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What do you do with canned salmon? Not salmon patties.

I want to add more salmon to my diet - canned is the cheapest and most convenient way to go. I'm looking for suggestions, I make salmon patties sometimes but would like some other suggestions.

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  1. Make a casserole, as you would with tuna.

    By the way, James Beard's New Fish Cookery has a short section on the use of canned salmon.

    7 Replies
    1. re: GH1618

      I agree with this. You can do a lighter tasting, more delicious version of Mom's tuna casserole.

      It's not as delicious as using fresh salmon, but it's nice for a weeknight meal.

      1. re: AsperGirl

        One of my favorite summer dishes is a jellied tuna mold, made with gelatin, mayonnaise, lemon juice, celery, sometimes green onion and canned tuna. I tried it one day with canned salmon, and that's how I've done it ever since. That was after I'd already fallen for the salmonized version of tuna-noodle casserole. I also like salmon salad, and I always make enough of that so I'll have some extra to which I can add an egg and some cracker crumbs and make myself some salmon cakes and eggs for breakfast.

        1. re: Will Owen

          That sounds really great! I love being able to fall back on pantry recipes that are light & healthy, and your jellied salad/salad with canned salmon sound great for that. I will definitely try out salmon in some tuna salad type recipes. It's a great idea, thank you.

          1. re: AsperGirl

            For the record, there's a version of that gelatin-mold salad in our older Fanny Farmer.

        2. re: AsperGirl

          there is a tuna noodle casserole w/ leeks and fresh dill at epicurious (from bon appetit) that i sub canned salmon for the tuna. works great.

          1. re: hyde

            Great idea about subbing salmon for the tuna.This is the recipe, I think? http://www.epicurious.com/recipes/foo...


            1. re: hyde

              I know this is an older thread, but I have to link in my old post re: Penelope Casas Puff Pastry with Salmon filling http://chowhound.chow.com/topics/524516


        3. I liked it mixed in brown rice, I like it on a salad, I like it as part of a sandwich... squeeze some lemon juice, add capers maybe, parsley, sea salt... yum.

          3 Replies
          1. re: nasv

            I've been making James McNair pasta recipe with canned salmon for years. It's good and very quick. Basically creamy sauce with frozen peas and canned salmon. If interested, I'll paraphrase the recipe relater this evening.

            1. re: herby

              That sounds good. I assume it's a basic bechamel sauce made maybe with cream, white wine add salmon and peas. I can wing that - if it's something more creative than that please share. Thanks!

              1. re: worktime

                Here is the recipe.
                Saute 1/2 C of peas (frozen is OK) in butter until crisp-tender. Add 1/2 heavy cream and stir until hot. Add 1 can of flaked salmon, 1/4 cup Parmesan, S&P, and a pinch of nutmeg. Heat through but do not allow to boil. Pour the sauce over thin pasta (linguini, spaghettini, etc.), add couple of tablespoons of chopped parsley, toss gently and sprinkle 1/4 cup Parmezan on top.

          2. This is a favorite and it has a story behind it. In college, one of my good friend's was from a ranch. Real working ranch...70 miles from where he went to public school. So, she wanted to make sure he was stocked up. Dropped him off, bought a chest freezer and a grand worth of food. Fast forward to the last day of the school year. He didn't want to buy any food before he went home, so had been cooking with what he had. He had cheese, tortillas, a can of salmon, and a jar of homemade salsa. Salmon Quesadillas were born. I was amazed at how good they were. He even called me up and had me come over and try them.

            1. When I was a child and beginning to recover from a cold, the first real food my mother made for me was creamed salmon and peas on toast. I make a white sauce with flour and non-fat milk, dump in the drained canned salmon and some frozen peas, heat until hot, season as needed and preferred, and pour it over a slice of toast. It's still major comfort food for me and I keep canned salmon on hand specifically to make this when I'm feeling particularly needy.

