What to do with canned salmon?
Replies
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Throw it away and get fresh salmon for the grill.10
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You can make salmon salad any way that you would make tuna salad - mayo, oil, or avocado-based.
Add some salmon, tomato, and cream cheese or avocado and green onions as the filling to an omelette
Add cannelini beans, kale, and tomato sauce - eat on pasta or toast
Casseroles or dips
I mostly use it for salmon patties and burgers, but I add a lot of different seasonings. I like to chop up jalapenos and get them in there. They freeze well too.7 -
I make salmon cakes. Food network has really good salmon cake recipes8
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I'd toss half on a bit salad.
I definitely would NOT throw it away. Canned salmon is very versatile.10 -
Mix it with cream cheese and herbs. Add some chopped veggies (maybe cucumber). Spread it on a tortilla and roll it up. Very tasty!10
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We do salmon chowder with it. I think this is the recipe or a variant of what we use.
http://www.epicurious.com/recipes/food/views/salmon-chowder-2386998 -
Donate it to your local food bank / charity.4
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Buy fresh!1
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Great in stuffed potatoes3
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Hands down the best thing with canned is in the patty form, just change up the seasonings. we have made a "salmon loaf" before as well.You can also use it in a salmon salad for sandwiches, or a cracker spread. Here we have a lot of salmon in the summer so canning it is one of the ways we preserve it, besides freezing it. It keeps longer than freezing and I refuse to pay store prices for fresh salmon.2
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I use it for anything I'd use canned tuna for...not a big fan of canned tuna but canned salmon is ok.
I make chowders and bisque or make salmon burgers (need other stuff) or a salmon and noodle casserole, etc...1 -
_BrewingAZ_ wrote: »Throw it away and get fresh salmon for the grill.
False!!! I would take wild and canned over farmed and "fresh" any day of the week. Form into patties and sear in a pan or just toss into a salad. Delish!!!!
What about wild caught and frozen...actually I'm having that tonight...but yeah, I don't really like farmed salmon.
Living in the desert, I always assume "fresh" just means that it was frozen while still fresh on the boat...there's not such thing as actual "fresh" fish where I live unless you're trout fishing in the mountains.3 -
Tip it straight down the toilet and cut out the middleman. Doesn't save much time, mind. Not for me, anyhow
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I always have wild salmon in my freezer for the year. I bought enough when Costco starts selling it from Memorial Weekend until after Labor Day.
I hate that "farm" stuff and would rather do without if I cannot buy wild salmon.
Also Wholefoods sells fresh salmon as fresh as it can be.2 -
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OP did you make a salmon dish yet with that canned salmon?
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I did, actually. I made salmon patties with green peppers and chives. They were really tasty! Thanks everyone for the helpful, and not-so-helpful, responses 9
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Here's the recipe, if you want it
Ingredients
2 6 oz cans salmon
2 teaspoons Old Bay seasoning (I personally just added sprinkles of paprika, garlic powder, salt, pepper, and onion powder)
2 eggs
2 Tbsps mayo (I used light)
3/4 cup panko crumbs
1 small green pepper, finely chopped
2 Tbsps chopped fresh chives
light olive oil for pan (I used Pam spray and about 2 Tbsps of oil)
Directions
In a large bowl, combine all ingredients until mixed well. Form into 6-8 patties.
Heat a non-stick pan over medium heat. Drizzle oil and spread evenly. Gently place the first patty in the pan and cook for about 2-3 minutes, until golden brown. Carefully flip and cook other side for 3-4 minutes.
They're really easy and tasty. I crumbled some of the leftover patties into my salads for the week
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Sounds delicious, canned fish is a staple in our household! Delicious, versatile and cheap. Not everyone can afford to buy fresh fish!7
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uptomischief96 wrote: »Sounds delicious, canned fish is a staple in our household! Delicious, versatile and cheap. Not everyone can afford to buy fresh fish!
same here ! I would love to be able to afford fresh salmon but I simply cannot afford.
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Thanks LenGray !3
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A favourite:
I hard boil 3 eggs, cool them, cut them in two and scoop the yolks. I then mix the yolks with the canned salmon, some Mayonnaise, salt, pepper a bit of chopped parsley. I stuffed this mixture back in the white halves and refrigerate. Serve the eggs on lettuce leaves. So good! Serve with French bread orFrench fries. Also serve these when I do a buffet. They are really low carb and delicious.8 -
I can easily buy wild salmon here, in Oregon. But I get your point, so much fish is farmed and filled with colorants.
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).
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_BrewingAZ_ wrote: »Throw it away and get fresh salmon for the grill.
i will second this...0 -
I made zucchini noodles with canned salmon and cream sauce tonight, very yummy and satisfying.6
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A favourite:
I hard boil 3 eggs, cool them, cut them in two and scoop the yolks. I then mix the yolks with the canned salmon, some Mayonnaise, salt, pepper a bit of chopped parsley. I stuffed this mixture back in the white halves and refrigerate. Serve the eggs on lettuce leaves. So good! Serve with French bread orFrench fries. Also serve these when I do a buffet. They are really low carb and delicious.
OOOh I like this !!! thanks for sharing !2 -
I like it mixed with cous cous and sautéed vegetables which have been finely chopped (onion, red pepper, zucchini, carrots). Or couscous and cherry tomatoes.1
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I think you have to live in a few very specific places to get truly fresh wild salmon.
I prefer a previously frozen sockeye filet over canned, but I buy both. There is a species of wild Alaskan salmon called "pink salmon" (humpback), not to be confused with the farmed Atlantic salmon that needs added coloring. Canned wild pink salmon seems to be cheaper and more readily available in my area than canned red. I suspect it is due to overfishing of the sockeye. I would like to see the nutritional differences between the 2 species.
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CorneliusPhoton wrote: »I think you have to live in a few very specific places to get truly fresh wild salmon.
I prefer a previously frozen sockeye filet over canned, but I buy both. There is a species of wild Alaskan salmon called "pink salmon" (humpback), not to be confused with the farmed Atlantic salmon that needs added coloring. Canned wild pink salmon seems to be cheaper and more readily available in my area than canned red. I suspect it is due to overfishing of the sockeye. I would like to see the nutritional differences between the 2 species.
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/2
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