Go Back
A tall, double-decker Salmon Salad Sandwich with fresh lettuce, tomato slices, and dill pickles, held by a toothpick on a white plate.
Maryam

Zesty Mediterranean Salmon Salad Sandwich

A vibrant and healthy salmon salad bursting with fresh herbs, tangy capers, and a zesty lemon dressing, perfectly nestled between slices of your favorite bread for a delightful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: lunch, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Air-Fried Salmon
  • 6 oz Salmon fillet skinless
  • 1 tsp Olive oil
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black pepper freshly ground
For the Salmon Salad
  • 1/4 cup Mayonnaise
  • 1 tbsp Dijon mustard
  • 1 stalk Celery finely chopped
  • 2 tbsp Red onion finely minced
  • 1 tbsp Capers drained and roughly chopped
  • 1 tbsp Fresh dill chopped
  • 1 tbsp Lemon juice freshly squeezed
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black pepper freshly ground
For Assembly
  • 4 slices Bread your favorite type (e.g., sourdough, whole wheat)
  • 2 leaves Lettuce (e.g., romaine, butter)
  • 4 slices Tomato

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Knife
  • Cutting board
  • Fork

Method
 

Prepare the Salmon
  1. Pat the salmon fillet dry with a paper towel. Rub it with olive oil, then season generously with salt and black pepper.
  2. Place the seasoned salmon in the air fryer basket. Air fry at 375°F (190°C) for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary based on thickness.
  3. Remove the salmon from the air fryer and let it cool slightly. Once cool enough to handle, use a fork to flake the salmon into a large mixing bowl, ensuring no bones or skin remain if present.
Make the Salmon Salad
  1. To the flaked salmon, add the mayonnaise, Dijon mustard, finely chopped celery, minced red onion, chopped capers, fresh dill, and fresh lemon juice.
  2. Gently mix all the ingredients until well combined. Taste and adjust seasoning with additional salt and pepper as needed.
Assemble the Sandwiches
  1. Lay out four slices of your chosen bread. Evenly spread a generous amount of the salmon salad onto two of the bread slices.
  2. Top the salmon salad with a lettuce leaf and tomato slices on each sandwich.
  3. Place the remaining bread slices on top to complete the sandwiches. Slice diagonally and serve immediately.

Notes

Storage: Leftover salmon salad can be stored in an airtight container in the refrigerator for up to 2-3 days. It's best served fresh.
Variations: For extra crunch, add diced cucumber or pickles. For a different flavor profile, try adding a pinch of smoked paprika or a dash of hot sauce to the salad. Canned salmon (drained well) can be used for a quicker prep time.