Spicy Salmon Salad Sandwiches

I received a case of canned salmon for Christmas. I was looking for something a little different than tuna salad and decided to use some of the canned salmon. I adjusted a favorite tuna salad recipe to make this spicy version.

Spicy Salmon Salad Sandwiches Ingredients

• 1 (8 ounce) can salmon, undrained

• cucumber, chopped

• 1 tablespoon capers, drained with liquid reserved and chopped

• 2 tablespoons light mayonnaise

• 1 tablespoon red wine vinegar

• 1 teaspoon red chile paste

• teaspoon Sriracha hot sauce, or more to taste

• 4 slices whole wheat bread, toasted

How to Make Spicy Salmon Salad Sandwiches

1. Put salmon into a bowl and use a fork to flake and mix with the liquid from the can. Mix cucumber and capers with the salmon.

2. Stir mayonnaise, red wine vinegar, chile paste, and reserved liquid from the capers together in a bowl; add Sriracha hot sauce and adjust to taste. Pour mayonnaise mixture over the salmon mixture and stir to coat. Spoon onto toasted bread to make sandwiches.

Spicy Salmon Salad Sandwiches Nutritions

• Calories: 368.4 calories

• Carbohydrate: 31 g

• Cholesterol: 50 mg

• Fat: 11.6 g

• Fiber: 4.2 g

• Protein: 34.2 g

• SaturatedFat: 2.4 g

• ServingSize:

• Sodium: 995.2 mg

• Sugar: 7.3 g

• TransFat:

• UnsaturatedFat:

Spicy Salmon Salad Sandwiches Reviews

• Good stuff Definately drain the salmon and use the liquid as needed.We double the recipe and added 3 tbls of minced onion and one extra tbls of red wine vinegar, left the cappers whole and added some of the brine liquid (loved the "tanginess" of the finished product. My daughters liked it and my 10 yr. old asked me to make it for her school lunch. Canned salmon can be expensive up to 5.99 for a 14.5 oz. can but at wal-mart it only costs 2.74 for the big can, very inexpensive if you have this with a salad/soup for a weeknight meal :)

• Loved the flavor Dicing the cucumbers would make it easier to spread.

• I drained the salmon, reserved the juice and would do that in the future. I would suggest you do the same, and add more of the liquid if needed. Even without the liquid, the consistency was "very" moist, but with the liquid, would have been soupy. On the positive side, we enjoyed the sandwich, and although you do get a little kick of heat, it by no means overwhelms. This was a nice break from traditional tuna salad.

• Very good Great option for lunch. I used frozen salmon patty cooked in a little bit of oil on the stove. I also added chopped onions, and a little bit of onion salt and celery salt. Will make a bigger batch next time to take for lunch at work.

• Maybe use tuna instead? Just too watery and mooshy even after omitting a lot of the liquid.

• I made it with leftover whole salmon that was grilled and added lemon pepper.

• I steamed fresh salmon without seasoning and added chopped red onion, black pepper and whole capers. Since my family loves spicy food, I added a lot more sriracha sauce and chile paste. I didnt add any liquid because vinegar, mayo and hot sauce were enough to make the salmon mixture moist. My family enjoyed this sandwich and will definitely make it again soon. Thank you so much

• This was good, but as the others said, drain the water from the can and reserve it to add as you go IF you like it real soupy/wet. I prefer it not as wet so I didnt even use the water from the can because I found that the mayonnaise and all other ingredients made the consistency just right.