Salmon Grilled Cheese

This blackened salmon grilled cheese sandwich is the ultimate indulgence, combining bold flavors and irresistible textures in every bite. The flaky Cajun-seasoned salmon delivers a smoky, spicy kick that pairs perfectly with a rich, creamy spinach-artichoke spread. Topped with gooey melted cheese and sandwiched between thick slices of golden, Parmesan-crusted sourdough, this is no ordinary grilled cheese.

If you’re craving more cheesy goodness, don’t miss the Copycat Starbucks Grilled Cheese with its buttery, crispy crust and gooey mozzarella and sharp white cheddar filling. Or try my Viral Grinder Grilled Cheese Sandwich, loaded with layers of melted cheese, tangy Italian grinder salad, and fresh deli meats for a bold twist on a classic.

Why You’ll Love This Salmon Grilled Cheese

I’m here to tell you that your life will never be the same after you try these melty, gooey sandwiches. Here’s what makes them so spectacular:

• An explosion of flavor. These salmon grilled cheese sandwiches are anything but ordinary. The Cajun seasoning on the salmon brings a bold, smoky flavor that’s perfectly balanced by the creamy spinach artichoke spread, which is a flavor phenomenon in its own right, loaded with garlic, artichokes, and Parmesan. And that salty, savory Parmesan crust!? The BEST!
• Great texture. Between the buttery, golden-toasted bread, coated in crispy, savory Parmesan, the rich, creamy spread, the perfectly melted cheese, and the tender, flaky salmon, this sandwich is a joy to crunch into.
• Endlessly Customizable. Switch up the seasoning, experiment with different cheeses, use smoked salmon instead of fresh…the possibilities are endless. Check out the section below titled “Variation Ideas” for inspiration.

Key Ingredients

Time to head to the store! Here’s what you’ll need to make these gloriously gooey grilled cheeses. Be sure to scroll to the recipe card below for precise measurements.

For the Sandwiches

• Olive oil – To drizzle over the salmon (and for the skillet). Avocado oil would be a fine alternative.
• Salmon filets – Look for boneless, skinless filets. Fresh is always best, but frozen salmon that’s been thawed properly will work.
• Blackened Cajun seasoning – Can’t find it? Make your own with paprika, garlic powder, onion powder, black pepper, cayenne pepper, thyme, oregano, and salt.
• Sourdough bread – You want thick, hearty slices. If sourdough isn’t your thing, use a different bread. Just make sure it’s nice and sturdy. Otherwise, your sandwiches will fall apart.
• Cheese – I used sliced provolone and mozzarella. Slice it fresh from the block if you can for the best results.
• Butter – Salted butter is my favorite for grilled cheese, but you can use unsalted if you prefer.

Spinach-Cheese Spread

• Cream cheese – The cream cheese should be softened at room temperature before you make this spread. Otherwise, you’ll wind up with lumpy results.
• Frozen spinach – Thawed and strained well. You can even squeeze out any excess moisture with your hands or a cheesecloth.
• Artichoke hearts – The canned ones are super convenient! Just drain, rinse, and chop them up.
• Cheeses – Shredded mozzarella, shredded pepper jack, and grated Parmesan. I highly recommend shredding and grating these cheeses fresh from the block. Pre-shredded/grated cheese doesn’t melt quite the same.
• Minced garlic – I mean it when I say minced! As fine as possible. No one likes a big ol’ hunk of raw garlic in their sandwich!
• Seasonings – Salt, pepper, red pepper flakes. Not a big spice person? Feel free to leave out the red pepper flakes.  

Parmesan Butter Crust

• Butter – Softened at room temperature for easier spreading. Want to get fancy? Try a garlic herb butter instead!
• Grated Parmesan – It’s best if you grate the Parmesan fresh from the block for the best flavor.

How to Make a Salmon Grilled Cheese Sandwich

Here comes a basic overview of how to make salmon grilled cheese sandwiches. You’ll find more detailed instructions in the recipe card below.

