Grilled Salmon Melt

Prep Time15 min
cook Time 6 min
Time to Table21 min

Melt into this grown-up grilled cheese using our new Flaked Wild Salmon with skin & bones removed.


2 cans ( 142g each) Flaked Pink Salmon - skin & bones removed, drained
3 tbsp (45 mL) each mayonnaise and chopped sun-dried tomatoes
1 tbsp (15 mL) chopped capers
1/4 tsp (1 mL) pepper
4 flatbreads or pocket-less pitas
1/2 cup (125 mL) lightly packed fresh basil or arugula leaves
4 thin slices provolone or mozzarella cheese
2 tbsp (30 mL) Italian-style salad dressing or olive oil


  1. Preheat a grill or grill-pan to medium. Blend the salmon with the mayonnaise, sun-dried tomatoes, capers and pepper until well combined. Divide the mixture equally and spread evenly over two of the flatbreads.
  2. Layer the fresh basil and cheese over each salmon topped bread, and top with remaining flatbread. Brush the dressing evenly over the outside. Grill the sandwiches and occasionally press lightly with a spatula for 2 to 3 minutes per side or until well-marked and cheese is melted. Cut each sandwich into 4 wedges.


per serving
% Daily
Fat16 g25%
Saturated Fats4 g
Trans0 g
Saturated Fats + Trans20%
Cholesterol45 mg
Sodium1010 mg42%
Carbohydrate38 g13%
Fibre5 g20%
Sugars2 g
Protein24 g
Vitamin A8%
Vitamin C4%

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