19 Delicious Canned Mackerel Recipes Easy to Make

You might be surprised by how versatile and delicious canned mackerel can be! Perfect for those busy weeknights or when you’re craving something quick yet nutritious, these 19 easy recipes will transform your pantry staple into mouthwatering meals. From hearty salads to cozy pasta dishes, get ready to explore a world of flavors that’ll make canned mackerel your new go-to ingredient. Let’s dive in!

Spicy Canned Mackerel Pasta

Ready to spice up your pasta game? This Spicy Canned Mackerel Pasta is a quick, flavorful dish that packs a punch.

Ingredients

• Pasta – 8 oz
• Canned mackerel – 1 can
• Garlic – 2 cloves
• Red pepper flakes – 1 tsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Boil pasta in salted water for 8-10 minutes until al dente. Drain, reserving ½ cup pasta water.
2. Heat olive oil in a pan over medium heat. Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.
3. Add canned mackerel to the pan, breaking it into chunks. Cook for 2 minutes.
4. Toss in the cooked pasta, adding reserved pasta water as needed to loosen the sauce.
5. Season with salt, mix well, and cook for another minute to combine flavors.

Flaky mackerel and al dente pasta create a satisfying texture. The heat from the red pepper flakes balances the richness of the fish. Serve with a squeeze of lemon for a bright finish.

Canned Mackerel Salad with Lemon Dressing

Ready for a quick, nutritious meal? Canned mackerel salad with lemon dressing is your go-to. It’s simple, fresh, and packed with flavor.

Ingredients

• Canned mackerel – 1 can
• Lemon juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Mixed greens – 2 cups

Instructions

1. Drain the canned mackerel and place it in a mixing bowl.
2. Add lemon juice, olive oil, salt, and black pepper to the bowl. Tip: Use fresh lemon juice for a brighter flavor.
3. Gently mix the ingredients until the mackerel is evenly coated. Tip: Avoid overmixing to keep the mackerel chunks intact.
4. Let the mixture sit for 5 minutes to allow the flavors to meld.
5. Arrange the mixed greens on a serving plate.
6. Spoon the mackerel mixture over the greens. Tip: For an extra crunch, add sliced cucumbers or radishes.

Ultra-refreshing and light, this salad pairs well with crusty bread or as a standalone meal. The lemon dressing brightens the rich mackerel, creating a perfect balance.

Canned Mackerel and Potato Patties

Budget-friendly and packed with flavor, these patties are a quick fix for any meal. Canned mackerel and potatoes come together for a hearty dish.

Ingredients

• Canned mackerel – 1 can (15 oz)
• Potatoes – 2 cups, mashed
• Egg – 1
• Flour – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegetable oil – 2 tbsp

Instructions

1. Drain the canned mackerel and mash it in a bowl.
2. Add mashed potatoes, egg, flour, salt, and black pepper to the bowl. Mix until combined.
3. Heat vegetable oil in a skillet over medium heat (350°F).
4. Form the mixture into patties, about ½ inch thick.
5. Fry the patties for 3-4 minutes on each side, or until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Transfer to a paper towel-lined plate to drain excess oil. Tip: Let them sit for a minute to crisp up.
7. Serve hot. Tip: Pair with a squeeze of lemon for extra zest.

Flaky and moist inside with a crispy exterior, these patties are a delight. Try them on a bun with tartar sauce for a twist.

Canned Mackerel Fried Rice

Just when you thought canned fish couldn’t get any better, this fried rice changes the game. It’s quick, flavorful, and surprisingly gourmet.

Ingredients

• Canned mackerel – 1 can
• Cooked rice – 2 cups
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Soy sauce – 1 tbsp
• Eggs – 2
• Green onions – 2, sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat (350°F).
2. Add minced garlic to the skillet. Sauté for 30 seconds until fragrant.
3. Drain the canned mackerel and add it to the skillet. Break it into chunks with a spatula.
4. Push the mackerel to one side of the skillet. Crack the eggs into the other side. Scramble until just set.
5. Add the cooked rice to the skillet. Stir to combine all ingredients evenly.
6. Pour soy sauce over the rice. Mix well to distribute the sauce throughout.
7. Add sliced green onions. Stir for another minute until everything is heated through.
8. Remove from heat. Serve immediately.

Delightfully savory with a perfect balance of textures, this dish shines with the rich flavor of mackerel. Try topping with a fried egg for extra decadence.

Canned Mackerel and Avocado Toast

Kickstart your morning with this protein-packed, no-fuss breakfast that’s ready in minutes. Canned mackerel and avocado toast combines simplicity with bold flavors for a satisfying meal.

