A crispy, warm and cheesy melt that will quickly become you weekday lunch fixation is this Smoky salmon melt.
How to make this Smoky Salmon Melt
This salmon melt is one I have been coming back to time and time again for lunch over the past few weeks. It’s high protein, super tasty and easy to make. This salmon melt takes the best parts of a tuna melt and combines it with all the goods of cream cheese and smoked salmon with lots of dill, capers and lemon. Griddle on buttery brioche bread and this creamy, crunchy melt is guaranteed to become your latest lunch fixation.
If you like this, you will probably also love my Jalapeño tuna melt with cheddar and my spicy tuna melt.
The Tinfish:
I like to use Fishwife canned tuna because not only is the flavor just so superior to other tinfish, but they have spicy options, ones in olive oil and many many more different options. This would also be good with any of their other fish varieties!
Smoky Salmon Melt
Ingredients
The smoky salmon base:
- 3 oz Tin Smoked Salmon I like to use Fishwife
- 2 tbsp Whipped cream cheese
- 1 Scallion, chopped
- 1 tsp Capers
- Fresh dill
- 1/3 cup Shredded mozzarella cheese
- 1 tbsp Lemon juice
- Sea salt
- Pepper
The rest:
- Brioche bread (or whatever bread you prefer)
- Butter for griddling
- 1/2 cup Shredded mozzarella
- Sea salt
- Pepper
Instructions
- Preheat oven to broil. Combine smoked salmon salad ingredients into a bowl until combined. Season to taste. You might want to adjust depending on how creamy you want it to be.
- Add shredded mozzarella cheese to two slices of brioche bread. Add to a baking sheet and broil for about 2-3 min or until cheese has melted and browned slightly. Add scoops of salmon salad to the sandwich and close.
- Melt butter in a skillet and add your melt. Cook on medium to low heat with a top until the other side of the bread is browned and cheese and salmon salad have melted together. Enjoy!
