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Cold Salmon Sandwich With Lemon-Caper Mayo

(recipe, Cheryl Sternman Rule)

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Buy a little extra salmon the next time you're fillet-shopping and cook it all up at once. The next day, pair the cold leftovers with a hit of lemon-spiked mayo and briny capers for a fancy-looking lunch, perfect for you and you alone.


  1. 1½ Tbsp. mayonnaise
  2. ¾ tsp. fresh lemon juice
  3. 2 tsp. drained capers
  4. About 4 ounces cold leftover (cooked) salmon fillet
  5. 1 to 2 slices good sourdough or French bread
  6. Salad greens


  1. In a small bowl, stir together the mayo, lemon juice, and capers. Place the salmon between two slices of sturdy bread (or, for an open-faced sandwich, simply lay it atop a single slice), slather it with the lemon-caper mayo, and serve with fresh, crunchy salad greens.