Ingredients

• 1 (14.75 ounce) can or 2 (7.5 ounce) cans traditional pack Alaska salmon or 2 (6 to 7.1 ounce) cans or pouches skinless, boneless salmon, drained and chunked
• 1/3 cup low-fat mayonnaise
• 1 teaspoon dried parsley
• 1 teaspoon lemon juice
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon celery seed
• 1 cup shredded Cheddar cheese, divided
• 3 to 4 English muffins, split

Instructions

1. Spread: Mix salmon with mayonnaise, parsley, lemon juice, seasoned salt, and celery seed.
2. Stir in 1/2 cup cheese.
3. Sandwich: Set oven to broil.
4. Lightly toast cut side of muffins on baking sheet about 5 inches from heat.
5. Spoon 1/4 cup salmon mixture (for 8 servings) or 1/3 cup (for 6 servings) onto each toasted muffin half.
6. Top with remaining cheese.
7. Broil for 3 to 4 minutes until cheese melts and is lightly browned.