Gabe's Classic Coho Salmon Melt

Gabe's Classic Coho Salmon Melt

This recipe originated with our Master Smoker, Gabe Stoltz. When Gabe’s not smoking fish at Wildfish, he’s in the "Lower 48" perfecting his Stalefish under Portland’s Burnside Bridge—no, seriously! That, or any number of the Pacific Northwest’s best underground skate spots (which we promised him we wouldn’t reveal here...) 

Not only is skateboarding not a crime, it’s not easy and it's a sport where concrete meets flesh. A lot. So, like all extreme sports, solid recovery food is key. 

Enter Gabe’s Classic Coho Melt. Wildfish Cannery’s Classic Coho provides one of the richest sources of omega-3 fats EPA and DHA,  proven to improve bone strength and aid in recovery. Not only that, but it also offers a complete array of essential amino acids needed to build, repair and maintain muscle. We could easily fill this blog post with the wondrous and vast benefits of Alaska seafood consumption, so if you’re curious you can read more here, but first let's get to the food.

This melt is easy to prepare and is best paired with a cold beverage at the end of a long day (see our pairing suggestions below!) The hearty sourdough bread provides instantaneous sustenance, and the addition of salmon gives this sandwich the power to sustain much longer than the average grilled cheese. 

Classic Coho Salmon Melt

Serves 2-4


Salmon Spread:

Wildfish Cannery 6oz can Classic Coho (or smoked salmon of your choice)

½ small yellow onion, diced

2 garlic cloves, minced

1tsp garlic powder

1tsp onion powder

1tsp black pepper

1tbsp dijon or other mustard of choice

1-2 healthy dollops of mayonnaise (we prefer Kewpie brand)

¼ cup diced pickles 


Salt to taste

1 tbsp capers

Remaining ingredients:

2 slices sourdough bread

Softened butter

Cheddar cheese


In a mixing bowl, combine salmon spread ingredients and mix well.

Spread softened butter on the outside of each slice of bread.

On the dry side of one slice, sprinkle a layer of cheddar cheese to fully cover the slice of bread; create a second layer by generously piling salmon spread mixture over the first layer of cheese, then and another layer of cheese; top with the second slice of bread, buttered side out.

Some sourdough loaves can result in oblong slices of bread, so feel free to cut your sandwich in half and cook each half separately.

Set stove to medium and begin to heat a pan large enough to accommodate your respective sourdough bread slices so they’ll cook evenly. Have a beer (see below!). 

Carefully lay sandwich onto heated pan and let cook until browned, about 2 to 3 minutes; flip to other side and let cook until browned and cheese has melted, another 2 to 3 minutes.

Pairing Suggestions:

In the spirit of letting the classic flavors of this sandwich shine, we recommend something restrained, like a helles lager (Helles from Von Trapp is one of our favorites, but look for a local brewery making one if you can't find Von Trapp!) Look for something that isn’t over-the-top with respect to acid, bitterness, or alcohol but still has plenty of character and nuance. If your selection is limited, go for a Rainier, Tecate, or a Full Sail Session. These will be great Classic Coho companions.


Charles Tattrie

I appreciate the advice on how to try your product in different ways. The salmon melt is definitely something I will try


Thanks for the recipe! I made it as written with a couple changes: subbed high quality cream cheese and a splash of olive oil for the mayo and skipped the mustard. The salmon spread mixture was amazing! For the sandwich, I used sharp cheddar and thought two layers of cheese was too much and overpowered the delicate salmon flavor. Next time, I’d make it open-faced with no cheese, or just dip crackers into the salmon mixture. It’s so good on it’s own that it could be eaten with a spoon, or even on top of crisp lettuce as a salad.

I’d also really suggest using the Classic Coho as written in the recipe. I don’t think it would be as delicate and delicious with a heavier smoke flavor from the Smoked Salmon cans.

Dwain Ritchie

I grew up in the deep south, but mom made delicious salmon cakes for us. I make them now out of royal red salmon and thought I would make some with some of your smoked king salmon. I’ll keep you posted on how they turn out. I haven’t changed mom’s recipe, only I cook the hot, in avocado oil. I keep them small and crispy.


Sounds yummy! Wish there was an option to print out recipe!

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