salmon salad baguette melts

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Here’s an easy, high protein, delicious dinner idea. If you like tuna melts you’re going to LOVE salmon melts. I made ours on artisan bakery baguette, and sprinkled some capers over the top for a little extra fanciness.

~ preheat oven to 425 degrees F. ~

1 medium “take and bake” baguette

15 oz. canned wild Alaskan, sockeye salmon (we use Wild Planet)

1/3 cup real mayonnaise (or more if you like it really creamy)

1 Tablespoon grainy Dijon mustard (we use Trader Joe’s)

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 cup finely chopped onion

freshly ground black pepper, to taste

8 oz. sliced, sharp cheddar cheese

2 teaspoons dry (or 1 Tablespoon fresh) dill

capers, drained

lemon wedges

Mix the salmon, mayo, mustard, garlic powder, smoked paprika, onion and pepper in a medium mixing bowl.

Split baguette lengthwise and then cut in half (making 4 long pieces.) Place on a large baking sheet. Top with salmon salad in an even layer. Sprinkle with half of the dill. Top with cheddar slices and then the rest of the dill. Bake until heated through and cheese is melted and slightly golden on the edges (check every 5 minutes.)

Plate and top with the capers. Serve with lemon wedges for squeezing over tops of sandwich melts.



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