Canned Salmon Recipes 

Many people don’t realize that canned salmon is as nutritious as fresh salmon.  None of the nutrients are lost during the canning process.  Canned salmon will provide the nutrients and omega 3 you need. 

Canned salmon is very versatile.  It is a good staple to keep on your pantry shelf.  You can use canned salmon in soups, salads, casseroles, baked into a loaf, made into cakes or mixed with pasta. 

Here are a few recipes for dishes using the canned salmon. Either the red salmon or the pink salmon will work fine in the recipes.  When you use canned salmon break up the meat with your hands.  You can either leave the bone and any skin in with your meat or you can discard it. 

Salmon cakes 

  • 1 14.75 oz can salmon
  • 1 egg, beaten 
  • ½ onion diced
  • ½ cup panko bread crumbs 
  • 2 Tbsp olive oil 

Drain salmon.  Place in a bowl and break up the meat with your fingers.  Add the egg, onion and bread crumbs to the salmon and mix.  Use your hands to combine everything and form into 4 salmon cakes.  Heat oil in skillet over medium high heat.  When oil is hot add the salmon cakes to the pan and cook until golden brown. 5-8 minutes.  Turn salmon cakes over once so both sides are brown.  Serve warm, however, leftover salmon cakes are good cold too. 

Salmon and pasta salad 

  • 1 14.75 can salmon, deboned
  • 16 oz pasta shells 
  • 1 small onion diced
  • 3 stalks celery, diced 
  • 8 oz mayonnaise or salad dressing
  • salt and pepper to taste 
  • 1 ½ Tbsp sweet pickle relish, optional 

Cook pasta according to package directions.  Drain pasta and set aside to cool.  In mixing bowl combine deboned salmon, onion, celery and either mayonnaise or salad dressing.  Add pickle  relish, if using.  Stir in the cooled pasta.  Cover salad and cool in refrigerator for several hours before serving.  

Salmon Chowder 

  • 1 14.75 oz can salmon
  • 2 Tbsp butter  
  • ½ cup chopped onion
  • ½ cup diced celery 
  • 1 cup diced potatoes
  • 1 carrot sliced thin 
  • 1 cup chicken broth
  • ½ teas garlic powder 
  • 1 cup evaporated milk
  • 1 small can cream corn 
  • 1 cup cheddar cheese blend, shredded
  • salt & pepper to taste 

In a large pot over medium heat melt butter.  Saute onion and celery until tender.  Add garlic powder.   Stir in the carrots, potatoes, chicken broth and salt and pepper.  Bring this mixture to a boil, reduce heat.  Cover and simmer about 20 minutes.  Stir in salmon, evaporated milk and cheese.  Cook over slow heat until heated through. 

Salmon Casserole 

  • 8 oz cooked egg noodles
  • ½ cup mayonnaise or salad dressing 
  • 1 cup milk
  • 1 can cream of celery soup 
  • 1 cup shredded cheddar cheese
  • ½ teas dry mustard 
  • 1 14.75 oz can salmon, drained
  • salt and pepper to taste 
  • ½ green pepper, diced 

Cook egg noodles according to package directions.  Heat oven to 350 degrees.  Spray casserole dish with cooking spray. In mixing bowl, break up the salmon meat with your hands.  Add the salad dressing or mayonnaise, milk, celery soup, dry mustard, green pepper, cheese and cooked noodles and mix together.  Spoon mixture into prepared casserole dish and bake for about 30 minutes.