Salmon melts are a great appetizer or lunch. The salmon filling is full of deep, aromatic flavor. 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. For more recipes like this, visit Olgasflavorfactory.com.
- 2 Cup cooked 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.
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.
Add the onion and garlic to the salmon.
Add the mayonnaise, mustard, capers, lemon juice and parsley. Mix to combine. Season with additional salt and pepper if needed.
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.
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.
Top the bread with the Salmon mixture. Add the slice of tomato on top of the salmon and then sprinkle with the cheese.
Bake under the broiler for 3-5 minutes, or at 400 degrees for a little longer, until the cheese is melted and golden.