Lunch Sandwiches & Wraps Seafood Sandwiches Lobster Rolls Salmon Salad Rolls 5.0 (1,393) 1 Review Roast salmon replaces lobster in this clever take on the summertime classic sandwich. Top these rolls with potato chips for extra crunch and fun. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on January 23, 2023 Rate PRINT Share Trending Videos Close this video player Photo: © Chris Court Total Time: 15 mins Yield: 8 sandwiches Ingredients 1/2 cup plain, low-fat Greek yogurt 2 inner celery ribs with leaves, finely chopped 2 tablespoons chopped chives 2 tablespoons chopped flat-leaf parsley 1 tablespoon fresh lemon juice Salt Freshly ground pepper 1 1/2 pounds roast salmon, flaked (4 loose cups) 8 hot dog buns Melted unsalted butter, for brushing Potato chips, for serving Directions In a large bowl, combine yogurt with celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon. Heat griddle. Brush the cut sides of buns with butter and griddle until toasted. Fill buns with salmon salad, top with potato chips and serve. Make Ahead The salmon salad can be refrigerated overnight. Originally appeared: December 2012 Rate It Print