Photo of Salmon, cucumber, and mint sandwiches by WW

Salmon, cucumber, and mint sandwiches

SmartPoints® value per serving
Total Time
20 min
20 min
Removing the baguette’s soft center lowers the SmartPoints® and makes space for the salmon filling. Don’t discard the bread you pull out: Put it into a food processor and pulse until crumbs form, then freeze them. To use the crumbs, thaw and toast them in a dry skillet until crisp. The olives, red onion, and mint add fantastic flavor to the salmon, along with fresh lime juice and zest, and sriracha for extra zing. We only called for a bit of sriracha, but if you like the heat, feel free to be a bit more generous in this recipe. Lettuce and tomatoes piled on top are the right finishing touch. We went with red leaf lettuce, but feel free to swap in your favorite salad greens, whether that's arugula or red leaf or iceberg. When buying Persian cucumbers, check that they are very firm with no soft spots. These flavorful, crunchy cucumbers can be stored in the crisper drawer for about 4 days.


Canned salmon

6 oz, drained, large pieces of skin and bone removed

Persian (mini) cucumber

1 item(s), cut into small dice

Uncooked red onion(s)

¼ cup(s), chopped, chopped


8 large, pitted Kalamata, chopped

Plain fat free Greek yogurt

3 Tbsp

Fresh mint leaves

2 Tbsp, chopped

Raw lime peel

1 tsp, grated zest from 1/2 lime

Fresh lime juice

1 Tbsp, from 1/2 lime

Table salt

¼ tsp, or to taste

Sriracha chili sauce

¼ tsp, or to taste

Whole wheat French bread

8 oz, baguette, split and bready center removed


4 leaf/leaves, large, red leaf variety

Fresh tomato(es)

8 slice(s), thick


  1. With fork, flake salmon into medium bowl. Stir in cucumber, onion, olives, yogurt, mint, lime zest and juice, salt, and sriracha.
  2. Line bottom of bread with lettuce and tomatoes. Spoon salmon mixture over and cover with top of bread. Cut into 4 equal portions.
  3. Serving size: 1 sandwich