For longer than I can remember I have enjoyed Tuna melts (search tuna for recipes) and never thought of using salmon instead. Big mistake as these really hit the spot and actually one of the tastiest salmon recipes I have made. If you are looking for a new way to use this superfood give this recipe a try – you won’t be disappointed.
This recipe appeared in the January/February 2022 issue of the Food Network Magazine.
A new favorite salmon recipe…
A light lunch or dinner…
Salmon Melts
- ripe small tomatoes, cut 1/4-1/2-inch thick (one per English muffin half)
- Kosher salt and freshly ground black pepper
- EVOO
- fresh thyme sprigs (you could use dried thyme but fresh is best)
- 2 (6-oz.) cans wild salmon, drained, any skin and bones removed (I used Wild Alaskan salmon sustainably sourced) https://www.thespruceeats.com/best-canned-salmons-4843935 and https://www.tastingtable.com/1256603/canned-salmon-brands-ranked-worst-to-best-2/
- 1 small shallot, minced
- 2 stalks celery, finely diced
- 2 tbsp. mayonnaise (I used Hellmann’s light)
- 2 tbsp. sour cream (I used light)
- 1 tbsp. Dijon mustard
- juice of 1/2 lemon
- 2 scallions, thinly sliced (green and white parts)
- Whole wheat English muffins, split and toasted
- thinly sliced white cheddar cheese
Preheat the oven to 375 degrees. Cut the tomatoes into slices 1/4-1/2-inch thick. Place in a shallow sheet pan or baking dish. Season the tomatoes with salt and pepper, drizzle with olive oil and put a thyme sprig or two on top. Bake for 30-35 minutes or until very tender. Instead of the oven I used my toaster oven. I also put the tomato slices under the cheese and sprinkled with dried thyme, or sprinkle the thyme on top of the cheese.
In a medium bowl combine the salmon, shallot, celery, mayonnaise, sour cream, mustard, lemon juice and most of the scallions; save a few to garnish. Season lightly with salt and pepper, I did not. Refrigerate until ready to serve.
Arrange the toasted muffin halves on a shallow pan, top with about 1/4 cup salmon mixture. Top with a slice or two of white cheddar and a roasted tomato half. Bake until the cheese melts, 3-5 minutes. Or put the tomato under the cheese. Garnish with reserved scallions.
Recipe by cookingwithauntjuju.com
The ingredients…
A healthy open-faced sandwich!
Wild salmon, white cheddar cheese and a fresh slice of tomato…
Easier to make this sandwich in the toaster oven…
Salmon really is versatile, isn’t it. These look delicious, Judi. Hugs.
It sure is Teagan – I just love it. This canned version is right up there with the taste of fresh 🙂
I’m a big fan of tuna melt, so I’m sure I’m going to enjoy this version with salmon. Great idea! 🙂
I like tuna melts a lot – I’ve been enjoying them a long time. I was very happy with this recipe so now I can switch between the two.
So you recommended this brand? Cause I’ve sworn off ever trying canned salmon ever again!
I have over a dozen posts using fresh salmon and for a recipe such as this I like to use canned. Why? because if I just want a sandwich or two I only need one small can. I provided 2 links above as to why Wild Planet is the best canned salmon. Before I used Demings and it was full of bones and slimy skin – turned me off before I could make the recipe. When I had the demand (Gene) I use to poach fresh salmon (search salmon for a detailed recipe). I can open a can, pour off the water and there is none of the yucky stuff. Fits my lifestyle now and their salmon is delicious!!! Whole Foods sells it and of course there is always Amazon – I just bought a case.
I tried both links and I’m not sure why they didn’t work!!!
I didn’t see any links! I’ll check again, but thanks for the info. Good ‘ole Whole Foods!
The two links work now – look at the recipe under the canned salmon ingredients…
i guess i could leave out the tomatoes … :=)