21 Best Canned Salmon Recipes That Are Easy To Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Korean BBQ Salmon Stir Fry

Korean BBQ Salmon Stir-Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 1

A quick & easy meal for one that’s ready in 10 minutes or less! A Korean BBQ Salmon Stir-Fry that’s a perfect, healthy, gluten-free, soy-free, nut-free, dairy-free, egg-free, allergy-friendly lunch or dinner recipe when you’re on a tight schedule!

Ingredients

• 1 Minute Ready To Serve Brown Rice & Quinoa Cup (microwaved)
• 1 Pouch of Chicken of The Sea Barbecue Salmon
• 1/2 Cup Chopped Snow Peas
• 1/2 Cup Chopped Broccoli
• 1 TB Sliced Scallions
• 2 TB Coconut Aminos
• 1/2 TB Toasted Sesame Seeds (more for topping)
• 1/2 Tsp Minced Garlic
• 1/2 Tsp Chili Paste
• 1/2 Tsp Sesame Oil

Instructions

1. Microwave the brown rice and quinoa cup according to directions.
2. In a non-stick saute pan, add the heated rice, chopped veggies, salmon pouch, and additional spices.
3. Mix and heat the stir-fry over medium-high heat for about 4-5 minutes until the veggies a just getting tender.
4. Serve right away with additional sesame seeds or store in a container and bring it on the go!

2. Salmon Pesto Pasta

Easy Salmon Pesto Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’]

Penne pasta topped with homemade basil and pine nut pesto, peas, Parmesan cheese and salmon.

Ingredients

• 8 ounces penne pasta noodles (uncooked)
• 1 cup packed fresh basil leaves
• ⅓ cup grated Parmesan cheese
• ¼ cup olive oil (extra virgin)
• 3 cloves garlic (peeled)
• 2 tablespoons pine nuts
• ½ tablespoon squeezed lemon juice
• Salt and pepper to taste
• 1 cup peas (cooked)
• 5 ounces drained cooked canned salmon

Instructions

1. Cook pasta according to package directions in a pot of lightly salted water. Usually 8-10 minutes. Drain and set aside.
2. While pasta is cooking: Place basil leaves, cheese, olive oil, garlic, pine nuts, lemon juice, salt and pepper in a food processor. Pulse until smooth and combined, about 1 minute. 
3. Split cooked pasta between two plates. Top with pesto, peas and cooked salmon. Garnish with additional Parmesan cheese and serve.

3. Mediterranean Salmon Salad

Mediterranean Salmon Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 Servings’]

Canned Salmon Salad with avocado, sun-dried tomatoes, feta cheese, onion, and dill with a creamy dressing is a high-protein, low-carb meal that is so full of flavor!

Ingredients

• 4 (6-oz) cans wild caught salmon (drained*)
• 1 large avocado (sliced)
• 1/3 cup red onion (thinly sliced)
• 1 cup sun-dried tomatoes (drained)
• ½ cup feta cheese
• ½ cup plain Greek yogurt or mayonnaise
• 2 Tbsp fresh lemon juice
• ½ tsp garlic powder
• 1 tsp dried dill
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions

1. Open the canned salmon and drain the juices out. Transfer the salmon to a large bowl along with the sliced avocado, chopped red onion, sun-dried tomatoes, and feta cheese.
2. Add in the Greek yogurt (or mayo), lemon juice, garlic powder, dried dill, and sea salt. Toss everything together until the salmon salad is nice and creamy and well-combined.
3. Taste the salmon salad for flavor and add more sea salt or lemon juice to your personal taste. Enjoy the salmon salad as is or enjoy it on top of a green salad or as a sandwich. Serve it on romaine lettuce or butter lettuce to make lettuce wraps.

4. Kale Salmon Salad with Mozzarella Cheese

Citrusy Kale Salmon Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 Servings’]

Flavorful and delicious kale salmon with fennel, parsley, mozzarella cheese, wild-caught (canned) salmon and tossed in a citrusy dressing—a delicious lunch or light dinner salad idea!

