Chef Rob Clark's Wild Sockeye Salmon Melt
Chef Rob Clark



With a hint of Asian spice and savoury smoked gouda, Chef Rob Clark has created a delicious modern take on the traditional salmon melt. This is an east-meets-west sandwich made from wildly delicious sockeye salmon.


  • 180 g (1 can) traceable canned wild sockeye salmon. Buy online.
  • 35 ml (2.5 tbsp) mayonnaise
  • 15 ml (1 tbsp) Dijon mustard
  • 1/2 small lemon, juice + zest
  • 1 whole green onion, fine slice
  • 30 g (2 tbsp) celery, fine dice
  • 10 ml (2 tsp) sriracha sauce
  • 1 whole French cornichon pickle, fine dice
  • 80 g (1/3 cup) smoked gouda cheese, grated
  • slices of your favourite bread
  • + salt and pepper to taste

How to Cook

  1. Mix all the ingredients together in a bowl.
  2. Using your favourite bread, build three to four sandwiches.
  3. Wrap the sandwiches in aluminum foil and bake at 190 degrees Celsius (375 degrees Fahrenheit) for eight to 10 minutes.
  4. Enjoy and thank your fisherman by tracing the code on the can at

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