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Got a can of salmon? Try these canned salmon recipes: inventive ways to use this delicious, pantry-friendly ingredient!
Call us crazy, but canned salmon is one genius ingredient to keep stocked in your pantry. Sure, it’s a bit more expensive than canned tuna. But prepared correctly, it transforms into loads of quick and easy meal ideas! The best part: unopened canned salmon is shelf stable for 3 years. That’s one shelf-stable protein!
Stock up your pantry with a few cans and use it for whipping up salmon salad sandwiches for quick lunches or salmon cakes for dinner. It’s extremely versatile to use in sandwiches, chowders, soups, casseroles, and more. Keep reading to browse some favorite recipes for canned salmon from this website and a few others around the web.
And now…our top canned salmon recipes!
Are you a salmon lover? Here’s one for you: this salmon croquettes recipe! Similar to salmon cakes, they’re simple and incredibly tasty. Mix canned salmon with some spices and breadcrumbs, then pan fry them until golden. Serve dipped into tartar sauce or remoulade, and they’re a total treat!
Here’s a classic canned salmon recipe: Salmon Salad! It’s a creamy, crunchy mix of tangy flavors: just like Tuna Salad but using canned salmon. The flavor is savory and satisfying, and this recipe has a healthy spin with less mayo. It takes just 5 minutes, and works with crackers, in lettuce wraps, in a sandwich, and more.
Here’s a recipe that works with canned salmon and satisfies every time: Salmon Caesar Salad! Imagine: tender, flakes of salmon nestled with bursts of crunchy romaine, juicy cherry tomatoes and crunchy croutons. It’s all covered in a creamy homemade Caesar dressing that makes each bite absolutely sublime.
Here’s a tasty canned salmon recipe that’s worked its way into our regular rotation: Salmon Patties! These babies are just like crab cakes but they use canned salmon instead. Using canned makes them fast and easy to make — and cheaper than using fresh salmon. Pair them with tartar sauce or remoulade sauce, and the contrast of the crisp, herb-scented patties against the creamy dipping sauce is unreal.
Need a quick and easy lunch idea? Try this Salmon Salad Sandwich! A unique spin on the classic tuna version, it’s irresistibly creamy and savory: a tasty spread that comes together in minutes. Spread it on bread for a quick lunch, or try it on a croissant for a brunch idea. Either way, it’s hard to resist this hearty sandwich: and it requires no cooking or fancy kitchen skills whatsoever.
This canned salmon pasta recipe is fast, fresh, light, and uses a handful of everyday ingredients. It's ready in about 20 minutes and is ridiculously simple to make! Making it with canned salmon instead of fresh makes it easy to whip together with pantry staples. via Salt and Lavender
These salmon meatballs are quick and easy to make with with canned salmon! The salmon also makes them budget-friendly. Serve them as an appetizer, snack, or even as a main dish with a lovely green basil cream sauce. via Mash and Spread
This quick and easy Spicy Canned Salmon & Rice Bowl makes an easy high protein, budget-friendly, 5-minute lunch that's great for meal prep! Canned salmon is the star of the dish, served over brown rice with cucumbers, sriracha, scallions, and furikake or nori. via Skinny Taste
Canned salmon recipes often riff on favorites with canned tuna, like this salmon macaroni salad! It's ready in just 30 minutes, a quick and easy dinner or lunch made from pantry staples. Mix the noodles with salmon with a creamy sauce and crunchy veggies. via Simply Recipes
Want to make canned salmon into dinner? Salmon loaf is one of those classic retro recipes that is still just as delicious today as it was when our Grandma’s made them! It’s easier than frying up individual salmon cakes. via The Kitchen Magpie
Here's another retro canned salmon recipe: salmon casserole! Mix up canned salmon with a rich and creamy filling, all topped with melty cheese and buttery, crunchy Ritz crackers. It takes no more than 10 minutes to prepare this delicious casserole dish. via I'm Hungry For That
Last up in these canned salmon recipes: Salmon Burgers! These tasty numbers feature canned salmon, panko, refreshing lemongrass, and a sweet-spicy zingy combo of red curry paste and brown sugar. So good and so simple! via Pinch of Yum
What’s the best canned salmon to buy? Go to We Taste Tested Canned Salmon: These Are the Best.
Or, try smoked salmon!
Want a no-cook meal with salmon? Try smoked salmon instead of canned salmon! There are lots of creative smoked salmon recipes to get your wheels turning:
- Try a Smoked Salmon Sandwich
- Go for Smoked Salmon Pasta
- Opt for a Smoked Salmon Bagel or Smoked Salmon Omelette
- Try Smoked Salmon Toast or Smoked Salmon Salad
12 Genius Canned Salmon Recipes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
Description
This salmon cakes recipe is easy and bursting with flavor! Dip in tartar sauce or remoulade for a tasty appetizer or main.
Ingredients
- 15 ounces canned salmon (bone and skin included)
- 1 egg
- ¼ cup green onion, finely minced
- ¼ cup mayonnaise
- ½ tablespoon Worcestershire sauce
- 1 tablespoon finely chopped parsley
- ½ teaspoon Old Bay (or omit and add another ¼ teaspoon kosher salt)
- ¼ teaspoon garlic powder
- ¾ teaspoon kosher salt
- Fresh ground black pepper
- ¼ cup breadcrumbs, plus 3 tablespoons for coating
- Neutral oil, for frying (vegetable or canola)
- For serving: Tartar Sauce or Remoulade Sauce
Instructions
- Drain the canned salmon. Place it in a bowl and flake it with a fork.
- To the bowl, add the egg, green onion, mayonnaise, Worcestershire sauce, chopped parsley, Old Bay, garlic powder, salt, pepper, and ¼ cup breadcrumbs. Mix until a dough forms.
- Place the 3 tablespoons breadrcrumbs on a plate.
- Form the dough into 8 patties (about ¼ cup each) or 10 patties (3 tablespoons each), then pat them into a flat disc. Dip both sides into the plate of breadcrumbs.
- Heat a large skillet over medium heat. Add enough neutral oil to coat the bottom by about 1/8-inch. Fry the patties in batches that fit the skillet, about 2 minutes per side until golden. (Replace the oil after 2 batches as some breadcrumbs are released into the oil and start to brown while cooking.)
- Enjoy immediately with tartar or remoulade sauce. Leftovers last up to 3 days refrigerated.
- Category: Main dish
- Method: Stovetop
- Cuisine: Seafood
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Thank you for the recipes.
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