Ingredients

• 10 large dinosaur kale leaves ((or 1 small bunch of kale) thick stems removed and finely chopped or teared into small pieces.)
• 2 tablespoons olive oil (divided)
• 3 cups thinly sliced fennel (320 grams or about 1 medium-large fennel bulb)
• 1/2 cup loosely packed parsley (curly leaf, finely chopped)
• 1 can wild-caught canned salmon, finely chopped, or use one to 1 1/2 cup of leftover baked salmon (6 ounces/170 grams)
• 1 large orange (cut in half and divided)
• 2 tablespoons lemon juice or juice of 1 lemon
• 1/2 cup finely chopped or shaved fresh Mozzarella cheese (100 grams)
• Salt and pepper to taste
• 1 to 2 teaspoons Dijon Mustard

Instructions Make the Salad

1. Remove thick stems from the kale leaves by holding the stem ends and tearing the leafy parts off in one swooping motion. Discard the stems.
2. Either finely chop or tear with your hands the leafy parts of the kale into small pieces.
3. Place the kale in a large bowl and coat with one tablespoon of olive oil.
4. Massage the kale until the leaves become deep green, tender, and soft (about 30 seconds to one minute).
5. Toss in the fennel, parsley, chopped salmon, and mozzarella cheese. Reserve a few mozzarella pieces for garnish.
6. Take one-half of the orange. Remove the peel and cut away as much of the white pit as possible. Then chop the peeled orange and toss it into the kale salad.

Make the Dressing

1. Use a citrus hand juicer to juice the other half of the orange and the lemon.
2. Stir in the Dijon mustard and one tablespoon of olive oil

Assembly

1. Pour the citrusy dressing over the kale salmon salad.
2. Season to taste with sea salt and royally with freshly cracked black pepper.
3. Toss gently to combine.
4. Transfer the salad to a large serving plate or salad bowl.
5. Garnish with the reserved slices of mozzarella.
6. Serve and enjoy!

5. Crispy Salmon Bites

Crispy Salmon Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT35M · Yield: [‘2’, ‘2 servings’]

These crispy pan fried salmon bites are a delicious way to eat canned salmon. Packed with heart healthy omegas and paired with a refreshing dipping sauce.

Ingredients

• 6 ounces canned wild salmon (drained)
• 1 tablespoon dijon mustard
• 2 tablespoons mayonnaise
• 1 clove garlic (minced)
• 2 tablespoons red onion (minced)
• 1/2 small green pepper (diced)
• 1/4 teaspoon dill
• 1/8 teaspoon cayenne pepper
• salt & pepper
• 2 tablespoons almond flour
• 1/2 cup panko breadcrumbs (use GF if needed)
• extra virgin olive oil for pan frying

Instructions

1. Combine all ingredients except panko breadcrumbs and olive oil in a medium bowl and mash together.
2. Form into small patties, place on a plate and refrigerate for 15 minutes.
3. Pour panko breadcrumbs onto a small plate and coat patties on all sides.
4. Heat a pan to medium-high and drizzle enough olive oil to almost coat the pan.
5. Place patties in pan (I did 2 batches to not crowd the pan) and pan-fry for about 2 minutes per side until golden.
6. Transfer to a paper towel to drain excess oil and repeat with remaining patties adding olive oil as needed.
7. Serve immediately. They go great on top of a salad with a yogurt & dill dipping sauce/dressing.

6. Salmon Chowder

Canned Salmon Chowder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

Salmon chowder with canned salmon turns inexpensive canned fish into a rich, creamy soup quickly and easily. This seafood chowder rivals any you could get in a restaurant but it’s almost effortless to prep at home!

Ingredients

• ¼ cup butter
• 1 large onion (chopped)
• 1 carrot (chopped)
• 1 celery stalk (chopped)
• 3 tbsp flour
• 1/2 tsp salt
• 1/2 tsp fresh cracked pepper
• 4 cups chicken broth
• 2 cups cubed potatoes
• 2 5 oz cans boneless, skinless water packed salmon (drained)
• 1 cup corn kernels
• 1 cup heavy cream
• fresh parsley (optional, for garnish)

Instructions

1. In a large pot, melt the butter over medium high, add onion, carrots, and celery and cook, stirring frequently, until they start to soften
2. Sprinkle the flour, salt and pepper over the veggies and stir until coated
3. Add the chicken broth a little at a time, stirring constantly to avoid clumps
4. Add the potato, salmon, and corn and bring the soup to a boil
5. Cover, turn down the heat, and allow to simmer 20 minutes, or until the potatoes are tender
6. Stir in the heavy cream until heated through, serve warm with a sprinkle of parsley if desired

7. Salmon Yaki Onigiri

Easy Yaki Onigiri – Grilled Rice Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 Rice Balls’]

Crispy on the outside. Tender & chewy on the inside. This Salmon Yaki Onigiri recipe comes together in 30 minutes or less & will make your reimagine leftovers – especially when it fits in the palm of your hands!