              1 Reply
              1. re: JoanN

                JoanN, I know that dish as Salmon Pea Wiggle -- or Salmon P. Wiggle -- a dish my mother's family in Vermont traditionally ate on July 4th and as a treat for my mother on her birthday. My brother and I grew up with it on July 4th as well. The name was a play on Salmon P. Chase, but I've never understood the significance of the dish to the honorable Mr. Chase.

              2. whizz it up in the food pro with cream cheese and or butter and your choice of herbs, a squirt of lemon juice and make a dip/spread kinda stuff.

                use in fresh spring rolls.

                nice over some black lentils with lardons and parsley.

                add it to a blt.

                11 Replies
                1. re: hotoynoodle

                  Forgive me for straying a bit off topic. I was introduced to fresh, pan fried salmon a few years ago and fell in love. So, I thought 'why not try canned'?.

                  Never again. (Well...never say never. If I was hungry and it was available, of course I would eat it.) It tasted so awful. It's possible I had a bad can or a low quality product, but it's albacore tuna for me in all its forms.

                  Okay...getting off my soapbox and getting out of the way of the OPs conversation. (:

                  1. re: creamplease48

                    If you're any kind of "supertaster" your aversion could simply be to the relatively aggressive fishiness of canned salmon, or that kind of flavor could just be one you're particularly sensitive to. I have an aversion to farmed salmon, detecting a whiff of sewer where most people don't, that is completely missing in the wild fish.

                    1. re: Will Owen

                      i am not a supertaster but can detect the off-putting odors of all kinds of farmed fish and it grosses me out completely.

                      the advantage of canned salmon is much of it is wild and far less expensive than even fresh farmed. it can have a strong flavor though, especially when compared to the farmed stuff that tastes of grain pellets and dirty water -- but nothing like fish.

                      1. re: hotoynoodle

                        Demings Red Sockeye Salmon has on its label, Wild Alaskan. You are correct you can obtain wild salmon from a can.

                        1. re: sueatmo

                          I did not know this! But now that I do, I will definitely give canned wild salmon a try (with some of these recipes.) I avoid farmed salmon mostly for environmental reasons (and it's less healthy too). Thank you for introducing me to a new source of relatively cheap, environmentally friendly oily fish!

                    2. re: creamplease48

                      There's a lot of really fishy canned salmon, you have to buy a good brand. Depends on what kind of salmon, too. But canned salmon is kind of in the category of a Sicilian pasta dish with sardines and tomatoes, not something I'd serve to guests, but it tastes great when you have a craving for it.

                      I don't think canned salmon is a replacement for fresh salmon. IMO it's more of a healthy pantry food, like when I'm too busy to go shopping or we get snowed in for a week or something.

                      My kids liked stuff like creamy noodle casserole, or creamed stuff on toast, and the salmon versions are pretty healthy, especially if you use whole grain toast or noodles, and kefir or greek yogurt as a dairy thickener instead of a béchamel sauce.

                      1. re: AsperGirl

                        I don't think canned salmon is a replacement for good fresh salmon, but as the OP indicated, it is budget friendly. Buy red salmon, and try Demings. If others know of a better brand, I'd like to hear it.

                        Also this, for those of us who cook for one or two, Demings puts its salmon in 1/2 size cans. These are perfect for 2 generous servings.

                        1. re: AsperGirl

                          'Sicilian pasta dish with sardines and tomatoes, not something I'd serve to guests, but it tastes great when you have a craving for it.' You mean pasta con sarde? I always have a few cans in my pantry, but definitely an acquired taste.

                          To OP, depending on the quality of canned salmon, I'd use it as a protein in a salad or else as a spread. No substitute for fresh vs. canned.

                        2. re: creamplease48

                          Using red as opposed to pink salmon might help. I tried pink once and found it quite nasty.

                          1. re: creamplease48

                            I'm with you. My answer to the OP's query was "feed it to the dog."

                          2. I have been eating Demings red salmon for years. I like it in patties, creamed over biscuits (no longer an option for me, but good) and placed on top of a nice salad, the way you find chicken breast done so many places. I make a nice salad, dress it, and place salmon chunks on top.

