Salmon melt

Sometimes when I get home a bit late from work, I don’t really feel like making anything too difficult (last night was one of those nights). It’s also nice to use up some ingredients that are sitting in the pantry. (Everyone has a can of fish in the back of the cupboard.)

I know the rule is to keep cheese away from fish, but I feel that tuna & salmon melts are the exception to the rule.

Preparation time
Cooking time


  • 1 can of wild sockeye salmon (I use Westcoast Select…but any salmon will work.
  • 2 tablespoons of mayonnaise (I also substitute plain 3% yoghurt..and it works)
  • 1 teaspoon lemon juice
  • Salt (to taste)
  • Pepper (to taste)
  • ¼ cup Parmesan cheese
  • 1 cup shredded Aged Cheddar cheese (older the better)
  • 4 slices of grainy bread

Spread: Mix salmon with mayonnaise, lemon juice, salt, and parmesan cheese.

Sandwich: Set oven to broil. Lightly toast one side of all the slices of bread on a baking sheet. When toasted remove from oven and spoon 1/2 of the salmon mixture onto 2 toasted bread halves. Top with cheddar cheese. Broil open face 3 to 4 minutes until cheese melts and is lightly browned. Place the remaining slices of bread on top of the sandwich (pre-toasted side down) and toast until lightly brown, flip and toast the underside. Serve with a dill pickle.

There are 3 Comments

  1. My boyfriend “Big Bear” (David Wyers) simply LOVES salmon melts.

    And since he weighs 437 pounds, has full blown diabetes and erectile dysfunction (despite all the pills he buys off the internet), I think they are healthy for him.

    We just recently got run out of Clearwater, Florida, and moved to Atlanta, Georgia, where I know we will be happier.

    I will be fixing David a lot of these wonderful salmon melt sandwiches.


    personal adviser to Mr. Ed Levine

  2. Yum, what a great idea. I’ll keep this in mind next time I’m thinking of a tuna melt.

  3. Thanks for inspiring my lunch today!!! So good! Yum!

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