Canned Salmon Recipes, Tips & Videos

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Fish is known to be rich in vitamins and minerals and Salmon is particularly good as it not only contains Omega-3 fatty acids and high vitamin D, but is also a great source of protein. An ancient form of nutrition along the Pacific Rim, wild salmon is in decline due to habitat destruction, over-fishing and the spread of disease from caged salmon farms. Today, a good portion of our canned salmon comes from these salmon farms. Called Aquaculture, salmon farming represents over $1 billion in revenue annually and is the major economic contributor to the world production of farmed fin-fish.

The great thing about canned salmon is you can get it at any time of year and it contains the same basic nutrients as wild salmon. It is also useful in all sorts of applications from salads to casseroles. But whatever your preference, there's no denying that this pink-fleshed fish has a bold and distinctive flavor.

Canned Salmon Salad Recipes

Salmon Pasta Salad

Spiral pasta , mozzarella, and lemon dressing rounds out this Alaskan salmon salad.

Ingredients

1 can (15 1/2 oz.) Alaska salmon

8 oz. fusilli or macaroni, cooked, drained and cooled

1 pint cherry tomatoes, cut in half

2 C. sliced cucumber

1 C. mozzarella cheese, cut into thin strips

1/2 C. chopped parsley

1/4 C. grated Parmesan cheese

Lemon Dressing (see below for recipe)

Directions

Drain and flake salmon. Toss flaked salmon with remaining ingredients in large serving bowl. Toss with Lemon Dressing and serve.

Makes 8 servings.

More Canned Salmon Salad Recipes

Smoked Salmon and Egg Salad

Salmon Salad

Salmon-Artichoke Salad

Canned Salmon Soup Recipes

Old Fashioned Salmon Soup

Ingredients

1/2 C. celery (mostly leaves), chopped

1/2 C. onion, chopped

2 C. chicken broth

2 Tbs. butter

1 14.75-oz. can red Sockeye salmon,(broken into chunks, discard bones, save the liquid)

1/4 C. cornstarch in 1/4 C. water (slurry)

1/2 tsp. season salt

2 C. half & half

pepper, if desired

Directions

Place celery, onion, chicken broth, saved salmon liquid, and butter into a medium size saucepan. Cook on high heat 10 minutes or until veggies are tender. Keep on high heat and add salt, pepper (if desired), salmon and half & half. Stir in cornstarch slurry, until soup thickens. Stirring constantly, about 4-5 minutes. Place a pat of butter on top of each bowl of soup and serve with crackers.

More Canned Salmon Soup Recipes

Alaska Salmon Chowder

Fisherman's Cioppino Stew Recipe

Canned Salmon Appetizer Recipes

Salmon Spread

While great for a party mold, use this mixture "as is" for a great sandwich spread.

Ingredients

1 package (8-oz.) reduced-fat cream cheese

2 cans (6 1/2-oz.) water-packed salmon (drained)

2 green onions, finely chopped

1/8 C. parsley, sliced

Juice from 1/2 of a fresh lemon

1/4 C. toasted, crushed pecans (optional)

Salt & Pepper to taste

Directions

Soften cream cheese at room temperature. In medium bowl, mix cream cheese with drained salmon. Gently stir in green onions. Chill several hours before serving to allow flavors to blend. Also, try substituting tuna instead of salmon. For use as a party mold: Mold mixture into a ball shape and chill several additional hours until firm. Press crushed pecans onto sides and top of cheese ball just before serving with crackers.

More Canned Salmon Appetizer Recipes

Salmon Stuffed Eggs

Salmon Cheese Ball

Salmon Fondue

Canned Salmon Entree Recipes

Sassy Salmon Burgers

These make a great alternative to the boring beef burger.

Ingredients

14 3/4 oz. can salmon, drained

1 C. toasted wheat germ

1/3 C. sliced green onions

3 egg whites

4 Tbs. water

2 Tbs. fat-free mayonnaise

1/2 tsp. salt

1/4 to 1/2 tsp. hot pepper sauce, as desired

1 Tbs. canola or vegetable oil

5 whole-wheat hamburger buns

1 medium size ripe avocado, sliced

1 medium tomato, sliced

1 C. spinach leaves, rinsed, well-drained

Directions

In medium bowl, combine salmon, 1/2 C. wheat germ and green onions. In small bowl, beat together 2 egg whites, 2 Tbs. water, mayonnaise, salt and hot pepper sauce; add to salmon mixture, mixing well. Shape into 5 patties, each about 1-inch thick. In shallow dish, place remaining half-C. wheat germ. In second shallow dish, beat remaining egg white with remaining 2 Tbs. water until frothy. Dip salmon patties, one at a time, into wheat germ, then into egg white mixture, then again into wheat germ. In large nonstick skillet, heat oil. Cook patties over medium heat 3 to 4 minutes on each side or until golden brown and heated through. Serve patties on buns with avocado, tomato slices and spinach.

More Canned Salmon Entree Recipes

Salmon Patties

Salmon and Cheese Pie

Salmon & Potatoes

Salmon Croquettes