                            1. Pasta (toss with some evoo, garlic and chili flakes)

                              Fried rice


                              1 Reply
                              1. re: ipsedixit

                                Canned salmon mixed in with scrambled eggs and served with grits is a delicious meal.

                              2. Have you ever had the wondrous dish known as Coulibiac? The version I had was wrapped in pastry and included: canned salmon, sauteed onions and mushrooms, sliced boiled eggs and cooked rice.

                                Here's a recipe I found that looks very close: http://savorythyme.blogspot.com/2011/...

                                2 Replies
                                1. re: soypower

                                  I'll eat canned salmon under certain circumstances, but the idea of using it in a coulibiac is anathema to me. I can't imagine going to all that trouble (and I have, by the way) and not using the very best salmon money can buy.

                                  1. re: JoanN

                                    I've never had a real coulbiac, but a friend's mom used to make this for us one and it was always comforting and delicious. I've made it a couple times myself and still find it quite yummy.

                                2. Salmon soufflé is very nice!

                                  1. Very timely question for me as well! Although I also use canned salmon for the convenience, I buy a very good brand (in bulk, to help with the cost).

                                    I'd gladly do salmon patties if I could get them to hold together without any grains!

                                    Can anyone toss in a couple recipe ideas that don't require wheat, rice, or other grains? (Or potatoes, so that leaves out chowders--sorry!)

                                    9 Replies
                                    1. re: Enso

                                      I actually quite like fishy flavors, which I guess is why I like canned salmon (I just mix it with a bit of mayo and have it on crackers). I tried canned white tuna once, and found it didn't taste like fish at all, which I guess is why so many people prefer it, but it wasn't for me!

                                      On the subject of the grainless salmon patties, I wonder if you could use egg. I always put an egg in things like that, along with breadcrumbs or rice. But if you left out the grain, and upped the proportion of beaten egg, you might be able to make patties that would hold together. Sort of mini-frittatas, or a version of old-fashioned "egg fu yung."

                                      My other thought is a pureed vegetable subbed for potatoes--but you wouldn't want a strong flavor that would drown out the salmon. Celery root, maybe? Or turnip? Squash is a possibility but I never think (winter) squash goes with fish.

                                      1. re: Enso

                                        This sounds absurd, but it's delicious - grind pork rinds (I prefer a lighter, crispier rind, such as the Turkey Creek brand over the harder nationally available Bac'nEts or whatever they're called) in a food processor to use as crumbs for salmon croquettes. A can of salmon, an egg, some pig-crumbs, green or regular onion, and fry in shallow hot oil. Squeeze lemon on top and salt generously.

                                        1. re: shanagain

                                          I frequently used ground up pork rinds in lieu of breadcrumbs when my brother was on a low carb diet. Quite a delicious substitute actually.

                                        2. re: Enso

                                          What about pureed white beans or chickpeas?

                                          1. re: nemo

                                            As it happens, I experimented with pureed cannellini beans and canned salmon just last night and it worked quite well.

                                            I frequently make what we call "salmon stuff," basically salmon patty ingredients but baked like a flat meatloaf. Because I'm South Beaching it these days, I decided to try the white beans as an alternative to the bread crumbs or matza meal that I usually use. I drained and rinsed the can of beans and dumped them into the food processor, but they were awfully thick. I added the eggs that were destined for the mixture anyhow and that did the trick. I had a nice bean puree and egg slurry that mixed easily with the salmon and chopped fresh dill, celery, and onion. The texture was softer and lighter than what I usually get, but I didn't notice any difference in the flavor.

                                          2. re: Enso

                                            I've had salmon patties all my life. Hubby and I make it with two cans of good quality salmon, drained with skin and bones removed. Mix with Italian bread crumbs or just plain old saltine crackers. Add one or two eggs. Plenty of ground pepper. Add mayonnaise sparingly, just enough to hold the mixture together. Sometimes we add a little Old Bay seasoning. Mix well and allow to chill thoroughly. Form patties loosely and fry in good quality oil such as peanut oil or canola. Brown thoroughly on one side before turning. If there are more people we increase the salmon to four cans. Serve with side dishes of choice. The key to the salmon holding together well is the chilling time. At least an hour or two before frying. We've tried baking but the results were not good.