Ingredients

• 4 oz cooked or canned salmon (drained)
• 1 ½ tablespoons Japanese mayo
• 1 ½ teaspoon soy sauce (plus a little extra for brushing)
• ½ teaspoon sesame oil
• ⅛ teaspoon rice vinegar
• ¾ teaspoon sriracha (optional)
• 1 ½ cup freshly cooked short grained rice*
• Salt

Instructions

1. In a medium-sized bowl, combine salmon, Japanese mayo, soy sauce, rice vinegar, & sriracha (if using). Set aside.
2. In the onigiri mold, sprinkle a very small amount of salt, add enough rice to cover the bottom of the mold. Then, add about 1 ½ tablespoon of salmon filling in the center, then more rice on top to cover the filling. Note that the amount of rice and filling depends on the size of the mold. For best results, make sure your rice & filling are really packed in.
3. Put the top of the mold on top, then gently & firmly press to make rice tightly packed. You should feel a little resistance, but if you don’t, you might want to add a bit more rice so your onigiri is full & tightly pressed together. Press the back of the mold to release the onigiri.
4. Heat a large skillet on medium heat. Gently place the onigiri onto the skillet & allow to toast for 2-3 minutes or until browned & crispy. Use a spatula & tongs, carefully flip the onigiri & cook for another 2-3 minutes.
5. Brush the onigiri with a little soy sauce on both side & toast cook for another couple of minutes, or until golden & caramelized on both sides. Keep a close eye so it doesn’t burn.
6. Remove yaki onigiri for the pan & enjoy!

8. Salmon Salad Sandwiches

Salmon Salad Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

A creamy lemon and dill mixture combines with canned salmon to create these easy Salmon Salad Sandwiches. A delicious, no-fuss meal for lunch or dinner!

Ingredients

• 12 ounces canned wild pink salmon (like Wild Planet or Kirkland brand (2 6-ounce cans))
• ⅓ cup mayonnaise
• 1 green onion (thinly sliced)
• ¼ cup finely diced celery
• 2 tablespoons fresh lemon juice
• ¾ teaspoon dried dill or 1 tablespoon fresh
• ½ teaspoon salt
• 8 slices of sturdy sandwich bread like focaccia, ciabatta, or sourdough
• green leaf lettuce
• thinly sliced cucumber
• thinly sliced tomato

Instructions

1. Combine all the ingredients for the Salmon Salad in a bowl, mixing until well combined.
2. Layer the Salmon Salad on sturdy sandwich bread with your toppings of choice.

9. Salmon Asparagus Pasta Salad

Salmon Asparagus Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’, ‘8-10 servings’]

Salmon and asparagus are such a good match, so turning them into a pasta salad just makes sense! This Salmon Asparagus Pasta Salad is loaded with fresh asparagus, flaky canned salmon (or fresh!), hard boiled eggs, pasta and the most delicious creamy lemon dill dressing. So good, so easy, so perfect for spring and summer!

Ingredients

• 1 pound uncooked short-cut pasta (e.g. rotini, macaroni, orecchiette, farfalle, etc.)
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 2 or 3 (5 -6 ounce) cans of salmon, drained
• 4 hard boiled eggs, diced
• ½ cup sliced green onions
• 1 cup mayonnaise
• ½ cup Greek yogurt (or plain yogurt)
• ¼ cup finely chopped fresh dill
• 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
• 1 tablespoon Dijon mustard
• ½ teaspoon onion powder
• Salt and freshly ground pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, adding in the asparagus 2-3 minutes before the pasta is done. Drain and immediately rinse under cold water until the pasta is cooled. Drain well and set aside.
2. In a small mixing bowl, whisk together the dressing ingredients until combined.
3. Transfer the cooled pasta and asparagus to a large bowl along with the salmon, hard boiled eggs and green onion. Pour over the dressing and toss until well combined.  Adjust seasonings to taste and eat immediately or refrigerate for 30-60 minutes first to help the flavors meld together.

10. Salmon Burgers with Bacon and Arugula

Simple Salmon Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘Makes 4 Burgers’]

Quick and easy salmon burgers with canned salmon and a quick homemade tartar sauce.

