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
1 cup shredded Cheddar cheese, divided
3 to 4 English muffins, split
1/3 cup low-fat mayonnaise
1 teaspoon dried parsley
1 teaspoon lemon juice
1/2 teaspoon seasoned salt
1/4 teaspoon celery seed
Mix salmon with mayonnaise, parsley, lemon juice, seasoned salt, and celery seed. Stir in 1/2 cup cheese.
Set oven to broil. Lightly toast cut side of muffins on baking sheet about 5 inches from heat. Spoon 1/4 cup salmon mixture (for 8 servings) or 1/3 cup (for 6 servings) onto each toasted muffin half. Top with remaining cheese. Broil 3 to 4 minutes until cheese melts and is lightly browned.
Substitute shredded pepper-jack OR Swiss cheese for Cheddar.