                                            1. re: rsharpe

                                              I love salmon patties. A tradition in our house Christmas morning: salmon cakes, grits, and eggs. I use a similar basic recipe, no mayo though. When it's not Christmas, I improvise with fresh herbs and chopped tomato. I prefer canned to fresh salmon for this recipe. Delicious!

                                              1. re: rsharpe

                                                I tried your method/recipe last night rsharpe and really liked it. I had to improvise a tiny bit (no breadcrumbs or crackers in the house, so I used matzoh) and I did include Old Bay in the mix. I quite liked it and will make this again for sure. Thanks!

                                              2. re: Enso

                                                As others have said add eggs, but then add some grated cheese instead of the crumbs. Or maybe even some ricotta cheese.

                                              3. Two things I've done with canned salmon that I like a lot.

                                                1) Get a can of Campbell's cream of shrimp soup (if you can find it). Thin with some buttermilk for a sauce for the salmon and serve with noodles.

                                                2) Make samozas. The original recipe called for cooked fresh salmon, but I think canned is better because it has a more assertive flavor.

                                                8 Replies
                                                1. re: Sharuf

                                                  Thanks everyone for the suggestions.
                                                  The tuna noodle recipe I remember as a teenager had tuna, cream of mushroom and something else that I can't remember. I don't like using canned soups now. Do any you make your own cream of mushroom or is there a different variation?
                                                  Salmon quesadillas sounds good, may try that tonight.

                                                  1. re: worktime

                                                    Salmon dip. Flaked salmon, philly cream cheese, full fat, liquid smoke and /or kitchen bouquet. Add finely chopped chives if available. Goes great with any cheap generic cracker.

                                                    Dust with paprika for company.

                                                    1. re: INDIANRIVERFL

                                                      With some green onions (in lieu of chives) and a bit of lemon juice, this is a favorite of mine for bagels. (Not a whole lot of lox to be found in west Texas.)

                                                    2. re: worktime

                                                      Here is the tuna noodle casserole recipe mentioned above, no soup in it, all scratch. http://www.epicurious.com/recipes/foo...

                                                      1. re: worktime

                                                        I make a creamy mushroom sauce with bechamel made with part milk and part chicken or vegetable sauce. It makes a knockout tuna or salmon noodle casserole, or a variation with rice that I like better with salmon.

                                                        1. re: worktime

                                                          Eating Well's Condensed Cream of Mushroom Soup
                                                          Soup, Freezer, Low-cal
                                                          10 fl ounces

                                                          **Remember when using, this yields a condensed soup**

                                                          1/2 ts Vegetable oil
                                                          1 sm Onion, chop fine
                                                          1 cl garlic, minced
                                                          1/4 lb Mushroom, chop fine
                                                          2 tb Flour
                                                          3/4 c Evaporated skim milk
                                                          1/4 c Yogurt, nonfat
                                                          1/4 ts Salt
                                                          1/4 ts Pepper

                                                          In saucepan, heat oil over medium heat. Add onion & garlic & sauté 2-3
                                                          min., until softened. Add the mushrooms & sauté 3 min. sprinkle flour
                                                          over vegetables & cook, stirring, 1 min. Slowly pour in evaporated milk,
                                                          whisking constantly. Bring to boil, stirring. Reduce heat to low & cook
                                                          1 min., stirring until thickened. Remove from heat. Whisk in yogurt &
                                                          season. Can be prepared up to 2 days ahead & stored, covered in
                                                          refrigerator for frozen for up to 1 month.
                                                          PER SERVING: 118 cal: 8 g protein, 1 g sat, 19 g carbohydrate; 292 mg
                                                          sodium; 3 mg cholesterol.
                                                          See Eating Well,Sept/Oct'92,pp24

                                                            1. re: worktime

                                                              I added some to my homemade minestrone a few weeks ago, it was tasty and healthy, in a dietetic way, too. I put in a can of smoked that a friend brought back from Alaska, and a grilled salmon steak I had leftover. I'd make it again, I was just trying to clean out my fridge at the time.

