I use this recipe when I have leftover baked salmon. If I do not think I will have enough for this dish, I add canned salmon. You can also add other ingredients to suit your taste: hard-boiled eggs, minced jalapeno, pickles, celery, etc.


Recipe Summary

20 mins
10 mins
30 mins
10 open-faced melts


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Melt butter in a skillet on medium-high heat. Add onion; season with salt and pepper. Cook until softened, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Let cool slightly.

  • Mix onion and garlic with salmon, mayonnaise, capers, lemon juice, mustard, and parsley until combined. Season with more salt and pepper as desired.

  • Slice baguette on a bias into 10 or 12 pieces. Place slices on a baking sheet.

  • Broil for 1 to 2 minutes, watching closely that they don't burn. Top bread with the salmon mixture. Add a slice or two of tomatoes to each. Sprinkle mozzarella, Swiss, and Parmesan cheese on top.

  • Broil until cheese is melted and golden, 3 to 5 minutes.

Cook's Notes:

Instead of broiling, you can bake this at 400 degrees F (200 degrees C) for a little longer.

Substitute olive oil for the butter if desired.

Use any variety of cheese you prefer (mozzarella, Parmesan, Swiss, provolone, Monterey Jack, Cheddar, etc.).

Nutrition Facts

272 calories; protein 13.8g; carbohydrates 28.2g; fat 11.7g; cholesterol 27.7mg; sodium 505mg. Full Nutrition