Cheesy Dill Fish Melt Sandwiches
March 29th, 2024An Easy, Everyday Fish Sandwich
This fish melt is an Alaskan twist on classic American diner fare. Try making this sandwich with wild salmon salad instead of a basic tuna salad to level up this delicious melt with more flavor and color. It's an easy salmon sandwich to make for a quick lunch, or a fun dish to serve at a casual gathering — simply double or triple the recipe as needed. Alternatively, you can substitute your favorite variety of wild-caught white fish as the base of this sandwich for something that has a more classic flavor.
This fish melt is an especially great way to use up leftover, flaked fillets. However, if you don’t have any on hand, a simple fillet of baked salmon or white fish is easy and quick to make. Fresh dill and lemon zest brightens up an otherwise simple mayo-based mixture, though you should feel free to swap out the dill for something like chives or scallions. For crunch, try mixing in fennel for a slightly more delicate texture to the fish salad, or stick with the more traditional addition of celery.
The WAC recipe team featured this recipe for a Cheesy Fish Melt in a live event! Watch the recording of the cooking demo to see how it's made.
Cheesy Dill Fish Melt Sandwiches
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
5 minutes
Total time
15 minutes
Yield
2 servings
Ingredients
- 1 (6 oz.) portion wild salmon or any variety of white fish, cooked and flaked
- ¼ cup fennel or celery, diced
- ¼ cup red onion, finely diced
- ¼ cup mayo
- 2 tablespoons dill, roughly chopped
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 1 tablespoon butter
- 2 brioche rolls, sliced in half
- 2 slices American or cheddar cheese
Instructions
1. In a medium bowl, combine cooked + flaked fish, fennel/celery, onion, mayo, dill, lemon zest, salt, and pepper.
2. Heat a large skillet over medium-high heat. Add butter to the skillet and place rolls cut side down to toast.
3. Remove pan from heat. Transfer buns to a plate. Divide fish salad mixture evenly between the two bottom buns, adding a slice of cheese on top of each sandwich. Close the melt with the top bun, then transfer the sandwiches back to the skillet. Cover the pan with a lid and let it sit off the heat for 3 to 5 minutes. This will gently compress the sandwiches while allowing the cheese to melt.
4. Serve immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
