Toast the buns under the broiler on each side until golden brown.
Fill each bun generously with the salmon mixture.
Top each sandwich with crispy iceberg lettuce. Serve.
Tip: I love the crunch of celery but don’t always care for the stringy texture. Use a potato peeler to peel your celery. You’ll still get a crispy vegetable bite without feeling like you’re chewing on butcher’s twine;)
Tip: The salmon can be cooked a day ahead then refrigerated. Keep fish in the coldest spot of your refrigerator-usually on the back of the lower shelf. Be sure no raw meats or fish are stored above ready to eat items.