Best Spicy Salmon Melt Recipes

SPICY GARLIC SALMON

Spicy Garlic Salmon image

This is an unbelievably delicious and quick salmon recipe. You can play around with the ingredients: add fresh basil leaves instead of the chili or balsamic instead of the lemon juice. The wholegrain mustard is essential. You are guaranteed to love this one! Serve with a green salad, and enjoy!

Provided by Natalie

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

2 cloves garlic, crushed
1 dried red chile pepper
1 tablespoon olive oil
1 teaspoon whole grain mustard
2 tablespoons fresh lime juice
sea salt to taste
freshly ground black pepper
2 (6 ounce) fillets salmon

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil. Lightly grease foil.
With a mortar and pestle, grind together the garlic, chile pepper, and olive oil. Mix into a thick paste with the mustard, lime juice, salt, and pepper. Place the salmon fillets in the prepared baking dish, and coat with the paste mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 3.4 g, Cholesterol 82.5 mg, Fat 23 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 4.2 g, Sodium 561.1 mg, Sugar 0.5 g

SALMON MELTS

Salmon Melts image

This recipe celebrates canned wild salmon and the comforting classic of the melt. Bright and tangy, creamy salmon salad sits on top of toasted English muffins, and is topped with white cheddar cheese and slow-roasted tomatoes.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 small ripe tomatoes
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
8 small thyme sprigs (or 4 large sprigs, cut in half)
2 6-ounce cans wild salmon, drained, skin and bones discarded
1 small shallot, minced
2 stalks celery, finely chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
Juice of 1/2 lemon
2 scallions, thinly sliced
4 whole-wheat English muffins, split and toasted
8 small slices white cheddar cheese

Steps:

Preheat the oven to 375˚ F. Cut the tomatoes into 8 slices, 1/4 to 1/3 inch thick. Place in a shallow baking dish or on a small sheet pan. Season the tomato slices with salt and pepper, drizzle with the olive oil and put a thyme sprig on top of each. Bake until very tender and lightly browned around the edges, 30 to 35 minutes. Discard the thyme and set the tomatoes aside; keep the oven on.
Meanwhile, combine the salmon, shallot, celery, mayonnaise, sour cream, mustard, lemon juice and all but 2 tablespoons of the scallion greens in a medium bowl. Flake the salmon and stir until combined. Season lightly with salt and pepper. Refrigerate until ready to use.
Arrange the toasted English muffin halves on a foil- or parchment-lined baking sheet. Top with the salmon mixture (about a heaping 1/4 cup per muffin half). Top each with a slice of cheese and a roasted tomato slice and bake until the cheese is just melted, 3 to 5 minutes. Top with the reserved scallion greens.