Ingredients

• Whole grain bread – 2 slices
• Avocado – 1, ripe
• Canned mackerel – 1 can (4 oz), drained
• Lemon juice – 1 tbsp
• Red pepper flakes – ½ tsp
• Salt – ¼ tsp

Instructions

1. Toast the whole grain bread until golden and crisp, about 3 minutes in a toaster set to medium.
2. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Tip: Use a ripe avocado for easier mashing and creamier texture.
3. Add lemon juice and salt to the avocado. Mash with a fork until smooth but slightly chunky.
4. Spread the mashed avocado evenly on the toasted bread slices.
5. Flake the canned mackerel with a fork and distribute it over the avocado toast. Tip: Ensure the mackerel is well-drained to prevent the toast from becoming soggy.
6. Sprinkle red pepper flakes on top for a subtle heat. Tip: Adjust the amount of red pepper flakes based on your spice preference.

Just like that, you’ve got a creamy, savory toast with a kick. The mackerel adds a rich depth, while the avocado keeps it fresh. Try topping with microgreens for an extra crunch and color.

Canned Mackerel and Tomato Soup

Let’s dive into a simple yet flavorful dish that’s perfect for a quick lunch or dinner. Canned mackerel and tomato soup combines convenience with hearty flavors.

Ingredients

• Canned mackerel – 1 can (15 oz)
• Tomato paste – 2 tbsp
• Water – 2 cups
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Heat olive oil in a pot over medium heat (350°F).
2. Add minced garlic, sauté until golden, about 1 minute.
3. Stir in tomato paste, cook for another minute to deepen the flavor.
4. Pour in water, bring to a boil.
5. Add canned mackerel, break it into chunks with a spoon.
6. Season with salt, simmer for 10 minutes to meld flavors.
7. Tip: For a thicker soup, let it simmer uncovered for the last 5 minutes.
8. Tip: Add a pinch of red pepper flakes with the garlic for a spicy kick.
9. Tip: Fresh basil leaves stirred in at the end add a fresh contrast.

Great for those who appreciate a soup with substance. The mackerel offers a rich, meaty texture against the bright acidity of tomatoes. Serve with crusty bread to soak up every last drop.

Canned Mackerel Sushi Rolls

Surprisingly easy and budget-friendly, these canned mackerel sushi rolls bring a twist to your sushi night without the fuss.

Ingredients

• Sushi rice – 1 cup
• Water – 1 ¼ cups
• Rice vinegar – 2 tbsp
• Sugar – 1 tbsp
• Salt – ½ tsp
• Canned mackerel – 1 can (drained)
• Nori sheets – 4
• Cucumber – ½ (julienned)
• Avocado – 1 (sliced)

Instructions

1. Rinse sushi rice under cold water until water runs clear.
2. Combine rice and water in a pot. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes. Tip: Do not lift the lid during cooking.
4. Remove from heat. Let stand, covered, for 10 minutes.
5. Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve sugar.
6. Transfer rice to a large bowl. Gently fold in vinegar mixture with a spatula. Tip: Fan the rice while mixing to cool it faster and give it a glossy finish.
7. Place a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
8. Arrange mackerel, cucumber, and avocado in a line at the bottom edge of the nori.
9. Roll the sushi tightly from the bottom, using the mat to shape it. Tip: Wet the top border with water to seal the roll.
10. Cut the roll into 8 pieces with a sharp, wet knife.

The rolls offer a creamy texture from the avocado, balanced by the tangy mackerel and crisp cucumber. Serve with a dab of wasabi or pickled ginger for an extra kick.

Canned Mackerel and Egg Scramble

Ready to whip up a quick, protein-packed meal? This canned mackerel and egg scramble is your go-to for busy mornings or lazy dinners.

Ingredients

• Canned mackerel – 1 can (4.5 oz)
• Eggs – 4
• Butter – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Drain the canned mackerel and flake it into a bowl. Tip: Use a fork to easily separate the fish into small pieces.
2. Crack the eggs into another bowl, add salt and black pepper, then whisk until well combined.
3. Heat a non-stick skillet over medium heat (350°F) and melt the butter. Tip: Ensure the skillet is properly heated to prevent sticking.
4. Add the flaked mackerel to the skillet, sauté for 2 minutes until slightly crispy.
5. Pour the egg mixture over the mackerel. Let it sit for 30 seconds without stirring.
6. Gently stir the mixture with a spatula, folding the eggs over the mackerel until softly set, about 3 minutes. Tip: Avoid over-stirring to keep the scramble fluffy.
7. Remove from heat and serve immediately.

