📖 Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup super easy.
2. Unpack your canned salmon and gently flake it into a large bowl. You wanna break it up, not totally pulverize it. We're going for texture, people!
3. Grab your favorite bread and slice it in half. If its' a bit dry add a little oil.
4. In the bowl with the salmon, add 2 tablespoons of mayonnaise. I prefer Duke's, but hey, it's your sandwich! Gently mix until everything is coated.
5. Next, I add 1 tablespoon of chopped fresh dill (or 1 teaspoon dried), a squeeze of lemon juice (about half a lemon), and salt and pepper to taste. A dash of garlic powder never hurt anyone, either.
6. Spread the salmon mixture evenly onto one slice of your bread. Don't be shy! We want a generous helping of deliciousness.
7. Top with the other slice of bread. Gently press down to secure the sandwich.
8. Place the sandwich on your prepared baking sheet and bake for 10-12 minutes, or until the bread is golden brown and the salmon is heated through.
9. Remove from the oven and let it cool for a minute or two. Slice it in half (diagonally, if you're feeling fancy) and serve immediately. Enjoy!
10. Optional: For extra flavor, you can brush the top of the sandwich with a little melted butter before baking. Trust me on this one; it adds a nice touch!