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Cooking Ideas Using Canned Pink Salmon

by Lori A. Selke

Canned salmon can be an inexpensive way to incorporate more fish into your diet. Salmon is loaded with omega-3 fatty acids, which help maintain heart health. It's also a good source of lean protein. Seek out sustainably-fished wild Alaskan salmon, as it's both healthier and better for the environment.

Salmon Spread

Mix canned salmon, cream cheese and thinly sliced scallions for a simple salmon spread you can eat with crackers or bread as an appetizer. A little lemon juice will brighten the flavor, as will a few drops of hot sauce. Try it with cucumber spears or slices and celery sticks, too.

Salmon Salad

Canned salmon can turn fresh salad greens into a dish substantial enough for a light dinner. Try it in a Cobb-style salad with diced avocado, diced tomato and crumbled blue or feta cheese. Or try a composed salad with artichoke hearts, capers and shavings of Parmesan cheese. Another option consists of canned salmon, canned chickpeas and red bell peppers. You can also add salmon to your favorite bean salad or a pasta salad recipe.

Salmon Burgers

Salmon burgers can be a touch tricky, but when well-made, they're a satisfying change to the usual beef burger. Mix canned drained salmon with mustard, minced onion and chopped capers, using breadcrumbs and egg as binders. Serve with lettuce, tomato and mayonnaise on hamburger buns.

Salmon Cakes

Salmon burgers are a specific form of salmon cakes, which are themselves a variation of classic fish cakes. Mix minced onion, minced bell peppers and celery plus mustard, Worchestershire sauce and parsley for seasoning. Egg and breadcrumbs form the binder. Serve on lettuce leaves with tartar sauce on the side.

Salmon Loaf

Salmon loaf is a version of meat loaf made with canned fish rather than ground meat. Breadcrumbs and eggs act as the binder -- you can beat the egg whites for a more tender loaf if you like. Many recipes also add milk or cream. Minced onions, parsley and capers provide the seasoning. Bake in a loaf pan and serve with a cream sauce and salad on the side.

About the Author

Lori A. Selke has been a professional writer and editor for more than 15 years, touching on topics ranging from LGBT issues to sexuality and sexual health, parenting, alternative health, travel, and food and cooking. Her work has appeared in Curve Magazine, Girlfriends, Libido, The Children's Advocate, Decider.com, The SF Weekly, EthicalFoods.com and GoMag.com.

Photo Credits

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