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    What to do with canned salmon?

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    Replies

    • Posts: 965 Member
      edited October 2016
      jgnickel wrote: »
      show previous quotes

      here is a link to the nutritional difference. Pink is lower in fat and calories. Here in Alaska, the Sockeye is sought after by sportsmen since the meat is more similar in taste and color to King salmon, but lower in fat. the pink is something that we typically don't go after unless it is to can, since the meat tends to be softer and less flavorful than Reds(sockeye). personally I freeze all of my red salmon and if I end up with pink it will be canned. It tastes better that way. But most people here don't waste time on pink salmon.

      http://skipthepie.org/finfish-and-shellfish-products/fish-salmon-sockeye-raw/compared-to/fish-salmon-pink-raw/

      Thanks! The nutritional differences don't seem very significant to me, though the lower omega-6 and higher vitamin K on the pink sort of stands out. Then again, I focus on different micros depending on the time of day. ;) I have heard others on other forums say that they consider the pink pretty much "junk." I happen to have a can of each in the closet. Maybe a side-by-side taste test is in order. Thanks again for providing the link.
    • Posts: 212 Member
      Put some in a whole wheat pita wrap....Add lettuce tomato avocado..Things you like..makes a great meal
    • Posts: 212 Member
      I personally love the fresh salmon from Bristol bay Alaska...Alaska seafood and salmon.com.....you can order on line..find them on face book..They go to farmers markets in my area...It sounds expensive but dollar per dollar plus nutrition..It's a bargain...Tony Wood is the guy in charge..So be sure you have the right site..Tell him Eileen sent you....It's yummy
    • Posts: 29,136 Member
      crazyravr wrote: »
      show previous quotes

      Again, please go ahead and find me this magical fresh, wild salmon. And again I would eat a wild canned sockeye over a farmed "fresh" pink salmon anyday.

      its called a fish market...but I guess those only exist in magical lands far, far away ...
    • Posts: 402 Member
      Canned salmon recipes-go to this webpage and select the Canned/Pouched salmon.

      http://recipes.alaskaseafood.org/

      Pink (humpback) salmon is not "junk" as someone posted. A pink salmon is just as tasty as trout or steelhead. For those with access to fresh salmon, a fresh grilled pink is delicious. There are many companies in Alaska and the Pacific NW that market fresh-frozen and canned wild salmon. Google it.
    • Posts: 14 Member
      Canned salmon is FANTASTIC for salmon patties/burgers. It's an extremely versatile food, not to mention cheap, but I prefer the burger route. (You can also totally do tuna salad, but switch in the salmon for the tuna.)

      You'd just make sure to remove the "spine" from the salmon meat in the can, then put the meat in a bowl, mix with an egg, some garlic/onion powder, lemon juice, crushed up crackers (bread crumbs or oats will also do), salt/pepper to taste, and then it should be the right consistency to shape into patty shape with your hands. Then just toss it in a little bit of seasoned flour and cook it off in a pan.

      It's great on its own, but on a whole wheat bun with a lot of crispy lettuce and some lemon tartar sauce it's super good. Trust me, I've been making this recipe for years.

    • Posts: 965 Member
      fluffernubber wrote: »
      Canned salmon is FANTASTIC for salmon patties/burgers. It's an extremely versatile food, not to mention cheap, but I prefer the burger route. (You can also totally do tuna salad, but switch in the salmon for the tuna.)

      You'd just make sure to remove the "spine" from the salmon meat in the can, then put the meat in a bowl, mix with an egg, some garlic/onion powder, lemon juice, crushed up crackers (bread crumbs or oats will also do), salt/pepper to taste, and then it should be the right consistency to shape into patty shape with your hands. Then just toss it in a little bit of seasoned flour and cook it off in a pan.

      It's great on its own, but on a whole wheat bun with a lot of crispy lettuce and some lemon tartar sauce it's super good. Trust me, I've been making this recipe for years.

      Nothing wrong with leaving the bones in there. They are soft and edible. Calcium.
    • Posts: 79 Member
      I melt butter in the pan then add canned salmon and cream, and sometimes a cheese slice. Stir very gently till heated through. Serve with black ground pepper. My husband has it over fettuccine. I have it straight on the plate. Yum
    • Posts: 70 Member
      Throw it in the trash :#
    • Posts: 514 Member
      pdxwine wrote: »
      I can easily buy wild salmon here, in Oregon. But I get your point, so much fish is farmed and filled with colorants.

      show previous quotes

      As far as using the canned salmon, it is great in casseroles, salads, soups...anywhere you may use canned tuna. I always keep a can of salmon in my house (as well as jars of local tuna). I use them from time to time, and they are here in case I need them (power outage or our pending subduction zone earthquake).

      I can also easily buy fresh, wild salmon here - at least part of the year. But I also live in the Pacific Northwest. The best value is the whole fish, which the meat departments will fillet or cut into steaks for you. Then you can freeze some for later. :)
    • Posts: 292 Member
      I like to make garlicky yogurt and cucumber tzadziki to serve with salmon patties and pita :)
    • Posts: 3 Member
      I use canned salmon for salmon patties. We serve them over grits with a lemon sauce. Yum!!
    • Posts: 10 Member
      Same here ... Salmon patties.
    • Posts: 3,997 Member
      edited November 2016
      I usually just open the can, pour the water out (never buy oil packed), pour some EVOO on it, top it w/freshly ground pepper and then eat it straight out of the can as a snack w/some saltine crackers.

      I do the same w/tuna unless I'm making a sandwich or noodle casserole w/it. That's all I ever use the canned stuff for. Fresh (or fresh frozen) that's another matter.
    • Posts: 97 Member
      I agree with others, toss the can and go fresh. With that said, fresh or canned, a plain salmon patty can be boring. Try a nice vinegarette to top it.
      Serve the patty on a bed of fresh baby spinach.

      Vinegarette

      2 tbsp apple cider vinegar
      2 tbsp unprocesssd honey
      Zest of one lemon
      Juice of one lemon
      1 tbsp Dijon mustard
    • Posts: 79 Member
      We have salmon pasta here... just cook some wholewheat pasta and peas, drain then add salmon, cream cheese, olives, dill and pepper... amazing!
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