                                                          1. Best deal on red salmon is Walmart. $4.19 for a 15oz can. It has a black and red label.....sorry I forget the brand. I drain the juice and drink it

                                                            Then put some lightly mashed chunks on whole wheat toast. Drizzle some olive oil on it. Maybe some soy sauce. Eaten with some scallions or raw onion, sliced tomato if on hand. For casseroles and such I suppose the less expensive pink will do

                                                            Canned salmon for sure tastes fishy but the good fishy

                                                            1 Reply
                                                            1. re: zzDan

                                                              "Best deal on real red red red salmon is Walmart. $4.19 for a 15oz can"

                                                              They just jacked it up to $5.28 so the thrill is kinda gone. Bought some two days ago and used it up

                                                            2. Feed it to the cat - this stuff is mostly farmed-raised, ecological time bombs. I find the the canned wild caught stuff OK to do firtters or croquettes with in a pinch.

                                                              1. How about a tuna burger, mix tuna with some finely chopped onion, pickles, and a few tablespoons of mayonnaise and greek yogurt. Split and toast hamburger buns, and spread bottom half with tuna mixture. Top with a slice of cheese and broil for 4 minutes or until cheese melts. Add bun tops.

                                                                1. Salmon mousse! Either molded or stuffed into partially hollowed out french bread loaf and sliced.


                                                                  1. Buttered noodles. Peas. Canned salmon. (Bam!)

                                                                    1. It's been ages since I've thought about this but I used to make a delicious quiche using canned salmon, dill, and cheddar. The crust had parmesan cheese in it. I'll poke around for a recipe. These days I try to omit crusts for everyday meals but this one was so good...maybe just adding the parm to the quiche mixture would do it.

                                                                      Here you go, this sounds quite like it (though I don't use smoked salmon, just canned) , but I'd definitely add dill weed :


                                                                      3 Replies
                                                                      1. re: Georgia Sommers

                                                                        Haven't actually made this myself, but very recently had a yummy canned tuna salad which should be even better with canned salmon. Probably should drain well and remove any bones. Add/mix or toss well with thin-sliced very crisp iceberg or romaine lettuce, a little mayo (maybe mixed with lemon juice), a little diced onion (maybe and/or green onion), diced tomatoes, and a few sliced jalapenos. The end effect should be refreshing/crunchy and a little spicy, not heavy.

                                                                        1. re: Georgia Sommers

                                                                          I tried the link and it came back "no such URL."

                                                                          1. re: bitchincook

                                                                            Sorry about that! This one looks even more like it:


                                                                            I hope you try it!

                                                                        2. Add mayonnaise, salt, pepper - SANDWICH!

                                                                          1. I hadn't seen anyone talk here about the fact that a lot of canned salmon contains bones. Do y'all buy the more expensive boneless canned salmon? I was just curious because aside from the extreme fishiness of it (and I like salmon generally), the bones are what put me off canned salmon.

                                                                            4 Replies
                                                                            1. re: DeborahL

                                                                              It's easy to remove the main bones, the spiny ones. Follow the anatomy of the fish in the can just the way you would whole fish. The smaller bones come along too. Any bones left are so soft as to be undetectable in most dishes. I usually make salmon cakes from this fish and by the time I've formed the cakes the bones have all but disappeared.

                                                                              1. re: DeborahL

                                                                                I buy the inexpensive stuff, enjoying the full fish flavor. I pick out the spine bones (and some of the skin.) If you're careful when first removing the fish from the can, and carefully "unroll" the can-shaped mass, the bones are all together and easily removed. Takes two minutes. The pin bones are undetectable by the time you make something.

                                                                                1. re: DeborahL

                                                                                  I don't remove the bones -- they're good for you. I just mash them up really well with a fork. Nobody notices that they're there.

                                                                                  1. re: Cilantra

                                                                                    Thanks marvina, Brock Lee Robb, and Cilantra. I had found that as described it is pretty easy to remove the spine and most of the attached bones but wasn't sure about the inevitable remaining bits. Maybe I'll give it another try!