This scramble boasts a delightful mix of creamy eggs and savory mackerel. Try it on toast or with a side of avocado for extra richness.

Canned Mackerel and Corn Fritters

Unlock a quick, pantry-friendly meal with these crispy fritters. They’re perfect for a lazy lunch or a snack.

Ingredients

• Canned mackerel – 1 can (4.5 oz)
• Corn kernels – 1 cup
• Flour – 1 cup
• Egg – 1
• Baking powder – 1 tsp
• Salt – ½ tsp
• Oil – for frying

Instructions

1. Drain the canned mackerel and mash it in a bowl.
2. Add corn, flour, egg, baking powder, and salt to the bowl. Mix until just combined.
3. Heat oil in a pan over medium heat (350°F). Drop spoonfuls of batter into the oil.
4. Fry for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Remove fritters and drain on paper towels. Tip: Keep them warm in a low oven if frying in batches.
6. Serve immediately. Tip: A squeeze of lemon adds a fresh zing.

Vibrant and satisfying, these fritters boast a crispy exterior with a tender, flavorful inside. Try them with a dollop of mayo or hot sauce for an extra kick.

Canned Mackerel and Spinach Omelette

Fancy a quick, nutritious breakfast? This canned mackerel and spinach omelette packs flavor and protein in minutes.

Ingredients

– Eggs – 2
– Canned mackerel – ½ cup, drained
– Spinach – 1 cup, chopped
– Olive oil – 1 tbsp
– Salt – ¼ tsp
– Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (350°F).
2. Add chopped spinach to the skillet. Sauté for 2 minutes until wilted.
3. In a bowl, whisk eggs, salt, and black pepper until fully combined.
4. Pour the egg mixture over the spinach in the skillet. Tip: Tilt the skillet to spread eggs evenly.
5. Sprinkle drained canned mackerel evenly over the eggs.
6. Cook for 3-4 minutes until the edges start to set. Tip: Use a spatula to gently lift the edges, allowing uncooked eggs to flow underneath.
7. Fold the omelette in half with the spatula. Cook for another 1-2 minutes until fully set. Tip: For a golden finish, press down lightly with the spatula.
8. Slide the omelette onto a plate. Serve immediately.
Hearty and satisfying, this omelette boasts a fluffy texture with the rich taste of mackerel. Try it with a dash of hot sauce or alongside avocado slices for extra creaminess.

Canned Mackerel and Chickpea Salad

Bold flavors and simple prep define this no-cook meal. Canned mackerel and chickpeas come together for a protein-packed salad that’s ready in minutes.

Ingredients

• Canned mackerel – 1 can (5 oz), drained
• Chickpeas – 1 can (15 oz), drained and rinsed
• Red onion – ¼ cup, finely diced
• Lemon juice – 2 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large bowl, flake the mackerel with a fork.
2. Add chickpeas and red onion to the bowl.
3. Drizzle lemon juice and olive oil over the mixture.
4. Sprinkle salt and black pepper.
5. Gently toss all ingredients until well combined. Tip: For best flavor, let the salad sit for 10 minutes before serving.
6. Check seasoning and adjust if necessary. Tip: Add a pinch of red pepper flakes for a spicy kick.
7. Serve chilled or at room temperature. Tip: For a heartier meal, serve over a bed of greens.

Oily mackerel and creamy chickpeas create a satisfying texture contrast. The bright lemon cuts through the richness, making it refreshing. Try stuffing the salad into pita pockets for a portable lunch option.

Canned Mackerel and Rice Bowl

Great for a quick, nutritious meal, this canned mackerel and rice bowl comes together in minutes. Packed with flavor, it’s a simple yet satisfying dish.

Ingredients

• Canned mackerel – 1 can (4.5 oz)
• Cooked rice – 1 cup
• Soy sauce – 1 tbsp
• Sesame oil – 1 tsp
• Green onions – 2 tbsp, chopped

Instructions

1. Drain the canned mackerel and flake it into a bowl.
2. Heat a pan over medium heat and add the flaked mackerel. Cook for 2 minutes to warm through.
3. Add the cooked rice to the pan with the mackerel. Stir to combine.
4. Pour in the soy sauce and sesame oil. Mix well and cook for another 2 minutes.
5. Remove from heat and garnish with chopped green onions.

Always serve this bowl hot for the best texture. The mackerel offers a rich, savory flavor that pairs perfectly with the subtle sweetness of the rice. Try topping with a fried egg for extra protein.

