Salmon Melts

Salmon Melts (500x331) Salmon Melts are a great appetizer or lunch. In most cases, I only make Salmon Melts when I have leftover salmon from some other dinner – Baked Steelhead Trout Fillet, Cheesy Baked Salmon, Broiled Salmon, or this Poached Salmon. You get the picture. I wouldn’t make it specifically to make Salmon Melts. Not only is it quick to prepare and tastes phenomenal, as you can see, it’s a very frugal food, since you are using up leftovers in a very creative way.

The salmon filling is full of deep, aromatic flavor. I really like the bright acidic note in here from the lemon juice, mustard and capers. With the addition of fresh parsley and a juicy slice of tomato, the sandwich isn’t blah and boring, but fresh and exciting. It has everything you could want in a sandwich – crunchy bread, scrumptious filling, juiciness and freshness and it’s all topped off with melted cheese.

Ingredients:

2  cups cooked salmon (approximately 1/2 lb fresh salmon)

1 onion, chopped

1-2 garlic cloves, minced

1 Tablespoon butter or oil

1/4 cup mayonnaise (slightly less)

1 Tablespoon mustard

2 Tablespoons capers

1 1/2 – 2 Tablespoons lemon juice

1 Tablespoon minced fresh parsley

salt and pepper, to taste

1 baguette

1-2 tomatoes, sliced

1 cup cheese, finely shredded (Mozzarella, Parmesan, Swiss, Provolone, Monterey Jack, Cheddar, etc.)

Preheat the oven to a broil or 400 degrees Fahrenheit.

Mash the salmon with a fork.

I know some of you will ask – Can you use canned salmon? Yes. Will it still taste amazing, full of flavor and depth, with the salmon tender and flaky? NO. I’m just being honest with you. If you try this version and then the canned salmon version, they don’t even compare. In a pinch, you could use it, of course.

Melt the butter or oil in a skillet on medium high heat. Add the onion, season with salt and pepper and cook for about 5-7 minutes, until softened. IMG_2062 (500x334) Add the garlic to the center of the skillet and cook for another 30 seconds or so. Cool slightly.

Add the onion and garlic to the salmon.

Add the mayonnaise, mustard, capers, lemon juice and parsley. Mix to combine. IMG_2069 (500x334)

IMG_2072 (500x334) Season with additional salt and pepper if needed. Here’s a picture of capers, if you’ve never used them before. IMG_2054 (500x334) You can also add many other ingredients: finely shredded or chopped hard boiled egg, minced jalapeno, pickles, celery, etc.

Slice the baguette on a bias. You should have about 10-12 Salmon Melts.

Sliced Baguette (500x334) Toast the bread in the oven first, until golden. I usually do it under the broiler for 1-2 minutes. You can toast it at 400 degrees Fahrenheit, but it will take longer. It’s much safer though, since there’s a higher tendency to burn the bread under the broiler.

IMG_2067 (500x330)

IMG_2075 (500x329) Top the bread with the Salmon mixture. IMG_2076 (500x332) Add the slice of tomato on top of the salmon and then sprinkle with the cheese.  IMG_2077 (500x330)

IMG_2079 (500x334) Bake under the broiler for 3-5 minutes, or at 400 degrees for a little longer, until the cheese is melted and golden.  Salmon Melts 2 (500x328)

Salmon Melts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 10-12 sandwiches
Ingredients
  • 2 cups cooked salmon
  • 1 onion, chopped
  • 1-2 garlic cloves, minced
  • 1 Tablespoon butter or oil
  • ¼ cup mayonnaise (slightly less)
  • 1 Tablespoon mustard
  • 2 Tablespoons capers
  • 1½ – 2 Tablespoons lemon juice
  • 1 Tablespoon minced fresh parsley
  • salt and pepper, to taste
  • 1 baguette
  • 1-2 tomatoes, sliced
  • 1 cup cheese, finely shredded (Mozzarella, Parmesan, Swiss, Provolone, Monterey Jack, Cheddar, etc.)
Instructions
  1. Preheat the oven to a broil or 400 degrees Fahrenheit.
  2. Mash the salmon with a fork.
  3. Melt the butter or oil in a skillet on medium high heat. Add the onion, season with salt and pepper and cook for about 5-7 minutes, until softened. Add the garlic to the center of the skillet and cook for another 30 seconds or so. Cool slightly.
  4. Add the onion and garlic to the salmon.
  5. Add the mayonnaise, mustard, capers, lemon juice and parsley. Mix to combine. Season with additional salt and pepper if needed.
  6. You can also add many other ingredients: finely shredded or chopped hard boiled egg, minced jalapeno, pickles, celery, etc.
  7. Slice the baguette on a bias. You should have about 10-12 Salmon Melts.
  8. Toast the bread int he oven first, until golden. I usually do it under the broiler for 1-2 minutes. You can toast it at 400 degrees Fahrenheit, but it will take longer. It’s much safer though, since there’s a larger tendency to burn the bread under the broiler.
  9. Top the bread with the Salmon mixture. Add the slice of tomato on top of the salmon and then sprinkle with the cheese.
  10. Bake under the broiler for 3-5 minutes, or at 400 degrees for a little longer, until the cheese is melted and golden.

 

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Comments

  1. Julia says

    Mmmm, looks delicious. We make tuna melt in a similar way, but never tried salmon. I’m gonna try not to eat *all* my salmon at dinner next time so I can have some leftover to make this, lol. Looks so good!

  2. says

    Hi Olga,
    These look yummy. I love making sandwiches because they are so quick and easy. I may have to try these with canned salmon just because we don’t eat fresh salmon very often.

  3. Oksana says

    These look absolutely delicious!! I can’t wait to make them. Maybe for Father’s day since my husband loves Salmon!

  4. Nata M says

    Olya, these are so good! Maid them for breakfast today – my hubby was singing after having them!!!

  5. jenny says

    Hello Olya,
    Can I omit the capers? I don’t have any and never used them. What do they taste like? Can I substitute it with anything else?
    Thanks dear

    • says

      Yes, Jenny, you can omit the capers. I personally love how they taste and the flavor they give to the Salmon Melts, but it’s optional. Capers taste briny, sour and salty.

    • says

      Olga, if you read the description that I wrote of this recipe, you will see that I use cooked salmon. Usually, I use up leftovers from another recipe. I would recommend poaching the salmon. There is a link to that recipe in the recipe description as well.

  6. Mila says

    hi Olga i just found ur website and i love it! :)
    i love to cook!!! :)
    u tebya takie klasnie retsepti! :)
    i will start making them today! cuz my husband loves russian food! vkus detstva

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