                                                                                2. I pan fry bacon to render the fat, then saute garlic, peppers, and onions. After picking out the bones of the canned salmon, it add it to the sauteed veggies and heat through. I like it served over grits with hot biscuits for breakfast.

                                                                                  1. My fav cnd salmon recipe is 1 can, deboned and deskinned (Kirkland).

                                                                                    one half a good onion, sliced thinly,
                                                                                    a dash of pepper,
                                                                                    And served with toasted white bread.

                                                                                    Put salmon, onion, and vinegar is bowl. Refrig for at least 4 hours. S & P to taste

                                                                                    EAT, after preparing toast.

                                                                                    And add cottage cheese for a "filler", (not in the salmon bowl).


                                                                                    S & P to tast

                                                                                    1. Lovely sandwich in hot weather, a Canadian classic - canned Sockeye salmon with the bigger bones and the (sorry but truly revolting, to me) skin removed and fed to ze dog, who goes into paroxyms of joy and chases the tin all over the kitchen floor, mashed up with some black pepper, spread on buttered brown (whole wheat) bread, topped with very thinly-sliced cucumbers previously salted and soaked in cider vinegar, covered with another slice of brown bread, cut into 4 triangles and scoffed. A tin makes 3-4 sandwiches.

                                                                                      1 Reply
                                                                                      1. re: buttertart

                                                                                        One of our favorites are salmon crepes. i use home canned spring salmon but any canned salmon will do. The recipe i use can be found at www.food.com/recipeprint.do?rid=111419

                                                                                      2. I've never had much fondness for regular canned salmon, but I do really love canned smoked salmon. That gets mixed with cream cheese and spread over everything.

                                                                                        I am going to have to try some of these ideas with regular canned salmon.

                                                                                        2 Replies
                                                                                        1. re: RGC1982

                                                                                          Add a few drops of liquid smoke to any canned Salmon recipe-works like a charm.

                                                                                          I like Salmon/mayo/green onion & cilantro with bread or tortilla or whatever.

                                                                                          I once saw the farmed product in a can but it never lasted here-not surprising since wild Salmon is so cheap.

                                                                                          1. re: Sam Salmon

                                                                                            I am a believer in high end liquid smoke (fwiw) Don't even tell people (your guests) that you took this legitimate shortcut. Red is mo' better but the Pink has been über cheap for years at about $2. Now it's creeping upward

                                                                                        2. I scramble eggs and put it in that or an omlet with sundrued tomatoes and capers with a dalop of sour cream

                                                                                          1. Salmon enchiladas

                                                                                            Salmon loaf or terrine (might be too close to patties)

                                                                                            Mix into a Thai curry

                                                                                            Salmon, dill and sour cream omelet

                                                                                            2 Replies
                                                                                            1. re: ninrn

                                                                                              that sounds good. I have made one that you put the asparagus on the bottom of a loaf pan and then some potato slices and then some salmon mixed up with dill mayo and egg and lemon juice and bake it turn it out and slice it ymmy

                                                                                              1. re: katz66

                                                                                                Trader Joe's has a good boneless canned salmon. I've had great success in using it as a substitute for anything that calls for canned tuna.

                                                                                            2. I tried to read all through the posts in order not to duplicate a post, but didn't see any with my recipe for salmon salad, which is:

                                                                                              1 can Chiciken of the Sea Salmon (6 oz? Like a small can of tuna fish), drained
                                                                                              Add to taste:
                                                                                              a smidge of curry powder
                                                                                              onion powder or finely chopped mild onion
                                                                                              dried dill weed, chopped dill pickle or dill juice
                                                                                              cayenne pepper

                                                                                              Mix well and enjoy as part of a salad, a sandwich or on toasted whole grain bread/English muffin (top with some good cheese and melt for a yummy salmon melt!) or on crackers, stuffed in celery, tomatoes or avocado halves, rolled in lettuce leaves...use your imagination.

