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Canned Salmon?

I recently was given many cans of boneless, skinless pink salmon. What are some healthy options, besides salmon cakes/patties to use it wisely?

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  1. I use it in casseroles (salmon/noodle casserole) as an hors devour topping on crostini, in salads and on crackers with cheese for a light lunch.

    1. I tried a salmon souffle once, with canned salmon flaked into a very basic savoury souffle mixture. The flakes were even and small so they wouldn't sink. I thought it was wonderful for one of my first souffles, delicate and tasty. But my favorite is the pattie/burger with a spoonful of dilly mayo.

      1. Hi all,

        Drain the salmon. Break it up with a fork and mix in some thin-sliced green onions. Add a little bit of mayo. Put it on top of a plate of torn up lettuce.

        Eat and enjoy!


        3 Replies
        1. re: I used to know how to cook...

          Wasabi! Great idea, thanks...why didn't I think of that?

          1. re: I used to know how to cook...

            I do this, but I love to add a touch of curry to it. So great to dip veggies into it.

            1. re: FoodChic

              Curry, excellent idea. Maybe even garam masala.....now my wheels are turning......

          2. Whatever you do (or did) with canned tuna you can do with canned salmon.

            Me, personally, I like to drain, scoop it onto a nice potato roll, slather with copious amounts of mustard and wasabi paste, top with some grilled or caramelized onions, and go to town ...

              1. Since the Super Bowl is coming up, you reminded me that one of my favorite things is a spicy salmon mousse that I used to see at parties. It was always a pretty molded thing that was delicious on crackers. I know some of my Louisiana cookbooks have recipes, if you're interested.

                1. I had the same exact situation, and have almost used mine up almost exclusively with this recipe, which is so good: http://www.epicurious.com/recipes/foo...

                  I just substituted regular breadcrumbs I had in the freezer. We really loved how they turned out, and ate way more than I expected!

                  2 Replies
                  1. re: kazhound

                    That is my go-to salmon cake recipe and everyone always loves it!

                    1. re: kazhound

                      This recipe makes me want to try doing salmon cakes again! Good timing too....I just found a great recipe for sweet and spicy horseradish dip/sauce that would accompany these well, I think.

                    2. A good option is salmon pie, a French Canadian dish. Just a mixture of drained flaked and mashed canned salmon (I mash the little bones for added calcium or you can remove them), freshly made or leftover mashed potatoes (about a cup and a half for a large can of salmon) a tablespoon of finely minced onion, a little dill or thyme, salt and pepper to taste and turned into a pie crust lined pie plate, and topped with another pie crust. If the filling seems a little dry add a little of the juice from the can. Bake at 375 until crust is golden. Serve hot with ketchup, and maybe a side of baby peas.

                      1. My favorite go-to for canned salmon is a "salmon loaf" - just like a meatloaf, but with canned salmon. There are lots of good recipes for it on the internet & in cookbooks; I keep mine fairly basic - egg to bind, seasoned breadcrumbs, chopped onion, garlic, sliced green &/or black olives, chopped fresh herbs, etc., etc. - pressed into a loaf pan & baked until firm & heated through.

                        Can be served warm topped with a Hollandaise or Bearnaise sauce, or cold with a garlic/herb mayo or tartar sauce.

                        Delicious stuff!

                        1. Salmon corn chowder is nice and quick for a winter's night: sweat leeks or onion, a clove of smashed garlic and chopped celery in a combo of olive oil and butter, add flour and blend for a roux; diced potato, frozen defrosted corn, light chicken, fish or vegetable stock, a little white wine if you desire, a bay leaf and some thyme, and I add a tablespoon of chipotle en adobo, minced, for heat, totally optional. Simmer for 15 minutes or until the potatoes are tender, add in your gently broken up chunked canned salmon, canning liquid and all, pour in a half cup or so of heavy cream and heat through. Stir briefly and very gently, you want the salmon to retain some chunky texture. Adjust seasoning. Serve with common crackers and your favorite baked apples for dessert.

                          1 Reply
                          1. re: bushwickgirl

                            Great suggestion, I would eat this for breakfast, definitely WITH the chipotle.

                          2. It is very good in scrambled eggs. My grandfather would dump a can of salmon in a frying pan then add about 6 eggs that had been whisked. Stir together and cook til the eggs are done.