I make tuna salad a lot—it’s one of the only fish recipes that my middle daughter will even smell, let alone eat. This morning, I decided to change up the usual tuna salad and swap in a can of salmon instead. This would be really delicious on a pretzel bun—but, since I have multi-grain English muffins on hand, we’ll be having some salmon salad melts on toasted English muffins for lunch today!
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Ingredients for my Salmon Salad Melt recipe
1 Can Salmon, with or without bones and skin. I really break apart and mix my salmon—so we never notice the bones or the fat—but, you can remove it if it’s bothersome. You could also use fresh, grilled salmon too--just flake it and really break it up!
2 Green Onions, finely chopped
1 Large Stalk of Celery, finely chopped
1 Boiled Eggs, chopped
1 Tbsp. Grey Poupon Dijon Mustard
3 Tbsp. Lowfat Mayonnaise
1 Tbsp. Woeber's Horseradish Sauce
1/8 tsp. Freshly Ground Black Pepper
¾ tsp. Dried Dill Weed
4 English Muffins, toasted or Pretzel Rolls/Buns
4 Slices American, Swiss or Cheddar Cheese or Shredded Cheddar Cheese
Sliced Tomato, Shredded Lettuce (optional)
Instructions for my Salmon Salad Melt recipe
Mix the Ingredients. In a medium mixing bowl, combine the salmon, green onions, celery, boiled eggs, Dijon mustard, mayonnaise, horseradish sauce, pepper, and dill weed. With a fork, I like to really combine the ingredients thoroughly.
Build the Salmon Salad Melts. Divide the salmon salad filling into four servings—placing ¼ onto each of the toasted English Muffin bottoms. Top each with cheese and either place into a warm oven or microwave about 30 seconds or just long enough to melt the cheese and slightly heat the filling. My youngest prefers just the salmon salad cold without melted cheese--so heating and melting is certainly optional.
Garnish and serve. Top with lettuce and tomato if desired, add the top of the English muffin and serve warm, if desired.