Eye Opening Salmon Sandwiches

Total Time
Prep 10 mins
Cook 0 mins

This sandwich has some kind of kick! If you add extra mayo or sour cream, you've got a great salmon dip for crackers.

Ingredients Nutrition


  1. In a mixing bowl, combine the salmon, mayo, hot sauce, lemon juice, capers and chives.
  2. Have ready 3 slices of pumpernickel bread; place 1/3 of the salmon mixture on each slice of bread.
  3. Top each with a lettuce leaf, then remaining slice of bread.
  4. Note that a milder hot sauce can be used, but increase the amount then.
  5. Dark rye bread is a great substitute for the pumpernickel.
Most Helpful

So good! Used scallions instead of chives, Frank's red hot sauce instead of Tabasco and 1/2 a jalapeno pepper chopped up fine. Omitted the lemon juice as I didn't have any and sliced up some cucumbers and threw them onto pumpernickel bread with the spread. Great alternative to other canned salmon recipes i also love.

Kyle Newton December 30, 2009

This takes salmon sandwiches to a new level! I substituted 1 tbsp dried chives, spread the mixture on some healthy type bread from the bakery & topped everything with freshly ground pepper. Thanx Lennie!

CountryLady October 22, 2003

I hardly ever use canned salmon. For some reason, I just don't think of it. This recipe has been in my lunch cookbook for quite a while and I decided to try it. The filling had an understated zesty little kick. I think I could have handled a little more Tabasco and/or pepper for a slightly more pronounced bite. This was great on pumpernickel bread. Thanks for a new brown bag idea.

ratherbeswimmin' March 13, 2007