Sockeye and Grilled Vegetable Quesadilla

Loaded with grilled vegetables and tender sockeye salmon, these quesadillas are a real crowd pleaser and so easy to prepare.

Servings: 4

Cook Time: 9 mins.


Nonstick cooking spray

1 medium zucchini, halved lengthwise and sliced

8 ounces sliced mushrooms

1/2 onion, thinly sliced

salt, to taste

1 teaspoon garlic powder

1/2 teaspoon ground cumin

4 large (burrito-size) tortillas

8 ounces shredded sharp cheddar cheese

1 can (14.75 oz.) or 2 cans (7.5 oz. each) sockeye salmon, drained and chunked

Pico de Gallo sauce, guacamole or sour cream, as desired for dipping/topping


Spray-coat a 10-12 inch nonstick skillet, then warm over medium-high heat. Add zucchini, mushrooms and onions; cook and stir until onion softens, about 3-5 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.

Sprinkle 2 ounces cheese over tortilla. Sprinkle on 2 and spread half of the drained salmon chunks over cheese. Spread half of the vegetables over salmon.

Sprinkle on 2 ounces cheese, then top with another tortilla. Heat the skillet over medium-low heat. Cook 3-5 minutes on each side until golden brown. Repeat for second quesadilla.

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