Feast on a Seafood-cheese Delight: Salmon Cheese Steak Recipe

We don’t need to talk about how popular Philly cheese steak is. It’s a national treasure, and that’s not a coincidence. Juicy and tender steak combined with melted cheese; it’s just all-around great. But what if we told you that you can replace steak with seafood, salmon in this case, and the dish would still be great? This salmon cheese steak recipe has everything; the cheese, the toppings, and the meaty, tender salmon.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage and reheating
• Tips
• Salmon Cheese Steak Recipe
• Comments

Ingredients

• Salmon — 5 filets.
• Butter — 2 tbsp.
• Mushrooms — 1 cup, sliced.
• Red bell pepper — 1 pc., diced.
• Green bell pepper — 1 pc., diced.
• Cooking oil — 2 tbsp.
• Hoagie rolls — 4 pcs.
• Provolone cheese — 6-7 slices.
• Steak seasoning — as needed.
• Salt and pepper — to taste.

Instructions

1. Finely dice the red and green bell peppers, and slice the mushrooms.

2. Gently slice the salmon into thin strips.

3. Season the salmon strips generously, with your preferred seasoning.

4. In a skillet, heat cooking oil and add the salmon.

5. Cook on medium heat until the salmon turns pink, about a minute or two.

6. Add the bell peppers and mushrooms to the pan, stirring occasionally.

7. Lower the heat and keep cooking.

8. Spread butter on your hoagie rolls, and toast them until golden brown.

9. Butter the now-toasted hoagie rolls once again, and place the Provolone cheese slices on the bread.

10. Toast again until the cheese melts.

11. Transfer the salmon mixture to the hoagie rolls, and add your preferred toppings.

12. Add salt and pepper to taste.

Substitutions

• Provolone cheese — A real cheese steak, salmon or not, must have provolone cheese. Albeit a mild one, so that it won’t overpower your dish with its strong taste. 
  
  If, however, it’s just not your cup of tea, American cheese might be better suited for your salmon cheese steak. Regardless of which cheese you choose, make sure that it’s mild in flavor.
  
  Lastly, if you suspect that your salmon cheese steak will end up a bit dry, mozzarella cheese might very well solve that problem, by adding much-needed moisture.

• Cooking oil — If you have no problem with olive oil, just go with it. It’s the most popular cooking oil, and it works well, all the while adding a mild flavor. Though this salmon cheese steak recipe doesn't require high heat, you should still opt for an oil with a high smoke point. Canola, coconut, and avocado all work well.

• The seasoning — Unlike cooking oil, the choice of seasoning could very well make or break your salmon cheese steak. Seafood seasoning would be the safer route, or a salty combination of different spices will surely complement your salmon.
  
  If you’re feeling spicy, maybe you should go with Cajun seasoning. Just don’t go overboard with it. Old Bay seasoning is another option. It’s more salty than spicy, with a milder flavor, especially compared to Cajun seasoning.

• Butter — Buttering the hoagie rolls results in juicy and greasy salmon cheese steaks, but mayo will do the same, with more flavor.

Variations

• Oven — You can also make this salmon cheese steak recipe using an oven. Start by preheating the oven to 430 degrees. Cover the peppers and mushrooms in foil, and transfer to a sheet pan, next to the seasoned salmon. Pour in some cooking oil. Roast for 15-20 minutes.

• Sauce — Let’s talk about what sauce goes on the salmon cheese steak. A classic, ranch dressing would pair well with this delight; creamy and spicy. Aioli sauce is another good option, though if you already used mayo instead of butter, the mayo present in aioli might be a tad too much. If not, the combination of garlic and mayo compliments your salmon cheese steak well. Another option would be to omit the cheese entirely and instead rely on Cheese Whiz.

Equipment

• Measuring spoons and cups.

• Skillet.

• Knife.

Storage and reheating

• Transfer any leftover salmon cheese steak to an airtight container. Store in your fridge for up to 3 days.

• Wrap the leftovers in aluminum foil and store them in your freezer for up to 2-3 months.

• For reheating, cover with foil and bake for 20-25 minutes at 370 degrees.

• With a microwave, a minute or two would be enough.

Tips

• Wild-caught vs farmed — There are two types that you are likely to buy: wild-caught salmon, and farmed salmon. While both are good enough for this salmon cheese steak recipe, they are not equal, especially when it comes to their nutritional content. While farmed salmon is fattier, wild-caught salmon has a higher nutritional value, containing more calcium and iron. Go for the wild-caught salmon if you can.