Ingredients

• 1/2 cup greek yogurt or mayonnaise
• 2 teaspoons minced dill pickles (you could also use capers)
• 2 teaspoons lemon juice
• 1 teaspoon Dijon or Stone Ground Mustard
• Salt to taste
• 2 6-ounce cans of salmon, drained
• 1/2 cup panko bread crumbs
• 1 Tablespoon Dijon or Stone Ground Mustard
• 2 eggs
• 1/2 cup fresh parsley, chopped
• salt and pepper to taste
• 1 Tablespoon canola or avocado oil, for frying
• 4 strips thick-cut bacon, cooked until crispy (see recipe notes)
• 4 sandwich rolls or burger buns, halved
• 1 heaping cup fresh arugula
• 1/2 teaspoon extra virgin olive oil
• 1 Tablespoon lemon juice
• salt and pepper to taste

Instructions MAKE THE TARTAR SAUCE (optional)

1. Combine greek yogurt or mayo, pickles, lemon juice, and mustard in a small bowl with a pinch of salt. Stir to combine.
2. Use immediately or store in an airtight container in the fridge for up to 2 days.

MAKE THE SALMON PATTIES

1. Use clean hands to mix salmon, bread crumbs, mustard, eggs, parsley, salt, and pepper together in a large bowl.
2. Divide salmon mixture into four equal-sized portions. Use your hands to shape each portion into a patty, about 1/2 inch thick.
3. Heat oil in a large nonstick or cast iron skillet over medium-high heat.
4. Carefully place salmon patties into skillet (you may need to work in batches depending on the size of your skillet). Cook for 4-5 minutes per side, until patties are cooked through. When done, patties will be golden brown and lightly crispy.

ASSEMBLE YOUR BURGERS

1. If you have time, lightly toast your burger buns (use a toaster, toaster oven, or hot oven).
2. In a small mixing bowl, toss together arugula, olive oil, lemon juice, salt and pepper. Set aside. Note: If you’re short on time, skip this dressing step and just use plain arugula!
3. Time to assemble! Spread a thin layer of tartar sauce across each bun piece. Top each bottom bun with a salmon patty, another spoonful of tartar sauce, crispy bacon, and a small handful of the arugula. Top with the other half of the bun and serve immediately.

11. Salmon Gnocchi Bake

Salmon Gnocchi Bake with Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

This simple salmon gnocchi bake has a creamy lemon and mascarpone sauce tossed with dill and spinach and topped with a sprinkling of grated parmesan.

Ingredients

• 1 7oz/200g tin Salmon (drained)
• 7oz /200g Baby Leaf Spinach
• 7oz /200g Mascarpone
• 2 Lemons (zest and juice)
• 2 ½ oz /75g Dill (finely chopped)
• 1lb /500g Gnocchi
• 2 ½ oz /75g Parmesan (grated)
• Salt and Pepper

Instructions

1. Heat the oven to 200°C/400°. Cook the gnocchi according to packet instructions.
2. Heat the mascarpone in a saucepan over a medium heat and add the lemon juice and zest and dill. Season well with salt and pepper. Tip in the spinach and wilt into the sauce then add the salmon and remove from the heat.
3. Add the gnocchi to a large bowl and pour over the sauce. Mix everything together then tip into a baking dish, sprinkle over the parmesan and bake for 10 minutes then serve.

12. Salmon-Avocado Seaweed Rolls

Salmon Seaweed Rolls (Onigiri Rolls) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘5’, ‘5 servings’]

Easy homemade sushi rolls! Salmon onigiri handrolls are made even more delicious with avocado and brown rice. Perfect for bento boxes and appetizer trays.

Ingredients

• 1 cup short grain brown rice (or sushi rice)
• 2 cups water
• 1 Tablespoon toasted sesame oil
• ½ teaspoon fine salt
• 11 oz canned or leftover salmon (320 g, see notes for shiozake)
• 2 Tablespoons tamari
• ½ teaspoon fish sauce
• 10 sheets nori seaweed
• 1-2 medium avocados (1 avocado – 7.6 ounces)
• Optional: sriracha for drizzling or dipping
• Optional: white & black sesame seeds for garnish

Instructions Prepare the rice:

1. In a rice cooker or on the stovetop, cook 1 cup short grain brown rice (or sushi rice) in about 3 cups water (or according to package instructions).
2. When rice is cooked and slightly cooled, stir in the toasted sesame oil and a pinch of salt.

