Salmon Melt with Horseradish Mayo

salmon melt with horseradish mayo

This was a brand-new meal and it was AMAZING. Horseradish, homemade mayo, and my first attempt at paleo bread ever!! I made the sandwich bread from Against All Grain. I didn’t have almond milk so I used coconut milk instead, just to try it out. It didn’t come out looking exactly like the photo in the cookbook (but what recipes ever do…). So, I don’t know if that was because of that or because of me potentially over-stirring the egg whites and batter. Either way, I was thrilled to be successful with it!! It’s been so long since I’ve had bread.


Now onto the good stuff:


10 oz. can wild caught salmon

1/2 cup mayo

1/4 cup chopped celery

2 scallions, chopped

2 tbsp. parsley, chopped

1 tbsp. whole grain mustard

1 tbsp. horseradish

cherry tomatoes, halved

salt and pepper to taste

2 thick slices of muenster



Preheat the oven to 475F. Lay 2 slices of bread on a cooling rack on top of a baking sheet. Mix 2 tablespoons of the mayo with the horseradish and mustard. Spread this mixture on the slices of bread. Mix the salmon with the rest of the mayo, celery, scallions, and parsley. Season with salt and pepper. Pile this mixture on top of the bread slices in even mounds. Placed the halved cherries on top and then the slices of muenster. Put the baking sheet in the oven and let the sandwiches cook for about 7 minutes, until the cheese is melted. Serve as open-faced sandwiches with a side salad and enjoy!





This recipe was adapted from one on



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