Salmon Sandwiches With Japanese Flavors

READY IN: 15mins
Recipe by Manami

Most canned salmon is wild, making it a sustainable and convenient choice. The Japanese flavors in the spread are the perfect foil for meaty salmon. I like finding recipes that use canned salmon. I made this and it only took me 15 minutes and I loved it! EatingWell, June 2007. I used 7 grain bread because that is what we had, also -- I didn't use radish sprouts.

Top Review by woodland hues

Simply divine flavours here. I made this yesterday for lunch and it's sooooo good I opened my last can of sockeye salmon and prepared it again for today's lunch. Wowwowwow. I had alfalfa sprouts instead of radish sprouts, and sliced radishes on the side. The first time I made this salmon salad, I added wasabi powder right into the mixture. Today I tried the method suggested in the recipe. Both are excellent. Thank you for a keeper, Manami

Ingredients Nutrition


  1. Whisk together 2 tablespoons mayonnaise, lemon juice, soy sauce, ginger and sugar.
  2. Fold in salmon, celery and scallions.
  3. If using wasabi, mix it into the remaining 1 tablespoon mayonnaise; spread over the bread.
  4. Spoon the salmon salad over 4 of the bread slices, spreading evenly.
  5. Top with sprouts; set the remaining bread slices on top.

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