Salmon Melt Recipes

SALMON MELTS

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Heat the butter or oil in a skillet on medium heat. Add the onion and garlic, seasoning with salt and ground black pepper to taste. Sauté on medium heat until the onions and garlic are softened and cooked through, 5-7 minutes.
• In a large bowl, use a fork to mash the cooked salmon until it's flaky. (You can also used canned salmon or tuna, mash with a fork as well.) Add the cooked onions and garlic, the capers, mayonnaise, dijon mustard, lemon juice, fresh herbs, salt and ground black pepper. Mix until evenly combined.
• Place the sliced bread on a rimmed baking sheet. Toast the bread until it's lightly golden. Take out of the oven and use the sliced garlic cloves to rub all over the surface of each of the slices of bread. The garlic will rub right into the toasted bread (the crisp bread will sort of be a grating surface for the garlic). This gives the sandwiches a pleasant and mild garlic flavor without being too overpowering.
• Top the toasted bread with the salmon filling, spreading it out evenly over the bread. Place a slice of tomato and/or avocado on top of the salmon filling and then top with grated cheese.
• Bake in the oven for another 7-10 minutes, until the sandwiches are warmed through and the cheese is melted.

SALMON MELTS

Steps:

• Preheat broiler. In a medium bowl, stir together salmon, onions, sweet pepper, mayonnaise, sour cream, lemon juice, and hot pepper sauce. Arrange English muffin halves on a baking sheet. Top evenly with tomato slices, arugula, salmon mixture, and the cheese. Broil 4 to 5 inches from the heat for 3 to 4 minutes or until cheese melts and bubbles.

SALMON MELTS RECIPE

Steps:

• Gather the ingredients.
• 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.
• 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 slice of cheese.
• 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.
• Enjoy!

MELT-IN-YOUR-MOUTH BROILED SALMON

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
• Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
• Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
• Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

SALMON MELT

Steps:

• Place the canned salmon into a mixing bowl
• break the salmon into smaller pieces with a fork.
• Add the rest of the ingredients (except cheese and bread), mix together evenly and set aside.
• Put the cheese and the salmon salad mixture on the bread.
• Grill, either using a Panini maker, fry pan, or under the broiler. I use our Panini maker....

SALMON MELTS

Steps:

• Preheat the oven to 375˚ F. Cut the tomatoes into 8 slices, 1/4 to 1/3 inch thick. Place in a shallow baking dish or on a small sheet pan. Season the tomato slices with salt and pepper, drizzle with the olive oil and put a thyme sprig on top of each. Bake until very tender and lightly browned around the edges, 30 to 35 minutes. Discard the thyme and set the tomatoes aside; keep the oven on.
• Meanwhile, combine the salmon, shallot, celery, mayonnaise, sour cream, mustard, lemon juice and all but 2 tablespoons of the scallion greens in a medium bowl. Flake the salmon and stir until combined. Season lightly with salt and pepper. Refrigerate until ready to use.
• Arrange the toasted English muffin halves on a foil- or parchment-lined baking sheet. Top with the salmon mixture (about a heaping 1/4 cup per muffin half). Top each with a slice of cheese and a roasted tomato slice and bake until the cheese is just melted, 3 to 5 minutes. Top with the reserved scallion greens.

SPICY SALMON MELT

Steps:

• Place oven rack in topmost position and preheat oven to broil.
• Drain the canned salmon of all liquid. Mix together the salmon, wasabi, mayonnaise, pickles, and tomatoes. Open the rolls and lay out on a baking sheet. Spoon 1/2 cup of the salmon mixture onto the bottom of each roll. Place one slice of cheese on top of the salmon mixture and broil in the preheated oven until the cheese melts and the top sides of the rolls begins to brown.

SMOKED SALMON PATTY MELT

Steps:

• Heat skillet or griddle to med-high heat.
• Spread butter on one side of each slice of bread.
• Lay one slice of bread butter side down in the heated skillet/griddle.
• Quickly assemble the flaked salmon onto the bread, lay swiss cheese on top of that (this will help hold the salmon together once melted), then the onion, and finally place the other slice of bread of top butter side up.
• Once the bread has begun to brown nicely and crisp underneath flip to brown and crisp the other side.