Move over, tuna melt — there’s a new contender in town! In the blue corner, the classic tuna melt: beloved, reliable, and always crowd-pleasing. But in the red corner, representing the West Coast with serious flavour: our sockeye salmon melt! Using local canned sockeye salmon instead of tuna, this melt brings a smoky, rich punch. It’s heated enough to make even the tuna sweat!
Ingredients:
- 1 can of sockeye salmon (drained, bones and skin removed)
- 1 dill pickled diced finely diced
- 1/4 red onion finely diced
- 1 cup of mayonnaise
- 1/2 tsp of celery salt
- 1 tsp fresh dill or 1/2 tsp dried
- 1 tsp lemon juice
- 1 tsp dijon (or Worcestershire sauce whatever you prefer)
- 2 slices of sourdough bread
- 2 slices aged cheddar
- Butter
Instructions:
-
In a bowl, combine the drained salmon, diced dill pickle, red onion, mayonnaise, celery salt, dill, lemon juice, and Dijon mustard. Mix well until everything is combined but still chunky. Taste and season with kosher salt and pepper.
- Butter one side (or both if you're crazy) and heat a skillet over medium heat. PLace one slice of bread in the pan and layer with a slice of cheddar, a generous scoop of your salmon mix, and then the second slice of cheddar. Top with the second slice of bread and cook for 3-4 minutes.
- Once the bread is golden and crispy, flip and cook the other side until the cheddar is melted and the bread is toasted.
- Remove from heat, slice in half and serve while warm!
Tip: We love to eat ours with some chips on the side and a crispy cold ginger ale!
