Salmon Cucumber Sandwiches

Written by
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Linda Larsen
Updated 11/10/20
Salmon Cucumber Sandwich

Donald Erickson / Getty Images
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
257 Calories
11g Fat
27g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 257
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 17%
Cholesterol 27mg 9%
Sodium 364mg 16%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 11g
Vitamin C 2mg 10%
Calcium 66mg 5%
Iron 2mg 9%
Potassium 218mg 5%
*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 used 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 a 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.

Ingredients

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

  • 1/2 cup English cucumbers (peeled and chopped)

  • 1 tablespoon green onion (chopped)

  • 2 tablespoons plain yogurt

  • 2 tablespoons mayonnaise

  • 1 tablespoon lemon juice

  • 1/2 teaspoon dried dill (or 2 teaspoons chopped fresh dill)

  • 2 tablespoons butter (softened)

  • 8 mini sandwich buns (white, or whole wheat; or 2 crustless quartered bread slices)

  • 16 pieces butter lettuce (or other soft lettuce)

Steps to Make It

  1. Gather the ingredients.

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

  3. Slice the buns horizontally.

  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.

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

  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.

  7. 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.

  8. Enjoy!

Spread for Full Tea Time

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

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 2 tablespoons of extra virgin olive oil instead.