Last Updated on March 3, 2026 by Sabrina Currie
Move over tuna melts, the best hot salmon melt recipe is easy, cheesy and delicious not to mention fast and nutritious! This easy meal comes together in under 10 minutes and is super satisfying. Creamy, savory, and bubbly with melted cheddar cheese, salmon melts are a great alternative to traditional sandwiches and make an easy lunch or even dinner. 7 ingredients + 10 minutes = maximum flavor with minimal effort.
Why I Love This Recipe
I always keep tins of salmon in my pantry. It is packed with omega-3 fatty acids and is easy to find at all grocery stores. Cheese, bread, pickles and mayonnaise are also usually in my fridge or cupboard so this is a great meal idea when you feel like there's 'nothing in the fridge'. This recipe transforms basic salmon salad into a warm, comforting meal. I can't promise everyone will like it (some people just don't like fish) but anyone who does, will love these.
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Recipe Ingredients
With just 7 ingredients, these are simply the best salmon melts there is. Tweak the crunchy ingredients or seasoning to your taste and voila, a healthy delicious lunch is done in 10 minutes or less.
- Canned Salmon - One can (drained) is all it takes. The fisherman in me loves canned sockeye salmon but pink salmon is good if you like a milder flavor and finer consistency, plus pink salmon is more economical.
- Mayonnaise - For the classic creamy texture mayonnaise is key. Or Miracle Whip if you like yours on the sweeter side (I loved mine with that as a child, now I'm a classic mayo girl).
- Crunch - Celery, dill pickles, green or red onion are perfect for adding crunch along with little pops of flavor. Use one or use them all, chopped finely.
- Cheese - I use shredded cheddar cheese but a thick slice of cheese works too. (See my work lunch pic below.) I find medium cheddar melts well while adding lots of flavor but you can use mild or sharp cheddar if you prefer. (See other cheese options below.)
- Bread - Use your favorite bread. Almost any will do. Sturdy lices of bread that can stand up to the toppings like a bakery bread or thick whole grain doesn't require toasting if you don't want to, but softer bread will need to be toasted to firm it up a bit before topping. Plus toasting helps prevent a soggy melt 😉
See recipe card for quantities.
Substitutions + Variations
- Salmon -This recipe is made with canned salmon, but you can also substitute cooked fresh salmon leftovers for very similar results. You can also make these with other cooked fresh fish, canned tuna, mackerel, or sardines with the flavor of each fish being the star. For a real twist, try it with this canned smoked salmon or smoked sardines!
- Lightened up - Greek yogurt is a great swap for the mayo if you want to lighten it up.
- Cheese - I've used the classic, cheddar cheese but there are other great, melty cheese that will work too. Try provolone, Havarti, Monterey jack, American cheese or Swiss. You can also use slices of cheddar cheese instead of grating it if you prefer.
Step-by-Step Instructions
Use a small mixing bowl to whip up the salmon salad base, pile it onto a hearty slice of bread, top with lots of cheese and broil it until it's golden brown.
Step 1. Preheat your oven to broil. Add the salmon, chopped onion, celery and pickles, mayonnaise, salt and pepper to a small bowl.
Step 2. Mix it until combined.
Step 3. Toast 2 slices of bread and place on a baking sheet.
Step 4. Heap the salmon mixture equally onto the two slices of toast, then top with sliced or shredded cheese.
Step 5. Broil until hot and bubbly, about 4 minutes. Broiling happens FAST, so stay nearby and keep an eye on it. If you must walk away, set a timer. (I've learned this the hard way! Another trick I do is to hold the handle of the stove until I take my broiled dish out. It prevents me from getting side tracked with something else.)
Serve up the best salmon melts ever (big claim, right?!) on their own, or with a salad, side of chips or extra pickles.
Leftovers will keep, wrapped and refrigerated in the fridge for up to 3 days. Warm them up in the microwave or in a 350°F oven until hot.
Expert Tips
Don't skip the pickles. Or if you hate pickles, don't skip the celery. These add great texture and a little extra flavor that takes these from boring to the best salmon melt recipe ever 🙂
Recipe FAQs
Absolutely yes! This works well will any canned fish you like. Tuna, mackerel and sardines are all tasty versions of the melt. Flaked smoked salmon or trout is great too!
Yes. These salmon melts are full of protein (36 grams per serving!), calcium and Omega 3's, not to mention lots of other vitamins and minerals. If you use a good whole wheat or whole grain bread, you'll add fiber too.
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If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Best Salmon Melt Recipe - Easy, Cheesy and Delicious
Ingredients
- 1 tin canned salmon (170 g, 6oz, ¾ cup)
- 2 tbsp mayonnaise
- 1 tbsp green onion, finely sliced or finely diced red onion
- 2 tablespoon dill pickles, finely diced
- 1 tablespoon celery, finely diced
- salt and pepper to taste
- 2 slices whole wheat bread
- 1 cup shredded cheddar cheese 4 oz
Instructions
- Preheat your oven to broil. Combine the canned salmon, mayonnaise, onion, pickles and celery in a bowl and mix together well. Season to taste with salt and pepper and stir again.
- Toast the bread until lightly browned in your toaster or under the broiler.
- Place the toasted bread on a foil or parchment lined baking sheet and top each slice with half the salmon mixture. Sprinkle a half cup of cheddar cheese over each and place under the broiler until bubbly and just starting to brown on top, about 3-4 minutes.
- Remove from the oven and wait 2 minutes before enjoying so you don't burn your mouth with the hot cheese.
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