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Got a can of salmon? Try these canned salmon recipes: inventive ways to use this delicious, pantry-friendly ingredient!

Canned salmon recipes
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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!

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:

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Salmon croquettes

12 Genius Canned Salmon Recipes

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


This salmon cakes recipe is easy and bursting with flavor! Dip in tartar sauce or remoulade for a tasty appetizer or main.


  • 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


  1. Drain the canned salmon. Place it in a bowl and flake it with a fork. 
  2. 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. 
  3. Place the 3 tablespoons breadrcrumbs on a plate.
  4. 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. 
  5. 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.)
  6. Enjoy immediately with tartar or remoulade sauce. Leftovers last up to 3 days refrigerated.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Seafood

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Lisa Vines says:

    Thank you for the recipes

  2. Pam Davis says:

    Thank you for the recipes.

    1. Alex Overhiser says:

      You’re welcome!

  3. Sonja Overhiser says:

    Let us know if you have any questions!