Canned Salmon Recipes

10 Tasty Canned Salmon Recipes

A salmon salad sandwich is a quick and easy lunch idea! Creamy and savory, it’s a tasty spin on the classic tuna. For the other canned salmon recipes, see above.

Prep: 10min

Total: 10min

Yield: 2

Ingredients:

• 1 celery rib, finely chopped
• 2 tablespoons finely chopped red onion
• 1 dill pickle, finely chopped (¼ cup)
• 1 5-ounce can salmon (2/3 cup cooked flaked salmon)
• 1 tablespoon capers, drained
• ¼ cup Greek yogurt or plain yogurt*
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• ¼ teaspoon kosher salt
• Fresh ground black pepper
• 4 slices bread
• Lettuce leaves, tomato, etc: for garnish

Instruction:

1. Prep the celery, red onion and dill pickle as noted above.
2. Drain the salmon and place it in a medium bowl: mash it lightly with a fork. Add the chopped vegetables, capers, Greek yogurt, mayonnaise, Dijon mustard, and kosher salt and stir to combine. Taste and add more salt if desired.
3. If desired, spread the bread with mayonnaise. Add lettuce or other sandwich toppings. Spread the salmon salad onto one half of the bread and top with the other slice of bread.

17 Best Ways to Use Canned Salmon

Try these canned salmon recipes for easy meals you can throw together in a few minutes. From patties to salad to pasta, canned salmon is as versatile as it gets.

Ingredients:

• Salmon Patties
• Salmon Salad
• Salmon Pasta
• Salmon Cracker Spread
• Salmon Spring Rolls
• Salmon Salad Sandwich
• Kale Salmon Caesar Salad
• Salmon Souffle
• Salmon Wraps
• Salmon Chowder
• Salmon Croquettes
• Salmon Burgers
• Salmon Meatballs with Avocado Sauce
• Salmon Rice Bowl
• Salmon Cakes
• Smoked Salmon Dip
• Onigiri

Instruction:

1. Select your favorite recipe.
2. Organize all the required ingredients.
3. Prep a canned salmon recipe in 30 minutes or less!

20 BEST Canned Salmon Uses

This collection of easy Canned Salmon Recipes includes plenty of budget friendly meals for you to enjoy with your family. We love these easy patties:

Ingredients:

• 1 15oz can salmon
• 1/2 cup mayonnaise
• 1 egg
• 1 Tbsp mustard
• 1 tsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1/2 cup crushed Ritz crackers
• 1 red bell pepper
• 1 green onion
• 1/4 cup parsley
• 2 Tbsp capers
• 2 Tbsp cooking oil, divided
• 1 Tbsp butter

Instruction:

1. Open the can of salmon and drain off the liquid. Remove skin and bones from salmon (if not using boneless skinless) and place meat in a mixing bowl.
2. First, chop bell pepper, green onion and parsley. Heat 1 Tbsp oil in a sauté pan over medium heat. Add chopped pepper and sauté until softened but still firm. Add capers and cook one additional minute. Meanwhile, crush crackers.
3. Add all ingredients to bowl, minus the butter and remaining oil. Mix thoroughly but gently. You want to leave the salmon flakes somewhat intact, so don’t mash it too much.
4. Form mixture into eight evenly sized patties (these will take about 1/3 cup of mixture each), and place on parchment paper lined tray. Refrigerate for at least one hour.
5. Heat butter and remaining oil in skillet over medium heat and remove patties from refrigerator. Once skillet is hot, add patties. As they are a little fragile prior to cooking, you may find them easier to handle using two spatulas. You don’t want them too crowded, so unless it is a large pan, cook four at a time. Cook 4-5 minutes per side.
6. Remove to paper towel lined plate to absorb extra oil. Serve hot.

BEST SALMON SALAD | canned salmon recipe

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