Decide if you want to toast the bread and if you want the sandwich open faced.
My preference is a single piece of bread, untoasted, half of the slaw piled on, and the salmon on top. Done.
This recipe is done as a sandwich, but you could also make it as a wrap. Choosing the right bread is critical, but if you are really not going to eat the bread, skip it. I would choose a dense whole-wheat or multigrain bun or some kind of crusty loaf. Salt and pepper the salmon, squeeze a lemon on it, and set it aside.