Canned Mackerel and Cucumber Sandwich

Ready for a quick, no-fuss meal that packs a punch? This canned mackerel and cucumber sandwich is your go-to. It’s simple, refreshing, and ready in minutes.

Ingredients

• Canned mackerel – 1 can
• Whole wheat bread – 2 slices
• Cucumber – ½ cup, sliced
• Mayonnaise – 1 tbsp
• Lemon juice – 1 tsp
• Black pepper – ¼ tsp

Instructions

1. Drain the canned mackerel and transfer to a mixing bowl.
2. Add mayonnaise, lemon juice, and black pepper to the bowl. Mix well until combined. Tip: For a creamier texture, mash the mackerel slightly with a fork.
3. Toast the whole wheat bread until golden brown, about 2 minutes per side in a toaster or skillet. Tip: Lightly butter the bread before toasting for extra crispiness.
4. Spread the mackerel mixture evenly on one slice of toasted bread.
5. Layer the sliced cucumber on top of the mackerel mixture. Tip: For added crunch, use a mandoline to slice the cucumber thinly.
6. Top with the second slice of bread, press gently, and cut the sandwich in half.

Savory mackerel pairs perfectly with the crisp cucumber, offering a delightful contrast in textures. Serve with a side of pickles or a light salad for a complete meal.

Canned Mackerel and Sweet Potato Curry

Fancy a quick, nutritious meal? This canned mackerel and sweet potato curry is your answer. It’s simple, flavorful, and ready in no time.

Ingredients

– Canned mackerel – 2 cans
– Sweet potato – 1 large, diced
– Coconut milk – 1 can
– Curry powder – 2 tbsp
– Olive oil – 1 tbsp
– Water – 1 cup

Instructions

1. Heat olive oil in a large pan over medium heat (350°F).
2. Add diced sweet potato to the pan. Cook for 5 minutes, stirring occasionally.
3. Sprinkle curry powder over the sweet potatoes. Stir to coat evenly.
4. Pour in coconut milk and water. Bring to a simmer.
5. Reduce heat to low (250°F). Cover and cook for 15 minutes, or until sweet potatoes are tender.
6. Add canned mackerel to the pan. Break it into chunks with a spoon.
7. Simmer uncovered for 5 minutes, stirring gently to combine.
8. Tip: For extra flavor, toast the curry powder in a dry pan before adding it.
9. Tip: If the curry is too thick, add more water a little at a time.
10. Tip: Serve over rice for a complete meal.
Hearty and satisfying, this curry boasts a creamy texture with a spicy kick. Try garnishing with fresh cilantro for a burst of color and flavor.

Canned Mackerel and Lentil Stew

Humble ingredients come together in this hearty Canned Mackerel and Lentil Stew, a no-fuss meal that’s both nutritious and satisfying. Perfect for a quick dinner that doesn’t skimp on flavor.

Ingredients

• Canned mackerel – 2 cans
• Lentils – 1 cup
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Tomato paste – 2 tbsp
• Water – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 3 minutes.
3. Stir in tomato paste and cook for 1 minute to deepen the flavor.
4. Add lentils, water, salt, and black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
6. Open canned mackerel, drain, and gently fold into the stew. Cook for an additional 5 minutes.
7. Tip: For a thicker stew, mash some lentils against the side of the pot before adding the mackerel.
8. Tip: Taste and adjust seasoning with more salt and pepper if needed, but remember the mackerel adds saltiness.
9. Tip: Serve with a drizzle of olive oil and a squeeze of lemon for brightness.

Mackerel lends a rich, smoky depth to the earthy lentils, creating a stew that’s both comforting and robust. Try topping with fresh herbs or a side of crusty bread for added texture.

Canned Mackerel and Garlic Bread Pizza

Ready to shake up pizza night? This canned mackerel and garlic bread pizza combines convenience with bold flavors for a quick, satisfying meal.

Ingredients

– Canned mackerel – 1 can (4.5 oz)
– Garlic bread – 1 loaf (12 oz)
– Tomato sauce – ½ cup
– Mozzarella cheese – 1 cup, shredded
– Olive oil – 1 tbsp

Instructions

1. Preheat oven to 375°F.
2. Open the canned mackerel, drain, and flake the fish with a fork. Tip: Reserve the oil for drizzling.
3. Slice the garlic bread loaf in half horizontally to create two thin layers.
4. Spread tomato sauce evenly over both halves.
5. Sprinkle shredded mozzarella cheese over the sauce.
6. Distribute the flaked mackerel evenly on top of the cheese.
7. Drizzle with olive oil. Tip: Add a pinch of red pepper flakes for heat.
8. Bake for 10-12 minutes, until the cheese is bubbly and slightly golden. Tip: Watch closely to prevent burning.
9. Remove from oven and let cool for 2 minutes before slicing.
Crispy garlic bread forms the perfect base, while the mackerel adds a rich, savory depth. Serve with a simple arugula salad to cut through the richness.

