instead of butter and replace the plain yogurt with unsweetened soy yogurt.
  • For a gluten-free diet, use gluten-free bread or spread the filling on rice or corn crackers.
  • For an egg allergy, use vegan mayo or skip it altogether using two tablespoons of extra virgin olive oil instead.