Salmon Melts Recipe

Written by
Jessica Harlan
Freelance food writer, trained chef, and kitchen equipment expert Jessica Harlan has written eight cookbooks on topics such as quinoa and ramen.
Learn about The Spruce Eats' Editorial Process
Jessica Harlan
Updated 07/26/19
Salmon melt
Eugene03 / Getty Images
  • Total: 19 mins
  • Prep: 15 mins
  • Cook: 4 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
381 Calories
20g Fat
29g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 381
% Daily Value*
Total Fat 20g 25%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 550mg 24%
Total Carbohydrate 29g 10%
Dietary Fiber 2g 8%
Protein 21g
Calcium 257mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're limiting your tuna intake (due to mercury concerns), Omega-3-rich canned salmon makes a nice stand-in for canned tuna in these salmon melts. Of course, you can always use tuna in place of the canned salmon. Served on toasted English muffins, these salmon melts are an easy and kid-friendly dinner. 

Ingredients

  • 2 cans boneless, skinless salmon, drained (5- to ​6-ounce cans)
  • 2 stalks celery, minced
  • 2 green onions (white and light green parts), sliced
  • 2 tablespoons diced dill pickle plus 2 teaspoons pickle juice, or 2 tablespoons pickle relish
  • 1 teaspoon Dijon mustard
  • 3 tablespoons light mayonnaise
  • 1 tablespoon chopped fresh dill
  • Salt and pepper to taste
  • Dash Tabasco sauce or other hot sauce
  • 4 English muffins, split
  • 8 thin slices Colby cheese (about 2 to 3 ounces)

Steps to Make It

  1. In a medium bowl, combine salmon, celery, onions, dill pickle and pickle juice or relish, mustard, mayonnaise, and dill. Season to taste with salt, pepper, and hot sauce.
    Note: salad can be made ahead and refrigerated, covered for up to 2 days.

  2. In a toaster oven or broiler, toast the English muffin halves. Arrange toasted muffins cut side up on a baking sheet, and spread about 1/4 cup salmon salad mixture over each one. Top each with a piece of cheese.

  3. Place salmon melts in an oven or toaster oven set to broil, and broil until the cheese is melted and bubbling, about 4 minutes. Serve hot.