Canned salmon is already fully cooked and can be safely consumed without heating. The canned salmon will need to be drained and includes some skin and bones. Although some people prefer not to eat these parts, both are safe to eat. The recipes included here suggest removing the skin for aesthetic reasons but keeping the bones because they are an excellent source of calcium. The skin is easily removed by holding the fish over the sink and gently scraping away the skin with your fingers. Allow the fish to break into large pieces to remove the skin that is in between the chunks. Try not to remove the darker portions of the fish as you remove the skin because these are highest in omega-3 fats.

How to Use

Canned salmon is very easy to use. It can be added to a bed of lettuce or left over rice for a quick source of protein. It can be mixed with hummus to make a high protein snack that can be eaten on crackers. Instructions to make salmon salad and salmon patties are presented below. Salmon salad doesn’t require any cooking and can be made in about 5 minutes. Salmon patties take about 10 minutes to prep and 10 minutes to cook.

Salmon salad (like tuna salad)

Place one can of drained salmon with skin removed in a bowl and add two or three spoonfuls of mayonnaise (about 1/4 cup to start). Mix until the fish is a uniform texture and moistened with mayo. Add more mayo as needed to moisten and to taste after adding desired spices and extra ingredients like chopped onion.

Optional Extras:

• Lemon juice (1 tsp to 1 Tbsp)–this will slightly reduce the amount of mayo you need.
• Dried spices such as parsley, oregano, or basil
• Chopped fresh herbs such as parsley, cilantro or chives
• Chopped onions
• Chopped celery
• Black pepper

It is not usually necessary to add salt in this recipe because some salt is used in the canning process. Other spices and add-ins are a fun way to change up the recipe based on how you plan to serve the salad. This salad should be stored in the fridge after it is prepared and will keep for about a week.

Serving Suggestions

Salmon salad can be eaten in a variety of ways and in the same way you would use tuna salad.

• Put it on bread to make a sandwich. It pairs well with lettuce and tomatoes.
• Put it in tortilla to make roll up.
• Put it on a tostada shell. Add avocado or guacamole to make this extra special.
  • Try this recipe for Mexican Tuna Salad (ensalada de atun) that can be made with salmon in place of the tuna.
• Serve it over a bed of greens to turn your salad into a meal.

Salmon Patties

Ingredients

• One 15 oz can of salmon, drained, with skin removed
• One raw egg
• 1/2 to 2/3 cup cracker crumbs (like crushed saltines), any variety of bread crumbs, or panko crumbs, split.
• 1 Tbsp milk or plant based beverage (unsweetened)
• 1 tsp lemon juice
• 1 tsp dried parsley or other herb (optional)
• 1 tsp of garlic or onion powder (optional)

Directions

1. Add salmon, egg, 1/4 cup of cracker crumbs, milk, lemon juice and spices to a bowl. Mix with a fork until uniform.
2. Put remaining cracker or bread crumbs on a plate or piece of waxed paper. Make four or five patties out of the salmon mixture. Bread the patties on each side by pressing into a mound of crumbs.
3. Heat 2 to 3 tbsp of oil, such as olive or canola, in a frying pan over medium heat. Add patties once oil is hot. Cook 5 minutes until patty is nicely browned. Use a spatula to flip the patty and cook 5 more minutes on the second side. Add more oil if needed.