For canned salmon or leftover cooked salmon:

1. Add the drained salmon to a large bowl and stir with a fork to separate the flakes. Combine with the tamari an fish sauce and stir well. *Note, if using gluten-free soy sauce, I recommend using 3 teaspoons as GF soy sauce is very salty.

For shiozake:

1. Proceed directly to the layer and rolling step. There is no need to mix shiozake with tamari/soy sauce, fish sauce, or sesame oil, as it is already very salty and very flavorful.

Assemble the onigiri rolls:

1. Prepare a cutting board with all of your ingredients. If using a bamboo mat, lay that out in a way that you can easily roll it away from you, with the prepped ingredients nearby.
2. Lay out a sheet of nori, shiny side down. Scoop about 1/4 – 1/3 cup rice onto the nori, spreading it out evenly, but leaving about 1 inch on the bottom and 1.5-2 inches at the top. Press it together and into the seaweed so it sticks, wetting your hands as needed. (Please note that starchy rice works best here. This will not work well with long-grain rice.)
3. On the bottom part of the rice, closest to you, layer about 2-3 Tablespoons of the salmon mixture and 3-4 (or more) slices of avocado. Optionally, you can add a drizzle of sriracha if you’d like.
4. Pull the bottom of the nori over the fillings, and squeeze, then roll, squeezing tightly as you go, using the bamboo mat to help you roll and apply even pressure. Before you get to the very end, wet your fingers and dab a little water on the top inch of the exposed seaweed. Then continue rolling until it seals.
5. Place your nori roll seam-side-down and set aside for a few minutes as you continue rolling. (The rolls are easier to slice if they’ve been sitting for a bit.)
6. Repeat to fill 10 seaweed rolls, and then cut them with a sharp knife into 6-8 pieces.

13. Salmon Dip with Dill

SALMON DIP is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M

Ingredients

• 2 cups cooked or baked salmon (leftovers work very well)
• 8 oz cream cheese (softened)
• 3-4 garlic cloves (minced)
• 1/4 bell pepper (chopped)
• 2 tbp fresh dill
• 1 tsp sea salt
• 1/4 tsp ground black pepper

Instructions

1. Set cream cheese side to soften
2. Using a fork mash up salmon
3. Dice bell pepper into fine cubes
4. Chop dill
5. In a large bowl add mashed salmon, softened cream cheese, minced garlic, chopped bell pepper, chopped dill, salt, and pepper mix everything very well until combined.
6. Enjoy on a baguette or crackers!

14. Salmon Linguine

15 Minute Spicy Salmon Linguine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

This spicy salmon linguine takes just 15 minutes to make and has a rich tomato sauce with a salty kick from the capers and plenty of garlic. Finish with a squeeze of fresh lemon juice.

Ingredients

• 400 g Linguini
• 1 200g tin Salmon (drained)
• 1 400g tin Chopped Tomatoes
• 2 tbsp Olive Oil
• 2 cloves Garlic (crushed)
• 1 Red Chilli (deseeded and chopped)
• 1 tsp Red Wine Vinegar
• 1 tsp Sugar
• 3 tbsp Capers
• 1/2 Lemon (juiced)
• Parsley (chopped, to serve)

Instructions

1. Bring a pot of salted water to the boil and add the pasta. Cook according to packet instructions.
2. While the pasta cooks heat the oil in a frying pan over a medium heat, add the garlic and chilli and cook for a couple of minutes then add the tomatoes, vinegar and sugar, season well. Bring to a simmer and cook for 5 minutes until thickened slightly.
3. Remove the pan from the heat. Reserve 3-4 tbsp pasta water and drain the pasta. Add the cooked pasta, capers and salmon to the sauce and toss well. Add enough pasta water until you reach your desired consistency and toss again. Add the lemon juice just before serving. Serve topped with fresh parsley and parmesan if desired.

15. Salmon Salad Spread

Salmon Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’]

Salmon salad spread is a versatile alternative to tuna salad. This yummy spread is the perfect, budget friendly filling for sandwiches, spread for bagels or appetizer dip!

