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Canned salmon - recipes to mask "cat food" smell?

  • m

I know that salmon's supposed to be good for you, but I'm on a student budget so I can't always buy fresh salmon. Canned salmon's on special at my local supermarket so I bought a bunch. The stuff smells like cat food! Are there any half-decent applications for canned salmon? Websites like Epicurious and Food & Wine don't have recipes using this stuff.

Thanks for your help.

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  1. Salmon patties! Mix salmon with breadcrumbs, chopped onion, and an egg. Form into patties, lightly coat with more breadcrumbs, and pan fry. Serve with ketchup. In our house, back in the 50s, salmon patties were always accompanied by Heinz Vegetarian Baked Beans and cucumber salad.

    1 Reply
    1. re: Deenso

      This is exactly what I do! Only, I don't serve with ketchup. I whip up some sort of sauce with mayo and dijon or wasabi mayo (with a bit of soy sauce or mirin). My kids and I love it!

    2. I use the same basic recipe for salmon loaf (like a meatloaf) and salmon cakes (large or mini):

      can of salmon
      1 egg
      2 slices of stale bread, torn into small breadcrumbs
      1 small onion, finely chopped
      1/2 cup mayonnaise
      1 tsp dijon mustard
      4 mushrooms, finely chopped
      2 tbs chopped parsley
      black pepper to taste

      Sometimes I add fennel or celery seeds or thyme or sage--it depends on my mood.

      The variation comes in the cooking. For the cakes, I like to saute the onion, parsley, and mushroom in a tbs of butter until soft before adding to the salmon to avoid crunchy onions and parsley. Mix it all together and then form into cakes and fry in a thin layer of oil until they are browned on both sides. Makes about 4-6 cakes, depending on how big you make them.

      For making a loaf, you just mix everything together, form into a loaf like you would a meatloaf, and bake it at 350 for ~45 minutes. It tastes the same but has the appearance of being different, which helps.

      Both re-heat easily in the oven or on the stovetop, and taste great with corn sauteed with basil and tomatoes.

      1. Toss with pasta, dill, lemon, capers, chives, celery, and olive oil.

        Also, put in a blender with mayo, cream, unflavored gelatin, shallots, and lemon juice. Pour into ramekins and set. Turn out onto plates and garnish with dill (or caviar). Serve with toast and cucumbers.

        BTW, farmed salmon is much cheaper than canned lately. I see it for about $4/lb all the time, whereas a good-quality cann runs about 3-4 bucks.

        1. I boil a few small potatoes and mash them with the salmon add onions, parsley, salt, pepper and Old Bay. Make into patties, coat with a little flour and fry them up. I then take some mayo, crushed garlic and a little paprika for color, mix together and you have a dip.

          1. Squeeze lemon juice liberally on the salmon right out of the can. This helps cut the fishy smell and taste of both salmon and tuna.
            A tasty and retro way to stretch your budget...make salmon patties using the canned salmon,about a cup of fine crushed potato chips, some fine chopped onion and celery, all bound together with a good amount of mayo. Mix. Let it sit in the fridge for 15 mins then shape into patties and fry. Serve like burgers with lettuce, sliced tomato, on buns......