Jalapeno salmon sandwich

Whenever we have salmon for dinner, I always buy an extra fillet to make this sandwich for the following day. It’s definitely easy to open a can of tuna sometimes but this salmon sandwich is just as easy (I promise!) No matter what the labels say on canned tuna, at the end of the day you’re eating something that’s been sitting in a can for months or even years.  Instead…do your body, skin and brain a favor and get yourself a fresh salmon fillet for a sandwich rich in omega 3 fatty acids, protein, antioxidants and many more. Follow the steps below for an easy and delicious sandwich.


  • 2 salmon fillets
  • 1 jalapeno
  • 4 green onions
  • 2 tbs mayo of choice
  • 1 lemon or lime
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper



  1. If you are using leftovers then skip this step, if you’re making the sandwich from scratch then preheat oven to 400 and place your salmon fillets on a sheet pan, season with salt and pepper and cook for about 15-20 minutes until they are fully cooked. Let the salmon cool.
  2. In mixing bowl, add the salmon and mash with a fork. Mince the jalapenos removing the seeds if you don’t like it too spicy and chop up your onions.

3. Add the rest of the ingredients into the bowl and mash until combined very very well.

4. Add the mixture in a sandwich and enjoy. This could be done the night before as well.


Tatiana Rumi

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Tatiana Merciyan

Author: Tatiana Merciyan

Tatiana Merciyan Rumi is a foodie at heart and a wife and mommy to Sam and Gia, who are her everything. She has always had a big love for food and culture and truly enjoys cooking as well as coming up with new and healthy recipes. She is Armenian and holds the pride of love and family dear to her heart. She is grateful for her upbringing and family roots who have introduced her to all ethnicities of food. In her spare time, she loves to travel and see how other people live, eat and enjoy their lives. Find more delicious recipes and food tips from her @ https://www.instagram.com/gratefulbelly/ and www.gratefulbelly.net.