High-Protein Easy Salmon Melts

A plate of the high-protein salmon melts, sitting on a countertop with a fork next to the plate

5 from 2 votes

High-Protein Easy Salmon Melts

A warm, cheesy melt is the perfect lunchtime recipe, especially when it's packed with protein. My High-Protein Easy Salmon Melts come together in just a few minutes, and are loaded with protein to keep you feeling fuller and more satisfied throughout your day. By using wild-caught canned salmon along with greek yogurt (instead of mayonnaise), this recipe is creamy, cheesy, and perfectly balanced. Trust me when I say that this is a recipe you'll want to keep coming back to!

Course Main Course

Cuisine American

Diet Low Lactose

Keyword Nut Free, Refined Sugar Free

Prep Time 10

Cook Time 5

Total Time 15

Servings Sandwich

Calories 359kcal

Author Nicole Modic

Ingredients

1 5 Ounce Can Salmon
1 Celery Stalk chopped
¼ Red Onion chopped
3 Cornichons chopped
2 Tablespoons Pickle Juice I get this from the jar of cornichons!
1 Lemon zested and juiced
¼ Bunch Dill
½ Cup Greek Yogurt
1 Teaspoon Dijon Mustard
¼ Teaspoon Sea Salt
¼ Teaspoon Ground Black Pepper
1 Sprouted English Muffin
1 Slice White Cheddar Cheese
1 Tomato sliced

Instructions

To make this salmon melt, start by preheating your oven to 350 F.
Next, while the oven is preheating, prepare the salmon mixture. Add the canned salmon to a bowl alongside the chopped celery, diced red onion, chopped cornichons, pickle juice, lemon juice and zest, dill, greek yogurt, dijon mustard, sea salt, and ground black pepper. Mix to fully combine.
Then, line a baking sheet with parchment paper and place the English muffin on top, making sure it's sliced in half.
Divide the salmon mixture amongst the two English muffin halves, then top with a slice of cheese, a tomato, and more salt and pepper (if desired).
Finally, bake the melts until the cheese is melted. This should take approximately 5 minutes. Once it's done, remove it from the oven and enjoy! This recipe makes one sandwich, however you can easily double to triple the recipe and keep it in the fridge for up to three days!

Nutrition