A quick and easy lunch idea, these salmon melts are the perfect summer sandwich. Ingredients like wild salmon, cheese, pickles, mayo, and homemade sourdough sandwich bread make this a delightfully fresh lunch that everybody will love.
A quick and easy lunch idea, these salmon melt sandwiches are the perfect summer lunch. Ingredients like wild salmon, cheese, pickles, mayo, and homemade sourdough sandwich bread make this a delightfully fresh lunch that everybody will love.
Salmon Melt Sandwiches for an Easy Summer Lunch
In the summer time, I love making easy-to-come-together meals. After all I don’t want to spend too much time in the kitchen when it’s sunny and nice outside.
Today I am low on food, so I’m going to grab some canned salmon. I also have some homemade mayonnaise in my fridge that needs to be used up.
Whenever I need a quick and easy meal, I open my fridge and pantry to see what’s available. I look for one protein, one vegetable, and one carb.
These salmon melts are easy to whip up and require very few ingredients. My favorite part of this recipe is it uses my homemade sourdough sandwich bread, which my whole family really enjoys.
I’ve also made this recipe with rye sandwich bread, which of course is delicious as well.
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Why We Love Wild Salmon
Salmon is a staple ingredient for summertime cooking. Here in the Pacific Northwest, our salmon run from around June through August. This means that we get fresh, wild salmon in the grocery stores.
Now, in our town we have rivers that the salmon return to at the end of their lives to mate and then, ultimately, die there. So, every year my husband and dad will go catch and release some of the older salmon who somehow were missed by the rest of the fishermen throughout their journey 🙂
Needless to say, we’re big fans of salmon around here. This wild caught canned salmon is a great alternative to fresh salmon if you don’t have it in your area. And we keep it on hand for quick meals like this (because I’ll be honest, fresh wild salmon is best prepared on a cedar plank on the grill!).
Salmon, when it is wild caught, (do not buy farmed salmon!) is said to be one of the most nutritional foods on the planet. It’s loaded with nutrients, high in omega-3 fatty acids, and an important nutrient for thyroid hormone metabolism, reproductive health, brain health, and regulation of the central nervous system. Wow, that’s a lot!
Read more about the health benefits of wild salmon here.
More Summer Recipes from the Homestead
Homemade Sourdough Sandwich Bread
Sourdough Pizza with Chicken and Veggies
INGREDIENTS
(Serves 2-4)
2 cans of wild salmon
1/3 cup mayonnaise
Pickles or relish
4 slices of sandwich bread
About 2 cups of shredded cheese
HOW TO MAKE SALMON MELT SANDWICHES
Preheat the oven to 425 degrees F. Line a baking tray with parchment paper.
Slice up the sandwich bread and toast it in the toaster.
Drain the water out of the canned salmon and place it into a large mixing bowl. Add the mayo and combine with a fork. If you have relish, add 2-3 tablespoons of that as well.
When the toast is done, place the sandwich slices on the baking tray. Spoonful the salmon mixture on top, and then the cheese, and then sliced pickles if you are using pickles instead of relish.
Bake at 425 for 12-15 minutes, or until the cheese is melted and bread crust is browned.
Serve and enjoy!
Join me in my homestead kitchen where I prepare this and several other recipes for my family HERE.
More Summer Recipes from the Homestead
Homemade Sourdough Sandwich Bread
Sourdough Pizza with Chicken and Veggies
Pin it for Later
Salmon Melt Sandwiches
A quick and easy lunch idea, these salmon melts are the perfect summer sandwich. Ingredients like wild salmon, cheese, pickles, mayo, and homemade sourdough sandwich bread make this a delightfully fresh lunch that everybody will love.
Ingredients
- 2 cans of wild salmon
- 1/3 cup mayonnaise
- Pickles or relish
- 4 slices of sandwich bread (we like my homemade sourdough sandwich bread recipe!)
- About 2 cups of shredded cheese
Instructions
- Preheat the oven to 425 degrees F. Line a baking tray with parchment paper.
- Slice up the sandwich bread and toast it in the toaster.
- Drain the water out of the canned salmon and place it into a large mixing bowl. Add the mayo and combine with a fork. If you have relish, add 2-3 tablespoons of that as well.
- When the toast is done, place the sandwich slices on the baking tray. Spoonful the salmon mixture on top, and then the cheese, and then sliced pickles if you are using pickles instead of relish.
- Bake at 425 for 12-15 minutes, or until the cheese is melted and bread crust is browned.
- Serve and enjoy!
- Join me in my homestead kitchen where I prepare this and several other recipes for my family HERE.
Notes
Want to learn to make homemade sandwich bread? Try this easy sourdough sandwich bread, or sourdough rye sandwich bread.
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