Ingredients

• 3 6 oz cans boneless, skinless salmon
• 1 bunch green onions (thinly sliced)
• 3 tbsp fresh dill (chopped)
• 3 stalks celery (finely chopped)
• 3 tbsp chopped fresh parsley leaves
• heaping 1/3 cup mayonnaise
• scant 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 1/4 tbsp lemon juice
• 2 tsp Dijon mustard
• salt & pepper (to taste)

Instructions

1. Open & drain the canned fish, then add it to a medium sized mixing bowl.
2. Using a sturdy potato masher, break up the salmon.
3. To the bowl add the onions, celery, dill, & parsley. Mix gently to combine evenly.
4. In a separate, smaller mixing bowl add the remaining ingredients. Whisk them evenly to combine and form the dressing.
5. Pour the dressing into the salmon mixture, and stir until evenly combined. Add additional mayonnaise 1 tablespoon at a time ONLY if a creamier consistency is desired.
6. Serve immediately, or cover and chill the salmon salad before serving.

16. Salmon Nicoise Salad

Nicoise Salad with Vinaigrette Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Total: PT15M · Yield: [‘6’, ‘6 people’]

This version of a classic Salade Nicoise, substitutes wild Alaskan salmon for the tuna. Serves 4 as a main course or 6 as a starter.

Ingredients

• 1 head Bibb or butter lettuce
• 1/2 pound (about 6, cooked potatoes, red, yellow, or fingerling, sliced)
• 1 bell pepper (sliced (or 3 baby bell peppers))
• 1/2 pound green beans (cooked to crisp tender)
• 3 hard boiled eggs (sliced)
• 1 cucumber (sliced)
• 1/4 cup black olives (Nicoise, Greek or Kalamata (pitted))
• 1/2 cup Cherry tomatoes
• 2 Tablespoons Capers
• 2 cans Wild Alaskan Salmon (or Tuna, drained)
• 1 1/2 teaspoons Dijon mustard
• 1 Tablespoon fresh lemon juice
• 1 1/2 Tablespoon red wine vinegar
• 1/2 cup Extra virgin olive oil
• 1/2 clove garlic, (minced)
• 1 teaspoon fresh thyme (minced)
• 1 anchovy filet (minced, (optional) (or 2 teaspoons anchovy paste.))
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions Prepping the ingredients

1. Hard boil the eggs. Blanch the green beans and boil the potatoes.
2. Slice the potatoes about 1/4″ thick. Slice the hard boiled eggs.
3. Layer the lettuce around a platter. Add the vegetables and potatoes, alternating colors.
4. Fill in gaps with tuna or salmon and hard boiled egg slices. Add olives, then sprinkle with capers.

Dressing

1. In a bowl, whisk Dijon, lemon juice, vinegar, olive oil, garlic, thyme, salt, pepper and anchovy paste or filet if using, until blended.
2. Drizzle dressing over the salad just before serving. 
3. Dressing can be made ahead and stored in the refrigerator until ready to serve.

17. Salmon Stuffed Avocado

Salmon Stuffed Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘2’, ‘2 servings’]

Delicious and easy salmon stuffed avocado using canned salmon makes an easy light lunch or dinner. Top with furikake seasoning or crumbled dried seaweed.

Ingredients

• 6 ounces canned salmon
• 2 tablespoons mayonnaise
• 1 tablespoon diced greed onion
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• ½ teaspoon sriracha ((plus more for topping))
• 2 avocados, pitted, peeled and cut in half
• Furikake or dried seaweed for seasoning

Instructions

1. In a bowl, add in the canned salmon and use a fork to break up. Then, stir in the mayonnaise, green onion, soy sauce, rice vinegar, and sriracha. Stir to combine.
2. Place the avocados, cut side up on a plate. Divide the salmon mixture between the four avocados halves. Drizzle on more sriracha and top with Furikake or crumbled dried seaweed. Serve immediately.

18. Salmon Croquettes

Salmon Croquettes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Season these fish cakes with grated onion, red bell pepper, and garlic and serve them with a tangy homemade tartar sauce. This dinner is fast, delicious, and easy on your budget!

