Fresh Salmon Salad Sandwich Recipe with Pomegranate
5 from 1 vote
This fresh salmon salad sandwich recipe is a moist salmon spread perfect for open-faced sandwiches! Loaded with lemon, fresh herbs, and seasoning this tasty dish beautifully comes together topped with the sweetness of the pomegranate! You don’t want to miss incorporating this salmon dish to your go-to meals!
Fill the bottom of the BROILER PAN with water and sprinkle dried rosemary leaves on top of water. Preheat oven to 400° F and put the bottom of the broiler pan with the water in the oven as it preheats.
Spray the top part of the BROILER PAN with nonstick spray. Put the salmon, skin side down, on the top part of the BROILER PAN. Season with salt, pepper, and dried rosemary to taste. Optional - You can also season with additional lemon juice. Bake for 20 minutes.
Bring the salmon to room temperature for 20 minutes. Once cooled, remove the skin and transfer the salmon to a large bowl. Fork the salmon until flaky with smaller pieces.
Add the chopped dill, red onion, and celery. Mix well. Add the mayonnaise, lemon juice, Dijon mustard, paprika, cayenne pepper, salt and pepper to taste. Stir to combine. Season to preference with additional lemon juice or other seasoning.
Refrigerate for at least 2 hours before serving. Serve with rye bread, chopped dill, ground pepper, and lemon wedges. Top with pomegranate. Enjoy!
Notes
For the best flavor, have the salmon salad sit in the refrigerator for at least 2 hours for the flavor to come together. I like to make this the night before if I plan to serve to guests for a lavish open-faced sandwich everyone will love!
To save some time, you can buy the pomegranate already peeled to top the sandwiches.
For more tips, refer to Sam’s Pro Tips for this Salmon Salad Sandwich Recipe for further discussion.