Salmon Cucumber Sandwiches

By Linda Larsen

Updated 08/22/17

Salmon Cucumber Sandwich
Donald Erickson/E+/Getty Images
Ratings (23)
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 8 small sandwiches (8 servings)
Nutritional Guidelines (per serving)
242 Calories
9g Fat
28g Carbs
12g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delicious and easy Salmon Cucumber Sandwiches are so fresh and simple. Cucumber sandwiches are a classic tea time or snack food. Update this treat with some savory and healthy salmon and a few more ingredients.

Most classic cucumber sandwiches are made with just three ingredients: cucumbers, bread, and butter. the cucumbers are peeled and thinly sliced and layered on the bread. Adding some mayonnaise, yogurt, lemon juice, salmon, and dill weed to this sandwich takes it to another level.

Canned salmon comes in two basic varieties: pink and red. The pink type is less expensive, and it has less flavor. Since there are so few ingredients in this recipe, choose the red sockeye salmon for deeper flavor and color. It is more expensive but worth it.

When choosing cucumbers for this sandwich recipe, look for the thinner English type. That type has a smaller seed cavity and fewer seeds. The seeds in the typical large American slicer cucumber tend to be large and can make the filling too watery. English cucumbers are usually wrapped in plastic wrap at the store. If you can't find English cucumbers, peel regular cucumbers, cut them in half, and scoop out the seed area with a spoon. 

You can double this easy recipe if you are serving more people. Make a variety of cold sandwiches and offer them on a pretty silver tray or sandwich server. Sandwiches made with cheese, some with chicken, egg salad, and others with beef or pork would round out the selection nicely. Also offer some hot or cold tea for a pleasant gathering.

Ingredients

  • 1 6 ounce can boneless salmon (drained and flaked)
  • 1/2 cup cucumber (peeled and chopped)
  • 1 tablespoon green onion (chopped)
  • 2 tablespoons plain yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dill (or 2 teaspoons chopped fresh dill)
  • 8 mini sandwich buns (white or whole wheat, sliced OR quartered bread slices)
  • 2 tablespoons butter (softened)
  • 16 pieces butter lettuce (or other soft lettuce)

Steps to Make It

Combine salmon, cucumber, green onion, yogurt, mayonnaise, and lemon juice in a small bowl and mix gently but thoroughly. You can make this mixture ahead of time and refrigerate it, covered, up to 3 hours. Make the sandwiches just before you are ready to serve, or about an hour ahead of time.

Spread a thin layer of softened butter carefully on the cut sides of sandwich buns and line with lettuce. Fill with salmon mixture and put the buns together. Press gently.

You can serve these sandwiches immediately or refrigerate them, tightly covered, up to an hour. The butter will prevent the soft filling from softening the bread for that time.