Ingredients

• 1 14.75 oz. can pink salmon (bones removed, drained and flaked)
• ¼ cup low-fat mayonnaise
• 1 teaspoon fresh lemon juice
• 1 ½ teaspoons Dijon mustard (whole grain)
• ¼ cup green onions (sliced)
• 2 tablespoons red bell pepper (finely chopped)
• ½ teaspoon garlic powder
• ¼ teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 large egg (lightly beaten)
• ½ cup plain dry breadcrumbs
• 1 tablespoon canola oil
• ¼ cup low-fat mayonnaise
• 2 teaspoons fresh lemon juice
• 2 teaspoons Dijon mustard (whole grain)
• 2 tablespoons fresh Italian parsley (chopped)
• 2 teaspoons capers (chopped)
• 1 teaspoon minced garlic
• ¼ teaspoon Kosher salt

Instructions Croquettes

1. in a large bowl, flake the salmon with a fork. Add the mayonnaise, lemon juice, Dijon mustard, green onions, red bell pepper, egg, garlic, and salt. Stir together until well combined.
2. Add the breadcrumbs and toss gently. Shape into 6 equal size patties — about 1/3 cup of mixture each — by gently patting together in the palm of your hands, being careful to not pack too tightly together.
3. Heat the oil in a large non-stick skillet over medium low heat. Add the croquettes and cook for 5 minutes on each side until lightly browned and crispy.

Tartar Sauce

1. In a small bowl, whisk together the mayonnaise with fresh lemon juice, Dijon mustard, chopped Italian parsley, capers, garlic, and salt.
2. Serve immediately with croquettes or cover and chill until ready to use.

19. Baked Salmon Patties with Creamy Lime Sauce

Baked Salmon Patties with Creamy Lime Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’]

Best ever Gluten-free Baked Salmon Patties recipe! Easy to make ahead and freeze. Serve with yogurt-based Creamy Lime Sauce. Bake or fry!

Ingredients

• 14 oz salmon, (canned sockeye salmon (4 cans) or cooked salmon)
• 1 cup Panko crumbs, (gluten-free)
• 2 large eggs
• 1/2 cup Parmesan cheese, (grated)
• 1 clove garlic, (minced)
• 1/2 cup green onions , (sliced)
• 1/2 cup red bell pepper, (finely chopped)
• 1 tbsp lemon zest
• 1 tbsp parsley, (dried)
• 1 tbsp dill, (dried)
• 1 tbsp Dijon mustard
• 3 tbsp mayonnaise
• 1/2 cup Greek yogurt
• 1 tsp lime zest
• 1 tbsp lime juice, (freshly squeezed)
• 1 tbsp capers, (drained, rinsed and chopped)
• 1 tbsp chives, (snipped)
• salt and pepper, (to taste)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or spray lightly with oil.
2. If using canned sockeye salmon, drain thoroughly. If using fresh salmon, flake with two forks.
3. Add all salmon patty ingredients to a large bowl and stir to combine.
4. Using a quarter cup measure, form patties about 3/4 inch thick and 2 1/2 inches in diameter.
5. Place on the prepared pan and bake for 15 minutes, flipping the patties over half way through baking time.
6. Alternatively, fry in a high-heat oil, like avocado oil, in a skillet, about 5 – 7 minutes on each side. Drain on paper towel to remove excess oil.

Creamy Lime Yogurt Sauce

1. Stir together all sauce ingredients in a small bowl. Garnish with fresh dill or chives, if desired. Serve with salmon patties as a sauce to spoon on top of patties.

20. Salmon Quiche

Salmon Quiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 (9-inch / 23 cm) pie crust (refrigerated or homemade)
• 8 oz (225 g) cooked salmon, skin and bones removed, flaked
• 3 large eggs
• 3/4 cup (180 ml) heavy cream or half-and-half
• 1 cup (100 g) shredded Gruyère or sharp cheddar, divided
• 1 small onion (about 3–4 oz / 85–110 g), thinly sliced
• 1 tablespoon unsalted butter or olive oil
• 2 tablespoons chopped fresh dill or chives
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg (optional)
• 1 tablespoon grated Parmesan (optional, for topping)

