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Salmon and Basil Croissant Sandwiches

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4 croissants, cut in half
1/2 of an 8-ounce package cream cheese
1/4 cup mayonnaise
3 tablespoons grated Parmesan cheese
1/4 cup diced Havarti cheese
1 (6 ounce) cooked salmon fillet, flaked
4 to 8 fresh basil leaves

Salmon and Basil Croissant Sandwiches

Make these easy and indulgent sandwiches for a luncheon, or just to treat yourself.

  • Serves 4
  • Easy

About This Recipe

Using croissants for sandwiches is very indulgent, and a very easy way to dress up what can be an ordinary recipe. While most bakeries offer croissants, it may be worth your while to search out the real thing; a flaky, buttery, delicious croissant. This recipe for Salmon and Basil Croissant Sandwiches is perfect.

But if you can’t find the real thing (I can’t in my town although Mackenzie Ltd. makes some fabulous authentic frozen croissants you can buy online), ordinary grocery store croissants will do in this delicious sandwich. You could, of course, make your own, but that takes hours and hours!

Salmon, three kinds of cheese, fresh basil, and mayonnaise make an indulgent filling for this recipe. You can use smoked salmon or canned salmon, but I prefer to use leftover salmon fillets. The next time you grill or roast some salmon fillets, make a few extra and store them in the fridge so you can enjoy this wonderful sandwich the next day.

Tips for best Salmon and Basil Croissant Sandwiches:

  • As long as you use good croissants and good quality salmon, it’s hard to mess up this recipe. Just eat them right away.
  • If you are using dried basil, crush the leaves between your fingers before you add them to the filling mixture. That releases oils so the basil is more fragrant.
  • Every time I make salmon I make extra fillets just so I can make this recipe. You should too!

Why this recipe works:

  • Sometimes the simplest recipes are best. A croissant provides the perfect contrast to the tender salmon, creamy cheese, and fresh basil.
  • If you can’t find fresh basil because it’s winter or for any other reason, substitute 1/2 teaspoon dried basil and stir it into the cream cheese and mayonnaise mixture.
  • You can make the sandwich filling ahead of time, but don’t fill the croissants until you’re ready to serve. Then eat them immediately.

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Prepare the croissants and set aside.


In a medium bowl, beat the cream cheese until fluffy. Add the mayonnaise and mix well until smooth. Then add the Parmesan and Havarti.


Gently stir the salmon into the cream cheese mixture, being careful not to break it up too much.


Make sandwiches with the salmon filling and the croissants, using the fresh basil leaves in place of lettuce. Serve immediately.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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