Canned Mackerel and Cheese Quesadilla

Surprisingly simple yet satisfying, this canned mackerel and cheese quesadilla turns pantry staples into a quick, flavorful meal. Perfect for busy weeknights or lazy weekends.

Ingredients

– Canned mackerel – 1 can (drained)
– Shredded cheese – 1 cup
– Flour tortillas – 2
– Butter – 1 tbsp

Instructions

1. Heat a skillet over medium heat (350°F).
2. Spread butter on one side of each tortilla.
3. Place one tortilla, buttered side down, in the skillet.
4. Sprinkle half the cheese evenly over the tortilla.
5. Spread the drained mackerel over the cheese.
6. Top with the remaining cheese.
7. Place the second tortilla on top, buttered side up.
8. Cook for 3-4 minutes until the bottom is golden brown.
9. Flip the quesadilla carefully using a spatula.
10. Cook for another 3-4 minutes until the other side is golden brown and the cheese is melted.
11. Remove from skillet and let it sit for 1 minute before cutting.
12. Cut into wedges and serve immediately.

Warm, crispy on the outside with a gooey, savory filling, this quesadilla is a delight. Try serving with a side of salsa or avocado slices for an extra kick.

Canned Mackerel and Olive Tapenade

Versatile and packed with flavor, this dish combines the richness of canned mackerel with the bold taste of olive tapenade. Perfect for a quick lunch or a sophisticated appetizer, it’s ready in minutes.

Ingredients

• Canned mackerel – 1 can (4.5 oz)
• Black olives – ½ cup
• Capers – 1 tbsp
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Garlic – 1 clove

Instructions

1. Drain the canned mackerel and place it in a mixing bowl. Flake it gently with a fork.
2. In a food processor, combine black olives, capers, olive oil, lemon juice, and garlic. Pulse until the mixture is coarse but well combined.
3. Add the olive tapenade to the flaked mackerel. Mix lightly to combine, ensuring the mackerel stays chunky.
4. Let the mixture sit for 5 minutes to allow the flavors to meld.
5. Serve on toasted bread or as a topping for a green salad.

Amazingly, the tapenade adds a salty, briny depth to the mackerel, while the lemon juice brightens the dish. For a creative twist, try stuffing the mixture into cherry tomatoes or avocado halves.

Canned Mackerel and Pumpkin Risotto

Let’s dive into a dish that’s both hearty and unexpected. Canned mackerel and pumpkin risotto combines convenience with seasonal flavors for a quick yet satisfying meal.

Ingredients

• Arborio rice – 1 cup
• Canned mackerel – 1 can (4.5 oz)
• Pumpkin puree – 1 cup
• Chicken broth – 3 cups
• Onion – ½ cup, diced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic. Cook until translucent, about 3 minutes.
2. Add Arborio rice. Stir to coat with oil. Toast for 2 minutes until slightly golden.
3. Pour in 1 cup of chicken broth. Stir continuously until absorbed. Tip: Keep the broth warm in a separate pot for even cooking.
4. Add pumpkin puree and another cup of broth. Stir until the liquid is mostly absorbed.
5. Flake the canned mackerel into the pan. Stir gently to combine without breaking the fish too much.
6. Continue adding broth ½ cup at a time, stirring until each addition is absorbed before adding the next. This should take about 20 minutes.
7. Once the rice is al dente, remove from heat. Stir in Parmesan cheese, salt, and black pepper. Tip: Let the risotto sit for 2 minutes before serving to thicken.
8. Serve immediately. Tip: Garnish with extra Parmesan and a drizzle of olive oil for added richness.

Just like that, you’ve got a creamy risotto with the unique twist of mackerel and pumpkin. The texture is luxuriously smooth, with pops of savory fish. Try serving it with a side of crusty bread to scoop up every last bite.

Conclusion

Variety is the spice of life, and our roundup of 19 delicious canned mackerel recipes proves just that! Whether you’re looking for a quick lunch or a hearty dinner, these easy-to-make dishes are sure to delight. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the inspiration with fellow foodies on Pinterest!