Instructions

1. 1. Preheat the oven to 375°F (190°C). Remove the pie crust from the refrigerator to let it relax while you prepare fillings.
2. 2. Fit the pie crust into a 9-inch tart pan or pie dish, pressing it into the edges and trimming any excess. Prick the bottom a few times with a fork.
3. 3. Line the crust with parchment and fill with pie weights or dried beans. Blind-bake the crust for 12 minutes. Remove the weights and parchment, then bake 5 more minutes until the bottom just begins to set and show a little color. Remove from oven and set aside.
4. 4. While the crust bakes, heat 1 tablespoon butter or oil in a skillet over medium heat. Add the sliced onion and a pinch of salt, and cook until soft and translucent, about 5–7 minutes. Transfer the cooked onion to a plate to cool slightly.
5. 5. Flake the cooked salmon into bite-sized pieces, checking for and removing any stray bones. Pat lightly with paper towel if it seems wet.
6. 6. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, lemon zest, and nutmeg (if using) until smooth.
7. 7. Stir 3/4 cup of the shredded cheese and the chopped dill or chives into the egg mixture, reserving the remaining cheese and the Parmesan for the top.
8. 8. Spread the flaked salmon evenly across the pre-baked crust. Distribute the sautéed onions over the salmon.
9. 9. Pour the egg-and-cheese custard over the salmon and onions, taking care to distribute it evenly. Sprinkle the reserved shredded cheese and Parmesan over the top.
10. 10. Bake the quiche at 375°F (190°C) for 30–35 minutes, or until the edges are set and the center is just slightly jiggly. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
11. 11. Remove the quiche from the oven and let it rest on a wire rack for 10–15 minutes to finish setting. Slice into 4 pieces, taste and adjust seasoning if needed, and serve warm or at room temperature.

21. Spicy Salmon Sushi Bake

SBOBET88: Link Resmi SBOBET Agen Bola Mix Parlay dengan Pasaran Terlengkap 2026 is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups sushi rice (uncooked) — about 4 cups cooked
• 2 1/2 cups water (for rice)
• 3 tablespoons rice vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon fine salt (for rice)
• 1 pound (450 g) skin-on salmon fillet, pin-boned
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 3/4 cup Japanese mayonnaise (eg. Kewpie)
• 2–3 tablespoons sriracha (adjust to heat preference)
• 2 tablespoons furikake seasoning
• 2 tablespoons toasted sesame seeds
• 3 green onions, thinly sliced (white and green separated)
• 1/2 cup panko breadcrumbs (optional, for crunchy top)
• 4–6 sheets nori (cut into serving-sized pieces)
• 1 small avocado, sliced (optional, for serving)
• 1/2 cucumber, thinly sliced or julienned (optional, for serving)
• Pickled ginger and extra soy sauce, for serving
• Lime wedges (optional)

Instructions

1. 1. Rinse the sushi rice under cold water until the water runs nearly clear; drain.
2. 2. Cook the rinsed rice with 2 1/2 cups water in a rice cooker or on the stovetop until tender. Let rest 10 minutes off the heat.
3. 3. Meanwhile, warm the rice vinegar, sugar and 1 teaspoon salt in a small saucepan or microwave until the sugar dissolves; stir to combine and set aside to cool slightly.
4. 4. While the rice cooks, preheat oven to 400°F (200°C). Place the salmon skin-side down on a foil-lined baking sheet. Brush the top with soy sauce and sesame oil.
5. 5. Bake the salmon 10–12 minutes, or until just cooked through (opaque and flaky). Remove and let cool slightly, then use a fork to flake the flesh into large pieces, discarding any bones and skin if desired.
6. 6. In a bowl, mix the flaked salmon with 1/2 cup mayonnaise, 1–2 tablespoons sriracha (to taste), and the white parts of the sliced green onions. Taste and adjust soy/sriracha/mayo balance for desired salt and heat.
7. 7. When rice is slightly warm, transfer it to a wide, shallow baking dish (about 9×9 or 8×10 inches). Pour the vinegar mixture over the rice and gently fold with a rice paddle or spatula to season without smashing the grains. Spread the rice into an even layer and pat lightly.
8. 8. Spread the salmon-mayo mixture evenly over the layered rice. Smooth the top, then scatter furikake and panko breadcrumbs evenly over the salmon. Dot with the remaining 1/4 cup mayonnaise mixed with 1 tablespoon sriracha if you like a broiled topping.
9. 9. Turn the oven to broil (high). Place the dish under the broiler 4–6 inches from the heat for 3–6 minutes, watching closely, until the top is bubbling and golden. If using a kitchen torch, you can brown the top that way instead for more control.
10. 10. Remove from oven and sprinkle with toasted sesame seeds and the green parts of the sliced green onions.
11. 11. To serve, place pieces of nori on plates, scoop warm sushi bake onto nori, and add avocado or cucumber slices as desired. Offer pickled ginger, extra soy sauce and lime wedges on the side.
12. 12. Taste a bite and adjust: add more sriracha for heat, a squeeze of lime for brightness, or extra soy for saltiness. Serve immediately so the nori stays crisp.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.