                                                                                              My mother always bought the large cans of salmon with all the bones and skin...I don't like the taste or mouth feel so buy the small, boneless cans. I know a lot of our Chowhound friends are appalled at this, but if it is a question of eating salmon without having to buy it fresh and cook it, I'd rather buy what I do from a company I know will deliver a quality of product I can handle than force myself to eat something that makes me gag -- or not eat it at all. I do eat canned sardines, bones and skin included and love them!

                                                                                              1. I make a soup - broth, carrots, celery etc. with a can of salmon and a splash of apple cider vinegar. It's my spin on a Finnish soup style called selyanka. Yum.

                                                                                                1. Here's a Dutch salmon salad I used to like at the La Place cafeterias in the V&D department stores. Canned salmon, drained, bones/skin removed, mashed with some mayo, a bit of curry powder and unpeeled diced apples on an onion foccacia roll with lettuce.

                                                                                                    1. Russian Salmon and Potato Salad

                                                                                                      1. My favorite - even though it's sort of close to patties - is Salmon Loaf, which was a favorite dish of my dear mother.

                                                                                                        Basically drained canned salmon, some breadcrumbs, an egg, some sauteed onion & celery, & some chopped pimento-stuffed green olives, combined & pressed into a greased loaf pan & baked until firm & heated through. Sliced & served warm with either tartar sauce or Hollaindaise, or cold with tartar sauce or just plain mayo with a dash or two of hot sauce. Leftovers made great sandwiches.

                                                                                                        I fondly remember enjoying it cold, with a pasta or green salad on the side, on a hot summer evening.

                                                                                                        I still enjoy making it myself these days.

                                                                                                        1 Reply
                                                                                                        1. re: Bacardi1

                                                                                                          I think I am going to try that tonight. Thanks

                                                                                                        2. My mother always made Creamed Salmon. Make a medium white sauce and add the salmon to it. Season and put over mashed potatoes, or toast. It's delich!

                                                                                                          1. Years ago someone told me this at the Wal-Mart canned salmon isle... and they were right... so I am passing it along.

                                                                                                            I use leftover canned salmon to add to scrambled eggs.... yum... it is sooo good.

                                                                                                            I cook scrambled eggs with spices and a little milk as usual... but add some dehydrated chopped onions... then I fold in the leftover canned salmon and heat the mixture... serve with buttered toast and jam... tastes yummy !

                                                                                                            1 Reply
                                                                                                            1. re: HelenHadassa

                                                                                                              They say this is a great dish with lox too, but the one time I tried it I had to dispose of it.

                                                                                                            2. pasta sauce with greens and beans

                                                                                                              1. I am from Savannah, Ga. My mother would always make salmon and grits. I am eating some right this very moment ! it is so good ! All you have to do is : make a pot of grits (yellow is best, but white or yellow is good !)when the grits is done, pour the canned salmon into your grits. Add butter to taste in a bowl, salt and pepper !!) dayam !

                                                                                                                1 Reply
                                                                                                                1. re: rudytrue2you

                                                                                                                  El dente cold elbow pasta/fine chopped celery/canned salmon/japanese mayo/fine chopped fresh dill/lemon juice/marjoram/dash of ginger juice combined served on a bed of lettuce. Sprinkle of toasted sesame seeds if you like.

                                                                                                                2. Ok, here it goes. I do not eat fish, except canned salmon and canned tuna, don't ask me why, it makes no sense. I hate fish and seafood. Now, as a kid my mom would buy canned salmon. She would take out the bones and take off the skin. I do recall she would eat the bones, and from what I gather, they are really good for you. I personally cannot stand the texture of them. Now a days you can buy it with no skin or bones. Then she would mix it with diced onions and vinegar. Raw onions are not my thing either, but I suspect the vinegar tempers the harshness somehow, that is just a guess. Anyway, she would serve it on buttered toast or on crackers. I loved it. I will never understand why that concoction is so good, but it just is. I seem to recall that I enjoyed it most fresh and at room temp., cold not as much, but I am sure letting it sit out to come to temp would work out just fine.