Easy Open-Faced Salmon Salad Sandwiches

Looking for a quick, healthy lunch that feels a little special? These Easy Open-Faced Salmon Salad Sandwiches are simple enough for an everyday meal but elegant enough for brunches, light lunches, showers, or casual entertaining.

Made with canned salmon, creamy ricotta cheese, tangy Dijon mustard, and fresh dill, these high-protein salmon toasts come together in minutes and deliver plenty of flavor without weighing you down.

I’ve enjoyed versions of sandwiches like this in cafés and train stations throughout Europe — simple open-faced sandwiches topped with flavorful fish, herbs, and fresh vegetables. This easy no-cook salmon recipe brings that same fresh, satisfying feel home in a lighter WW-friendly way.

Whether you make them with pantry-friendly canned salmon or splurge on high-quality wild-caught salmon and garden tomatoes, these healthy salmon salad sandwiches are versatile, delicious, and surprisingly filling.

Why You’ll Love These Salmon Salad Sandwiches

• Quick and easy — ready in about 10 minutes
• High in protein and WW-friendly
• No cooking required
• Great for lunch, brunch, or light dinners
• Elegant enough for entertaining
• Easy to customize with ingredients you have on hand

Ingredients & Substitutions

• Canned salmon, drained – Water-packed salmon keeps this recipe quick, affordable, and protein-rich. Tuna, canned chicken, or smoked salmon can also work.
• Dijon mustard – Adds bright, tangy flavor. Feel free to experiment with grainy mustard, honey mustard, champagne mustard, or spicy brown mustard.
• Part-skim ricotta cheese – Creates a creamy texture while keeping things lighter. Plain nonfat Greek yogurt or light mayonnaise also work well.
• Fresh dill – Pairs beautifully with salmon. Chives, parsley, basil, or tarragon are all delicious alternatives.
• Salt and black pepper – Season to taste.
• Whole grain bread, toasted – Toasted bread gives the sandwiches structure and crunch. Sourdough, rye, seeded bread, bagel thins, crispbread, or hearty crackers all work too.
• Lettuce leaves – Add freshness and crunch. Butter lettuce, romaine, arugula, spinach, or mixed greens are all good choices.
• Cherry tomatoes – Their sweetness balances the tangy salmon mixture. Sliced cucumbers, radishes, or larger tomato slices also work nicely.

How Many Calories and WW Points?

According to my calculations, each serving has 125 calories and 4 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)

How to Make Salmon Salad Open-Faced Sandwiches

Step 1: Gather and prepare all ingredients.

Step 2: In a large mixing bowl (affiliate link), stir together the salmon, mustard, ricotta cheese and dill. Season to taste with salt and pepper.

Step 3: Top each toast with 1/2 the salmon mixture (about 1/3 cup).

Step 4: Top the salmon with a lettuce leaf and 4 cherry tomatoes.

Step 5: Serve immediately.

Recipe Notes, Variations & Tips

This easy salmon salad recipe is incredibly flexible and easy to adapt based on what you have available.

For a creamier texture, add a spoonful of Greek yogurt or light mayonnaise.

Want more crunch? Add:

• sliced cucumbers
• celery
• radishes
• red onion

For extra flavor, try:

• capers
• lemon zest
• chopped pickles
• Everything Bagel seasoning (affiliate link)

These salmon salad toasts also make wonderful appetizers. Simply spoon the salmon salad onto:

• crostini
• cucumber slices
• crackers
• mini rye toasts

And if you’re serving guests, garnish with fresh dill or a squeeze of lemon for an easy elegant touch.

Serving Suggestions

Because these salmon sandwiches are light yet protein-rich, they pair well with:

• a green salad
• fresh fruit
• vegetable soup
• baked sweet potato fries
• cucumber salad
• kettle chips or baked chips

For brunch, I love serving them alongside a fruit salad or cup of soup.

Ways to Use Leftovers

Store leftover salmon salad separately from the toasted bread in an airtight container in the refrigerator for up to 3 days.

Use leftovers:

• stuffed into pita pockets
• wrapped in lettuce leaves
• spooned onto crackers
• added to salads
• tucked into tortilla wraps

It also makes a great high-protein snack with cucumber slices or celery sticks.

If you’ve made this Easy Salmon Sandwich recipe, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Frequently Asked Questions

Can I use tuna instead of salmon?

Absolutely. Tuna works beautifully in this recipe.

Is canned salmon healthy?

Yes. Canned salmon is an excellent source of protein, omega-3 fatty acids, calcium, and vitamin D.

Can I make the salmon salad ahead?

Yes. The salmon mixture can be prepared a day ahead and refrigerated until ready to serve.

Is this recipe good for meal prep?

Yes. Just store the salmon mixture separately and assemble the sandwiches right before eating so the toast stays crisp.

More Healthy Salmon Recipes You’ll Love

If you like this Open-Faced Salmon Sandwich, you may also enjoy:

• Salmon Panzanella Salad
• Everything But the Bagel Salad
• Smoked Salmon Pinwheels
• WW Salmon-Dill Loaf
• Ina’s Smoked Salmon Egg Salad Tartines