Tips for Success

Have a quick read through the following tips and tricks. They’ll help you ace this grilled cheese sandwich recipe the first time.

• Salmon check. Depending on the kind of salmon you get, it may take a bit more or less time to cook properly. You’ll know yours is done when it flakes apart easily with a fork and has a glassy look to it.
• Freshly grated cheese. Grate and slice your cheese (all of it) fresh from a block if possible. Pre-grated/sliced cheeses don’t melt as well and, in my opinion, don’t taste as good. It’s the star of the show! You want to get it right.
• Room temperature cream cheese. Allow the cream cheese for the spinach-artichoke mixture to soften at room temperature before you use it. If it’s too cold, you’ll end up with a lumpy spread.it
• Microwave hack. If you’re having a hard time mixing the ingredients for the spinach-artichoke spread together, you can microwave the mixture for 20 seconds and try again.
• Keep the heat low. When grilling these sandwiches, it’s important to do so over low heat. Otherwise, the bread will burn before the cheese has melted.

Variation Ideas

This recipe is highly customizable, and I encourage you to play with it so you and your taste buds are perfectly satisfied. Here are some exciting ways to experiment:

• Try a different seasoning. I love the blackened Cajun seasoning here, but I’m just one woman! If you’d like to try something else, go for it! Ranch seasoning would be fun. So would Old Bay or Italian seasoning.
• Smoked salmon. If you don’t want to deal with the hassle of cooking fresh salmon, you can totally replace it with some flaked smoked salmon.
• A different protein entirely. Not a seafood person? Replace the salmon with chopped Perfect Juicy Chicken Breasts (use the Cajun seasoning option). Pulled pork would also be fun.
• Cheese swap. Feel free to use a different cheese in the sandwiches and/or in the spread! Instead of mozzarella and provolone in the sandwich, try cheddar cheese and Monterey Jack! For the spread, go wild with blue cheese. Or goat cheese! Or shredded sharp cheddar!
• Experiment with spread. This spinach artichoke spread is amazing, but you could absolutely swap it out for something like my Caramelized Onion and Bacon Dip or this Bacon Jalapeno Popper Dip!

How to Store and Reheat Extras

• Refrigerator. Once the grilled cheese sandwiches have cooled to room temperature, wrap each in a double layer of plastic wrap. They’ll keep in the fridge for up to 3 days.
• Freezer. Allow the sandwiches to cool before wrapping them in a double layer of plastic wrap. Pop ’em all in a freezer bag or wrap each again with aluminum foil to prevent freezer-burn. You can store them in the freezer for up to 3 months. Allow the sandwiches to thaw in the fridge before reheating.
• To reheat. Unwrap the leftover grilled cheeses and then re-wrap them in aluminum foil. Pop them in the oven at 350°F for 10 minutes or until heated through. You can microwave these sandwiches in 30-second intervals until warm, but I prefer the oven method.

What Goes With a Salmon Grilled Cheese?

While these grilled cheeses are amazing on their own, they’re even better when paired with the right side/s. I love dipping mine in a piping hot bowl of soup (this Panera Autumn Squash Soup or your favorite tomato soup would be ideal). Additionally (or alternatively), toss together a light green salad to add some brightness to the meal.

Another great way to serve grilled cheese is with some sort of sauce to dip it in. Plain ol’ ketchup is a classic choice, but why not get a little fancier with my Dill Pickle Dip or this Smoked Jalapeno Popper Dip!?

More Sandwich Ideas to Try

On a mission to up your sandwich game? Cheers to that! I’ve got lots of fun ideas for you:

• Viral Pickle Sandwich
• Chicken Caesar Salad Sandwich
• Air Fryer Chick-Fil-A
• Spicy Chick-Fil-A Sandwich Recipe
• Jalapeno Popper Toasted Pinwheel Sandwiches
• Hot Honey Crispy Chicken Sandwich