Alaskan Salmon and Grilled Vegetable Quesadillas

These Alaskan Salmon and Grilled Vegetable Quesadillas are easy to make and delicious to serve for lunch or dinner with family or for hosting guests.



  • Nonstick cooking spray
  • 1 medium zucchini, halved lengthwise and sliced
  • 8 oz. sliced mushrooms
  • 1⁄2 onion, thinly sliced
  • 1/2 to 1 teaspoon salt, to taste
  • 1 teaspoon garlic powder
  • 1⁄2 teaspoon ground cumin
  • 4 large (burrito-size) tortillas (Tortilla Land are my favorite!)
  • 8 oz. shredded sharp cheddar cheese
  • 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional-pack Alaska Salmon or 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
  • Pico de Gallo sauce, guacamole or sour cream, as desired for dipping/topping


Spray-coat a very large (10- to 12-inch) non- stick skillet, then warm over medium-high heat.

Add zucchini, mushrooms and onions; cook and stir until onion softens, about 3 to 5 minutes. Sprinkle on salt, garlic powder and cumin; stir to coat.

Remove vegetables from pan; wipe out pan with a paper towel. Re-coat pan with cooking spray.

For each quesadilla, place a tortilla in the pan (or spray-coated nonstick griddle). Sprinkle 2 oz. cheese over tortilla.

Sprinkle on and spread half of the drained salmon chunks over cheese.

Spread 1/2 of the vegetables over salmon.

Sprinkle on 2 oz. cheese, then top with another tortilla. Heat the skillet over medium-low heat.

Cook 3 to 5 minutes on each side until golden brown. Repeat for second quesadilla.

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